Côte by Mauro Colagreco, Thai-influenced French-Italian Riviera Cuisine in Bangkok

Côte by Mauro Colagreco at Capella Bangkok offers an outstanding culinary journey that combines French-Italian Riviera elegance with innovative gastronomy, all set within an opulent yet inviting setting. The restaurant is an extension of Chef Mauro Colagreco's acclaimed culinary empire. Born in Argentina, Chef Mauro has garnered international acclaim for his flagship restaurant Mirazur in Menton, France, which has proudly held three Michelin stars since 2019. His cuisine is characterised by a harmonious blend of seasonal ingredients, inventive techniques, and a deep respect for nature's bounty, consistently delivering dishes that are both flavourful and artistically presented.

At the Two-MICHELIN Starred Côte Bangkok, Chef Mauro's signature approach is evident in every detail—from the meticulously curated menus to the elegant plating. His culinary philosophy focuses on celebrating fresh, locally sourced ingredients while infusing them with his signature Mediterranean and Provençal flair. The Bangkok location embodies his commitment to innovative yet refined cuisine, tailored to delight a diverse and adventurous palette.

Supporting Chef Mauro's vision is the talented Executive Chef Davide Garavaglia. Originally from Italy, Chef Davide boasts an impressive culinary background with experience at Michelin-starred restaurants across Europe, including prestigious establishments in Italy, France, and Switzerland. Known for his mastery of Mediterranean flavours and meticulous attention to detail, Chef Davide plays a pivotal role in translating Chef Mauro's global vision into a culinary experience that harmonises local ingredients with inventive techniques. His expertise ensures that each dish at Côte Bangkok strikes a perfect balance of complexity, freshness, and visual appeal, creating a truly memorable dining experience.

Together, Mauro Colagreco and Davide Garavaglia craft a menu that showcases the best of seasonal seafood, innovative flavour combinations, and expertly prepared dishes that reflect their dedication to excellence. Whether indulging in their signature seafood platters or exploring unique, locally inspired creations, guests are treated to a sophisticated and immersive culinary adventure.

The dinner begins with a trio of amuse-bouches, each showcasing the versatile tomato. The first is a delightful burrata-filled tomato tart, elegantly topped with raspberry crumbles. Next is the tuna bresaola, complemented by figs and the rich Noir de Crimée. Finally, diners will enjoy a tom yum aspic adorned with shrimp and oscietra caviar, all resting on a tomato macaron.

Following the amuse-bouches, patrons will enjoy Chef Mauro's nostalgic Pain de Partage, a traditional bread recipe passed down from his grandmother. This heartfelt addition brings a cosy, nostalgic element to the dining experience. The bread is complemented by a delightful ginger and citron-infused olive oil, adding kick and zestiness.

The first course, Hamachi Tartare, features hamachi hailing from Japan. This buttery fish is paired with local papaya, which brings a delightful sweetness to the dish. The addition of ostrium flower petals adds a hint of peppery flavour for a nice contrast. To finish it off, Dauricus caviar introduces a touch of briny richness that really elevates the overall experience.

The next course, Tomato Tartare, is a celebration of umami and refreshing flavours. It features luscious tomato flesh that's finely diced, creating a delicate texture. This dish is elegantly crowned with a light, airy espuma made from tomato water, adding a burst of freshness. To elevate the experience further, it is garnished with the savoury depth of sardines and anchovies.

Following the exquisite Tomato Tartare, the next delight is Brittany Oyster, showcasing the oyster's robust and nutty flavours. To elevate this gastronomic experience, the oyster is accompanied by tender king trumpet mushrooms, complemented by a fragrant leek oil and a compote. The dish is further adorned with a light, airy yeast foam, adding an intriguing texture and an additional layer of flavour that harmonises beautifully with the fresh seafood.

The fourth course is Langoustine and Black Sesame Trofie, inspired by Thailand's iconic Tom Yum Goong. Crafted in-house, the trofie is paired with succulent langoustine from Brittany. The pasta and the langoustine are coated with a tomato-lemongrass sauce, bringing a zesty tang. The dish is topped with the nutty sesame vinaigrette, adding depth and richness, bringing the flavours together beautifully. For the perfect finishing touch, take some pesto bread to scoop up the leftover sauce and savour every last bit.

For the main course, diners can savour a choice between succulent lamb and rich beef. The Lamb Rack offers a delightful experience, with perfectly grilled, tender lamb ribs drizzled in a fragrant lavender-infused jus. It's accompanied by refreshing potato concassé, which adds a creamy texture, and paired with a luscious and fragrant garlic purée and sweet preserved apricot, creating a beautifully balanced dish.

The Beef showcases exquisite wagyu beef, beautifully seared to perfection, accompanied by tender artichokes and crispy potatoes that provide a delightful contrast in texture. Nestled among these ingredients are vibrant rocket leaves, adding a peppery freshness to the plate. The beef is generously drizzled with rich beef jus, enhancing its savoury flavour. Beside this masterpiece lies a velvety choron espuma, a luxurious yellow sauce that adds an elegant touch and a hint of tanginess.

As the dinner draws to a close, diners are treated to a delicate and refreshing dessert that showcases the enchanting flavours of osmanthus. This exquisite offering includes a velvety osmanthus sorbet, accompanied by vibrant, frozen pomelo segments that burst with citrusy brightness, all artfully balanced with a surprising touch of dill-infused white chocolate.

The final course, titled Coconut, presents a coconut panna cotta that is creamy and smooth, perfectly complemented by a refreshing apple sherbet that adds a hint of tartness. This dish is adorned with chewy tapioca pearls, which provide a textural contrast. A light and airy coconut foam crowns the creation, enhancing its tropical essence, while the finishing touch of a crispy shiso leaf adds an unexpected crunch and a touch of herbal brightness.

As a delightful send-off for the guests, the restaurant offers three bites of petit-four. The first is a rich chocolate tart adorned with cherry and a dusting of hibiscus powder. Next, guests will savour a light lychee choux, followed by a crispy caramel waffle to round off the experience.

Côte by Mauro Colagreco is more than a restaurant; it's a celebration of culinary artistry rooted in passion, precision, and a relentless pursuit of perfection. This French-Italian Riviera cuisine in Bangkok promises a truly extraordinary dining experience for locals and visitors alike seeking the finest gastronomic delights in Bangkok.

Côte by Mauro Colagreco

Hours: WED-SUN, 12:00 - 22:00

Tel: +662 098 3818

Website: https://www.cotebkk.com/

Facebook: https://www.facebook.com/cote.bangkok

Instagram: https://www.instagram.com/cote.bangkok/

Location: 300/2 Charoenkrung Road, Yannawa, Sathorn, Bangkok 10120