Clara

Clara Bangkok- Why We Love It

In its Bauhaus gallery-like setting, this Italian restaurant in Yen-Akart is owned by husband and wife duo, Christian Martena and Clara Del Corso-Martena. While they may showcase pieces of art by local artists, the real works of art at CLARA are the dishes prepared in its kitchen.

Customers have two fine dining menu options - a five-course menu and a seven-course menu - where each course honours Italy's traditional ingredients and is named after a region from Friuli-Venezia Giulia in the northeast to Puglia in the south.

To experience CLARA to the fullest, we recommend the seven-course menu.

The first course, FRIULI VENEZIA GIULIA, consists of three small bites of sea scallop covered with seeds swimming in a clear parsley sauce, langoustine with polenta and apple, and razor clam with buckwheat and pesto. Their emphasis on high-quality produce can be tasted in the freshness of the seafood.

The second course represents a region called Veneto which is famous for white asparagus. Chef Christian uses rich egg yolk and covers it with well-balanced tarragon sabayon sauce and is poured over the famous white vegetable. Pay an extra THB 1,000 ++ and you will have an additional spoon-full of rich Oscietra caviar at the centre of the dish.

The fifth course is duck breast served with potato mille-feuille, drops of saffron sauce and Montepulciano wine reduction representing Abruzzo. A medium-rare cooking method is recommended for the duck breast.

Last but not least, the desert of strawberry spheres with almond and coffee.

To end your culinary journey of Italy, a CLARA liquore cioccolato and chocolate bites.

You can order a cheese platter before ending your meal with a dessert of your choice. The DOLCI section, there are three different desserts and they are all delicious and not too heavy. Defiantly worth a visit for a special occasion.