Helmed by the lovely Nicolas Bonzza, experienced chef slash owner, Enoteca is a wine oasis and Italian food haven, serving up great vinos and Italian fare enriched beautifully with a modern flair.

Enoteca
Nestled within Sukhumvit 27, the restaurant with its house-like setting – think, homey building, lush garden and wooden gate – adds a friendly and pleasant energy to the venue.

Enoteca
Head Chef Stefano Borra

This season, Enoteca brings us a new tasting menu entitled ‘Tu vuo’ fa’ l’Americano’, crafted by Head Chef Stefano Borra. Translating to “You wanna be American,” the menu features hilarious yet innovative Italian views and takes on six misconceived Italian-American dishes, from tspaghetti and meatballs to Alfredo pasta, which are deconstructed then represented in completely new ways.

Enoteca

Curious now to see what this new menu is like? Scroll down to see the dishes below.

Amuse bouche: Liquid Bruschetta and Caesar Salad

To all you veggie haters, here’s your calling: this Caesar Salad involves no salad leaves at all. Consisting of deep-fried chicken skin bejewelled with pearls of mayo and dry-cured ham, this playful salad is just as much fun as the bright, slightly acidic bruschetta served in liquid form next to it.

First Course: Meatballs with Spaghetti

A more Italian take on the popular Italian-American dish, these meatballs with spaghetti are cooked in concentrated tomato sauce, as the pasta boasts extra tomato-y flavour that beautifully brings out an umami-packed beefiness in the juicy wagyu meatballs.

Second Course: Melanzana di Parmigiana

Instead of drowning in blankets of cheese and a flood of tomato sauce, this deconstructed version of eggplant parmigiana at Enoteca truly makes the eggplant shine amid the two robust tangy tomato elements: tomato confit and tomato powder. As for the cheesy deliciousness, you’ll get it from the parmesan chips and foam dotted atop and around the eggplant.

Thrid Corse: Looking for Alfredo “if I catch him”

Why look for Alfredo pasta when you can dig into the lighter yet equally or more delicious cacio e pepe? Cooked in pecorino broth, the spaghetti soaks up flavours aplenty even before it gets covered in a cloud of creamy cheese sauce and a rain of freshly ground black pepper.

Fourth Course: Chicken Parmy

Here’s an extraordinary take on chicken parmigiana. The farm-grown chicken from Bresse, France, is pounded into a thin layer before getting stuffed with ground chicken and rolled into a log shape. Sous-vided for 30 minutes straight to maintain its poultry juiciness, the chicken is then topped with appetite-reviving toppings like parma ham, tomato confit, and toma cheese. Not as fatty as the Alfredo version but the typical sky-high calorie count is also surely is cut down in half.

Dessert: Tiramisu dell’enoteca

Dessert devotees, here’s your chance to change up your dessert scene a bit. Enoteca presents an out-of-this-world tiramisu that will make your taste buds go “ooh” and “ahh”. Comprising of a lady finger cookie, mascarpone cream, and a chocolate dome, the beautiful dessert is then turned into a heavenly delicious mess once the coffee rains down on it. Another thing you need to know is that this tiramisu has been Enoteca’s signature dish since 2009, so definitely make sure you don’t miss out on this one.

Enoteca, Soi Sukhumvit 27, Bangkok, +662 258 4386

Open: Mon-Sun, 6 pm- 12 am. 

Kankanit Wichiantanon
Writer, Bangkok
Kankanit is a writer by day and a baker by night. If there’s one thing you should know about her, it’s that she can wax poetic about food 24/7. Her daily routine is writing, cooking, eating, repeat. They are the things that inspire her from morning 'til night.