Mezzaluna offers a breathtaking view from its 65th floor vantage point. The interior of the restaurant has been decorated in a somewhat chic art deco motif while offering Italian food made by an Italian chef using all ingredients imported fresh from Italy. Not just spices, the restaurant claims everything from the fresh vegetables to the aged cheese, from the unfrozen meats to the unprocessed grains and pasta flour, are all genuinely Italian in origin, assembled by the skilled hands of in-house specialist. Even the water for the pizza dough is imported, just to get the exact right crispness. Their slogan here is that their food doesn't really leave Italy until it reaches your table.

The restaurant offers fine Italian cuisine, with an extensive, yet creative menu. Guests can enjoy their memorable dining experience with the limitless extravagance of Iranian caviar and a glass of champagne. For an appetizer, try the carpaccio of wagyu beef tenderloin, raw and thinly sliced, with Ligurian chanterelle mushrooms and Reggiano parmesan cheese. The warm seafood salad with its chilli vinaigrette is another great shoice for seafood lovers. The selection of soup, pasta and risotto dishes is extensive. For mains, the home made rigatoni pasta has angus beef ragout in sorrento tomato sauce. Choices include an array of meat, fish and seafood dishes. Tiger prawns with rock melon, mango & chilli is delicious as are the diver scallops that are wrapped in pancetta ham. Pan-seared Dutch veal fillet with Perigord foie gras and marsala sauce is rich and delightful. Desserts …well, don't stop here. They are innovative and beyond tempting.

The original simple flavors of top ingredients, make possible, real Italian-style dishes that are not necessarily complicated, just delicious.