Bottega Di Luca Bangkok is a celebrated Italian restaurant in Thonglor that focuses on sourcing the finest native Italian ingredients and presenting them with authenticity and style. Most products are supplied by a DOP (Denominazione di Origine Protetta), meaning producers are protected as purveyors of their particular ingredient or food, and its clear from the taste as these special flavours are allowed to shine through the Italian cuisine served here.
Aside from the fierce commitment to Italian ingredients, a big part of what makes Bottega Di Luca such a pleasant place to dine is the effervescent character of the owner/executive chef, the eponymous Chef Luca, who works the room and terrace with his charming smile and witty banter. This lends a friendly air to the restaurant and ensures a nice level of chatter throughout the meal. This restaurant has a big following with the expat community around Thonglor, which in itself speaks volumes.
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Chef Luca travelled throughout his native Italy sourcing the finest ingredients personally. For example, the delightfully intense bottarga (rolled fish roe) is from Sardinia – try it sliced onto spaghetti with clams in white wine sauce for 420 baht – while the grilled baby octopus for the octopus salad is fished exclusively from the Mediterranean Sea. It’s this dedication to the raw ingredients that we are most impressed with at Bottega di Luca. The creamy burrata cheese, again, is shipped from Puglia in Italy, and makes a tasty starter, served with a covering of olive oil, sweet and firm cherry tomatoes and pungent Italian basil leaves (590 baht).
The design of the restaurant focuses on light and space. There is a flow between the inside and outside sections thanks to walls made entirely of glass. Inside, the soft lighting, smooth jazz and cream-on-dark wood décor are pleasant, while the candlelit terrace is our pick for a romantic vibe. There are plenty of fans creating a constant breeze, which will keep you comfortable at any time of the year.
While not Italian in origin, the selection of steaks is superb. The Australian wagyu cuts - in particular the ribeye and striploin - are highly recommended as a monstrous main or to share! Served on a huge slab of heated rock, it is sold per 100g for 460 baht (a minimum order of 350g applies) and is pre-sliced for convenience. A bowl of seasonal vegetables and a simple condiment selection of Dijon and wholegrain mustards are all you need to enjoy the premium quality beef. Alternatively, the veal Ossobucco costs 1,150 baht and is served with a Milanese-style yellow saffron risotto.
A list of weekly specials is listed under the Chef’s Market section, with seasonal specialities which could be Mediterranean razor clams or Piedmont fassone meat. It’s worth noting, if you come for lunch, that there is a range of great value set menus as well as a la carte.
Bottega Di Luca is located in The Terrace Building on Sukhumvit Soi 49, which is not technically Thonglor, but its close enough to walk. It’s a five-minute taxi ride from BTS Thonglor Station and just down the road from Samitivej Hospital.
Bottega Di Luca Bangkok
- Opening Hours: : Tuesday-Sunday 11:30-14:30 and 17:30-24:00 (Monday open for dinner only)
- Location: Terrace Building 2nd floor, Sukhumvit Soi 49 (just behind Soi Thonglor)
- BTS: Thong Lor
- Tel: +66 (0)2 204 1731