Restaurant in Beijing, China
Real Neapolitan pizza, no Beijing compromises.
Bottega delivers Neapolitan pizza and pasta in Beijing with genuine Italian kitchen backing — easy to book, spacious, and a clear step above the city's generic Italian mid-market. Best approached across two or three visits: pizza on the first, pasta on the second, and the wine list on the third. The most credible Italian option in Chaoyang.
Getting a table at Bottega is easy — booking difficulty is low, and the spacious, elegant dining room means you rarely have to fight for a spot. That accessibility is part of the appeal. The harder question is whether Bottega deserves a place in your Beijing restaurant rotation, and for Italian food in the capital, the answer is yes, particularly if you have been disappointed by the diluted, locally-adapted versions that fill the mid-market. Bottega was built specifically to avoid that trap, drawing on serious Italian kitchen experience to deliver Neapolitan pizza and pasta that holds up against a meaningful benchmark.
Bottega comes from a clear brief: bring classic Neapolitan pizzeria cooking to Beijing without compromising on ingredients or format. Co-founders Daniele and Paolo Salvo, along with chefs Noriko Shinohara and David Connolly, shaped a menu around soft, classic Neapolitan-style pizzas anchored by Italian ingredients where possible. The room reinforces the positioning — spacious, elegantly fitted, with wine and spirits bottles lining the walls and service that draws regular praise. This is not a casual slice counter; it sits closer to the category of a proper Italian trattoria with considered sourcing and a full wine list.
For anyone visiting Beijing's broader dining scene, it is worth knowing that the Chaoyang restaurant strip competes across every international cuisine tier. Bottega holds its own by staying narrow and doing that narrow thing well, rather than expanding into a pan-Italian or pan-Asian hybrid. If you want to understand the full picture of eating well in Beijing, our full Beijing restaurants guide covers the range.
If you have already been once and worked through the pizza menu, the second visit is the right time to move into pasta. The kitchen's Italian training background , Daniele Salvo spent time at Quattro Passi and at Pellicano in Italy , suggests the pasta is worth taking seriously rather than treating as a secondary option. On a third visit, focus on the wine list: the bottles-on-the-wall presentation is not decorative, and a venue with this level of Italian kitchen pedigree generally backs it up with a list that rewards attention.
For context on what serious Italian sourcing looks like in a different city, 102 House in Shanghai is the closest peer in mainland China operating at a comparable register of Italian-influenced cooking. If you are travelling more broadly, Lazy Bear in San Francisco and Le Bernardin in New York City illustrate what happens when European kitchen discipline gets applied with full commitment in a non-European market , the same logic applies to Bottega's position in Beijing.
Midweek lunch is the optimal window if you want the room at its most composed. Weekend evenings fill the space and raise the noise level, which is not a dealbreaker in a pizzeria setting but worth knowing if you want conversation to be easy. Beijing winters are long, and Bottega's enclosed, warm room makes it a better call from November through March than venues that rely on terrace or outdoor atmosphere. Summer visits work fine but there is no particular seasonal reason to prioritise it over other times of year.
Reservations: Easy to book; walk-ins are generally manageable given the room size, but a reservation is worth making for weekend evenings. Address: Jinshangyuan, 1F, 20 Xin Yuan Xi Li, Chaoyang, Beijing. Dress: Smart casual is appropriate for the room's tone. Budget: Price range not confirmed in available data; expect mid-to-upper mid-range pricing consistent with a positioned Italian restaurant in Chaoyang. Group size: The spacious room makes Bottega a workable option for groups; for larger parties, call ahead to confirm table configuration. Getting there: The Chaoyang location is accessible from central Beijing; the Xinyuan area is well-served by taxi and ride-hailing apps.
Go in expecting a proper Neapolitan pizzeria format rather than a broad Italian menu. The kitchen's point of difference in Beijing is its commitment to Italian ingredients and classic soft-crust pizza over locally-adapted versions. For a first visit, stick to the pizza; it is the clearest expression of what the team set out to do. The room is spacious and the service is well-regarded, so the experience is direct even if you are unfamiliar with the venue.
Pizza first, pasta second. The kitchen's Neapolitan background means the pizza menu is where the most deliberate sourcing and technique is concentrated. If you have already been once and covered the pizza, the pasta is the natural next step given chef Daniele Salvo's Italian kitchen training at Quattro Passi and Pellicano. The wine list is also worth attention on a return visit.
