Enoteca is an Italian word that is derived from the Greek word Οινοθήκη, which literally means “wine repository”. Enoteca was created in 2004 by Giancarlo and his son Nicola. The original idea included the aspect of the promotion of Italian wines, along with serving well-matched simple foods. However, with time and the help of skilled chefs, it turned into the gourmet restaurant it is today. Enoteca can now be considered as one of the, if not the most authentic Italian gourmet restaurants in Bangkok as well as one of the best Italian Restaurant Bangkok.
New Chef: Chef Stefano comes from Turin, Pedemont. After high school his family pushed him to attend the law carrier. After few years at the university, he decided to follow his passion for cooking. In 1998 He left the university for France and attend the prestigious Each school (Ecole des art culinaries et de hotellierie ) in Lion. School where the great chef Paul Boccuse is president.
He had some experiences in high level restaurant in France, at La Auberge La Feniere in Provence, at the restaurant Laperouse in Paris and La Pyramid.
After his long period in France he decided to come back in Turin where he started to work for Le Meridien Hotel in Turin and at La Pista restaurant as Chef de cuisine. In 2007 he opened his own restaurant and in 2012 he was awarded the prestigious Michelin star, that he confirms till 2016. Looking for new experiences he decided to do a big change in his life and join Enoteca.
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Today we tried their signature classic dishes.
Chef’s snack from the kitchen.
Terrina di Tonno con Crema di Peperoni
Tuna terrine with bell pepper cream
Cipolla Bionda cotta al Sale ripiena di Quaglie Brasate, fonduta di Parmigiano
Golden Onion cooked in Salt filled with Braised Quails
The onion cooked in salt and contain braised quails in its center, when eaten together is a match made in heaven. Surprisingly delicious.
Spaghetti Mancini in tomatoes water, burrata cheese
Water from the tomatoes extracted to be use in cooking the spaghetti. In cooking, al dente describes pasta that is cooked to be firm to the bite. The etymology is Italian “to the tooth”. In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time.
Before eating the spaghetti, you will have to mix well with the burrata cheese at the bottom. Perfect match of pasta and cheese. Very flavorful.
Maialino da latte Nostrano cotto sottovuoto, Spinaci, Cavolfiore e Datteri
Slow cooked Italian Suckling Pig, Spinach, Cauliflower and Dates.
Crispy skin and soft tender meat, another favorite dish here.
Panna Cotta all’Anice Stellato con Fragole
Star Anice Panna Cotta with Strawberry
Fondente al Cioccolato e Croccantino alla Nocciola
Dark Chocolate Fondant with crunchy Hazelnut
Interesting shape of cigar filled with chocolate fondant.
Petite four complete the meal.
Enoteca is a perfect location if you want to dine in quiet environment while staying in the city center. The food is authentic Italian cooking, with great selection of wine. Do make a reservation before you go as tables can filled up quickly.
Soi Sukhumvit 27, Khwaeng Khlong Toei Nuea, Khet Watthana, Krung Thep Maha Nakhon 10110, Thailand
Enoteca Italiana is tucked away in a small alley in its little Italian oasis in the middle of Bangkok’s business district
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Tel : 02 258 4386
Fax : 02259 9175
Open everyday from 6PM till Midnight