Cannubi by Umberto Bombana

My wife and I recently experienced the four-course lunch set, with three-wine pairing. The service was excellent, and the cuisine was exceptional. Overall, we were highly satisfied with the food, particularly impressed by the prawn carpaccio and the main chicken dish. The olive oil served with the bread was also noteworthy. Our top recommendation, however, is their Panettone. The wine pairings were thoughtfully curated to enhance the culinary experience. We had a very positive experience at this restaurant.

I tried Cannubi restaurant last night for my wife’s birthday and couldn’t have any better choice than here. The atmosphere is elegant, the service is impeccable and the food is just sublime. Managers and waiters are very attentive to the customers and follow up with any requests in a kind and timely manner. We tried the seasonal tasting menu and could tell that each dish is crafted with the highest culinary skills and the freshest ingredients. Chef Andrea Susto and his crew pulled out an absolutely outstanding performance and we already decided we will come back for more!

I am very disappointed, especially considering the price. Service lacked professionalism: Italian dish names were mispronounced and explanations felt memorized, without real Knowledge. The food was the main issue. Most key ingredients were bland or disappointing: tasteless caviar and culatello, fishy “blue lobster,” cheap-tasting beef, and Alba truffle with no aroma or flavor. Almost every dish relied on heavy sauces, gravies or reductions that overpowered already weak main ingredients. The ravioli were spongy and completely flavorless. Highlighting products like Oscietra caviar and Mancini pasta feels misplaced, as they are easily found in supermarkets and not exceptional for a restaurant at this level. Being charged for the welcome drink was also surprising and inappropriate. The presentation was elegant, yet the flavors lacked depth for those accustomed to great ingredients, the experience felt inexplicably cheap. As a Thai guest, I love Italian restaurants for an authentic Italian experience, yet despite the open kitchen, there was not a single Italian chef or staff member present.

Our beloved legendary Dusit Thani Hotel has reopened! The modern reinterpretation of the old building is simply ingenious. Upon arrival, the security guard pointed us toward the valet parking, but after driving into the garage and back up to the entrance, there was no valet in sight. Anyway, I was here to review Cannobi Restaurant, not the parking! The food was spectacular — both in presentation and taste. Every dish was outstanding. We had the degustation menu, seven courses of pure joy. The service was excellent, and the food was exceptional — truly worth the astronomical price. I went there after two consecutive birthday dinners at The Normandie Grill at the Mandarin Oriental, and I must say, Cannobi definitely outshined the MO!

A sophisticated dining experience with a vibrant yet elegant ambiance. The tuna and uni were truly exceptional — fresh, balanced, and beautifully presented. The carabineros, premium beef, and blue lobster showcased outstanding quality and precise execution. Service was impeccable: the team exuded warmth, enthusiasm, and professionalism, creating an atmosphere of genuine hospitality. The wine list features an impressive selection from both Italy and France, curated with care to complement the cuisine. An excellent restaurant that combines refined flavors with heartfelt service — highly recommended.

I just had very tasty meal at this restaurant. Recommended Autumn Course (Menu as specified): 1.Scampi Tartare: Fresh scampi tartare with a delicate flavour, making for a perfect start. 2.Chesnut Gnocchi: Soft and chewy chestnut gnocchi, embodying the flavour and aroma of autumn. 3.Pasta Uni Sauce: Pasta tossed in a rich, sweet, creamy, and luxurious sea urchin (Uni) sauce. 4.Steak M5: Excellent quality M5 beef steak, meticulously grilled. The tender and succulent meat is an impressive main course, providing a superb finish to the meal. Notes/Cautions: You are permitted to bring an outside cake, but you are not allowed to consume it inside the restaurant. The reservation process can be quite complicated, involving correspondence through both email and Line chat. The staff introducing the dishes are not the chef directly. Furthermore, requests to change tables (even when the restaurant is empty) may not be accommodated.

i love all the dishes served. They have choices for us tonchoose from starting from appetizer til dessert. I had lunch and i really enjoy the meal. The servicrs is excellent ..the vibes and friendliness of staff is truly good. will definite visit more

When the Name Is Louder Than the Food I write this review as a professional chef with 20 years in the restaurant industry, and as someone who has dined extensively in restaurants of comparable or higher caliber, including Da Vittorio (Bergamo), Riva del Fiume (Four Seasons Bangkok), and many others. All four of us at the table, independently, shared the same reactions. Service: performance without comprehension The waitstaff consistently spoke English in a very fast, low, mumbled manner, making explanations impossible to understand not occasionally, but constantly. None of the four of us could clearly understand the dishes. At all. Italian words were frequently misspelled It was immediately evident that: the staff did not deeply understand the food, had likely not tasted the dishes properly, and had not been trained through real dialogue with the kitchen. In serious fine dining, front-of-house must taste every dish, understand why ingredients are chosen, and be able to explain them with authority. Another striking absence: not a single Italian staff member was present, and the chef was not visible. This is not a requirement in itself, but when compared with places like Riva del Fiume, where Italian professionals anchor the identity of the cuisine and greet guests, the difference is enormous. A troubling detail: the “welcoming drink” When booking, we were told a welcoming drink would be offered. It was charged. If a drink is charged, it is an aperitif and must be presented as such. A welcoming drink is a gesture, especially at this price point. At 60,000 baht, the issue is not the cost of a glass, but the philosophy. Great restaurants are generous. They are confident enough to give. Charging a welcoming drink is not fine dining. It is cheap hospitality. Culatello No aroma, no character. Something was clearly wrong storage or sourcing. Having eaten excellent culatello recently at Riva del Fiume, the contrast was stark. Scampi tartare, Oscietra caviar, apple, hazelnut Excessively fatty, with too many elements overwhelming the dish. The caviar supposedly the star became completely tasteless. A classic mistake: too many ingredients fighting, resulting in confusion instead of harmony. Again, the caviar itself seemed mishandled. Linguine Mancini with Hokkaido uni and seafood Thick, heavy sauce completely covering the uni and seafood. A recurring pattern throughout the meal: aggressive, dense gravies used as camouflage. A note on the menu proudly stating “Spaghetti Mancini”: Mancini is a decent modern pasta producer, but it is widely available, not historic, not IGP, and not something to “flex” at this level. Homemade pasta, “Alps cheese” fondue, porcini, Alba truffle Poorly explained. The so-called fondue was another greasy sauce. “Alps cheese” — which one? From where? No answer. The porcini were cut into microscopic cubes, heavily overcooked, bitter, and completely devoid of aroma, either not porcini at all, or destroyed beyond recognition. The Alba truffle had no smell and no taste. Same for the ravioli completely tasteless and a bit gummy. The brodo was good. Beef tenderloin, pumpkin, porcini, “balsamic dressing” The meat tasted cheap — there is no kinder way to say it. Anyone who eats quality meat knows immediately. Technique cannot hide poor sourcing. Again buried under a thick, sweetish sauce. “Charcoaled” Brittany blue lobster, beetroot, lobster bisque Fishy, not clean or sweet. Shockingly small Completely overwhelmed by sauce again. Desserts followed the same pattern: bland flavors and unpleasant textures, often gummy or plasticky Pastries just fine. Better pastries can be found in any competent Italian pasticceria. At this level, desserts should bring relief and pleasure. Here, they confirmed the emptiness. Wines Correct, safe, commercial selections. The Grappas selection outstanding. Final thoughts The cooking felt designed to look luxurious rather than taste good. The service felt rehearsed rather than knowledgeable. The ingredients felt mislabeled, mishandled, or chosen for prestige rather than quality.