Côte by Mauro Colagreco
Mediterranean restaurant · Klong San ·
French Riviera-inspired cuisine, Carte Blanche journey, river views
French Riviera-inspired cuisine, Carte Blanche journey, river views
"Culinary excellence awaits at this Two MICHELIN Star restaurant, where Mediterranean finesse meets subtle Thai influences. Award-winning sommelier Thansith Wasinonth—recipient of the 2025 MICHELIN Thailand Sommelier Award—curates impeccable pairings to complete the experience." - Angie Thien
"Côte brings the essence of Riviera-inspired cuisine to Bangkok, embracing Mediterranean, French and Italian influences. The dishes are skilfully crafted and presented using modern techniques by Italian chef Davide Garavaglia, who worked at Colagreco's principal restaurant for years. The culinary team revels in surprising guests at each course, curating seasonal menus based on the finest produce available that day." - Michelin Inspector
"The Italian-Argentinian chef and his favourite Thai green curry. (© Mirazur, Shutterstock)Mauro ColagrecoMirazur (Three MICHELIN Stars & MICHELIN Green Star, MICHELIN Guide France 2023)“I lovegreen curry,” saysthe 46-year-old Italian-Argentinianwhen visiting his one MICHELIN StarredCôte by Mauro Colagrecorestaurant in Bangkok. “I also lovetom yamsoup!” exclaims the chef whose eyes sparkled when talking about food, especially the Thai food atthe newly listed Phra Nakhon. “They make a really delicious one here at Capella.”" - Pruepat 'Maprang' Songtieng
"Italian Chef Davide Garavaglia brings Chef Mauro Colagreco’s cooking philosophy from the Mediterranean to the Chao Phraya, working hand-in-hand with Chef Marc Vasseur; after working at D’O (two MICHELIN Stars) and at Sketch (three MICHELIN Stars), he joined Mirazur in 2015 where he played a major part in the restaurant’s three MICHELIN Stars achievement." - MICHELIN Guide Thailand
"Opened in 2020 during the pandemic, this one-MICHELIN-starred dining room along the Chao Phraya River was built by an on-site team led by 32-year-old Italian chef Davide Garavaglia while Mauro Colagreco guided from afar; now face to face, he tells me, “I want Côte to be the best western restaurant in Thailand.” The project favors gradual, real-world evolution—moving toward plastic-free operations, visiting local producers (like a coconut plantation), and incorporating Thai seasons and ingredients without changing its style. Even under travel restrictions, Davide developed the restaurant into one of the best along the river, and a pigeon dish tasted exactly like the version “three thousand kilometres away,” a level that earned Côte a MICHELIN Star and, according to Colagreco, is “just the beginning.” He plans to return three to five times a year to deepen local sourcing, especially vegetables, while staying open to high-quality fish whether local or imported." - Pruepat 'Maprang' Songtieng