Medici Kitchen & Bar

| October 9, 2012

Medici is an Italian restaurant located at the basement floor of the Muse hotel in soi Langsuan. Walking down the staircase from the lobby, it first appeared to me; the space, décor and styling is influenced by the gothic period, dark with rhythmic truss bracing. After spending the time to carefully observe the décor it was more like a post industrial period. Even though the overall ambiance is dark the lighting at the table is enough to see the food and your company.

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After being seated, the chef Francesco Lenzi came to greet us at the table. He seems very passionate creating his food including careful selecting the ingredients. He recommended a variety of dishes, all of them sounds really good.

Amuse bouche beef pesto sundried tomato and fennel

Mixed green salad with steamed rock lobster, artichokes & semi sun-dried tomatoes (360)

Exclusively imported cold cuts & cheese delicacies from Tuscany (480), the chef told us that this is the only place you can have these cold cuts in Bangkok.

Sous-vide Veal with creamy tuna sauce, black olives, capers and cherry tomato (360), a very rare dish. It didn’t look so appealing but taste wise it was. It’s a complex dish many taste and texture, every spoon full gives a different impression.

On the night we were there; there was a live performance. The dining area becomes a stage for an opera. Four attractive performers sang “the Phantom of the Opera“. They do move around the dinning space as they come closer to our table, I can feel the power of their voices, especially the woman performer. Performances are Wednesday to Saturday starting at 8:30pm.

Spaghetti with a mild spicy white wine sauce, squid, prawns, Tasmanian black mussels finished with cherry tomatoes (460)

Stuffed homemade ‘candy pasta’ with French foie gras & Ricotta cheese in truffle emulsion (540), it’s one of those dish that make me crave for when I look at the photo creamy and tasty.

Rossini, I consider it, the king of steaks because it’s steak top with foie gras. Grilled Tasmanian ‘all natural’ 150-day grain fed beef topped with French foie gras & black truffle from Norcia (1,290). The beef was perfectly cooked, charred outside pink inside. Foie gras was a nice compliment to the beef.

Pan-fried Mediterranean Monkfish in Saint Marzano tomato sauce with capers, anchovy and Tuscan olives served with polenta (890). It was moist and full of flavors. The tartness of the tomato sauce makes every bite interesting.

Medici Kitchen & Bar
Basement of Hotel Muse. 55/555 Langsuan Rd.
Hours: Lunch: Noon – 2:30 p.m.
 Dinner: 6:00 p.m. – 11:00 p.m.
 Drinks: 6:00 p.m. – 1:00 a.m.
Phone: 02-630-4000.

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About the Author:

Current: Editor of, 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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