Dorchester Collection’s Hotel Eden in Rome has introduced new seasonal menus curated by executive chef Salvatore Bianco at Il Giardino.

At Il Giardino Ristorante, located on the top floor of the hotel with views over the city, chef Bianco will showcase the Italian tradition of sharing through a selection of appetisers. The new menu blends heritage and innovation, beginning with warm bread and followed by 15 appetisers designed for sharing. These include dishes inspired by Roman cuisine, such as roasted artichoke with anchovy mayonnaise and mint and Jerusalem artichoke; burratina with preserved San Marzano tomato and oregano; and Mediterranean-style fish ceviche with Fior di Latte and caponatina.

First courses will feature Bianco’s signature dish, the ‘Caramella’ Spaghetti with tomato, a preparation centred around a special variety of tomato known for its sweetness and concentrated flavour. Though simple, the dish focuses on the combination of tomato and pasta, allowing the quality of the ingredients to shine. This style of dish has become a core representation of Bianco’s approach to cooking and earned him the ‘Creativity in the Kitchen’ award at Identità Milano 2025. Main courses feature two fish options— grilled calamari with fennel and citrus salad, and amberjack with mashed potatoes, cherry tomato crudaiola, capers, olives and oregano. Guests can also choose from two meat dishes: veal with vignarola, and lamb with artichokes and mint. To finish, chocolate and black cherry, exotic flower, tiramisu, and pistachio choux with fleur de sel are available.

Additionally, at La Terrazza, two new tasting menus are available: The Persistence of Memory and The Metamophosis. A new à la carte menu allows guests to choose from either two or three courses with dessert.

“Today, a chef is a guardian of the past capable of shaping a contemporary and new approach to food through technique and a conscious interpretation of the present. At the centre, for me, is always the ingredient and respect for what it is: in form, in flavour, in memory,” says Chef Bianco.