上海8 1/2 Otto e Mezzo BOMBANA蝉联五年再度夺下二星殊荣！行政主厨Riccardo La Perna和餐饮总监Gian Luca一同出席发布会领取奖项，共享这星光闪耀的时刻！
8 1/2 Otto e Mezzo BOMBANA Shanghai is recognized with two stars for five consecutive years! Executive chef Ricardo La Perna and food & beverage director Gian Luca attended the ceremony to receive the award and share this thrilling moment!
It has been 8 years since Italian famous chef Umberto BOMBANA opened 8 1/2 Otto e Mezzo BOMBANA Shanghai on the Bund. The team carries on the ingenuity to lead patrons to explore Italian-style through classic Italian cuisine until today.
「今年对餐饮行业来说格外不易，这个荣誉归功于团队每日辛勤的付出，特别是我们在今年五月推出午餐菜单，这对团队来说也是一项挑战。无论外在环境如何改变，坚持使用新鲜高品质的当季食材是我们不变的初心。也特别感谢长久以来支持我们的每一位客人，希望各位无论何时来到上海8 1/2 Otto e Mezzo BOMBANA，都能感受到我们菜品所传递的真挚而丰沛的料理根基。Grazie!」
“This year has been particularly difficult for the hospitality industry. The award belongs to our team, it attributes the success to their great effort. We have opened lunch in May this year, which is a challenge to the team. No matter how external environment changes, we insist to use high-quality seasonal ingredients. Here I would like to thank every single guest who has supported us continuously, and wish all of you can enjoy the enthusiasm we own through our delicacies. Grazie!”
上海8 1/2 Otto e Mezzo BOMBANA全体员工
“Thank you for the recognition by Michelin Guide. We have been always keen on the original taste of ingredients. Every day is a new day with thinking and improvement for us, to better understand the ingredients and its essence. We try to deliver our persistence with ingredients to our patrons. In Yu Zhi Lan Shanghai, our cuisine is to inherit and carry forward chef Lan Guijun’s culinary philosophy, to use stock to create flavors, ingredients to establish styles and spices to add the finishing touch of dishes. Based on that, we have blended our imagination and personality to create and vitalize Sichuan cuisine. The credit owes to our Shanghai team for the daily efforts, from dishes to service. We aim to deliver the best dining experience to our patrons and here I would like to express my gratitude to the continuous support by all of our guests.”