When I was recently in Bangkok I was looking for a new restaurant to try that was walking distance from my hotel and Zanotti Il Restaurante Bangkok was the place I chose. It was also recommended by the staff in the hotel, they eat there, so how could I not give the place a try.

Chef Gianmaria Zanotti established the restaurant in 1998 and I now know why everyone who I spoke to before and after rave about the place. Great food, awesome friendly service and decent wine list. My sort of place.

The obligatory Negroni, unfortunately there was no “energy” in it, and a little too tart. The only criticism for the entire night.

Cold Meats

To get the dinner started I chose the Affettati Misti / Seleclzione Specials, An extensive selection of imported Italian Salamis and Jams / Special.

Definitely a dish I would have the next time I dine there, this by itself would be reason enough to return!! The salamis provided were all excellent and it was one of the best cured meat platters I have ever had. Of all of the salamis on the platter the pancetta was my favourite, so much flavour!!

Tartare

Next up was the Battuta di “Fassona” Piemontese con creme di Parmigiano Nicole, Beef Tartare with Parmesan Cream, Hazelnut and Truffle Caviar

Wow, great mix, though I would have like a the use of Parmesan cheese with a bit more age to really make the dish pop for me.

Shared Steak

Dining at the table next to me were a couple of guys from Singapore who were very generous and offered a couple of pieces of their steak to try.

The first piece was a little bland, no flavour, may have been an end piece, the second piece made up for it though with an abundance of flavour. A good dish to share

Suckling Pig Zanotti Style

For my main course I had to try the Maialino Da Latte Alla Nostra Manners, boneless suckling pig Zanotti style

Ok, WoW is not good enough to describe this. The pork was very tender and full of flavour. Loved the presentation, and the accompanying vegies were very good. I loved this dish, especially the crackling. Now I have two reasons to return!

Tiramisu

I originally said no to dessert but my waitress had a great smile that was just too hard to say no to, also the Tiramisu was recommended by the guys from Singapore as well.

Definitely one of the best Tiramisus I have had, great presentation as well. Nice balance of flavours without being overpowered by the coffee. Definitely a dish I would recommend.

Apparently with my accent Havana and Averna sound very similar, I ended up with both of them. The problems I have …..

The Wine

You know you are in the right place when they have an entire page dedicated to Gaja! Will need to return with a few friends so that we can share the load.

My Wine

One of the differences to Singapore that I have found when dining in Bangkok is the acceptance of BYOB, most of the restaurants I have visited so far have allowed me to bring my own wine (even one place allowed me to bring a bottle scotch) and at reasonable corkage. Zanotti Il Restaurante Bangkok’s corkage was approximately USD20 per bottle.

Name:            Voliero Brunello di Montalcino Year:               2012 Region:           Brunello di Montalcino, Italy Varietal:         Sangiovese Oz’s Rating:   3.5 out of 5   Attractive crimson red in appearance with a medium-bodied mix of green peppercorn, cedar, mocha and a hit of “old sock” aromas. On the palate there was a subtle sour cherry flavour with structured soft tannins and a long finish.A good wine.

Zanotti Il Restaurante Bangkok

My dinner at Zanotti was great, I could not have asked for much more. The food was excellent, the service was great and the wine was my own bottle, next time I will bring a better bottle, maybe even try one of their Gaja’s.

I wasn’t able to pick a single favourite dish of the night I really enjoyed both the Salamis and the Suckling Pig. Would recommend both of them.

I will definitely be back!!

The Crew

Another of the reasons to return is the Zanotti Il Restaurante crew. They are attentive, but not overly so, very friendly and helpful. Made for a great night.

Cheers!