Il-Lido Restaurant and Bar

Exclusive, Exquisite Events

KL’s Finest Italian Dining

ilLido KL showcases the finest, seasonal ingredients with an always-changing menu of classic and authentic Italian food.

Offering an all-inclusive dining experience powered by a stylish, intimate environment, impeccable and classic Italian cuisine and world-class service and warm hospitality, ilLido KL has become a regular dining spot for Malaysian diners.

ilLido KL Returns to Classics with New Spring Menu and Recession-Friendly Prices

ilLido KL, Malaysia’s finest Italian restaurant, stays ahead of the pack with an all-new a la carte menu. Designed by Executive Chef Andrea Zanella, the new menu is a feast of the spring season’s freshest and finest produce and a trove of his signature Italian recipes. Starting from 26 March, the new menu will offer a new range of prices that will definitely bring higher value-for-money for Malaysian diners.

The team at ilLido KL has readjusted the prices to be much more affordable for dining for all occasions. “This is our stimulus package during this downtown in economy. That said, we have kept to our philosophy of using high quality ingredients. We just want to offer the best value for money for Italian cuisine in town,” explains restaurateur-owner Beppe De Vito.

De Vito’s and Chef Andrea

Diners are savouring the rewards of better prices from De Vito’s and Chef Andrea’s strong network and direct relationship with renowned food producers, as top quality foods from around the world are being imported exclusively to ilLido KL at competitive prices. For instance, the menu carries the super prime, velvety-smooth Wagyu Beef Cheek as a hearty main dish, paired with Caramelised Root Vegetables, at RM58.

ilLido KL’s culinary principle of serving classic yet contemporary Italian cuisine remains unchanged. In the tradition of true Italian dining, the extensive menu features solely homemade pastas, steering the record of being the only Italian restaurant in Malaysia to serve fresh pastas prepared daily. Hand-pressed and rolled by ilLido’s specialised pasta chef, the very best of Italian durum wheat flour is used in the pursuance of creating the most toothsome pastas, from stuffed ones like the burrata cheese agnolotti (with mushroom ragu, at RM38) or the lamb shank tortelli (with basil cream sauce, at also RM38), to luscious bundles of spaghetti and taglierini.

Beef Carpaccio & Parmigiano ‘Vacche Rosse

Malaysian diners will still be able to indulge in exclusive, gourmet ingredients sourced directly from Italy. The classic Beef Carpaccio and the superior Parmigiano ‘Vacche Rosse’ (RM36) makes a delectable duo as a starter. The ‘Vacche Rosse’ parmesan is the rarest and most sought-after cheese, made from the milk of red cows that are reared in the remote mountains of Emilia Romagna, Italy.

Spring, the cheery season of fresh greens and tender meats, is at the heart of the new menu. Beetroots, sweeter than ever this season, enliven Chef Andrea’s home smoked tuna in this refreshing and decadent appetizer.

Affordable and Unique

The pork-free menu is a satisfying selection of over 30 different exquisite starters, homemade pastas, and gourmet meat and seafood mains – and sits well within the price range of RM30 to RM80.

“All our diners have always appreciated their all-inclusive experiences at ilLido KL, where they can truly lavish in impeccably-prepared food, professional and thoughtful service and refined atmosphere at leisure, as such dining concepts are still one-of-a-kind in Malaysia. This revamped menu simply means that they can enjoy such experiences at ilLido KL more regularly with our friendlier prices,” says De Vito.

ilLido KL is the perfect choice to make your private event a memorable experience. Whether it’s a business event, a brand launch or a special occasion, you’ll enjoy a refreshing, relaxed time in our warm and inviting space.


