Illustration: Yum Cha Now, AI-generated. It sets the scene and is not a photograph of the venue.
Central has a new Italian to talk about, and it comes with serious pedigree. Ninetta, the latest restaurant from JIA Group, opened on 20 June 2026 with a deceptively simple idea: cook the kind of generous, family-style Italian food you'd be fed at an Italian grandmother's table, and do it properly.
What is Ninetta?
Ninetta is a mid-range Italian trattoria built around sharing. The restaurant describes its cooking as "grandmotherly" (the warm, unfussy home cooking that anchors most Italian families) and the menu is designed so dishes can be passed around the table or, as the kitchen cheerfully puts it, kept "all for me."
That sits squarely in a gap Hong Kong diners have been circling for a while: cooking with real technique behind it, but without the white-tablecloth formality or the tasting-menu price tag. For where Ninetta fits among the city's heavy hitters, see our guide to the 50 best restaurants in Hong Kong.
Who is behind Ninetta?
The kitchen marks a comeback for chef Marco Xodo. Months after Testina, the meaty Italian restaurant he led in Central for three years, closed, Xodo has returned as Ninetta's newly appointed executive chef. He is joined by two heavyweight co-founders: Antimo Maria Merone, chef of the Michelin-starred Estro, and general manager Graziano De Gregorio.
That line-up matters. Merone's Estro is one of the city's most respected Italian fine-dining rooms, so seeing his name attached to a casual, sharing-led trattoria is a signal that Ninetta is more than a quick follow-up opening. To understand the company it keeps, browse our round-up of Hong Kong's Michelin-starred restaurants. It also adds to a busy run of Central debuts, from Migas at H Queen's to the omakase counter Kinmokusei.
What's on the menu at Ninetta?
Expect antipasti, hand-rolled pasta and Italian mains, all priced for a regular night out rather than a special occasion. From the antipasti, the kitchen points to the mini veal tongue bun, the mozzarella braid and a classic veal tonnato. The pastas and mains (the lasagna terrine, tagliatelle, a substantial veal chop, a ma yau fish and pork skewers) are flagged as the signatures, while dessert keeps it traditional with tiramisu and panna cotta.
There are around three dozen wine labels to work through, plus a list of Italian and global classic cocktails if you'd rather not commit to a bottle. Here's a snapshot of what to expect, and roughly what it costs.
Ninetta menu highlights & prices
| Dish | Course | Price (HKD) |
|---|---|---|
| Mini veal tongue bun | Antipasti | $98 |
| Mozzarella braid | Antipasti | $188 |
| Veal tonnato | Antipasti | $208 |
| Lasagna terrine | Signature | $188 |
| Tagliatelle | Pasta | $228 |
| Pork skewers | Main | $238 |
| Ma yau fish | Main | $498 |
| Veal chop | Main | $588 |
| Tiramisu / Panna cotta | Dessert | $108 / $98 |
Prices per Foodie, June 2026, and subject to change. A service charge may apply.
Where is Ninetta and how do I book?
Ninetta sits on the third floor of M88, the Wellington Place tower at 2-8 Wellington Street (威靈頓街), Central. It's an easy stroll from the MTR and well within the Central–Lan Kwai Fong dining belt, so it pairs naturally with a drink before or after. Bookings are open through the restaurant's website and reservation page.
Ninetta: Visitor Info
Details per Foodie and the restaurant's own website. Ninetta is part of JIA Group. Opening hours had not been formally published at the time of writing: check the website or reservation page for current service times before you go.
If you're building a Central crawl around it, Ninetta is a strong opener before cocktails in Lan Kwai Fong or a nightcap nearby, and a useful addition to any list of the city's most talked-about new tables this summer.
Frequently Asked Questions
Hungry for more?
Track every notable arrival with our guide to the 50 best restaurants in Hong Kong, from heritage classics to this year's hottest openings.