Bruno’s

SETTING

This is one of Pattaya’s longest established fine-dining restaurants, now in a new location since the death of Bruno Forrer. Not too large for intimate dining, and with a simple European elegance.

FOOD

The kitchen and restaurant is now under the control of Swiss chef Fredi Schaub, ex-Royal Cliff Beach Resort where he was the Royal Wing executive chef. The menu items on offer have been given a new lease of life following visiting Michelin chef Luca Messina’s culinary tour of duty at Bruno’s, with many of the more favoured items introduced by Luca now included in the regular menu, such as parmesan cream soup with parma ham and rosemary. French goose liver terrine with its accompanying glass of sweet wine is an excellent way to begin a memorable dinner. Chilean snow fish in saffron sauce is superb and should be considered, or New Zealand monk fish Sicilian style.

WINES

Walk-in temperature controlled wine cellar with 190 labels offers a full range of old and new world wines from 1,000 baht up to 31,800 baht for the most expensive. Four house wines: two Italian and two French.

SERVICE

Immaculately presented in whites with green waistcoats, the waiters are friendly, professional, knowledgeable and polite in an old world manner. Regular guests are always remembered, and everyone can expect a visit from chef Fredi.

PRICE

Expect to pay around 2,000 baht for dinner for two, excluding wines.

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