fourseasons new food (2 of 54).jpg
FPO_STL_537.jpg
seasons high (1 of 1)-13.jpg
fourseasons new food (2 of 54).jpg

Authentic Italian


“Best of Italian & Vibrant Scene” 

Diners’ Choice Winner for St. Louis - OpenTable

 

 

SCROLL DOWN

Authentic Italian


“Best of Italian & Vibrant Scene” 

Diners’ Choice Winner for St. Louis - OpenTable

 

 

 

About Cielo

Offering breathtaking views of the Arch and downtown St. Louis, Cielo Restaurant is the city's authentic Italian option, with casual, family-style dining.

Created by Executive Chef Gian Nicola Colucci, a native of Italy, Cielo’s menu focuses on homemade Italian classics with local ingredients. Parlaying the ease of the Italian lifestyle, Cielo's sommelier, Jeff Hall, offers many affordable wines from Chef Colucci’s home region, Piedmont. Cielo Bar echoes St. Louis's vibrant cocktail scene with hand-crafted cocktails and locally brewed beers.

With a variety of event spaces - Gaja Wine Cellar, Sky Lobby, River North with views of Stan Musial Bridge, private cabana dinners on the Sky Terrace, interactive cooking classes in the heart of the kitchen and more, Cielo sets the stage for intimate affairs and festive celebrations. Complimentary valet parking available at the Four Seasons Hotel St. Louis.

 
FPO_STL_537.jpg

Breathtaking Views


SCROLL DOWN

Breathtaking Views


seasons high (1 of 1)-13.jpg

Homemade Classics


Sourcing the very best of the season from local farms, Cielo's culinary team creates Italian classics to write home about.

Make a Reservation

SCROLL DOWN

Homemade Classics


Sourcing the very best of the season from local farms, Cielo's culinary team creates Italian classics to write home about.

Make a Reservation

APERITIVO PIEMONTESE   locally sourced 

lucky to work with. Being a native of the Piedmont region, Chef Colucci's menu focus is "aperitivo Piemontese," a casual family dining style from his childhood that offers guests a chance to share a variety of cold and hot bites for a light dinner. Cielo sources much of its products and produce from local farms and purveyors, including the following: Such and Such Farm, Ozark Forest Mushrooms, Kern Meat Co., Sunfarm and more.

The concept of “farm to table” is nothing new for Giannicola Colucci. “I grew up on a farm, and virtually everything on our table came from just outside the kitchen door,” he says, remembering the always-fresh vegetables and how his family made pastas and sauces from scratch. In addition to weekly menus featuring different regions of Italy, he has also added his own personal touches: “My dishes tell the story of my history as a cook and all the talented chefs and restaurants I have been

GNOCCHI AL POLLO  |  thyme potato gnocchi, smoked chicken, mushroom, vegetable ragout

 

ZUPPA DI PESCE  |  seafood broth, sea bass, mussels, clams, crab meat, roasted garlic bread

TONNARELLI NERI  |  squid ink pasta, lobster, oven dried tomato, prosecco bagna cauda