Sababa sits quietly between Samitivej and Thonglor in the heart of Bangkok. The restaurant is set in a charming 1960s house with plenty of character. Its lush garden makes it a peaceful spot to enjoy good food and good company.

OVERVIEW

Sababa Bangkok reimagines dining as a joyful journey where vibrant Mediterranean flavors, kissed by a Japanese twist, mingle with warm, celebratory gatherings. A ‘House of Friends’ philosophy; every corner feels like home, and every guest leaves as family.

AMBIENCE

Sababa’s atmosphere is cozy and inviting, with a touch of retro charm. The interior features warm wood, soft tones, and simple, elegant details. It’s a place that feels both stylish and comfortable.

MUST TRY

Tuna Carpaccio, Bone Marrow, Beef Tongue Milanese, Burrata Pistachio Dip, Udon Seafood, Seaweed Omelette, Chocolate Mousse

FOOD

Sababa’s food is a creative fusion of Mediterranean flavors with subtle Japanese influences. Most of the menu is crafted izakaya-style, perfect to try out many dishses and to share!

• Tuna carpaccio: Japanese raw bluefin tuna with Sicilian olive oil, wasabi and confit ginger.
• Bone Marrow mixed with charred eggplant and topped with dukkah (mix of spices and nuts)
• Beef tongue pan-fried milanese style with chermoula sauce and lemon>
• Burrata with pistachio pasta, marinated bell peppers to spread on bread and crackers.
• Udon noodles, vongole, scallop, shrimp, mussels, salmon roe and seaweed.
• Seaweed omelette with shrimp and kimchi.
• Kad Kokoa single origin chocolate mousse topped with vanilla infused olive oil.

PRICING

THB 1,500++ to THB 2,000++

ABOUT CHEF

Chef Maxim Baïle, Chef Owner of Sababa Mediterranean Izakaya, brings international experience and a deep passion for Mediterranean flavors and the Izakaya spirit.

Born in Paris, he trained at Alain Ducasse’s culinary school and honed his craft across Great Britain, Copenhagen, Mauritius, Bora-Bora, and Michelin-starred kitchens in France. His career spans roles from Executive Chef at 5-star hotels to Instructor at Le Cordon Bleu Paris and Bangkok, and Director of Operations at The Food School Dusit.

With his global background and creative approach, Chef Maxim brings a fresh, modern vision to Mediterranean Izakaya dining.