Pan roasted striped bass. (photo courtesy of Four Seasons Los Angeles)

Chef de Cuisine Luca Moriconi at Culina and Vinoteca at Four Seasons Hotel Los Angeles at Beverly Hills creates classic Tuscan cuisine with a modern artistic flair.

Raised in Tuscany, Moriconi, an 11-year veteran with Four Seasons, curates exceptional dishes served in an intimate dining room with sophisticated décor.

A bread basket is delivered to guests along with a plate of Italian delights, including crispy dried red chilies, small Italian olives and Mitica Taralli crackers, a crunchy olive-oil biscuit.

The Tonno Rosso starter was presented on a platter with ahi tuna crudo mixed with chopped sweet and spicy peppers. Slices of deep red tuna are fanned on top of thinly sliced cucumbers like floral petals. Slightly toasted pine nuts give this dish a buttery flavor. Taste with carasau flatbread crackers for added texture. This starter pairs nicely with a glass of Montenidoli Fiore dry white wine, offering elegant notes to complement the tuna.

The Fattoria Sardi rosé from Toscana pairs perfectly with the charred octopus salad. The wine offers a crisp, well-balanced minerality with notes of dried rose hips, raspberry and melon.

The octopus sits under frilly watercress and frisse leaves and is artistically arranged with cauliflower and smoked potato puree in the center. Al dente green beans round out this dish.

A glass of 2016 straw-colored Vorberg Bianco balanced the richness of the decadent risotto. Chef Moriconi shaves a generous amount of seasonal black truffles on top. Mushrooms and a sottocenere cheese are folded into the Aborio rice. A spoonful of truffle caviar and deep-sea prawn crudo add a pop of color and flavor.

Apulian burrata, Wiser Farm melon, aged balsamic, Tuscan prosciutto (photo courtesy of Four Seasons Los Angeles)

Moriconi’s signature dish is his mother’s lasagne di Grazia. He lovingly recreates a classic beef lasagna and adds layers of velvety white béchamel sauce and a generous sprinkling of Parmigiano- Reggiano. This heavenly lasagna is plated on a beautiful blue glazed ceramic bowl.

Roasted striped bass is served with sautéed spinach and topped with julienne zucchini and a pleasing caper emulsion.

Pastry Chef Federico Fernandez is known for his creative desserts including a classic Millefoglie, meaning “a thousand layers.” Vanilla cream is layered between puff pastry and served with honey gelato and shaved black truffles on top.

Other desserts include tiramisu, a brown butter cake, panna cotta and an array of vegan ice cream, sorbetti and gelati. For those who choose to sip their sweets, grappa and dessert wines are available by the glass.

Dinner at Culina is an elevated culinary journey that is artistically and thoughtfully presented by Moriconi and his team at the Four Seasons Beverly Hills. A Pronto Market Lunch is served Monday through Saturday from 11:30 a.m. to 2 p.m. Guests may indulge in an endless selection of salads, cheese and charcuterie, desserts, fresh fruit and more for $35 per person. $$$ 300 S. Doheny Drive, (310)860-4000.