Restaurant in Shanghai, China
Serious Italian cooking, Jing'An prices justified.

Scilla brings credentialled Mediterranean cooking to Shanghai's Jing'An district, with back-to-back Michelin Plates (2024–2025) and a Tatler Asia-Pacific 2025 listing confirming it is one of the city's stronger European fine dining options. Chef Stefano Bacchelli's Italian-anchored menu sits at the ¥¥¥¥ tier. Booking is straightforward; the full progression is the reason to come.
Scilla is one of the few places in Shanghai where Mediterranean cooking is taken seriously at a price point that demands it. Chef Stefano Bacchelli's Italian-leaning menu earned consecutive Michelin Plates in 2024 and 2025, and the restaurant's inclusion in the Tatler Leading Restaurants Asia-Pacific 2025 list confirms it is performing above its immediate peer set. If you want European cooking done with genuine technique rather than as an afterthought to a hotel lobby, Scilla is worth booking. If you are looking for a lighter spend on Italian, Scarpetta at ¥¥¥ is the logical alternative.
Scilla sits inside the Sukhothai Shanghai hotel on Weihai Road in Jing'An, a neighbourhood that has enough destination restaurants to make competition real. The cuisine is Mediterranean with a clear Italian anchor, shaped by Bacchelli's approach to what the restaurant itself describes as refined home cooking. That framing is worth taking at face value: this is not a modernist tasting laboratory. The ambition here is in the quality of execution and the coherence of a menu that moves through Mediterranean flavours with a confident sense of progression, rather than in theatrical presentation or ingredient shock.
The Michelin Plate designation, held across two consecutive years, signals consistent technical performance rather than a single standout season. A Plate is not a star, but in a city where the guide's scrutiny is serious, retaining it in both 2024 and 2025 means the kitchen is not coasting. Paired with the Tatler listing, which covers the Asia-Pacific region, Scilla is credentialled beyond its immediate Shanghai context.
The progression of a meal at Scilla follows the Mediterranean logic of building from lighter to more substantive, with the Italian backbone providing structural familiarity. Think of it less as a formal tasting menu in the Japanese omakase sense and more as a sequence of courses where each one earns its place by reinforcing a consistent flavour register rather than pivoting unexpectedly. For a returning diner, the question to ask is whether you stayed close to what you knew on the first visit. If you ordered conservatively last time, the second visit is the one to push into the fuller progression and let Bacchelli's kitchen dictate the pace.
¥¥¥¥ price tier means you are in the same bracket as Fu He Hui, Shanghai's most decorated vegetarian restaurant, and the same bracket as 8½ Otto e Mezzo Bombana, the city's most prominent Italian fine dining room. The Bombana comparison is the one that will define whether Scilla is the right call: if you want full Italian fine dining ceremony and a longer wine programme, Bombana is the more expansive experience. If you want something more contained, with a Mediterranean warmth in the room rather than ballroom formality, Scilla fits better.
For diners who have visited once and are considering a return, the seasonal angle matters. The Tatler listing features imagery tied to late 2024, suggesting the kitchen was in strong form heading into winter. Current season menus at Mediterranean-leaning restaurants in Shanghai tend to move toward richer preparations as the weather drops, which makes this a good time of year to revisit if you found the earlier visit leaned lighter than you wanted.
Scilla is located at 380 Weihai Road, inside the Sukhothai Shanghai, on the ground floor. The hotel address on Panyu Road is referenced in some listings but the Weihai Road address is the correct operational location for the restaurant. Booking is rated easy at this venue, which is consistent with the profile of a hotel restaurant in this tier: reservations are available and walk-in risk is lower than at standalone destination spots. That said, if you are planning around a specific occasion, book ahead to secure your preferred time rather than relying on same-day availability. Contact details are not confirmed in our data, so use the hotel's main booking channels or check the restaurant's Instagram at @scilla_shanghai for current information.
