It’s only fitting that this verdant sanctuary should be tucked away on a terrace of the Shangri-La Hotel, offering a sense of placid elegance. The cuisine is inspired by Friuli, in Northern Italy (as well as neighboring Trentino-Alto Adige and Veneto) and reflects the area’s Slavic and Germanic influences—think braised cabbage agrodolce with pork cutlet Milanese. The menu displays a typically Italian devotion to simplicity, celebrating seasonal produce from local farms. Freshly made pastas are a feature, in particular regional specialties like cjarsons, a half-moon shape that might be filled with creamy beet puree and gilded with poppy seed butter. At dinner, a family-style tasting option (dubbed “fai tu” or “you pick”) puts the kitchen in charge.