One year into its operations and Radisson Blu Plaza Bangkok’s popular Italian restaurant has really hit its stride.
Best of all – a brand new menu is launched this month
Best of all – a brand new menu is launched this month
| WITH its high ceiling, sweeping city views, and exposed-brick, trattoria-style design, Attico is one of the most visually striking Italian restaurants in Bangkok. And as we discovered last month, its food is some of the tastiest. |  |
Established 12 months ago with a focus on food from Tuscany, Attico has since retooled its concept to embrace classic, rustic cuisine from all areas of Italy – think homemade pastas, slow-cooked meats, lovingly crafted fish dishes, and, starting this month, a range of thin-crust pizzas. The latter, made using a secret dough recipe developed over the past seven months by Attico’s head chef, Dario Busnelli, are crispy and light, and easily rival the city’s best.
Gregarious, chatty, and suitably stout, half-Thai half-Italian chef Dario was born in Lombardy and raised in Bangkok. Before joining Attico last year, he was head chef at the popular El Bottega di Luca on Sukhumvit 49, and his career to date – including stints at prestigious establishments such as the three-Michelin starred Da Vittorio in Bergamo, Italy, and the Michelin-starred Allegro at Four Seasons Prague, Czech Republic – shines through in the quality of his cuisine.
His new menu, officially launched this month, is based around rustic, family-style servings and, as you’d expect from a restaurant of this caliber, high quality ingredients come as standard, and presentation is top notch.
Gregarious, chatty, and suitably stout, half-Thai half-Italian chef Dario was born in Lombardy and raised in Bangkok. Before joining Attico last year, he was head chef at the popular El Bottega di Luca on Sukhumvit 49, and his career to date – including stints at prestigious establishments such as the three-Michelin starred Da Vittorio in Bergamo, Italy, and the Michelin-starred Allegro at Four Seasons Prague, Czech Republic – shines through in the quality of his cuisine.
His new menu, officially launched this month, is based around rustic, family-style servings and, as you’d expect from a restaurant of this caliber, high quality ingredients come as standard, and presentation is top notch.
Just some of the highlights to kick start a meal include Impepata di Cozze (Sautéed imported carpet clams and bouchot mussels from France, served in a pan in a lightly spiced lobster bisque sauce. B790); Degustazione di Salumi della casa (Chef’s selections of imported cold cuts and salami with homemade pickles. B690/990); and Chef Dario’s spin on the classic Mozzarella ‘N Carrozza, featuring a whole ball of buffalo mozzarella cheese deep fried and served with sautéed cherry tomato, fresh basil, Taggiasche olives, caper flowers and Sardinian yellow fin fish (B680).
For mains, the Paccheri col Cinghiale (Paccheri pasta with wild boar ragout braised in Chianti red wine sauce and summer truffle sauce. B490) gets our vote – its rich and piquant sauce, slathered over al dente pasta, is a perfect match for the subtle gamey tastes of the boar. We also enjoyed the Branzino al Posillipo (Grilled Sea bass from Brittany, served with fine herbs and frutti di mare sauce, sautéed mi crustacean, grilled artichokes, and potato “sabbiate.” B1,290), whose large flakes of flavorsome meat slipped from the bone yet provided plenty of bite. Also hitting the sweet spot of culinary satisfaction was the Costata di Manzo Wagyu, Attico’s signature Wagyu Prime rib (B390/100g), cooked medium-rare and arriving tender and chock-full of flavour.
Hearty portions perfect for sharing are the order of the day at Attico, but we couldn’t leave without sampling dessert. And we’re glad we did, because the Carosello di Dolci, a selection of Attico’s classic desserts, including Tiramisù, Pannacotta, Chocolate fondant, and Vanilla Crema cotta (B890), provided a fitting end to an excellent meal. We will definitely return for more.
Radisson Blu Plaza Bangkok, 489 Sukhumvit Rd. ☎ 02 302 3333 ext. 3328
www.radissonblu.com/plazahotel-bangkok
For mains, the Paccheri col Cinghiale (Paccheri pasta with wild boar ragout braised in Chianti red wine sauce and summer truffle sauce. B490) gets our vote – its rich and piquant sauce, slathered over al dente pasta, is a perfect match for the subtle gamey tastes of the boar. We also enjoyed the Branzino al Posillipo (Grilled Sea bass from Brittany, served with fine herbs and frutti di mare sauce, sautéed mi crustacean, grilled artichokes, and potato “sabbiate.” B1,290), whose large flakes of flavorsome meat slipped from the bone yet provided plenty of bite. Also hitting the sweet spot of culinary satisfaction was the Costata di Manzo Wagyu, Attico’s signature Wagyu Prime rib (B390/100g), cooked medium-rare and arriving tender and chock-full of flavour.
Hearty portions perfect for sharing are the order of the day at Attico, but we couldn’t leave without sampling dessert. And we’re glad we did, because the Carosello di Dolci, a selection of Attico’s classic desserts, including Tiramisù, Pannacotta, Chocolate fondant, and Vanilla Crema cotta (B890), provided a fitting end to an excellent meal. We will definitely return for more.
Radisson Blu Plaza Bangkok, 489 Sukhumvit Rd. ☎ 02 302 3333 ext. 3328
www.radissonblu.com/plazahotel-bangkok
RSS Feed
