Salisterra

The lift doors open on the 49th floor of Upper House, and suddenly, Hong Kong feels far away. Salisterra trades in the flavours of the Mediterranean: Spain, southern France and Italy, but the cooking carries the quiet imprint of chef Ricardo Chaneton, who acts as culinary advisor to the restaurant. The food leans light and zesty with seafood, while rice and pasta simmer to a comforting softness. It’s cooking that feels relaxed but carefully thought through, the sort of dishes you want to linger over as the harbour slowly darkens outside. The dining room, designed by André Fu, is all terracotta tones, soft aquas and wide windows that create the feeling of a terrace somewhere along the Mediterranean coast, except the skyline outside reminds you you’re still very much in Hong Kong.

Tatler Tip

Keep an eye on the restaurant’s afternoon tea collaborations, which regularly partner with fashion houses, local artisans and lifestyle brands for themed menus.