Causeway Bay’s newest pasta destination, La Volta, has earned both Michelin Guide recognition and a prestigious Gambero Rosso “One Fork” award just two months after opening—now introducing a seasonal spring menu alongside lunch sets starting at HK$158.
Helmed by two-Michelin-starred chef Roland Schuller, La Volta opened its doors at 9 Lan Fong Road in Causeway Bay earlier this year. The restaurant has quickly become a hotspot, praised for its value-driven Italian dining experience. The lunch menu, refreshed every two weeks, offers a two-course option from HK$158 and a three-course option from HK$188, making high-end Italian cuisine accessible to a wider audience.
A Design That Invites Relaxation
The interior combines natural wood and stone elements, creating a warm, rustic atmosphere that feels both refined and welcoming. This understated elegance reflects the restaurant’s philosophy: letting the food speak for itself without unnecessary formalities.
Lunch Menu: Constantly Evolving Italian Classics
Every fortnight, the lunch lineup changes to showcase four appetisers, six handmade pasta options, and three desserts. The pasta selection features premium dry pasta brands Monograno Felicetti and Gentile, ensuring authentic Italian textures and flavours.
- Two-course lunch: HK$158
- Three-course lunch: HK$188
This rotating system encourages repeat visits, as returning diners will always find something new to try.
Spring Dinner Menu: Seasonal Highlights
While lunch caters to weekday crowds, the evening menu—updated roughly every two months—unveils a more elaborate spring collection. Among the standout dishes:
Burrata & Truffle Honey Bruschetta (HK$98 for two pieces) uses Stracciatella cheese paired with house-made truffle honey on sourdough. The contrast of cool, creamy cheese against warm, crispy bread, combined with earthy truffle and sweet honey, delivers a multi-layered sensation.
Red Prawn Tartare on Toast features premium Spanish red prawns with a smoky mayonnaise, offering intense umami in every bite.
Handmade Pumpkin Ravioli (HK$198) fills butternut squash purée blended with three Italian cheeses. Served with sage butter sauce, Italian sausage, and a light Parmigiano Reggiano foam, the dish relies on the natural sweetness of the pumpkin rather than added sugar.
Seafood Linguine surprises with the inclusion of geoduck—rarely seen in pasta dishes—alongside squid, clams, and scallops, all tossed in garlic oil. The combination showcases Chef Schuller’s creativity and respect for fresh ingredients.
Desserts and Drinks to Finish
Chef Roland’s signature Pear Tart uses Williams pears from France atop flaky pastry, accompanied by house-made vanilla ice cream. The La Volta Tiramisu remains a classic crowd-pleaser.
The beverage programme includes selected Italian red and white wines, plus four signature cocktails. The La Volta Pomodoro Fizz, a tomato-based cocktail, offers a refreshing and unexpected palate cleanser.
Accolades and Recognition
Within two months of operation, La Volta secured a recommendation from the Michelin Guide Hong Kong and earned the “One Fork” award from Gambero Rosso, Italy’s most authoritative food guide. These accolades underscore the restaurant’s commitment to quality and consistency.
Practical Information
Address: 9 Lan Fong Road, Causeway Bay
Phone: 6978 8800
Opening Hours: Daily, 12:00 PM–3:00 PM (lunch) and 6:00 PM–10:00 PM (dinner)
For diners seeking fine Italian cooking without the fine-dining price tag, La Volta offers a compelling option in Hong Kong’s competitive culinary scene. With its bi-weekly menu updates and seasonal focus, the restaurant is positioning itself as a destination for repeat visits—whether for a quick lunch or an exploratory dinner.