L’Ermitage Beverly Hills Elevates Luxury Dining with Costa Covo Osteria and Alcova
L’Ermitage Beverly Hills has unveiled two sophisticated new dining experiences—Costa Covo Osteria and Alcova—adding to Beverly Hills’ vibrant culinary landscape. Known for its discrete luxury and renowned Two Key MICHELIN Guide status, the hotel introduces these distinctive venues as part of an exciting series of property enhancements, including a refreshed rooftop pool set to debut in 2025.
At Costa Covo Osteria, Executive Chef Todd Matthews brings a fresh, coastal Italian perspective to Southern California ingredients, crafting dishes that range from handmade pasta to market-fresh seafood. The menu boasts highlights like the Grano Arso Orecchiette, paired with a curated wine list of Italian and French varietals, and inventive cocktails such as the Air Mail and Covo, creating a relaxed yet refined dining experience. Designed by New York’s Champalimaud Design, Costa Covo’s ambiance balances European elegance with California modernism, offering guests both an intimate indoor setting and a lush outdoor terrace.
Alcova, the cozy lounge situated across the lobby, offers a chic retreat for small gatherings and intimate conversations. With space for just 16 guests, this setting transforms into a candlelit haven in the evening, enhanced by a custom Negroni trolley and delicacies like Sterling Osetra Caviar and Pecorino Toast. Alcova’s design features luxurious green velvet sofas and walnut accents, providing a timeless and stylish aesthetic that mirrors the glamour of Hollywood’s golden era.
These new venues, along with the upcoming rooftop bar Poza, reflect L’Ermitage Beverly Hills’ commitment to creating memorable spaces that embody sophistication, intimacy, and culinary excellence, offering an inviting escape for both locals and travelers.
Thanksgiving Menu
Available only on Thanksgiving Day (November 28), new signature restaurant Costa Covo Osteria will offer a pre-fixe four-course Thanksgiving menu at $85/person. This will include buttermilk biscuits to share followed by a first course, second course and dessert of choice. Highlights include ember roasted honeynut squash bisque, phyllo crusted branzino and sweet potato gnocchi.
Pies to Go
Available by pre-order through 8 p.m. on November 25, housemade pies for $42 each by Pastry Chef Stephanie Boswell include:
Chocolate Pecan 10"
Apple Cobbler 10"
Pumpkin Pie 10"
Photography by Arturo + Lauren