Beccofino

SETTING

Beccofino’s distinctive facade of louvred panels directly fronts Soi Thonglor, while inside the main dining room as well as smaller seating areas s t off by archways are enhanced with an understated interior featuring copper, white brick and rich wood accents.

FOOD

Along with pizzas from a wood-fired oven, the menu features international/Italian creations with chef Angelo Rottoli’s specialities enlivening the mix. Distinguishing Beccofino is asilver Christofle carving trolley from which the chef serves guests at tableside. To start off, try pan-fried scallops wrapped in Italian bacon with bell pepper fondue and drizzled with anchovy salsa, which takes longer to say than does the scallop to nearly melt in your mouth. Summer salad with olives, artichoke, farm cheese,mozzarella and asparagus benefits greatly from fine cheeses imported from Italy. For an entree consider stewed lamb osso buco with parmesan risotto and mushroom sauce, the braised lamb shank a variation on the more familiar veal. To round out the meal try panna cotta with mango sauce; it attains a fine balance of the subtly sweet and the faintly sour. The menu changes four times a year in a cord with Italian seasons.

WINES

A wide selection from the major regions along with a few bottles from Romania and Switzerland. Many wines are available by the glass.

SERVICE

Competent and highly organised without being brusque or officious. Staff realises an unfailing attention to detail throughout.

PRICE

A meal for two can surpass 3,000 baht.

8

8

7