Appia Trattoria
20/4 Sukhumvit 31, Klongton Nua Watthana, Bangkok 10110
Appia operates as a Roman family-recipes restaurant in the truest sense: Chef Paolo Vitaletti grew up as a butcher's son eating homemade pasta, stews, and roasted meats. The kitchen makes fresh pasta every day, roasts porchetta stuffed with fennel pollen, garlic, and rosemary behind the bar, and pairs the menu with 8 to 10 wines by the glass alongside classic and modern aperitivo cocktails.
You turn into Sukhumvit Soi 31 and arrive at 20/4, where Appia Trattoria announces itself as a Roman restaurant rather than a generic Italian concept. Chef and owner Paolo Vitaletti brought his family's recipes from Rome to Bangkok, and the philosophy page of the restaurant's own website makes the sourcing explicit: he grew up as a butcher's son eating hearty homemade pastas, stews, and roasted meats prepared at home in Rome.
The kitchen's commitments are concrete and daily. Pasta is made fresh every morning. The porchetta, pork stuffed with fennel pollen, garlic, and rosemary, is roasted behind the bar rather than in a back kitchen, so the process is visible from the dining room. Lamb ribs with rosemary and oxtail stew extend the meat-forward offerings. Chicken liver crostini served on grilled Conkey's sourdough with Maldon salt functions as a starting point worth ordering.
The menu also covers Italian cold cuts and cheeses, Mediterranean seafood prepared with simplicity, and imported meats. Carbonara is prepared to the Roman recipe. The wine program runs to 8 to 10 options by the glass with a wider list emphasizing small producers from across the Mediterranean. Classic and modern aperitivo cocktails are available alongside.
Lunch service runs Saturday and Sunday from 11:30 to 14:30. Dinner runs Tuesday through Sunday from 18:00 to 23:00. The restaurant is closed Mondays. Dishes start from 220 baht. The nearest BTS station is Phrom Phong.