Estro

In the composed dining room by André Fu, Estro presents chef Antimo Maria Merone’s refined interpretation of his Neapolitan roots. Here, Naples is a starting point, not a script: flavours are cleanly drawn, seasoning is confident, and technique stays in service of taste rather than theatre. Menus evolve with the seasons, guided by memory and ingredients. The signature bottoni remains the emotional anchor, its filling shifting throughout the year while retaining that precise balance of texture and depth. Seafood is where Merone’s cooking speaks most clearly: the red prawn with coral pannacotta is precise and deeply expressive, while a composition of mussels, octopus, squid and tomato captures something elemental: clean and confidently restrained. A wine list exceeding 1,000 labels, spanning northern and southern Italy, old world and new, underscores the restaurant’s breadth, supported by a confident sommelier team.

Tatler Tip

Choose the à la carte at dinner and build your own progression—though stopping at one pasta rarely feels like enough.