The price is firmly in the top tier for Shanghai dining. Budget accordingly: a full meal with wine at ¥¥¥¥ in Jing'An will sit at the higher end of what you would spend at comparable European-influenced restaurants in the city. On that note, if the spend is a stretch, Taian Table offers a different calibre of modern European cooking and is worth comparing on value before committing.
For a broader picture of where Scilla sits in the city's dining map, see our full Shanghai restaurants guide. If you're planning a full trip around eating well in the region, 102 House and Xin Rong Ji (West Nanjing Road) round out a strong Shanghai itinerary across different cuisine registers. For comparison, Mediterranean cooking at a similar standard appears in very different contexts at La Brezza in Ascona and Arnaud Donckele & Maxime Frédéric at Louis Vuitton in Saint-Tropez, which gives useful context for what the cuisine can reach internationally.
Use our Shanghai hotels guide, bars guide, and experiences guide to build the rest of your stay around Scilla if Jing'An is your base.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Scilla | Mediterranean Cuisine | ¥¥¥¥ | Easy |
| Fu He Hui | Vegetarian | ¥¥¥¥ | Unknown |
| Ming Court | Cantonese | ¥¥¥ | Unknown |
| Polux | French | ¥¥ | Unknown |
| Royal China Club | Chinese, Cantonese | ¥¥¥ | Unknown |
| Scarpetta | Italian | ¥¥¥ | Unknown |
A quick look at how Scilla measures up.
Yes, and it earns that assignment. The ¥¥¥¥ price point, Tatler Asia-Pacific 2025 listing, and consecutive Michelin Plates (2024–2025) signal the kitchen takes itself seriously. The Sukhothai Shanghai setting on Weihai Road adds hotel-grade polish without being impersonal. For celebrations where you want a clear culinary focus rather than a party atmosphere, Scilla is a sound call.
For Italian-leaning options at a similar register, Scarpetta is a direct comparison worth weighing on format and price before booking. If your priority is a broader European menu, Polux offers a different approach in the same city. Fu He Hui is the stronger choice if plant-based or Chinese high-end is on the table instead of Mediterranean. The decision largely comes down to cuisine direction.
Scilla sits on the ground floor of the Sukhothai Shanghai hotel at 380 Weihai Road in Jing'An — the Panyu Road address that appears in some listings refers to the hotel's secondary entry, so confirm the Weihai Road entrance before arriving. Chef Stefano Bacchelli runs the kitchen with a Mediterranean focus rooted in Italian cooking. At ¥¥¥¥, this is not a casual drop-in; arrive with a reservation and a clear idea of whether the tasting format works for your group.
Specific dietary policy is not documented in available data for Scilla, but a ¥¥¥¥ Mediterranean restaurant with Michelin recognition typically accommodates restrictions when notified in advance. Contact the Sukhothai Shanghai directly to confirm, and flag requirements at the time of booking rather than on arrival.
Mediterranean tasting menus are generally well-suited to solo diners at the counter or smaller tables, and Scilla's hotel-restaurant setting on Weihai Road tends to be calmer than standalone venues, which helps. That said, specific counter or bar seating arrangements are not confirmed in the venue data. If solo dining logistics matter to you, ask when booking whether a counter seat is available.
Based on the Tatler Asia-Pacific 2025 listing and back-to-back Michelin Plates, the kitchen is producing food that earns outside recognition, which is the clearest signal that the tasting format is delivering. Mediterranean progression menus — lighter to more substantive, Italian in backbone — suit the format well when the sourcing is there. If you prefer à la carte flexibility, Polux or Scarpetta may fit better; if you want a structured, chef-led meal, Scilla is the stronger choice in Jing'An.
At ¥¥¥¥ in a Jing'An hotel, Scilla is priced at the top of Shanghai's Mediterranean tier. The Tatler Asia-Pacific 2025 listing and consecutive Michelin Plates (2024–2025) back the ask. Whether it justifies the spend depends on your benchmark: against comparable Shanghai fine dining, it holds up; against a European Mediterranean original at similar cost, the comparison is closer. For a special occasion or a genuine test of Chef Bacchelli's cooking, the price is defensible.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.