Bangkok, etcha is poised to officially open its doors on 4 February, redefining the fine dining in Bangkok with an innovative concept of borderless dining. In the bustling city of Bangkok, where culinary diversity thrives, a new fine dining destination is set to uplift the dining experience to new heights. Located on the 7th floor of Chatrium Grand Bangkok. This approach transforms food into a journey of discovery, where flavours and techniques transcend traditional boundaries. Led by the talented Chef Giacomo Primante, etcha invites guests to savour his visionary take on European culinary techniques with worldwide influences.  

The restaurant pushes the boundaries of fine dining in Bangkok while offering a warm and comforting atmosphere. At etcha, dining is more than just a meal—it’s an immersive journey of flavors, artistry, and storytelling. Every dish is crafted to evoke curiosity and emotion, blending European culinary techniques with global inspirations

A Serene, Nature-Inspired Atmosphere of Elegance and Comfort

etcha warmly welcomes every guest with a concept rooted in nature. Drawing inspiration from the natural world, it features harmonious earth tone hues that create a relaxing vibe. The design blends sophistication and comfort, providing an inviting space where guests can unwind and chill with their company. Soft fabric accents and warm lighting add a touch of minimalism, earthy tones, and flowing fabric curtains, which evoke a sense of fluidity and transformation, allowing the space to adapt seamlessly to different dining experiences.

The minimalist design is both versatile and stylish, ensuring the space feels luxurious yet approachable. With its clean, theatre-like setting, etcha turns dining into a performance where every detail creates an unforgettable experience. Guests are invited to embark on a culinary adventure that engages all the senses in this fine dining experience in Bangkok.

The Borderless Philosophy

At etcha, the philosophy of borderless dining comes to life, merging diverse culinary traditions and harmonising techniques and ingredients from both European and Asian cuisines. Each dish is crafted to honour these rich traditions while embracing the finest seasonal ingredients. The result is a perfect balance of flavours, designed to captivate diners and spark a sense of culinary wonder.

Get to Know Chef Giacomo Primante

The genius behind this culinary magic is Chef Giacomo Primante, a true maestro in the kitchen celebrated for his creativity and precision– food is a journey without borders. Beyond that, his philosophy calls for limitless creativity, blending global influences with the authenticity of local ingredients. Gaining his experience in Japan, he refined his sense of balance, while his Italian roots and his experiences in the culinary scene shaped his precision. At etcha, he blends European techniques with global influences, crafting dishes that tell a story of culture, travel, and innovation. Every dish tells a story of his passion for innovation, delivering a dining experience that surprises and delights at every turn.

The menu embodies Chef Primante’s spirit of culinary exploration.For instance, French monkfish transformed with  Chiang Mai zucchini flowers inside with chicken mousse and northern coffee foam— a dish that marries contrasting textures and flavours into a harmonious delight. Seafood lovers, in particular, will find themselves enchanted by creations that highlight global cooking techniques paired with the locally sourced ingredients, ensuring both freshness and authenticity. 

The Art of Borderless Dining

“Our flavours are designed to evoke curiosity, inspire emotion and create lasting

memories. Meals become moments where culinary artistry meets storytelling.”

The restaurant’s concept is rooted in the idea that food is an art form, an expression that transcends geographic and cultural lines to bring together ingredients, flavours and techniques from all corners of the globe. The menu at etcha Bangkok is a fusion of refined fine-dining techniques and the exploration of regional ingredients. Chef Primante and his team have created a space where the traditional is respected while evolving their dishes. It’s about going beyond just cooking and creating an experience that surprises, delights and engages all the senses.

etcha’s signature menu includes: 

A standout item, grey pomfret with mint and pomegranate, captures the restaurant’s culinary philosophy blending limitless creativity with the natural freshness of local ingredients. The grey pomfret, dry-aged to bring out its depth of flavour and rich texture, is paired with granita offering a light and refreshing contrast. At the table-side service, a drizzle of pomegranate juice, adding tartness and freshness. 

Squid with basil and caviar is a dish that is as much about memory as it is about flavour. Inspired by Chef Primante’s childhood experiences, this dish fuses Japanese sashimi techniques with Thai and Italian influences. The squid– marinated in coconut milk to enhance tenderness– is transformed into a pasta speciality that has an interesting texture and artful presentation served with Thai pesto and caviar that complete the dish. It’s true borderless dining–blending cultures together.  

The aforementioned monkfish pays homage to Chef Primante’s French culinary heritage, highlighting his deep respect for ingredients. Delicate monkfish from Roscoff meets Chiang Mai zucchini flowers, filled with silky chicken mousse, finished with a bold touch of horseradish and South Thai coffee–a true display of fine dining in Bangkok. 

Black sourdough and lotus is created from lotus flower mousse, inspired by Thailand’s cultural symbol of purity and enlightenment, and sourdough ice cream, a nod to the tradition of sharing bread but with a playful and contemporary twist reflecting borderless dining. The chocolate biscuit at the heart of the plate ties the flavours together. The dish shows the restaurant’s commitment to creating memorable, boundary-pushing culinary experiences that engage guests on a deeper level. 

Sustainability at the Heart of etcha’s Culinary Vision

“Our approach is deeply rooted in respect for the environment and a commitment to preserving the integrity of each ingredient.” 

etcha’s approach demonstrates a strong focus on sustainability and responsible sourcing. Chef Primante spent nine months working with local farms and suppliers to ensure that each ingredient meets high culinary standards while supporting Thailand’s agricultural communities. This philosophy guides etcha Bangkok’s efforts to source organic produce, collaborate with eco-conscious seafood suppliers, and adopt farm-to-table practices that minimise waste.  Ingredients include daily produce from Lopburi, mineral water from Sai Yok Spring in Kanchanaburi, and chocolate and rice from Phuket, among many others. Chef Primante also focuses on zero waste cooking by using ingredients as efficiently as possible, ensuring nothing goes to waste from the skin, meat, and bones. 

Whether you are a food lover or simply seeking a new experience, etcha offers borderless dining that is truly special. Its blend of artistry, flavour and hospitality creates a memorable journey that lingers long after the last bite. This is more than a restaurant; it’s a celebration of culinary creativity, a place where boundaries fade and the art of dining takes centre stage. Mark your calendars for February 4. 

Open from Tuesday to Saturday, 6am-10pm. For reservation visit via this link, https://sevn.ly/xTND9hfP or their website etchabkk.com