Led by Eugenio Cannoni, Marco Polato and the crew. La Scala Restaurant, Sukhothai Bangkok located on Sathorn road, offers new European winter journeys.
When it comes to culinary destinations that truly push the boundaries of innovation, look no further than the award-winning La Scala. With its blend of classic and progressive Italian cuisine, paired with the finest European wines, this restaurant is a coveted gem for foodies around the globe. But it’s not just the food that sets La Scala apart – it’s the stunning poolside setting, which seamlessly blends contemporary decor with The Sukhothai’s rich cultural heritage.
As you take in the surroundings, you’ll notice an open kitchen, private room, and large wine cellar – each meticulously designed to transport you on a culinary journey that’s as beautiful as it is delicious. And when it comes to wine selection, La Scala’s team takes great care to ensure that each bottle perfectly complements the dishes on the menu, while showcasing the best that Italy has to offer. It’s a culinary experience that’s truly one-of-a-kind – a triumph of design, taste, and passion.
Over 80 % of the ingredients are sourced from different regions of Italy to guarantee authenticity. Each dish and crafted menu tells a story about local cuisines, local producers, ingredients and flavors. Eugenio and Marco are taking you on a journey and share with you their knowledge and passion for food and wines.
Highlights from our night
NASELLO E SALSA VERDE – Snow Fish, Salsa Verde, Pledmontese Dashi
Snow fish, with its delicate flesh and pure, clean taste, is the perfect canvas for the vibrant flavors of salsa verde. And when you add the rich, umami depth of Piedmontese dashi to the mix, you’ve got a dish that’s both elegant and deeply satisfying. It’s a celebration of the sea, the land, and the centuries-old culinary traditions that continue to inspire us today. A noble fish cooked to perfection…great starter to tease our buds which you certainly can combine with a Pinot Grigio or Sauvignon blanc.
RAVIOLI DI ZUCCA, SCAMPI E LARDO – Pumpkin Raviol, Langoustine, Colonnata Lard
Picture this: delicate pumpkin ravioli, stuffed with a creamy, savory filling, and topped with succulent, perfectly cooked langoustine. But wait, it gets better. The whole thing is drizzled with a generous amount of Colonnata lard, adding a richness and depth of flavor that will have you closing your eyes in bliss. It’s the kind of dish that makes you grateful for the incredible ingredients and culinary traditions that have been passed down through generations. A modern crustacean dish with powerful flavors.
RAVIOLI DI FARAONA, MORCHELLE E LAMPONI – Guinea Fowl Ravioli, Morels, Fermented Raspberries
Guinea fowl, a bird with a flavor that’s both rich and delicate, is the star of this dish. Encased in handmade ravioli, the tender meat is perfectly complemented by the earthy flavor of morel mushrooms. But what really sets this dish apart is the addition of fermented raspberries – a tangy, slightly sour burst of flavor that brings the whole thing together. It’s the kind of dish that takes you on a journey – from the first bite to the last, you’ll be transported to a place where culinary creativity knows no bounds. Very much enjoyed the woodsy, and nutty character of the ravioli fillings and sauce with a mild smokiness.
PICCIONE, CAVOLO E CILEGIE – Pigeon, Cabbages, Cherries
Ah, pigeon – the unsung hero of the protein world. When properly prepared, this bird offers a complexity of flavor that rivals any fancy cut of meat. And when you pair it with tender cabbages and sweet, juicy cherries, you’ve got a dish that’s as comforting as it is delicious. It’s a reminder that sometimes the simplest ingredients, when treated with respect and care, can create a meal that’s nothing short of extraordinary. As the highlight of the evening, with overall very satisfying balanced flavors and delicate bird meat.
RICOTTA, LAMPONE CHILI – Ricotta Cheese, Raspberry, Chill
“Sometimes, the most brilliant flavor combinations are the simplest ones. Take, for example, the classic pairing of creamy ricotta cheese and tart, juicy raspberries. It’s a match made in culinary heaven – the smooth, slightly tangy cheese perfectly balanced by the bright, fruity flavor of the berries. And when you add just a touch of chill, it elevates the dish to a whole new level of refreshment. It’s a dish that’s elegant in its simplicity, reminding us that sometimes the most delicious things in life are the ones that require the least amount of fuss. A bright ruby red liqueur with sweet note of fruit and a delicate floral scent.
Venue: La Scala Restaurant – The Sukhothai Bangkok