Da Maurizio

SETTING

Partly damaged by the tsunami, Da Maurizio used its reconstruction period to redesign its layout and decor to the maximum in what was already a sensational setting on a granite bouldered beach. Grand steps lead down to a bar past which diners can choose from al fresco seating to an indoor ambience.

FOOD

Da Maurizio has had a makeover from its previous menu and Oregon-born chef Aaron Hopper, previously of Watermark, has truly made his mark. Aaron describes his cuisine as modern Italian, incorporating such combinations as buffalo milk mozzarella with cherry tomatoes, impressive ahi tuna carapaccio with sesame/Dijon vinaigrette, shaved rock melon and arugala and prosciutto wrapped prawns. Da Maurizio offers complimentary shrimp with avocado and tomato appetisers, plus a gorgeous selection of homebaked breads with healthy dips. Bacon-wrapped goat’s cheese with fresh honey and balsamic served on a bed of arugala and apricot salad is not so much a dish as an explosion of complementary flavours. Equally impressive is mint pappardelle with lamb ragout; the meat is slowly braised to almost the same texture of the wide noodles served with it. Chef Aaron’s take on modern Italian is as near to perfection as you are ever going to get.

WINES

A regular winner of Wine Spectator awards, there is an excellent selection ranging from 1,000 baht to 30,000 baht.

SERVICE

Exemplary service by well-trained staff.

PRICE

Dinner for two costs about 2,000 baht.

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