Primo
Tagliatelle al Ragù Bianco
Hand-cut egg pasta dressed in a slow-braised white wine and milk veal ragù — eight hours on the stove, finished with aged Parmigiano Reggiano and a thread of cold-pressed olive oil.
Dining at Hotel Mora
A Kitchen Conceived by Marco Bellini, Not a Hotel Restaurant That Happens to Exist.
Regional Italian cooking rooted in seasonal sourcing — handmade pasta, wood-fired mains, a pastry program that finishes every plate — open to hotel guests and local diners seven nights a week.
The Chef
Marco Bellini came home to cook.
After a decade staging in Modena and leading the pasta program at a two-Michelin kitchen in Milan, Marco Bellini returned to the restaurant that first taught him to hold a knife — only this time, as Executive Chef. His menu at The Mora is a deliberate counter-proposal to the gilded hotel dining room: regional Italian cooking, paced by what arrives at the back door each morning, served without ceremony and with great seriousness.
He was named a James Beard Rising Star semifinalist in 2023. The kitchen he now runs is a 38-seat room, open to the pass, anchored by a hand-built pasta station and a wood-fired hearth.
- TrainingModena · Milan · Two Michelin stars, 2017–2021
- ApproachRegional Italian, seasonal sourcing, handmade pasta daily
- RecognitionJames Beard Rising Star semifinalist, 2023
Antipasto
Charred Treviso, Stone Fruit, Brown Butter
Treviso radicchio caramelized over open flame, paired with roasted summer stone fruit, finished with toasted Piedmont hazelnuts, aged goat cheese, and a pour of warm brown butter.
Dolce
Olive Oil Cake, Candied Citrus, Ricotta
A tender single-origin olive oil cake, served warm with a quenelle of house-made sheep's milk ricotta and candied blood orange — pastry sous-chef Marta Conti's signature finish.
The pasta is handmade twice a day, the hearth is honest, and the chef's point of view — regional Italian, deeply seasonal, refusing the gilded hotel playbook — comes through on every plate. This is the most quietly confident dining room in the city right now.
Saveur Magazine
Plan Your Visit
Everything You Need to Know Before You Book.
Hours of Service
- DinnerTuesday – Sunday, 5:30 pm – 10:30 pm
- BarTuesday – Sunday, 5:00 pm – midnight
- ClosedMonday
Last seating for the tasting menu is 9:00 pm.
Dress Code & Atmosphere
Smart casual. The dining room is intimate and conversational — jackets are welcome, ties are not expected. We ask that guests refrain from Strong fragrance out of respect for fellow diners and the kitchen team.
Children under 10 are welcome at lunch service; the dining room is adult-paced at dinner.
Private Dining
The Bellini Room seats 14 at a single hand-laid walnut table and opens onto the kitchen pass through a private window. The Garden Conservatory seats up to 36 for cocktail receptions and 28 for seated dinners.
60+ wedding and private events hosted in 2024.
Reservations & Contact
Tables of up to six are best booked online. For parties of seven or more, dietary restrictions beyond our standard menu paths, or private events, our reservations team responds within 12 minutes — the fastest in our competitive set.
- Phone+1 (212) 555-0186
- Email[email protected]
Reservations
A Table Is Waiting Tonight.
The restaurant is open to hotel guests and to the neighborhood. Book directly for the table you want, or reach our reservations team for parties of seven or more, dietary requests, or private events.
Concierge desk replies in 12 minutes on average · Open Tue–Sun, 5:00 pm–midnight