The Belvedere at The Peninsula Beverly Hills Opens

BEVERLY HILLS, Calif.—The Belvedere at The Peninsula Beverly Hills opened its doors today following an extensive four-month remodel, unveiling striking new interiors and full transformation of the menu. Building on a rich, 20-year history of exceptional cuisine, the re-imagined menu, under the direction of Executive Chef David Codney, now features Mediterranean-inspired dishes with a focus on locally sourced ingredients and wild-caught seafood.

Designed in partnership with leading San Francisco-based hospitality design firm EDG, the restaurant’s bright and spacious interior is now the backdrop for a breathtaking art collection, worth several million dollars, featuring some of the world’s most renowned contemporary artists. Without a doubt, a defining feature of the new Belvedere will be the outdoor dining experience which will open late-January. Accounting for nearly half the restaurant’s space, leafy foliage set alongside water and fire features create the ambiance of a lively urban garden in the heart of Beverly Hills.

“After 25 years as a Beverly Hills classic, we have revitalized the restaurant with a fresh new look—The Belvedere is now truly a restaurant for everyday dining and special occasions,” said Managing Director Offer Nissenbaum. He noted, “We’re also proud to unveil a stunning new collection of contemporary art which complements our move towards a more relaxed dining experience while staying true to our DNA.”


As executive chef at The Peninsula Beverly Hills, David Codney oversees all aspects of the hotel’s cuisine including the tremendous task of creating the Belvedere’s vibrant new menu. With a strong focus on locally sourced ingredients of the highest quality—some of them harvested from the hotel’s rooftop garden – his seasonally driven menu features a large selection of sustainably caught seafood, sourced from local fishermen and purveyors.

Led by Food & Beverage Director Michael Ploetz, The Belvedere’s beverage program features an extensive selection of limited production wines, craft beers and cocktails. Utilizing the Coravin technology, a carefully curated list of over 50 wines, many typically available only by the bottle, are offered by the carafe or glass.

Seasonal cocktails are hand-crafted using house-made syrups and infusions and include creative concoctions such as the vibrant Garden Gin & Tonic, prepared with seasonally rotating aromatics from the hotel’s own garden. Ultra-craft beers from California’s finest microbreweries round off the exceptional drinks offering alongside bespoke coffee service with locally roasted, single-origin coffee served tableside and expertly crafted by a barista.

The newly designed restaurant introduces a transitional style that blends The Peninsula’s signature French-country look with updated, contemporary accents. Deep-tufted booths and banquettes offer sumptuous seating and dining tables are dressed with Parisian-inspired blue and white Toile de Jouy table skirts topped with crisp white linen. Natural white oak floors are the canvas for a delicate interlacing geometric pattern, an accent to the new space.

The new look culminates in a collection of contemporary artwork featuring international artists such as Yayoi Kusama, Robert Indiana, Alex Katz, and Sean Scully. The defining piece is a spectacular polyptych created by French painter Fabienne Verdier by special commission for The Peninsula Beverly Hills. Split into five panels, the work hangs on both sides of the restaurant’s entryway to create the sensation of an endless, or “all over” painting.

The restaurant’s two private dining rooms, accommodating parties of 24 and 10, also feature works from internationally renowned artists, which guests can enjoy in the privacy of the elegantly appointed rooms.

Opening at the end of the month is the restaurant’s outdoor terrace, which has nearly doubled in size. Framing the vista of the new terrace are blackened-steel French doors and windows which open onto the garden-inspired space. Classic French-style, hammered-finished banquettes and tables are set around the focal point: A Podocarpus tree.

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