Specific dietary accommodation details are not confirmed in available data. Given the Italian-focused menu, vegetarians will find options within the pizza and pasta categories, but anyone with specific allergen requirements should contact the restaurant directly before booking. Bottega's address is Jinshangyuan, 1F, 20 Xin Yuan Xi Li, Chaoyang, Beijing.
Bar seating availability is not confirmed in available data for Bottega specifically. The venue is described as spacious with wine and spirits bottles displayed prominently, which suggests a bar area exists, but whether it operates as a counter-dining option in the Neapolitan style is not confirmed. For Beijing venues where bar seating is a confirmed feature, check our Beijing bars guide.
The dining room is described as spacious, which makes group bookings more feasible than at smaller, counter-format venues. For groups larger than six, calling ahead to confirm table configuration is sensible. Phone details are not listed in available data, so contact is leading made through direct outreach or arrival inquiry. Bottega is a more practical group option than smaller Italian concepts in Beijing that operate on tighter formats.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Bottega | The restaurant is born from the experience of Daniele Salvo, a Neapolitan who, after traveling around the world and working in important kitchens and hotels (in Italy at Quattro Passi and at Pellicano), intercepted with his brother Paolo the market in the Chinese capital and the desire for Italian cuisine in the capital. The idea, therefore, was to propose the classic and typical Neapolitan pizzeria made with possibly Italian ingredients, avoiding getting confused with often unsuccessful imitations. The setting is that of classic Neapolitan style, with soft pizzas dominated by the classic versions. Pasta is also available, of course. The restaurant is spacious, elegant, with wine and spirits bottles on the wall. Excellent service. A true embassy of Italian gastronomic culture. | Easy | — | ||
| Jing | French Contemporary | ¥¥¥ | Michelin 1 Star | Unknown | — |
| Xin Rong Ji (Xinyuan South Road) | Taizhou | ¥¥¥¥ | Michelin 3 Star, World's 50 Best | Unknown | — |
| Chao Shang Chao (Chaoyang) | Chao Zhou | ¥¥¥¥ | Michelin 3 Star | Unknown | — |
| Lamdre | Vegetarian | ¥¥¥¥ | Michelin 1 Star, World's 50 Best | Unknown | — |
| Jingji | Beijing Cuisine | ¥¥¥¥ | Michelin 2 Star | Unknown | — |
Side-by-side comparison to help you decide where to book.
Bottega's menu is built around classic Neapolitan pizza and pasta, so vegetarian options are naturally available given the format. The kitchen works with Italian ingredients and traditional preparations, which limits flexibility on gluten-free requests — Neapolitan dough is not a format that translates well to substitutions. If you have specific restrictions, call ahead; the restaurant has a reputation for attentive service, which suggests the team can advise rather than just deflect.
Start with the pizza. Bottega's entire brief is classic Neapolitan — soft dough, traditional toppings, Italian-sourced ingredients where possible — and that is where the kitchen's credibility sits. The pasta is worth exploring on a second visit once you have benchmarked the pizza. Co-founder Daniele Salvo trained at serious Italian kitchens including Quattro Passi and Il Pellicano, so the pasta is not an afterthought, but the pizza is the reason to go first.
Bottega is a spacious, elegant room in Chaoyang — it is not a cramped neighbourhood spot, so the atmosphere skews composed rather than chaotic. The format is classic Neapolitan pizzeria: expect soft, traditional pies rather than Roman-style or thin-crust alternatives. Booking is easy and walk-ins are generally manageable, but a reservation on weekend evenings is sensible given the room fills. The address is Jinshangyuan, 1F, 20 Xin Yuan Xi Li, Chaoyang.
Bottega has wine and spirits bottles on display as part of the room's design, which points to a proper bar presence, but the venue data does not confirm a dedicated bar-dining option. Given the spacious, restaurant-format room, bar seating is less likely to be the primary way people eat here. A reservation for a table is the safer approach; check the venue's official channels to confirm bar seating availability.
Yes — the room is described as spacious and elegant, which makes it a reasonable call for group dinners where a cramped setting would be a problem. The format (pizza and pasta, shared Italian menu logic) works well for groups without the coordination challenges of a tasting-menu format. For larger parties, a reservation is advisable; the room's size suggests flexibility, but it is worth confirming capacity for groups above eight.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
