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Art is an elegant contemporary Italian restaurant helmed by Michelin-star Chef-Restaurateur Beppe De Vito. Dining at Art takes one on a journey. The menu is an ever-evolving exploration of Italian tradition, a gastronomic anthology filled with culinary stories that take you through the seasons.

1 Saint Andrew's Road
#06-02 National Gallery Singapore
Singapore 178957

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12:00pm - 02:00pm
06:30pm - 10:00pm

12:00pm - 02:00pm
06:30pm - 10:00pm

12:00pm - 02:00pm
06:30pm - 10:00pm

12:00pm - 02:00pm
06:30pm - 10:00pm

12:00pm - 02:00pm
06:30pm - 10:00pm

12:00pm - 02:00pm
06:30pm - 10:00pm

12:00pm - 02:00pm
06:30pm - 10:00pm

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From the Burpple community

Previously called Osteria Art in Raffles Place, this restaurant by Chef Beppe De Vito re-launched in National Gallery. Keep this snazzy spot in mind for celebratory dinners. Choose from the Three Course ($78), Four Course ($108) and Five Course Degustation Menu ($138). Amongst the many dishes, Burppler Veronica Phua recommends the Italian Seabass in fermented anchovy and apple sauce, tuna belly carpaccio with Piemonte hazelnuts and truffle, as well as a to-die-for Tiramisu.
Photo by Burppler Veronica Phua


Kicking off a meal here are a wonderful selection of small bites - an auspicious number of them to be sure, and what I had that day were astonishing indeed.

Four were gems from the garden:

- a crisp radish heart with bottarga, amalfi lemon gel and shiso blossom.

- a pickled carrot with aged balsamic vinegar.

- a mint-infused baby zucchini with Giardiniera pesto made from pickled vegetable trimmings.

- a dramatic curl of Radicchio Tardivo with organic local honey and grilled Asiago cheese crumble.

The others were:

- a crisp rice tuille with a flurry of shaved 36-months Parmigiano Reggiano and burnt cream.

- a Sicilian Datterini tomato confit on black olive crostini.

- sunchoke skin with locally-made burrata using fresh milk from the Dolomites and crumbled pistachio.

- a carrot ring holding 24-months-aged Prosciutto di Parma with cantaloupe gel.

All were exquisite.

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Chef-owner Beppe De Vito only serves seabass if it tips the scales at 2.5kg and above. The flesh is suppose to be firmer and more flavourful then. Appearance-wise, there is nothing fancy - just the seabass surrounded by some pretty vegetables and with a sauce poured over once it’s served, but good golly, does this taste splendid! The magic is in that emulsified liquid as it is made using Colatura di Cetara (a fish sauce of anchovies fermented with herbs and salt), fresh apple juice, apple vinegar and extra virgin olive oil from Chef Beppe's own olive grove in Italy.



The Tuna Belly Carpaccio with Autumn truffle and the famous hazelnuts of Piemonte floored me. Never would I imagine the oily richness of Japanese tuna to couple so well with toasted crunchy nuts but it does. That combination alone was so radically tasty I hardly paid attention to the truffle.

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There is, quite literally, new “Art” at the National Gallery of Singapore.

How apt that Chef-owner Beppe De Vito has relocated and relaunched his in one of the most iconic heritage buildings in our country, and home to over 8,000 works of art. His medium of choice is one I happen to appreciate very much and thus, was most excited to attend a showing thanks to the invitation of Janet, P.R. Director of the Il Lido Group.

The man is a maestro. Drawing from memories and using choicest ingredients from Italy, he drew gasps from both Denyse Yeo of @oishiisg magazine and myself with his style of delectability. Across canvasses of various sizes, he demonstrated a flair for colour and elegant form, pulled together by his exquisite taste. Different produce, all beautiful by nature, were rendered, several with oil (olive, from Chef Beppe’s own farm, to be specific), into interpretations that left a deep impression. Below are those from the meal which resonated most strongly with me:

1. The complimentary potato focaccia - so fluffy and fragrant with pesto, pink garlic and Chef Beppe’s own olive oil.

2. The entire collection of snacks - thoughtful and incredibly detailed small bites bursting with deliciousness.

3. The tuna belly carpaccio with Piemonte hazelnuts and truffle - I was swooning over this course.

4. The Italian seabass - only those 2.5kg and above make the cut because the flesh is firmer and has more flavour. It’s served with an emulsion of Colatura di Cetara sauce, fresh apple juice, apple vinegar and his own olive oil.

6. The tiramisu - a finely wrought, decadent sculpture concocted from gianduja chocolate, hazelnut gelato, espresso and marsala.

In case you are curious, the Degustation Menu at “Art” comes in different sizes of 3, 4 and 5 course options priced respectively at $78, $108 and $138 (before taxes).


I’ve been to Osteria Art (now Art restaurant) many times the last two years, and they never fail to impress. They recently revamped their menu and we had the Kurobuta pork as well as the veal belly. Both dishes were amazing (especially the pork, exceedingly well done!) really loved their old beef steak dishes so I’ll definitely be back soon to try their wagyu beef. One of my favourite restaurants in Singapore and it never fails to deliver, whether in terms of service or food or presentation - beautiful plating as well. They gave us two complimentary starters which were really mindblowing, and also a complimentary dessert platter before we left. Wonderful experience here and I’ll definitely recommend Art to anyone for a great meal :-) keep it up!