Giada Garden

In line with the image of the fashion brand, the airy, elegant space exudes feminine sensibility with a pale colour scheme and warm neutrals. For a full-on experience, order the set menu and go for classics like veal Milanese or their house-made pastas. The array of freshly baked Italian bread on offer is also amazing and a wide range of quality Italian wines are available by the glass. Service is formal and precise, but not too uptight.

Fashion and Fine Dining Fusion

• Giada Garden uniquely combines luxury fashion retail with fine dining, featuring a boutique that connects directly to the restaurant, creating a singular luxury experience in Beijing.

Designed by a Minimalist Architect

• The restaurant's interior was designed by Claudio Silvestrin, known as the "father of European minimalist architecture," emphasizing a simple and elegant design philosophy that enhances the dining experience.

Celebrity Chef Misconception

• Despite its name, Giada Garden has no affiliation with celebrity chef Giada de Laurentiis, which often surprises patrons who expect a connection to the famous Italian cuisine expert.

Signature Ingredients

• Wagyu beef (Mayura M9+ tenderloin): Sourced from Mayura, Australia, this ultra-high-marbled M9+ wagyu is the centerpiece of the Filetto. It is served with Marsala port wine sauce to showcase its rich, buttery texture and intense beef flavor, making it one of GIADA Garden's most celebrated ingredients.
• New Zealand langoustines (Scampi) with sturgeon caviar (Oscietra): The delicate New Zealand langoustines are paired with precious Oscietra sturgeon caviar in Scampi & Caviale. This combination delivers a luxurious briny contrast and is often presented with citrus gel and olive oil to amplify freshness and opulence.
• Bottarga (cured fish roe): An Italian luxury ingredient used in Gnocchetti with semolina flour, cherry tomato juice, and Bottarga; it adds a deep, salty, maritime umami that anchors a dish with refined texture and aroma.
• Foie gras de canard (duck liver): Fegato D’anatra features duck liver seared to balance with pumpkin mash, roasted chestnuts, hazelnut sauce, and red wine reduction; revered for its decadence and depth of flavor, a signature of haute Italian-French luxury fusion on the menu.
• Atlantic blue lobster (Astice): Lightly poached lobster tail with fennel puree and seafood emulsion showcases premium crustacean sweetness and precision cooking, a hallmark of the restaurant's seafood repertoire.
• King crab: Present in Fregola all’Algherese with shellfish soup and king crab, highlighting the kitchen’s ability to work with exquisite, rare King crab meat within a traditional Sardinian-influenced pasta dish.
• Agnolotti (veal ravioli): Piedmont-reminiscent ravioli filled with veal and ricotta, finished with veal jus; a refined expression of Italian technique and premium ingredients that underscores the menu’s luxury-to-tradition ethos.
• Dessert chocolate creations (Cioccolato Giada Garden): Signature chocolate selections featuring high-cocoa Gianduja and Guanaja dark chocolate, emblematic of GIADA Garden’s celebrated confectionery craftsmanship that complements the savory signature ingredients.