8½ Otto e Mezzo BOMBANA : Superb Two-Star Italian Restaurant in Shanghai

An Exceptional Address in the Heart of Rockbund

Located in Rockbund, just steps from the Bund, 8½ Otto e Mezzo BOMBANA is set in one of Shanghai's most elegant and emblematic districts. Its location—central yet slightly secluded—gives it a distinguished atmosphere, ideal for refined dinners and exclusive gatherings. Since opening in 2012, the restaurant has established itself as a benchmark of Italian gastronomy in China, consistently maintaining its two Michelin stars since 2017.

The restaurant's décor blends contemporary sophistication with discreet elegance. The minimalist design contrasts deep tones with refined gold accents. A shimmering, welcoming cocktail bar precedes a dining room where every detail is crafted to celebrate understated luxury. A large glass wine cellar immediately draws the eye, revealing an impressive collection available by the glass or bottle. A terrace, offering a spectacular view, completes the setting—bridging Italian art de vivre and modern urban energy.

Umberto Bombana, Maestro of Italian Gastronomy

At the head of this renowned establishment is Italian chef Umberto Bombana, known in the world of fine dining as the “King of White Truffle.” Originally from Bergamo, he trained with masters of Italian culinary tradition before leading an international career that took him to Los Angeles and then Hong Kong. It was there that he founded the first 8½ Otto e Mezzo BOMBANA, now awarded three Michelin stars—an exceptional distinction that has made him a leading figure in contemporary Italian cuisine.

His culinary philosophy is rooted in authentic flavor, exceptional product quality, and a sincere attention to service. Each dish is conceived as a celebration of his heritage, while incorporating outstanding global ingredients. Season after season, the menu highlights Italian classics executed with expert precision, with a particular emphasis on seafood. Homemade pasta, artisan breads, and delicate flavor pairings illustrate a mastery where tradition and creativity harmoniously meet.

In Shanghai, Umberto Bombana's presence goes beyond adapting Italian haute cuisine: it expresses a vision. The vision of a master who elevates the gastronomy of his homeland while inspiring future chefs and cultivating an elegance that has become his signature.

The Inspiring Journey of Chef Nicoló Rotella

Born in Turin, Chef Nicoló Rotella grew up in the restaurant kitchens of his father, where he discovered at a young age the precision, patience, and beauty of culinary craft. After confirming his vocation at the Association of Italian Chefs, he refined his skills in several prestigious Italian establishments, including the two-star Il Sorriso, and later with Chef Marco Sacco at Il Piccolo Lago, where he honed contemporary techniques. His path then led him to 8½ Otto e Mezzo BOMBANA in Bergamo, before moving to Shanghai to help launch the gastronomic project New Wave by Da Vittorio, an innovative restaurant that allowed him to express a more modern vision of Italian cuisine. Since summer 2023, he has brought creative energy and a deeply Italian sensibility to 8½ Otto e Mezzo BOMBANA, now fully affirmed in his role as Executive Chef. Alongside him, Ervin, Restaurant Manager & Head Sommelier, expertly orchestrates wine pairings while guiding the team toward excellence in service.

Our Two-Star Dinner

We began the meal with a glass of Ullens Champagne, an Extra-Brut cuvée with a modern, precise style. Its fine bubbles, gentle freshness, and sculpted fruit immediately set an elegant, measured tone—a subtle introduction to the gastronomic journey ahead. The menu offered three paths: Roots, Journey, and à la carte selections. We chose Roots, drawn to its promise of returning to the essential—earth, seasons, and fundamental flavors—connecting each dish to its origin.

Before the dishes arrived, warm bread, homemade grissini, and focaccia with confit tomatoes were served with a tasting of three extra-virgin olive oils—a true introduction to the chef's philosophy. The first, Fior d'O from Guglielmi, offered gentle, almost silky roundness with pure floral aromas: it enhanced the bread without overpowering it. The second, Noi from Jara, had a riper profile, evoking cured olives, fig leaf, and a delicate final bitterness that paired beautifully with the sweetness of the focaccia. Finally, the oil created especially for the restaurant by Frantoi Cutrera revealed deep vegetal intensity, bold herbaceous notes, a peppery edge, and the warm brightness of Sicily.

The amuse-bouche appeared as a delicate burrata mousse atop a crystalline tomato water that concentrated the fruit's acidity into its purest expression. Small touches of seafood added a subtle iodized note, while a hint of basil highlighted aromatic freshness. The airy, almost milky texture slid across the palate with ease. A beginning full of precision, lightness, and balance.

