Introduzione

At Belcanto, our Introduzione offers an elegant start to your dining experience. Each dish is crafted with seasonal ingredients and refined technique, combining classic Italian influences with a contemporary flair to prepare the palate for the journey ahead.

Crudo

The Crudo menu at Belcanto highlights the purity and elegance of raw seafood, expertly prepared to showcase natural flavors. Accented with citrus, herbs, and fine oils, these refined dishes offer a fresh, sophisticated introduction to your culinary experience.

Mains

Our main courses celebrate the richness of Italian cuisine with a fine dining sensibility. Featuring premium cuts, sustainable seafood, and vibrant vegetables, each plate is a masterful composition of flavor, technique, and presentation—designed to leave a lasting impression.

Pastas

Our artisanal pastas are the heart of Belcanto’s kitchen—handmade daily and rooted in Italian tradition. With precise balance and depth, each dish—from delicate seafood pairings to rich, slow-cooked sauces—embodies sophistication, texture, and authentic regional character.

Desserts

Belcanto’s desserts are a harmonious blend of tradition and artistry. Signature classics like tiramisu and panna cotta are reimagined with finesse, offering a light yet indulgent finale to your meal, all beautifully plated to delight both the eye and the palate.

Pizza

At Belcanto, our pizzas are crafted with 48-hour fermented dough, San Marzano tomatoes, and fior di latte celebrating Italy’s tradition with artisanal flavor, rustic charm, and a perfectly crisp, airy crust.

Fabrizio Lusenti - Executive Head Chef

Read More

Fabrizio Lusenti

Head Chef belcanto

Fabrizio was born in Castiglione delle Stiviere in Italy. He began his culinary career very early and earned experiences from prestigious hotels including “Hotel Villa Cortine” on Lake Garda, “Hotel Augustus Forte dei Marmi”. After finishing his studies, he started to tour restaurants and hotels in Italy including “Grand Hotel” in Florence, “Hotel De Bains Venice”, “Hotel de Paris Montecarlo” and restaurant “Embassy”, 2* Michelin restaurant. He then moved to Las Vegas where he worked for Wolfgang Puck in Spago. After that he returned to Italy to work with Enrico Bartolini, a 3* Michelin Chef. 


After working rigorously, he started his 10-year career in Russia, in Ufa city, where he opened an Italian restaurant and a pastry shop. In 2015, he moved to Dubai, United Arab Emirates and was appointed as the Head Chef of “Solo Restaurant” in the luxury hotel “Raffles Dubai”.