Mezzaluna

C Clair Lombard 22 reviews · Local Guide 24 June 2026

We recently dined at Mezzaluna for the Table 11 / Chef's Table menu. Oh my gosh... we were blown away. I'll start with the food. I think I smiled and let out a little giggle of happiness with every dish we tasted. The canapés were the perfect start to the evening. We also got oysters, and not only was the quality and presentation superb, but they served them with crunchy nori and 15-year aged shallots in vinegar, which elevated the oysters above a simple mignonette pairing. Into the actual menu: each dish had its own distinct flavor profile, which made the food journey very exciting. Some highlights from our menu were the pasta-like dish made with uni, fish in a creamy sauce full of caviar, Kobe beef, and langoustine. I'm no food critic — I just really love food, and I believe this may have been one of the best meals I've ever had. You could tell the precision and passion that both Chef Ryuki and his sous chef put into each dish, as they were plating directly in front of us. I loved how each dish was presented, the explanation of the ingredients, and I really appreciated it when the chefs gave us instructions on how to eat the dish or in what order. The pastry chef presenting the best chocolate soufflé I've ever eaten was one of my favorite interactions of the night. You could feel the passion and excitement pouring out of him as he told us more about the dish. We also got the drink pairing to go with the meal, and I'm very happy with that choice. The sommelier chose vineyards and sake houses that each came with a story — a fascinating background or history. I loved how he explained how the drink would complement the dish (especially the sake with the mango dessert... to die for!), while also sharing the story behind the farm or the person who runs it. This was the best pairing I've had because of these stories and how the drinks elevated the food. The service was elite from start to finish. We were running late thanks to Bangkok traffic, and the team was incredibly accommodating about it, never making us feel rushed despite the late start. Beyond that, the whole evening felt personal — we had some lovely conversation with Josephine, the general manager, who even walked me to the restroom and made me feel genuinely looked after rather than just attended to. Table 11 faces the kitchen, however you are still able to get the magnificent skyline views of Bangkok from our table. It is a beautiful restaurant deserving every one of their accolades. Overall I would highly recommend Mezzaluna, and would encourage the Table 11 experience.

B Betty Tsang 13 reviews · Local Guide 27 March 2026

It was a solid experience. Team of welcome staff at the lobby and the restaurant lobby welcomed us and greeted us warmly. We were then shown to our table facing one of the best views Bangkok has to offer. Toto (I think that was his name) welcomed us and introduced us the menu option for the evening. We went with the 9-course meal + the wine pairing... and added a caviar course --- it was a memorable dining experience. Taste and presentation of the food was excellent, the Sommelier (Thomas ?!) was great as well walking us through the wines and a few stories about the wine makers / vineyard. It is on the pricer side of a 2-star restaurant, but it was definitely worth the $$. Maybe it is not standard practice, but usually at this price point, one of the chefs will come greet and present a dish at the table. It adds a bit of a personal touch.

I Iain Lo 21 reviews · Local Guide 13 March 2026

Date night at Mezzaluna was an unforgettable experience, from the spectacular views of BKK, the amazing service and the brilliant food. It was perfect and best dining experiences we’ve had in BKK (actually surpassed many Michelin starred restaurants in London and Paris) The sommelier was knowledgeable and helpful despite limited range of wines by the glass. I was able to sample a few options before deciding the wines best suited to my taste - made possible by Coravin. Zalto stemware made the drinking experience more pleasurable. Special mention to the service staff who were attentive without being intrusive. Their attention to detail impressed, they noticed I was left handed and reversed the cutlery setting for me! Their detailed explanation of each dish was maybe a little OTT but underscored the lengths they go to enhance the culinary experience. We opted for the seven course dinner, which was prefaced by several delectable amuse before the menu commenced. Every course delighted, such was the creativity and artful use of local products combined with Japanese influence and French techniques. The dishes were both beautifully presented and tasted great, never too heavy nor too extreme - just great balance. Enjoy the photos! Highly recommended if you want to treat yourself to something special!

C Christian Rognetta 2 reviews 7 March 2026

I had the pleasure of dining at this Michelin-starred restaurant and the experience was simply outstanding. Every dish was prepared with incredible attention to detail: perfectly balanced flavors, top-quality ingredients, and elegant presentations that clearly showcase the chef’s creativity and passion for fine cuisine. The service was impeccable from start to finish. The staff was attentive, professional, and always present without ever being intrusive, creating a refined yet welcoming atmosphere throughout the evening. A special mention goes to the sommelier, who was truly exceptional. His knowledge and the passion with which he presented the wines made the experience even more memorable. Each pairing was perfect and enhanced the dishes beautifully. Spectacular is not an exaggeration — you can clearly feel his experience and genuine love for his craft. A culinary experience I would absolutely recommend to anyone who appreciates high-level cuisine and wants to enjoy a truly memorable evening.

더 더마칸 27 reviews · Local Guide 17 February 2026

The food was technically strong and well balanced. The abalone with Koshihikari risotto and the perfectly cooked blue lobster were highlights. However, there was a serious issue with the wine service. We ordered Philippe Colin Les Chenevottes but were served Les Chaumées instead — a different 1er cru entirely, and not even listed on the wine menu. When this was pointed out, we were told that both wines were “the same 1er cru” and that the market price in Thailand was identical. We were also told that the wine list might be incorrect. Offering complimentary champagne or sweet wine missed the point. This was never about free drinks. It was about accuracy and professionalism. Although the wine was ultimately removed from the bill, by that point the dining experience had already been compromised. Having dined extensively at Michelin-starred restaurants around the world, I believe that at this level and price point, such an error — and the way it was initially handled — should not occur. It was also disappointing that the chef never appeared in the dining room.