Located in a central yet very private area, minutes by foot from the main Sukhumvit Road stretch of shopping malls diners will find themselves in a private compound liken to the peaceful countryside cottage in Italy. A wall of wines from various Italian regions forms a gorgeous backdrop in the dining room with hues of white, red and brown from the modern furnishings allowing guests a sense of dining in the comfort of their home over classic dishes from Italy with innovative touches to some courses.

A trio of treasures served on an elegant wood bark, Parma ham and melon puree is served cold with crispy ham toppings, foie gras macaroon the saltiness and richness of the liver balance well with the sweetness of the macaroon, finally a slice of black truffle over Parmesan cheese ice cream that has bold flavours excellent on the palate.

Five types of bread, all home made are yours for the choosing, ciabatta, traditional focaccia, onion focaccia, whole wheat, pesto and sun dried tomatoes. Served warm and a great way to company the following starters.

One of Enoteca signatures is Onion Cooked in the Salt, deliciously braised quail and parmesan cheese in the onion “body” and covered with its “lid”. The quail is finely minced and cooked to an almost creamy texture. The onions are placed in a casserole covered in rock salt and put in the oven for 90mins bringing out the natural sweetness of the onion. Simply exquisite.

Spaghetti Mancini In Tomatoes Water looks simple but highly complicated to make, pasta is cooked in the water extracted from the tomato plated on a base of burrata cheese which evens out the acidity from the tomatoes.  The organic spaghetti Mancini used is slightly ticker than the usual spaghetti cooked perfectly al dente. Tomatoes are from the highland region of Thailand, Chiangmai with it’s cool climate and fertile soil producing naturally sweet tomatoes in vivid bright orange colours.

Another understated dish is Beef Shank, braised in red wine for 4 to 5 hours and served with freshly mashed potatoes. One of the most tender beef around even though its from the leg portion of the cow, pulls apart effortlessly and goes well with the coarsely mashed potatoes. Plating are kept straight forward and clean in Enoteca to focus all the lime light onto the actual flavours, textures and aromas of the food.

A classic Panacotta made with sweetened cream thickened with gelatin and molded into a half circle with a mix red fruits sauce (strawberries and raspberries) is a light creamy pre dessert that sends tingles down your throat followed by Deconstructed Tiramisu, a chocolate ball filled with mascarpone (an Italian cream cheese) on moist finger bread with hot freshly brewed coffee poured table-side for that interactive finish.

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