With the vast number of excellent restaurants located throughout metropolitan Bangkok, it is quite easy to oversee the myriad choices of excellent restaurants with top quality Chefs located in all the leading hotels in the City.
The Radisson Blu Plaza is a relatively new addition to Sukhumvit and has certainly made a name for itself for its high quality and excellent service. A acquaintance was staying in the hotel and due to an early flight the next morning, suggested that we take it easy and try Attico Restaurant located on the 28thfloor with commanding views over the lower Sukhumvit area.
Attico is impressive as you exit the lift. High ceilings and a dramatic entrance-way passing barrels and cut wood (modeled after a Tuscan villa) one enters the main restaurant. It’s a modern variation of an Italian restaurant, imposing yet intimate with a lot of space between the tables. As we had reserved in advance we were escorted to a table beside the windows with spectacular views of Sukhumvit and Soi 18 & 20.
Attico is presided over by Chef Danilo who hails from Carmagnola in the Piedmont region of Italy. An acclaimed yet highly personable chef, we let Danilo suggest which dishes we should try. The menu is not vast and concentrates on typical Italian favourites that all emphasise the freshness of the products. However, it is always a problem to choose and having Chef Danilo make our selection was highly welcomed.
The wine list is also modest but offers all the favourites that one would expect from an Italian establishment. As we were not going to be drinking much, we decided on a bottle of the House Red, without even asking what it was. We were quite surprised to find that it was a Chilean Merlot rather than a simple Vino della Casa! We have been told that this will be changed shortly.
Before the feast commenced, we were presented with a bread basket containing a variety of warm, fresh breads with 2 different spreads to choose from, however we preferred the classic of olive oil and a delicious balsamic vinegar to prepare our palates for the Italian delicacies.
For starters Danilo prepared for us Impetata di Cozze con Pomodoro with home made bread (THB.650). Small but succulent mussels perfectly cooked served with a spicy tomato sauce. Great start!
Next came Carpaccio di Bue con Pioppini (THB.550). Perfectly aged Carpaccio of beef covered with a rocket salad and generous slices of Parmesan cheese. The surprise was the crispy pioppino mushrooms, perfectly marinated and providing an excellent twist to this classic dish.
The pasta dish was Ravioli Ripeni di Spinaci eRicotta con Salsa Pomodoro picante (THB.490) This was a highly colourful and creative dish. Ravioli is generally served ‘floating’ in a sauce, Danilo’s version is served flat and lined with colours. The pasta was perfectly al dente and you could really taste and feel the texture of the spinach rather than just a greenish paste! Maybe we are all so used to the spice levels of Thai food but this dish could certainly have used a stronger sauce to complement the excellent pasta.
Our last main dish was Risotto con Gamberi, Zucchini, Scorza di Limone (THB.460). An excellent risotto, again cooked to perfection with the rice still slightly crispy with a delicious sauce and 4 plump, fried prawns. Highly recommended.
Dishes at Attico are not large but neither are they mean portions, in fact the perfect size for sharing, as one tends to do in Thailand!
No Italian meal can be finished without dessert and we chose 2 absolute classics, Tiramisu and Prospino al Limoncello both at THB 390. Since Tiramisu was introduce to Thailand there have been several abominations but I am pleased to say that Chef Danilo has kept to the original classic using delicate Mascarpone cheese, strong slightly bitter espresso and gentle cocoa powder. The Prospino turned out to be an exciting sorbet bursting with pungent flavours of lemon and the Limoncello! Both excellent.
As a finale and also to accompany what remained of the wine, we ordered a small cheese plate with Provolone Dolce and Taleggio DOP cheeses with sliced figs, apricots and nuts.
The ambience of Attico is subdued and refined without being overbearing and pompous or too kitschy like “grandmothers kitchen”. It is comfortable and the service is efficient and friendly. Prices indicated are the current official prices on the evening of our visit. As is custom in higher level establishments the prices are‘++’, so plus 10% service charge and + local tax, currently 7%.
If you are looking for quiet elegance and comfortable, attentive service, then I can highly recommend Attico. When you reserve, ask for one of the tables at the windows as the panoramas to add to the splendour of the evening. Also ask if Chef Danilo is in attendance, he is a lovely, friendly Italian who is happy to guide you through the menu.
