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.
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.
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.
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.
The second plate of amuse bouche were; candies cheese balls, gnocchi truffle, and chicken skin pea dip.
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.
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.
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.
Deep fried veal milanese style, carrots and beetroot ketchup (990). The veal was flawlessly cooked.
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.
Pre-dessert: Spritz with champagne cream; this was inspired by the popular aperol spritz.
The tiramisu (390); is a must try, they just do right.
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.