Bacco–Osteria da Sergio
35/1 Sukhumvit 53 Alley, Khlong Tan Nuea, Watthana, Bangkok 10110
Bacco earns its Lonely Planet top-choice badge through Sergio Forte's commitment to the detail that separates an osteria from a themed restaurant. Order the piada Tricolore, a Romagna flatbread with Parma ham and stracchino cheese, at 220 THB. The cold cuts counter runs to Prosciutto San Daniele (20 months, 350 THB per 100g) and Pata Negra at 1,200 THB per 100g. Osso buco, saltimbocca, and mussels in Sauvignon wine sauce round out the mains.
You arrive at 35/1 Sukhumvit Soi 53 and step into a room that has been turning out traditional Italian food under the same ownership for well over 15 years. Owner Sergio Forte built Bacco-Osteria da Sergio with a philosophy rooted in product quality rather than design spectacle, and the resulting restaurant has accumulated a following among Bangkok's Italian community, Japanese diners, and expats who return specifically for the piada. The piada is the anchor dish that Lonely Planet flagged as the reason to visit. It is a traditional flatbread from the Romagna region of Italy, served in multiple forms. The Tricolore arrives with Parma ham, stracchino cheese, and rocket at 220 THB. The Stracchino e Rucola is vegetarian at 170 THB. The Cassoni version is a stuffed, griddle-pressed piada, available filled with spinach, mozzarella, and parmesan (Cassone Verde, 180 THB) or Italian sausage and potatoes (Cassone Salsiccia, 180 THB). The cold cuts counter runs to serious depth. Prosciutto San Daniele from Udine, seasoned 20 months, is listed at 350 THB per 100g. Prosciutto di Parma, seasoned 20 months, comes in at 310 THB. The Prosciutto Pata Negra, Spanish ham seasoned 16 months, is priced at 1,200 THB per 100g. Parmigiano Reggiano aged 24 months arrives at 200 THB per 100g. Gorgonzola and Buffalo mozzarella complete the cheese section. Starters from Sergio's selection include Carpaccio al Parmigiano at 300 THB, a foie gras pan-fried with raspberry and mango sauce at 750 THB, and imported mussels in Sauvignon wine sauce at 480 THB. Meaty mains include osso buco, saltimbocca, lamb shank in wine sauce, and braised brisket. Sole with almond and lemon sauce anchors the fish section. Fritto misto arrives in a piada bread basket. Hours run 11:30 to 15:00 for lunch, then 17:30 to midnight for dinner. A second branch operates in Pattaya under the Bacco Beach name. Sergio Forte previously worked at Bangkok institutions Zanotti, Limoncello, and Basilico before establishing Bacco as his own project on Soi 53. Reservations are essential at dinnertime.