【Eat Well on Mondays】Beataté – Hello Happiness

Text by TRAVELER Luxe Traveler’s Journal – Liu Hongxin

 

Continually broadening its gastronomic horizons, Beata té (Hello Happiness) has recently welcomed Italian chef Riccardo Ghironi. With an impressive background, the chef’s culinary style is remarkably simple yet refined—his aim is to let diners experience pure flavors that evoke the warmth of walking under the sun, leaving smiles of pure happiness.

 

Stepping into the sunlit space of Beata té (Hello Happiness), one of the co-owners, Alberto Zambotti, was already waiting for us. Located on the top floor of BELLAVITA, Beata té enjoys abundant natural light, as if specially designed for those in need of a bright mood. Unlike some restaurants with cramped and cluttered spaces, this place feels open and airy, perfectly matching the atmosphere the owner wants to offer diners—a relaxed and carefree dining experience. Alberto simply smiled and said, “Of course you should sit comfortably and spaciously to truly enjoy your meal.”

Just like the French saying “Bon appétit”—enjoy your meal—Beata té means “Hello Happiness” in Italian. It represents the hope of the two founders, Alberto Zambotti and Purple, that every guest will feel genuine joy from the first bite to the last. That’s why they prioritize only the finest ingredients, but even more importantly, the people who cook them. That’s why in early April, they welcomed new head chef Riccardo Ghironi.

 

Savor the flavor, retain the technique

Simplicity in flavor

Today, Riccardo prepared a traditional vegetable pastry, seafood cacao dumplings, and the signature whole live lobster tagliolini. With both mountain and sea influences, the inspiration comes from his roots in Lunigiana. The traditional vegetable pastry tastes like home—his mom’s recipe. Italians are always nostalgic for their childhood, and this dish is unpretentious, embracing a more natural and simple character. The outer layer is a soft dough with a subtle wheat aroma, while the filling layers potatoes and a generous amount of vegetables. Alberto said this is a home-style dish from Riccardo’s hometown, with each mother having her own secret recipe—it’s hard to say exactly what’s inside, making it a casual and cozy creation. Riccardo’s version has a rich, hearty taste, with the delicate fragrance of vegetables whetting the appetite. Paired with a Pecorino cheese sauce, it highlights the deep aroma of the potatoes.

The seafood cacao dumplings are Riccardo’s playful creation. Made with a combination of egg pasta and chocolate pasta for the dough, the dumplings are stuffed with a mixture of minced shrimp and fish. After boiling, they’re lightly pan-fried in herb-infused cream sauce and plated with fried tomato peels, basil, and mascarpone cheese rolls that resemble egg rolls. Alberto joked that the inspiration came from the Italian brand FENDI, with colors reminiscent of a popular bag from the previous season. Contrary to its whimsical appearance, the dish is refreshingly light: the colorful pasta brings no egg or chocolate flavors—the star is the crisp shrimp and tender fish filling, with the minced seafood maintaining a satisfying bite that adds texture. The herb cream sauce is light and doesn’t overpower, while the slightly caramelized cheese roll balances any unusual pairing between cheese and seafood.