Volti Tuscan Grill & Bar — Restaurant in Bang Rak Subdistrict

My curiosity was piqued by a banner outside Volti Tuscan Grill and Bar, boasting about the new chef leading the brigade and his numerous accolades. Intrigued, I decided to embark on a culinary adventure at this Italian gem tucked away in the vibrant neighborhood of Bang Rak, Bangkok. It was a mid-June weekday when I arrived at the restaurant located on the lobby level of the Shangri-la Hotel.

Stepping into Volti Tuscan Grill and Bar, I was immediately enchanted by the elegant and inviting ambiance. The tasteful decor and warm lighting set the stage for an unforgettable dining experience. The attentive staff ensured a welcoming atmosphere throughout the evening.

The dinner at Volti Tuscan Grill and Bar exceeded all expectations, offering a fantastic journey through a myriad of unexpected flavors. One of the highlights of the evening was the opportunity to meet Chef Bruno himself. He attentively walked around the tables, ensuring everyone's satisfaction, while sharing the secrets behind his dishes and captivating food stories.

To start, I was treated to a complimentary amuse-bouche: a creative rendition of the classic Tuscan salad known as panzanella. Chef Bruno took this traditional dish to new heights by blending the panzanella mixture, freezing it, and then dipping it in a tomato sauce enriched with agar agar. The result was a visually stunning creation that resembled cherry tomatoes. However, it was the mind-blowing taste that truly impressed me.

For my appetizer, I indulged in the grilled octopus, served in a celery-infused water and accompanied by a flavorful garlic sauce. The tenderness of the octopus combined harmoniously with the unique green celery sauce, creating a delightful burst of flavors.

I complemented my meal with a glass of Primitivo del Salento, a rich and fruity red wine. Each sip enhanced the flavors of the dishes, elevating the overall dining experience.

When I spotted spaghetti carbonara on the menu, I couldn't resist. While it may be one of the most popular Italian dishes worldwide, finding an authentic version can be a challenge. However, Chef Bruno's rendition was nothing short of extraordinary. The al dente spaghetti was cooked to perfection, accompanied by crunchy and flavorful guanciale, a type of Italian cured meat made from pork jowl. The pecorino cheese melted seamlessly with the egg and cooking water, resulting in a luscious cream sauce. The generous amount of freshly ground black pepper added a delightful kick to the dish.

Continuing my culinary exploration, I indulged in Porchetta, a renowned Roman meat dish that is often hard to find outside of Italy. Chef Bruno's interpretation, served with crispy potato chips and a touch of paprika, was a true revelation. The combination of flavors and textures was nothing short of exceptional.

To conclude my dinner, I couldn't resist the temptation of the Tartufo dessert—a decadent chocolate treat infused with the delightful flavor of white truffle, accompanied by a side of cocoa nib gelato. Breaking through the dark chocolate shell to reveal the truffle interior was a joyous moment. The unique truffle flavor was a delightful surprise, making this dessert an unforgettable indulgence.

As a delightful surprise, the restaurant also presented me with complimentary treats—a lollipop featuring a delightful combination of chocolate and raspberry, along with a mini Sicilian cannolo. These little gestures showcased the restaurant's attention to detail and generosity.

To cleanse my palate, I savored a homemade Italian basil liquor that was refreshingly unique and perfectly balanced.

The bill at Volti Tuscan Grill and Bar amounted to 3,000 Thai baht...

I recently came for the seasonal truffle 5-course menu and left very disappointed. All 5 courses were garnished with raw black truffle flakes in the exact same way, including the dessert, which was completely unnecessary and leave much room for improvement.

I understand that flaked truffles look the best and you want to show me what I paid for, and this would have worked well if I only ordered one dish with truffles. However, in a 5-course meal that is pre-designed as a set, the experience could have been much better with some variety and thought introduced. This could have been a great way to show the versatility in your cooking as well as the various uses of the truffle. Of course I am no expert in this, but maybe the starter or the soup could have blended in fresh truffle oil instead of the flakes garnish. Maybe for the pasta, you could have used grated truffles instead of the usual flakes, and serve fettuccine coated in truffle bits, doesn’t that sound delightful? The beef raviolis were redundant with the steak and we all found the beef filling a tad stinky too for some reason. With the steak, some truffle fries (so we can taste what fries would be like made with real truffles instead of the chemical oil!) would also go very well - again, use the truffle in more ways than just adding it as some flakes on top!!

The way it is executed now, the dish and the truffles are completely separate things, and this done 5 times over is just wasteful and...

Tonight I ate at Volti restaurant in The Shangrila hotel in Bangkok purely by accident and what a wonderful meal we had. After eating at many Michelin Guide starred restaurants around the world I cannot believe this restaurant does not get a mention in the Bangkok Michelin Guide restaurants. Bruno Ferrari ( already a Michelin starred chef in Europe) has the most delicious and delightful food and the flavors are international and delicately produced and cooked. From the cream of mushroom soup to the carpaccio followed by perfectly cooked Angus beef fillet with foil gras topping ,to the tender and mouthwatering potatoes, kale and garlic vegetables. There was no room for dessert but we’re served the most astounding tiny desserts which topped of a perfect meal. The staff , the lighting, the ambience and music were perfect. A stroll through the lounge at the Shangrila hotel topped off the evening with the beautiful voice of resident singer there. Volti is a must for lovers of fine food! Linda...