Situated on the 20th level of Four Seasons Jakarta, Alto Restaurant & Bar is a modern Italian restaurant that caters to a wide range of culinary enthusiasts.
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In November 2016, Four Seasons Jakarta launched its latest F&B outlet, the next big thing in elevated dining – Alto Restaurant & Bar. The restaurant is a luxurious space dominated by red, gold and white and surrounded by wall-to-ceiling windows. Alto Restaurant & Bar basks in a lot of natural light during the day, which makes it a delightful venue for a gourmet lunch, while in the evenings, you can enjoy the full view of Jakarta’s night lights, making it the perfect backdrop for a romantic dinner or a hearty get-together with close friends or family. The restaurant is decorated with opulent objects, such as golden chandeliers, elongated and illuminated serving tables at the centre of the main dining room, lavish silk tapestries in semi-transparent rose and comfortable sofas.
The outdoor terrace of this chic Italian restaurant lets diners enjoy an unrivalled city view and has comfortable sofas for a truly blissful experience. An exclusive bar specially servicing the restaurant is also operational with premium cocktails and the finest Italian wines – making it perfect for cocktail hour or aperitivo. For a more enclosed and private setting, a private dining room can seat up to 10 people.
For those looking to address their after-dinner cravings indoors, Alto Restaurant & Bar has its own bar and cigar lounge area offering a modern urban atmosphere with marble serving counters and warm industrial light, with yet more tall windows to allow an ample view of the bustling city below.
One of the best features of this modern Italian establishment is, of course, the authentic recipes exclusively created by Chef Marco Riva. Inspired by his vast experience, the offerings at Alto hold true to sacred Italian culinary roots, but with the chef’s modern touch. The Caprese Campana is an interesting example of this combination, featuring traditional burrata cheese processed from buffalo milk, with added balsamic caviar asparagus and assorted cherry tomatoes to balance out the richness.
On the main course front, Ossobuco Lombardo, which is braised lamb shank ossobuco, saffron risotto and garlic bread, is a hearty meal that represents the modern side of Italian fine dining. Instead of using the conventional veal, this ossobuco uses lamb cooked to perfection to capitalise on the staunch aromas of the saffron risotto.
Finally, for dessert, the popular Gianduja is a mix of piedmont hazelnut mousse, vanilla-raspberry cream, caramelised hazelnut and gianduja cremoso. It is a beautifully presented sweet dessert with a delicate combination of multiple flavours. The hazelnut mousse shines in particular when combined with a spoonful of caramelised hazelnut, which is definitely one of the reasons this dish is a favourite for those with a sweet palate.
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