This month’s The Art of the Snack has us hopping a flight to Hong Kong in order to have truly satisfying dishes! Located at The Hari in Wan Chai. This luxury 5-star hotel is known for Lucciola, an Italian restaurant known for its old-world glamor and serves modern interpretations of classic heritage flavors that include premium ingredients.

We sat down with Francesco Gava who is Lucciola’s Director of Food and Beverage. We talked with him about the hotel, the restaurant and of course, what we should have in mind to order upon our next visit!

ATHLEISURE MAG: Tell us about The Hari Hong Kong in terms of the hotel property?

FRANCESCO GAVA: Marking the second chapter of The Hari’s global story, we bring the Harilela family’s legacy of impeccable hospitality - refined through our first property in London – back home to where it all began. The Hari has come home to Hong Kong. A testament to modern, tailored luxury, our intuitive service creates unforgettable guest journeys through a meticulous dedication to the finer details.

Beyond offering an exquisite night’s stay, the hotel serves as a curated gateway to the city’s cultural heartbeat. We inspire guests to foster a deeper appreciation for Hong Kong, moving well past the surface to immerse themselves in the rich heritage of the surrounding Wan Chai and Causeway Bay neighbourhoods.

AM: What is the ambiance of the Lucciola? What can guests expect when coming in to dine here in terms of the aesthetics and interiors?

FG: A contemporary ode to heritage flavours, Lucciola is an exquisite reflection of Italian dining in Hong Kong—chic, charming, and effortlessly convivial. The ristorante and bar honour beloved classics with a modern sensibility, prioritizing exceptional produce sourced directly from its origin. From signature handmade pastas to hearty regional favourites, the menu stands as a celebration of seasons and provenance.

Evoking the romance of old-world glamour through a sumptuous, modern aesthetic, the interiors boast a bold palette of amber and green. A visit here is a sensory journey that demands a tipple or two: choose an aged liquor from the roaming digestif trolley, a classic cocktail shaken tableside by a suave, white-jacketed bartender, or a sultry red curated to take diners on an insider tour of the Italian regions. Coupled with attentive service, Lucciola is an invitation to fully immerse oneself in the art of the Italian feast.

AM: What can you tell us about the chef at Lucciola - where did he/she go to culinary school, what kitchens were they trained in, and why did they come to this restaurant?

FG: Chef Roy Chan has been my trusted counterpart since day one of my journey here in Hong Kong. With my background, I am naturally uncompromising when it comes to who anchors our kitchen. Roy joined Lucciola because our culinary philosophies are entirely aligned: authentic Italian cuisine shouldn’t be over-complicated, but it demands an absolute respect for the product. Roy masterfully allows regional flavours to speak for themselves, upholding the exact standards of excellence that define the Lucciola experience.

AM: Starting with breakfast, what are 3 items on the menu that you suggest that we should start the day with?

FG: If you want to start your morning right, I highly recommend choosing one of these from our hot selection:

• Scrambled Tofu: A vegan-friendly option packed with flavour, served with roasted mushrooms and a sprinkle of turmeric.

• Sourdough Avocado Toast: A gorgeous, vibrant option featuring roasted Datterino tomatoes, green peas and balsamic vinegar for an elegant twist on a modern favourite.

• Orange Brioche French Toast: For those with a sweet tooth, this is served with a wonderfully bright, grilled caramelized orange and rich mascarpone cream.

AM: Tell us about the Set Lunch Menu and what is offered on it.

FG: Available Monday through Friday, our Set Lunch is tailored for the fast-paced Wan Chai business crowd—without ever compromising on quality. Diners can curate their afternoon with a choice of two or three courses from a rotating celebration of Italian classics.

