Located on the 9th floor of Park Hyatt Bangkok, in the heart of Bangkok with direct access to Central Embassy, a world-class luxury mall and Ploenchit station on the BTS sky train.

OVERVIEW

Embassy Room La Marina focuses on capturing the essence of Italy’s coastal regions with a relaxed yet refined atmosphere. The culinary philosophy is inspired by marinas of fisherman villages and provincial fresh produce markets, where the freshest ingredients of the day are celebrated and enjoyed for their exceptional quality. The team works in unity to deliver a warm and gracious authentic experience unique to Embassy Room La Marina.

AMBIENCE

Embassy Room La Marina offers a refined yet relaxed atmosphere inspired by the warmth of Italian dining traditions and the charm of fisherman villages.

MUST TRY

• Casoncelli Gamberi e Zucchine

FOOD

Rooted in the rich culinary traditions of Liguria, the menu is an authentic representation Italian flavors shaped by family recipes, classic cookbooks, and market discoveries. Every ingredient, from San Marzano tomatoes to Sicilian red prawns, is carefully sourced, many directly from Italy, to ensure quality and depth. Signature dishes like our fresh Casoncelli pasta and traditional Ligurian-style cod reflect both heritage and modern creativity, offering a true taste of where Chef Alessio grew up. These dishes not only highlight the diversity of Italian cuisine but also the importance of using high-quality, authentic ingredients to create memorable dining experiences.

PRICING

THB 1,800++ per person

SERVICE

Very friendly and efficient staff, always attentive and helpful. Experinced and very knowledgeable sommelier.

SUMMARY

Chef Ferran applies extra care in sourcing all ingredients for every plate at Embassy Room. He introduces not only authentic Catalan cuisine to Bangkok but does it with a fresh perspective, elegant with simplicity. Embassy should be on your must-try list.

ABOUT CHEF

Growing up in the coastal city of Genoa, Chef Alessio’s passion for food was sparked not only in his aunt’s restaurant kitchen, but also by the nearby harbor where he spent hours observing fishermen at work. Fascinated by their daily catches, he was curious about the variety of fresh seafood they brought in. These early experiences shaped his deep appreciation for authentic, ingredient-driven cuisine, particularly the sun-kissed flavors of Coastal Italian cooking.

A graduate of the prestigious Culinary Institute Nino Bergese in Genoa, he has honed his craft across the globe, from standalone restaurants like Zeffirino and Ristorante Il Veliero in Genoa to acclaimed establishments in the United States, Thailand, India and Mauritius.