La Gritta

Hailed as one of Phuket’s most romantic restaurants, with its sweeping view over the whole of Patong Bay, La Gritta doesn’t disappoint. The stylish, yet subdued, setting embraces a lounge bar on the top level, an air-conditioned area below and the spot everyone wants – oceanside with the waves literally lapping just below your feet.

Famous amongst tourists and residents as one of Phuket’s premier Italian restaurants, recently arrived Chef Roscini plans on taking La Gritta to new heights, employing modern culinary techniques polished during his years at London’s Michelin 1-star Casa Batavia. At the same time, his focus will be on authentic recipes from Italy’s many and varied regions.

So that we could experience a wide range of dishes, we opted for the tantalizing Menu Degustazione – a 5-course sampler of what Roscini’s kitchen can offer. We started with Carpaccio di Spigola con Salsa Siciliana al Limone, Olive, Caviale e Mayonnaise di Tonno (thinly-sliced marinated seabass fillet on a bed of olive, caper, tomato and lemon salsa, served with caviar and tuna mayo) and Bruschetta al Roastbeef con Tartufo (roast beef mascarpone with parmesan cream-sautéed mushrooms and fresh truffle on a bed of grilled bread).

The carpaccio was fresh, tangy and slightly salty – the mix of olives, capers and lemon sending the taste buds into overdrive, while the bruschetta provided a perfect contrast, with the rich flavours of the mushrooms and truffle ably complementing the perfectly cooked beef slices.

Next up was the pasta course – Ravioli di Granchio con Salsa di Gamberi e Zucchini (pasta stuffed with crab meat in a prawn and zucchini sauce). This was simply divine. Rich and creamy with the subtle mingling of the crab and prawn flavours, it made for the perfect bridge between our first and main courses.

The main dishes featured Filetto di Manzo Rucola e Parmigiano (grain-fed grilled beef tenderloin served with rocket salad, crispy parmesan chips and sautéed mushrooms with a gorgonzola sauce on the side) and Merluzzo alla Ghiotta (cod fish fillet served with capers and olives in a rich tomato-based sauce). The beef was, as you’d expect, tender and juicy – perfectly cooked medium as requested – while the parmesan chips, and gorgonzola sauce added a delightfully contrasting medley of tastes. The merluzzo, while on the face of it a more risky choice than the tenderloin, was a welcome surprise. The flaky, tender fillets of cod did, indeed, melt in the mouth while the combination of capers, olives and tomatoes – reminiscent of where this feast started – proved the perfect accompaniment.

Surprisingly still finding space to contemplate a dessert, we indulged ourselves on Caprese di Cioccolato (chocolate cake with almonds and passion fruit ice cream) which made for a perfect ending to dinner in one of Phuket’s truly iconic restaurants.

As have countless diners before me, I can heartily recommend you do not miss out on the 'La Gritta experience'. Chef Roscini awaits you. Don’t forget to make a reservation, especially if you want one of the few absolute waterside tables.