Luca Appino is an authentic son of Piedmont and a cosmopolitan chef, who put down roots in his lovely 'bottega' in Bangkok. His Mediterranean and vibrant cuisine mixes traditional and contemporary aromas, pairings and approaches, without ever overdoing it. Sardinian chef Andrea Ortu offers some classic, delicious yet refined dishes like homemade angel hair with Brittany blue lobster, cherry tomatoes and basil, or a very well roasted baby lamb. Interesting the Japanese red sea bream tartare, red Kampot pepper, green apple and celery extract as appetizer. Leave some room for the homemade desserts, ranging from Sicilian cannolo to the creamy and tasty ice cream. The warm ambiance, the extensive wine list as well as the attentive service complete the picture.
The best trattorias/bistrots are marked with 1,2,3 shrimps according to their quality grades.