From the group that brought you critically acclaimed Vesper cocktail bar as well as fine dining Il Fumo, the award winning La Bottega Di Luca stands tall and proud on it’s own merit with sensational food and beverages on the promise of always using only the freshest and highest quality produce as well as ingredients one can find.

Elegant interiors with a chic look and feel, ideal setting for dining of all occasions from casual get-together with friends to business lunches with associates and even the romantic dinner for two. Bespoke furniture, warm lighting and a massive collection of contemporary art works all around the restaurant further adds to the cozy and comfortable dining atmosphere. The restaurant has both indoor air conditioned and outdoor al fresco sitting according to your preference.

For appetizers 2 ways “Scarola” Salad with burrata cheese, Cetara anchovies and toasted pine nuts are a perfect way to start. The Scarola salad has large and waved leaves with refreshing bitter taste best accompanied with the fresh cow milk cheese made from mozzarella, stracciatella and cream (Burrata) and a touch of saltiness from the anchovies from Cetara in south-western Italy.

The Seabass Carpaccio is immaculate, very fresh fish is masterfully sliced and beautifully plated with tomatoes, sea asparagus, capers and oregano adding a lovely touch of acidity and herbaceous aromas to the dish.

Pre mains must have is the Traditional Sardinian “fregola” Pasta with lamb ragu, mint pesto, cream of pecorino cheese from Osilo. Sardinia region houses Osilo which is famed for Pecorino a hard cheese made out of sheep’s milk, one of Italy’s oldest cheese said to be eaten even during the days of ancient Rome. The mint pesto balances the rich lamb ragu and cream cheese nicely. Pastas at La Bottega Di Luca are home made with flours from Italy bringing you authentic Italian gourmet experience.

Roasted Spanish lamb chops is a main course to remember, delicious crispy golden skin and tender flavourful meat with orange caramelized baby endive and “Moutarde De Dijon” a traditional Dijon mustard from France. The “ibérico” variety lamb used in this dish are milk fed producing an incredibly soft textured meat almost creamy in texture, melting in the mouth.

Dessert lovers will leave the restaurant with a big smile on their faces with the Homemade Bronte’s Pistachio ice cream, probably the best pistachio ice cream in the whole of Bangkok using the rather expensive but premium quality nuts imported from Bronte in Sicily. Nutty, creamy and addictive, this sweet ending will keep diners coming for more.

---