Located on the 4th floor of the Chatrium Residence Sathon Bangkok. Albricias led by humble Chef Joan Tana Dot, serves Mediterranean cuisine, using fresh products and seasonal ingredients from the garden to the sea. Read Thai version?
A relaxed and casual setting restaurant where you can enjoy your time after a busy day. A wide range of ever-changing creative dishes is offered, highlighting premium and imported ingredients.
Chef Joan has a wide range of experiences including working in one Michelin Star Hofmann cooking school in Barcelona, Spain; El Dorado petit, One Michelin Star restaurant in St. Feliu de Guixols, Spain; Stage de cuisine at Claridge’s, Gordon Ramsay, Three Michelin Stars. London, UK and Multiple collaborations with One-star Michelin chefs – Chef Charles Gaig, Chef Miguel Cobo, Chef Toni Gonzalez, Chef Roberto Terradillos and Chef Nandu Jubany.
Chef Joan is a holder of the Master Chef Diploma from Escola Ballart in Barcelona and has nearly twenty years of culinary experience and expertise, traveling the world to such diverse locations as Catalonia in Spain, the UK and the Cayman Islands.
Alaskan King Crab Salad served with Japanese Potato, Guacamole, Chipotle En Adobo, Aioli Sauce, Drill and Nori Seaweed. It was very tasty and refreshing. It was a very good starter making us look forward to the next dishes.
Chef Joan cooking style inspired by his ancestors, whose ideas and techniques he took and combine it to his own unique style. The result is humble Mediterranean dishes and very delicious.
Simple is the best and must use only fresh products. Hokkaido Scallops served with Joselito Iberico Ham, roasted cauliflower mixed wild mushrooms sauteed with fragrant butter emulsion and seasoned with salt and pepper and topped up with Corn Sauce. Perfectly cooked to respect the noble ham and scallop’s quality, we gave this dish a great thumb up!
Tempted to try a great Spanish seafood classic, we loved the tender spiced charcoal-grilled Galician octopus with a great matching creamy potato sauce, baby spinach and sherry vinaigrette.
Some menu items are prepared directly in front of the guests, delivering a sense of theatre to the dining experience. To make your dining even more special, there is also extensive Mediterranean drinks list specially selected to perfectly pair with the menu.
Carabinero Premium Red prawn, Grilled Bone Marrow, Yazu Aioli sauce, Black Garlic Emulsion served with Spanish Bomba rice, short-grain wheat cooked with spices.
“It is important to create a great mealtime by serving food that can be shared between groups of friends, family, or co-workers from 2-4 people. Eating is to enjoy sharing with friends or loved ones”, said Chef Joan
Presa Iberica Joselito – Charcoal-grilled in Tataki style served with Vitello Tonnato sauce, rich tuna fish sauce with hints of caper and anchovy. Similar to the magret duck, the thinly sliced meat is juicy and flavourful. The Iberian Presa is one of the gastronomic secrets hidden in the Iberian pig, but once you taste it, everyone always wants to try it again!
Chef Juan’s unique cooking style was inspired by his ancestors. Such as ideas and techniques Combined with travel and work experience abroad he has incorporated it into his own style, the ingredients used are the best-selected ingredients. Emphasize fresh from farms and the sea.
Charcoal-grilled Pineapple with Catalane cream, Ginger Sorbet, Organic Flower Honey, Mints, Lime Zest, Hall Candy. It was a unique one. Suitable as a dish to wash your mouth after the savory dishes before we finish our meal tonight.
Dessert hero for a must to order is Chocolate Molten Cake. It takes about 30 minutes to prepare in advance before you eat. When eating, feel the melted chocolate, very soft and moist, not too sweet, served with Tahitian Vanilla Ice Cream.
All in all, we were very impressed with the food, the price is very good, with importantly very generous dish portions. Try making an appointment with your friends…Order many dishes and share them.
Albricias Restaurant opens nightly from 18.00 – 22.00 Hrs.