Rani Permata
May 26, 2026
Alto Restaurant & Bar at Four Seasons Hotel Jakarta
Introduces a New Menu Celebrating Elevated Casual Italian Dining
Four Seasons Hotel Jakarta unveils a new chapter at Alto Restaurant & Bar with the introduction of a refreshed menu, available from April 27, 2026. Curated by newly appointed Chef de Cuisine Riccardo Pellino, the new offering reimagines Italian dining through an elevated yet approachable lens, where warmth, conviviality, and the joy of sharing take centre stage.
Guided by Chef Riccardo’s philosophy of bringing Italy’s regional traditions to life in a contemporary way, the menu balances familiarity with refinement. Set against sweeping views of Jakarta’s skyline, Alto presents a more relaxed take on Italian cuisine, highlighting premium ingredients and refined techniques for a more social dining experience.
“Italian cuisine is about generosity and connection, gathering around food that feels comforting, familiar, and still full of surprises,” says Chef Riccardo. “With this menu, I hope guests can experience that same joyful spirit here in Jakarta.”
Introducing signature dishes highlighting tradition of Italy
Drawing inspiration from Italy’s diverse regions, from the Venetian coast to the kitchens of Naples, the menu reflects the flavours Chef Riccardo grew up with, celebrating simplicity and authenticity in dishes that are refined yet approachable, and designed to be enjoyed together.
Sarde in Saor
A tribute to the chef’s hometown of Venice, this dish pays homage to a classic preparation of fried sardines layered with sweet‑and‑sour onions, raisins, and pine nuts and presents it in a cleaner, lighter, modern form, while preserving the soul of the Venetian tradition.
Pizza Fritta
Inspired by the lively streets of Naples, this iconic Neapolitan street food arrives at as a playful alternative to classic pizza. Without a traditional pizza oven on site, Chef Riccardo turns to the centuries‑old technique of frying dough, creating a deliciously airy, crisp base for inventive toppings.
Spaghetti al Pesto, Stracciatella e Gamberi
This dish brings one of Italy’s most beloved sauces to the forefront: basil pesto. The vibrant green sauce is paired with a rich crustacean bisque, creamy stracciatella, and seared prawns, resulting in a layered and indulgent expression of Ligurian flavours.
Merluzzo, Zucchine e Limone
Showcasing Chef Riccardo’s signature lemon beurre blanc, this dish features tender cod, soft zucchini, and a citrus sauce, silky finish.
