The fine dining room at Knightsbridge’s illustrious Hyde Park Hotel, is today the showcase for the culinary skills of young Italian Chef Adriano Paganini. Like the virtuoso violinist, Adriano declares that his aim also is to bring to his cuisine the same lightness of touch and brilliance as his namesake did to his music. Paganin’s cucina Mediterranea boasts a freshness and health consciousness that favours olive oil, light herb scented sauces over butter and cream,. and delicate fish and vegetable dishes over red meats. His Park Room menus have changed the prevailing ideas of grand hotel dining rooms as venues for hearty roasts and puddings, prompting Harpers and Queen to declare Paganini’s cuisine, "the risorgimento for proper Italian cooking in London."

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SALMON ROSETTES IN A

BASIL FONDUE

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TERRINE OF FISH AND

VEGETABLES A NATURALE

IN LIGURIAN OLIVE OIL SAUCE

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BERRY BUNDLES IN

A WARM ORANGE SAUCE

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