Nestled in Beijing's vibrant Chaoyang district, Slow Food Community has emerged as a beacon of slow living, enticing patrons with its innovative Mediterranean cuisine that celebrates simplicity and natural flavors.

Dedicated to Mediterranean culinary principles and techniques, the restaurant harmoniously blends diverse culinary traditions to advocate for a lifestyle centered around unhurried enjoyment and appreciation of food.

As the flagship of the Slow Food International Association in China, Slow Food Community echoes the association's core values of preserving local customs, quality cuisine, and the art of savoring a leisurely pace of life.

Founded by Carlo Petrini and a group of activists in Bra, Italy, in 1986, the Slow Food movement has expanded globally, boasting over 1,500 chapters across 160 countries and regions, with a membership exceeding 1 million worldwide.

Andrew Ahn, a seasoned Slow Food ambassador and consultant for Slow Food Community, underscores the significance of utilizing Western cuisine to convey the essence of Slow Food, fostering global connections and deepening appreciation for the fusion of "Slow Food" with Western culinary heritage.

Drawing from his extensive international culinary background, including stints in prestigious hotels and visits to over 100 Michelin-starred restaurants, Ahn and his team meticulously curate a menu that embraces natural rhythms and seasonal variations, sourcing premium local ingredients from China to craft an innovative "Mediterranean Slow Food" experience.

Among the menu's highlights is the delectable Beef Wellington with wild goose liver, a symphony of flavors where golden-brown pastry envelops succulent beef and decadent wild goose liver, promising a culinary journey of unparalleled taste.

Ahn's culinary prowess shines through in dishes like the vibrant purple and green asparagus with egg yolk, offering a trio of preparations — raw, roasted, and stewed — harmoniously paired with marinated egg yolk for a delightful and unforgettable dining experience.