Bangkok is set to welcome its first big fine-dining opening this year as Etcha (stylized as etcha, with a lowercase “e”) opened its doors this week, at the Chatrium Grand Bangkok. The restaurant will focus on a "borderless dining" concept, blending European culinary techniques with global inspirations under the leadership of Chef Giacomo Primante.

 

 

Primante, who draws on a wealth of international fine-dining experience, has curated a menu emphasizing globe-spanning flavors, seasonal ingredients, and sustainable practices. Signature dishes include dry-aged grey pomfret with pomegranate granita, pasta made with fresh squid cut into strips with Thai basil and caviar, and delicate monkfish from Roscoff meets Chiang Mai zucchini flowers, generously filled with silky chicken mousse.

 

 

Etcha’s interior embraces 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. Prioritizing sustainability, the restaurant collaborates with local farms and eco-conscious suppliers to responsibly source premium ingredients.