Mio, the Italian restaurant at Four Seasons Hotel Beijing, has reopened following a comprehensive overhaul, shifting from a fine-dining format to a Tuscan-style grill centered on simpler cooking and shared dishes.
Originally launched in 2012, the restaurant resumed operations on Friday after an extensive renovation, reflecting a broader adjustment within Beijing's high-end dining sector toward more relaxed, experience-driven formats.
The updated concept is led by Italian chef Francesco Magni, who recently joined as chef de cuisine. Magni, originally from the Lake Como region, has worked in restaurants across Europe and the Asia-Pacific.