Begin with the Zuppa di Piselli, Polipo e Menta (a velvety green pea soup featuring tender braised octopus and fresh mint) or a crisp Red Radish and Cucumber Salad tossed with sweet Ramati tomatoes and dried ricotta. For the main event, highlights include our handcrafted Pizza Zucchine e Gamberetti, topped with marinated zucchini and shrimp tails, or the comforting Il Polletto Ruspante alla Romana (braised spring chicken served with a rich peperonata). To finish, close on a sweet note with our signature Tiramisù or a refreshing Panna Cotta ai Frutti di Bosco with wild berries and crisp meringue.

AM: For those coming in for dinner, what is the Set Dinner Menu?

FG: Served daily, our Cena Conviviale Set Dinner Menu offers a highly customizable experience designed to let you curate your perfect Italian evening. Depending on your appetite, you can tailor your journey with a choice of three courses (Starter-Entrée-Dessert or Starter-Main-Dessert) or fully indulge by enjoying the complete multi-course selection.

We have curated an exceptional lineup of seasonal dishes that beautifully showcase modern Italian execution. To begin, experience the Cappesante Arrostite, Topinambur, Caviale di Aringa Affumicato—perfectly roasted scallops paired with earthy Jerusalem artichoke and a delicate touch of smoked herring caviar. For the pasta course, the Spaghetti alla Chitarra con Coda d’Astice e Limone features handmade spaghetti tossed with succulent lobster tail in a bright tomato and basil sauce. For the main event, the Agnello in Crosta alle Erbe is a definitive must-try: a roasted lamb T-bone enhanced by a rich herb-butter glaze, accompanied by steamed white asparagus and tender potato crescents.

AM: What is Musselicious Thursdays and tell us what is on this menu.

FG: Every Thursday night, we host Musselicious Thursdays for our seafood lovers. The evening features 90 minutes of bottomless servings of our Impepata di Cozze—our signature black pepper steamed mussels, served alongside crispy French fries and a fresh green salad. It’s a beautifully casual, communal way to ease into the weekend.

AM: The Seasonal Amalfi Lemon menu sounds amazing. What can you tell us about this?

FG: Designed as a love letter to the Amalfi Coast, our menu champions authentic, sun-drenched Amalfi lemons to inject a vibrant, zesty lift into our signature offerings. This exceptional produce elegantly enhances the entire dining experience—lending a delicate acidity to our Salmon Tartare, anchoring the Spaghetti al Limone Amalfitano with Ossetra caviar, and culminating in a refined Crostata al Limone with Italian meringue. Each bite delivers an instant burst of Italian summer to the palate.

AM: From the a la carte menu, what are 3 Antipasta dishes that we should have in mind to order?

FG: For those opting for the à la carte experience, a trio of starters masterfully illustrates the kitchen’s culinary breadth:

• Il Vitello Tonnato: Tender veal tenderloin paired with a rich, perfectly emulsified tonnato sauce, aged Modena balsamic, and sharp Pantelleria capers.

• La Burrata Pugliese: Creamy Apulian burrata served simply and elegantly with sweet Vesuvian Datterino tomatoes and cold-pressed extra virgin olive oil.

• Il Carpaccio di Ricciola: Thinly sliced amberjack carpaccio accompanied by our homemade braised Tropea red onions and wild fennel.

AM: For those interested in Pasta, what are 3 that you suggest that we should try from the a la carte menu?

FG: For the ultimate pasta experience, these three creations are flawless:

• Tagliatelle 36×36 al Tartufo Nero: Our famous handcrafted 36-egg-yolk pasta tossed in rich Alpine butter, 36-month-aged Grana Padano, and freshly shaved seasonal black truffle.

• Spaghetti alla Carbonara: Roman precision. No cream—just high-quality Guanciale, Pecorino Romano, and egg yolk forming a flawless, velvety emulsion.

• Trofie al Granchio, Limone e Zafferano: Handcrafted twisted trofie pasta tossed with succulent Alaskan king crab in an aromatic saffron sauce, finished with a touch of red chili and Amalfi lemon.

AM: In terms of Mains from the a la carte menu, what are 3 that we should consider?

