Traditional Italian charcoal grill cuisine & vintage cocktails in elegantly refurbished century-old villa
July 25th, 2016
Since its December 2015 launch, il Fumo (Italian for smoke) has received acclaim for its refined design, contemporary Italian charcoal grill cuisine, and vintage cocktails. Sophisticated dining in the elegant restaurant is complemented by the adjoining cocktail lounge where polished mixology references vintage recipes. Occupying an expansive two-story villa originally built in the early-20th Century for members of the Thai royal family, the designers have refurbished the spaces to evoke the ambience of a classic Italian country home, with both indoor and outdoor dining spaces, and exclusive private dining rooms. The latest collaboration between the husband and wife team Choti and Debby Leenutaphong (Vesper), and Italian chef Luca Appino (La Bottega di Luca), at il Fumo the focus is on wood-grilled prime cuts of artisanal-grown European meats including Spanish beef and wild Italian pigs.
Design Set well back from the busy Rama IV Road in Sathorn, the spacious grounds of il Fumo create a discrete haven of calm and exclusivity. Tastefully decorated in a comfortable interpretation of contemporary luxe, the spacious front lounge bar entices relaxing drinks and conversations, while the main dining room features well-spaced seating for 90 guests. Adjacent to the main dining room, an outdoor terrace offers casual open-air dining, while in an exclusive collaboration with esteemed whisky distillery John Walker & Sons, a luxurious private room offers whisky connoisseurs an exceptional selection of rare single malts and distillery blends to complement the charcoal-grill cuisine.
Cocktails In addition to the impressive wine list that showcases regional Italian and French wines, at the bar a polished cocktail program has been created by the award-winning (2016 World’s 50 Best Bars) team from Vesper under the direction of Pailin Sajjanit – winner of Diageo WORLD CLASS Southeast Asia Best Bartender 2016. Deeply researched and attractively presented, the il Fumo Bar Manual is a detailed compendium of proficiently crafted reinterpretations of vintage cocktails – exemplified by the competition winning signature Thai Thai – made with Ketel one vodka, sweet jasmine rice, kaffir lime syrup, lime juice, grapefruit bitters. A well-curated list of premium and small-producer gins, rum, and whiskies provide the essential foundation for both signature and bespoke cocktail creations.
Cuisine Glass-fronted dry-ageing cabinets showcase the directly sourced traditional cuts of artisanal farmed Italian and Spanish meats. Menu highlights include the dry-aged beef cuts from the legendary Chianina breed of Tuscany and the Rubia Gallega breed from NW Spain. Both beef and pork meats are cooked over aromatic cherry wood imported from Italy, while Mediterranean-caught fish are cooked over Italian olive wood. Dry-cured antipasti are a specialty at il Fumo – highlighted by Italian estate-cured prosciutto; beef hams from Spain and Italy; and dry-cured Basque region Txistorra sausage.
Il Fumo opens daily in the evening for dinner service and drinks at the bar. Restaurant table reservations are recommended.
il Fumo Interior Design
il Fumo Vintage Cocktails
il Fumo Italian Grill Cuisine
(food images courtesy of il Fumo)