The foie gras followed, presented as a lacquered sphere coated in hibiscus glaze, its shiny surface catching the light. The presentation evoked a forest floor: dried leaves, moss, fragments of bark… almost a miniature tableau. The hibiscus brought just the right floral acidity to lighten the richness of the foie gras, while a hint of fresh coriander prolonged the aromatics. The dish invited contemplation as much as tasting.

The calamaretti unfolded across a plate suggesting a wave. The small squid, perfectly cooked, retained silky tenderness. They rested on a smooth, sweet pea cream, gently rounded with a touch of coconut—adding an exotic nuance without disrupting harmony. Above, a veil of herbs and fresh flowers, worked with liquid nitrogen, appeared first frosted and crisp, then melted like vegetal dew on the tongue. Mint brightened the whole, extending the dish's fresh green clarity. A delicate interplay of texture, temperature, scent, and light.

Next came a dish evoking the forest: presented like a small tree stump on a bed of moss and pine cones. Bluefin tuna, finely cut into tartare, was pressed between two crisp discs of fermented porcini, lending umami and woodland notes. The texture balanced crunch and melting tenderness. A lightly acidic cream softened the ensemble, while a touch of yuzu rosso added bright aromatic freshness. Land and sea met here with remarkable finesse.

A whole zucchini flower arrived, enclosing a generous raviolo filled with Gotan shrimp—their delicate, sweet flesh revealing exceptional quality. The Nerano sauce, inspired by an Amalfi classic of zucchini and cheese, was worked here with great finesse: velvety, round, luminous. The dish was surrounded by a vividly green broth infused with basil and mint, giving freshness, depth, and aromatic lift. A few pearls of superior Oscietra caviar punctuated the ensemble with measured salinity.

The spaghettini, elegantly coiled, were dressed in a deep Yunnan maitake mushroom jus, with lightly smoky wood aromas. A bay leaf oil added persistent fragrance. A generous shaving of fresh black truffle completed the dish, providing enveloping earthiness. The plate appeared minimalist—yet each bite revealed remarkable aromatic density.

Then, a humble yet powerful interlude: a dense sauce of basil, anchovy, tomato, and garlic, plated in the shape of the 8½ logo. Served with quinoa bread, it invited a simple gesture: break, dip, savor. A bite of disarming truth—product, seasoning, immediate emotion.

The Australian wagyu fillet followed, cooked with a delicate charcoal-smoked note. Its tender, juicy texture was enhanced by generous shavings of black truffle. Around it, porcini, parsley, and reduced jus sauces formed a graphic composition reminiscent of rice terraces seen from above—a play of color and aromatic depth. Beside it, a sculpted porcini sphere echoed the forest theme.

The cheese trolley arrived like a ritual, presented by a member of the team in the warm Italian spirit of generosity and sharing. A selection of carefully aged Italian cheeses was offered, each introduced with precision: textures, regions, affinage. We selected several varieties, served with delicate preserves, a bit of honey, and lightly toasted bread for a touch of crunch.

Before dessert, a small sphere of ginger, honey, and lime, resting on a leaf in a bamboo dish, appeared like a drop of dew. It burst in the mouth—clear, bright—refreshing the palate poetically.

The Girasole dessert appears as a reinvented sunflower, as poetic as it is daring. At the center, a dome of Oscietra caviar evokes the flower's dark heart, while the petals are crafted in chocolate delicately flavored with passion fruit, bringing a solar, tangy brightness. Beneath, a pollen cream adds roundness and subtle floral warmth. Beside it, a small tart filled with pollen, passion fruit, and miso extends the experience with a perfectly controlled sweet-saline balance. The result is a fascinating interplay of iodized, floral, tangy, and gently milky notes—a signature dessert that concludes the meal with brilliance and surprise.

Finally, a box of mignardises unfolded like a jewel case: soft maritozzo, chocolate bites, citrus treats, dried fruits. A last luminous, joyful caress to end the experience.

My Opinion

8½ Otto e Mezzo BOMBANA in Shanghai stands out as an experience where the elegance of the setting, the mastery of culinary technique, and the sincerity of flavor come together seamlessly. Under Chef Nicoló Rotella, faithful to Umberto Bombana's spirit while expressing his own sensitivity, the restaurant offers a cuisine that is deeply Italian, contemporary, and alive. Every dish tells a story of terroir, season, and emotion—supported by attentive service, an inspired wine list, and a setting where refinement is both tasted and admired. An exceptional address that continues to shine with balance and brilliance.

Practical Information

A warm thank you to 8½ Otto e Mezzo BOMBANA Shanghai for the invitation to discover their establishment. Of course, I remain entirely free in my editorial opinion!