FG: Showcasing the kitchen’s mastery over fire and tradition, these three principal courses offer an unforgettable dining experience:

• La Tagliata di Manzo Americano: A perfectly seared U.S. Prime Beef Ribeye steak served with peppery wild rocket, Vesuvian Datterino tomatoes, and shaved, aged Parmigiano Reggiano.

• La Cotoletta alla Milanese “Orecchia di Elefante”: A traditional, generously proportioned milk-fed veal cutlet on the bone—pounded thin, breaded, and pan-fried to crisp, golden perfection.

• Orata di Orbetello in Crosta di Sale: Whole Mediterranean Sea Bream baked inside a classic sea salt crust with rosemary and Amalfi lemon. Cracked open tableside, this dramatic presentation keeps the fish unbelievably moist and tender.

AM: What are 3 sides on the a la carte menu that are good to share with friends and family?

FG: To complement your mains, our side dishes are portioned generously for sharing across the table:

• Patate Novelle al Forno: Roasted baby potatoes tossed with fragrant rosemary and fresh chives.

• Le Carote Glassate al Burro: Tender heirloom carrots beautifully glazed in rich butter and finished with fresh parsley.

• Funghi e Cipolle Brasate: A savoury, earthy combination of grilled king oyster mushrooms and slow-braised white onions.

AM: To complete the meal, what are 3 desserts that we should consider from the a la carte menu?

FG: A celebration of Italy’s sweet traditions, our dessert selection provides a grand finale to the dining experience:

• Il Tiramisù Tradizionale: Our absolute signature. Crafted traditionally with rich mascarpone, espresso-soaked savoiardi biscuits, and a dusting of premium cocoa. It’s so popular we even offer large versions for takeaway!

• Tortino al Cioccolato Caldo: A decadent, molten chocolate lava cake beautifully balanced with a refreshing, house-made coconut sorbet and marinated Amarena cherries.

• Torta Caprese Bianca: A wonderfully textured, flourless almond and lemon cake paired with smooth mascarpone and white chocolate—completely gluten-free.

AM: What should we know about the Pranzo Italiano Weekend Brunch?

FG: Weekends are made for indulgence. Our Pranzo Italiano Weekend Brunch is the ultimate Italian feast, served every Saturday, Sunday, and Public Holiday. The experience includes a generous free-flow of red, white, and sparkling wines, with an optional upgrade to premium Champagne. Your journey begins at our antipasti counter with authentic Italian delicacies and our signature homemade Porchetta roast. From there, choose from an elegant array of starters—including a luxurious seafood platter or sautéed mussels— before selecting a standout main course, such as our Prime U.S. Ribeye or Mediterranean Sea Bream. To conclude, wrap up your afternoon with a spectacular tableside dessert trolley featuring our iconic Tiramisù, Cannoli, Gelato, and more.

AM: What are 3 cocktails that you suggest that we should enjoy when coming in for a meal?

FG: Our bar programme is designed to perfectly bridge the gap between contemporary mixology and classic Italian aperitivo culture. Try these three signatures when you visit:

• HK Negroni: A sophisticated, locally inspired twist on the ultimate Italian classic. Bold, balanced, and beautifully bittersweet, enhanced by our chenpi-infused gin, it sets the perfect tone for an evening at Lucciola.

• Crodino Spritz: A brilliant, non-alcoholic option using the historic Italian aperitif, packed with complex herbal notes and finished with a crisp, refreshing effervescence.

• The Hari 75: Elegant, bright, and refreshing. This is our signature twist on a timeless classic, bringing together our bespoke The Hari Gin and a celebratory sparkle of Champagne—the perfect pairing for our dessert programme.

AM: Are there any upcoming events coming up at Lucciola that we should know about?

FG: We are constantly crafting new concepts and experiences to delight our guests, always delivering the exceptional quality, consistency, and premium environment you expect from us. Follow us on social media to stay tuned and be the first to discover what’s next.

IG @lucciola.hk

PHOTOGRAPHY CREDITS | Lucciola