The BoTree has opened its doors, bringing 199 rooms and a destination restaurant and bar to London’s Marylebone. 

Tao Group Hospitality is at the helm of the hotel’s food and beverage, including The BoTree’s signature restaurant Lavo, which is making its debut in the UK.

Lavo’s menu, created by the group’s Chief Culinary Officer Ralph Scamardella and executed by Culinary Director Stefano Lorenzini will see guests dining on Italian cuisine with coastal flair. Standout dishes include freshly-made pasta such as Tagliatelle al Limone infused with marjoram, sweet butter and Kaluga caviar; whole grain, single-source flour pizzas; a Wagyu meatball topped with whipped ricotta; a salt-baked Mediterranean sea bass; and an indulgent 20-layer chocolate cake. 

Lavo Restaurant at The BoTree Pasta Dish

The cocktail programme meanwhile brings together dramatic iterations of classics and bold signature drinks – such as the Lavo Negroni – alongside a curated wine offering. 

The hotel’s neighbourhood bar, appropriately named The BoTree Bar, provides a vibrant space for drinks, illuminated by a light feature that expands across the ceiling. A teal-marble bar curves across the space, accompanied by golden walls laden with bottles which set the scene for guests to sample a menu curated by Chef Stefano, featuring plates like oyster on the half shell with limoncello mignonette, a caviar sandwich with egg salad, caviar, and homemade chips, and a truffle grilled cheese with hot honey.