Chesa

SETTING

A business-like atmosphere with Venetian blinds, but soft lighting and a quiet mood allow some warmth and cosiness to create an almost romantic comfort amid the white walls and dark wood.

FOOD

Excellent, interesting, filling food created with a practical, no-nonsense sense of taste. Caesar salad is fresh and bold, made the Swiss way and includes Sprinz cheese. Salmon tartare arrives minced and cold, with rocket salad, and atop toasted bread. Basel-style salmon steak is accompanied by a fried onion sauce and is very good with its baby potatoes. Fried trout, sea bass, perch and lobster also appear in the menu’s seafood net. Consider something more wild, though, and hunt for excellent venison sirloin which brings brussels sprouts, red abbage, boletus mushrooms and cranberry sauce to create a forest-fresh, wintry meal. Grilled ostrich exudes a black pepper zinginess. Pasta and several cheese-laced dishes, including fondues, also tempt. Hot Swiss chocolate fondue is extremely decadent and very enjoyable when dipping in pineapple, strawberry, banana, cantaloupe and other fruit.

WINES

A small but serious wine list brings several whites and reds to match the deliciously strong flavours of the food.

SERVICE

Impeccable service by waitresses who are professionally trained to move meals along like clockwork.

PRICE

For about 2,700 baht, two people can have a substantial meal, without wine.

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