Enoteca Bangkok

| July 27, 2015 | 0 Comments

Enoteca is one of our favorite Italian restaurants in Bangkok. Recently they have a new chef; Marco Pacetta from Naples. After a bachelor degree in History he decided to change his course and purse his dreams in becoming a chef. He attended the prestigious culinary school of Alma from the father of all Italian chefs Gualtiero Marchesi. After which he had a long series of very important experiences: with Davide Palluda at Enoteca Canale at Le Chiberta 1 Michelin star, the bistrot of the famous 3 star chef Guy Savoy, Lucas Carton with 2 Michelin stars, Gordon Ramsey in London, and with Accursio Capraro in Sicily.

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If you haven’t been here before Enoteca can be a hard to find restaurant in the sub soi of Sukhumvit 31. Once you get here you will feel the charming homey ambiance.

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As with every time here Mr. Nicola Bonazza the owner greeted us with a warm welcome and helped us with our selections of food and wines.

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We started with amuse bouche of crackling skins, it was served with tomato paste, very similar to Thai “namprick ong”.  It was an interesting start.

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The second plate of amuse bouche were; candies cheese balls, gnocchi truffle, and chicken skin pea dip.

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Golden onions cooked in salt, filled with braised quail (590) were elegantly presented. The tomato braised quail was cook perfectly but the onion was a bit tough if cook more would have been better.

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Handmade tortelloni filled with tomatoes and mascarpone, age pork cheek powder and vanilla oil (690). It looked like a very simple dish but I’m sure it was hard to get it right. The chef did a great job. The tortelloni was filled with creamy cheese and some tartness from the tomatoes.

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Gnocchi Castelmago cheese fondue (560) another simple dish that was done just right. The gnocchi had a very sophisticated texture on a cheesy broth served with crispy parmesan ring.

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Deep fried veal milanese style, carrots and beetroot ketchup (990). The veal was flawlessly cooked.

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Turbot morel mushrooms and wild garlic foam (1400), the turbot was nicely caramelize but did not have a crispy skin I was expecting. The morel was a bit salty which made this dish not as interesting as it should be.

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Pre-dessert: Spritz with champagne cream; this was inspired by the popular aperol spritz.

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The tiramisu (390); is a must try, they just do right.

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Dark chocolate fondant with hazelnuts (380), the rich dark chocolate and caramel hazelnuts will satisfy any chocolate carvings you have, just try it.

We always enjoyed coming here to Enoteca; the service is really good, ambiance is charming, and the food is great. This time we felt it wasn’t a good as the last time (see previous review). Probably it was because we wanted to try items from the menu we haven’t tried before. There are other dishes I would recommend and our all-time favorites here are: New Zealand lamb chops roasted with garlic and thyme sprigs, Biological spaghetti verrigni gold drawn with tomato water and burrata cheese, Black ink cappuccino.

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About the Author:

vasin Current: Editor of At-Bangkok.com, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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