Mondays to Fridays, 12 noon – 2:30pm

Mondays to Saturdays, 6:30pm – 10:30pm

Mondays to Saturdays, 5pm to 1am

Our dress code is smart casual


Mozzarella di Bufala 45
Buffalo Mozzarella Cheese with Tomatoes and Basil Gel
Tonno Affumicato con Rape Rosse e Rafano 38
Home Smoked Tuna with Beetroot and Horseradish
Gamberoni Piccanti su Passatina di Cannellini 48
King Prawns with Spicy Cannellini Emulsion
Foie Gras con Lenticchie e Prosciutto d’Anitra 68
Roasted Goose Liver with Duck Bacon and Lentils
Carpaccio di Manzo con Rucola e Parmigiano ‘Vacche Rosse’ 36
Beef Carpaccio with Rucola and ‘Vacche Rosse’ Parmigiano Cheese
Cappesante con Crema di Sedano Rapa e Tartufo 88
Hokkaido Scallops with Celeriac & Truffle Cream
Insalata di Spinaci con Caprino e Frutti di Bosco 35
Spinach Salad with Goat Cheese & Red Berries
Fritto di Calamari con Insalata di Patate 28
Crispy Fried Calamari with Warm Potato Salad
Crema di Funghi Porcini al Tartufo 35
Porcini Mushroom Cream with Truffle
Zuppa di Granchio alla Sambuca 38
Spider Crab Soup with Sambuca
Antipasto ilLido 98 -for 2
Italian Antipasti Platter with Prawns, Tuna, Calamari,
Buffalo Mozzarella, Beef Carpaccio and Leeks
All prices are subjected to service charge and prevailing government taxes
Ravioli di Granchio in Nero con Fave e Bottarga 48
Crab Ravioli with Fava and Cured Roe
Tortelli di Agnello al Basilico 38
Lamb Shank Tortelli with Basil Cream Sauce
Pansotti di Borragine al Pesto Genovese 38
Borage Ravioli with Basil Pesto
Chitarrugi con Aragostina alla Buzzara 118
Chitarrugi with Lobster and Smoked Paprika
Fettuccine con Vitello e Porcini 48
Fettuccine with Roast Veal and Porcini Mushrooms
Risotto con Piselli, Prosciutto e Cappesante 65
Sweet Pea Risotto with Hokkaido Scallops
Risotto allo Champagne e Tartufo 48
Champagne Risotto with Truffle
All prices are subjected to service charge and prevailing government taxes
Branzino con Porri e Olive Taggiasche 58
Seabass Filet with Leeks, ‘Taggiasche’ Olives and New Potatoes
Casseruola di Pesce e Crostacei 128
Seafood Casserole with Lobster, Scallops and King Prawns
Merluzzo in Crosta di Patate con spinaci e Salsa d’Aglio Tartufata 85
Potato Crusted Cod with Spinach and Garlic Truffle Sauce
Filetto di Manzo al Chianti con Tortino di Patate al Tartufo 98
Angus Beef Tenderloin with Chianti Wine Sauce and Truffle Potatoes
Costolette di Agnello con Salsiccia Piccante 98
Lamb Cutlets with Homemade Spicy Sausage and Rosemary Potatoes
Galletto all’Aglio & Peperoncino 58
Grilled Boneless Spring Chicken with Porcini Mushrooms & Potatoes
Guance di Bue Wagyu 75
Wagyu Beef Cheek with Caramelized Root Vegetables
Milanese di Vitello ‘Orecchia d’Elefante’ 78
Breaded Veal Escalope Milanese with Rucola & Tomato
All prices are subjected to service charge and prevailing government taxes
Amuse Bouche
Cappesante con Crema di Sedano Rapa e Tartufo
Hokkaido Scallops with Celeriac & Truffle Cream
Foie Gras con Lenticchie e Prosciutto d’Anitra
Roasted Goose Liver with Duck Bacon and Lentils
Chitarrugi con Aragostina alla Buzzara
Chitarrugi with Lobster and Smoke Paprika
Guance di Bue Wagyu
Wagyu Beef Cheek with Caramelized Root Vegetables
Fondente al Cioccolato
Molten Lava Chocolate Cake with Vanilla Ice Cream
il Servizio del Caffé
Coffee & Tea
All prices are subjected to service charge and prevailing government taxes
Amuse Bouche
Antipasto del Giorno
Choice of Daily Appetizer or Soup
Piatto Forte
Choice of Daily Main Courses
Dolce del Giorno
Daily Dessert Creation
il Servizio del Caffé
Coffee & Tea
All prices are subjected to service charge and prevailing government taxes
Tiramisú 22
Traditional Tiramisú
Pere con Sorbetto al Cioccolato Gelatina di Vino 22
Caramelized Pears with Chocolate Sorbet and Wine Jelly
Sinfonie di Crème Catalane 25
Crème Brûlée Symphony with Vanilla, Strawberry, Coffee and Pistachio
Pannacotta con Frutti di Bosco 22
Vanilla Pannacotta with Red Berries
Fondente al Cioccolato 28
Molten Lava Chocolate Cake with Vanilla Ice Cream
Gelati e Sorbetti 24
Homemade Ice Cream and Sorbet
Piatto di Formaggi Italiani 39
Home Cured Italian Cheese Platter