Fresh fettuccine tossed with ricotta cheese and sausage, finished with generous black truffle shavings. Reviewers call this a home run and note the truffle is not stingy. The pasta is made in-house.
Tips from diners
The black truffle shavings are generous, not the token garnish you see at some places.
Pigeon cooked barbecue-style and served in cacciatora sauce with stuffed olives and tomatoes. Green beans are wrapped in Italian bacon. The Michelin Guide specifically recommends this dish from the Secondi Piatti section.
Tips from diners
The Michelin Guide specifically calls out this dish as a must-try from the main course section.
Handmade liquid tortelloni filled with a creamy center, dressed with pesto and garnished with goat cheese, green beans, and potato cream. The liquid filling creates a unique texture when you bite into the pasta.
Tips from diners
The liquid center is the unique element here - cut carefully so you don't lose it.
Fresh tuna tartare prepared with clean, delicate flavors. Chef Federico earned praise from reviewers who said they would never forget this dish. The preparation highlights the quality of the tuna without overcomplicating it.
Tips from diners
One reviewer called this something they would never forget, citing the quality and preparation.
Handmade ravioli filled with a rich combination of foie gras and guinea fowl. The pasta is made fresh and the filling balances the richness of foie gras with the lighter meat of guinea fowl.
Tips from diners
This is one of the more indulgent pastas on the menu, worth ordering if you want something rich.
Fresh tagliolini pasta cooked carbonara style with egg, cheese, and guanciale. Reviewers note the pasta is perfectly cooked. This is chef Federico's take on the Roman classic using handmade tagliolini instead of spaghetti.
Tips from diners
Reviewers consistently mention the pasta is perfectly cooked, not overdone.
Seared scallop topped with a light foie gras foam and finished with fish roe for brininess. The dish balances the sweetness of the scallop with the richness of foie gras and the pop of roe.
Tips from diners
The foie gras is served as a foam rather than a heavy terrine, keeping the dish light for a starter.
Hidden in a small alley on Sukhumvit 27, this Italian restaurant earned Michelin recognition for chef Federico Orrù's work. Chef Federico trained at Paul Bocuse in Lyon and brings Michelin-level technique to dishes like handmade pasta and barbecue pigeon. The wine list features 1,400 bottles, all Italian.
Reservations are highly recommended, especially for weekend dinners or if you want to try the tasting menus.
The wine list has 1,400 bottles, all Italian, including a fine selection of Barolo. Ask the sommelier for pairings.
Degustation menus range from 1,650 baht for four courses to 2,900 baht for seven courses - good value for Michelin-level cooking.
Visit during weekdays for a quieter, more intimate dining experience compared to busy weekends.
The restaurant is tucked away in a small alley on Sukhumvit 27, away from the main street chaos - look for the signage carefully.
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