The story
At etcha, European precision meets the soul of Thai produce. Situated on the seventh floor of Chatrium Grand Bangkok, this fine dining restaurant occupies a distinct place in the city's scene. The kitchen, led by Chef Giacomo Primante, draws on seasonal instinct and classical rigour, shaped by his time at L'Arpège, Mirazur, Benu, and DiverXO. Italian by origin and global by formation, he brings a technical mastery and genuine curiosity to every dish. The result is borderless cuisine that honours the ingredient without being bound by geography.
The signature etcha 360 tasting menu offers eleven or more courses, while the etcha 180 presents eight courses of equal intention. Phuket squid arrives chilled with basil cream and Kaluga caviar; mud crab with pomelo, sour cream, and rose apple; Gindara with white miso and kale; dry-aged Wagyu with beetroot three ways; and Plin pasta with pork and mint, reframed through a Thai lens. The kitchen works with producers across Thailand—Nakhon Pathom, Lopburi, Phuket—bringing rare ingredients to the fine dining table. Returning guests can request customised substitutes for select courses, ensuring each visit offers something genuinely new.
The space is dark, intimate, and intentional—drawing all attention to the plate and the moment. Guests are invited for a kitchen tour to see the craft up close. The wine programme, led by Thailand's Best Sommelier 2024 Khun Max Suppawat Teeta, features grower Champagnes, natural wines, rare terroirs, and Thai artisanal wines, available in three-, five-, or six-glass pairings that follow the arc of the meal.
A One-Michelin-star restaurant in Bangkok, etcha has earned its reputation quietly, through food that rewards attention. It offers a fine dining experience that is emotionally resonant and technically uncompromising—a table worth reserving for those who value the journey of discovery.
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