Italian chef Fabio Falanga is bringing a new menu to European contemporary restaurant Fresco in Beijing in June.
The 42-day dry-aged beef steak is a highlight of the new menu. Boasting a milky and nutty taste, the steak is juicy inside but not too oily. All the beef is 350-day-old wagyu from Australia.
Falanga creates several tapas for the summer season, replete with authentic Mediterranean flavor. The traditional Spanish meatball is one standout, made from a mix of minced Australian wagyu beef and Iberian black pork. The flavor is rich, with a thick sauce made with organic tomatoes.
The terrace of the restaurant also opens in June. Designed by American designer Phil Dunn's team, the terrace has a décor of gray and blue which creates a relaxing atmosphere for diners in the bustling city.
