Cote restaurant is situated in Capella. During my recent visit to Bangkok, I tried the Cote by Mauro Colagreco at Capella Bangkok, a Michelin-starred restaurant featuring Mediterranean cuisine.
Cote is situated on level two of the Chao Phraya Estate, home to Chef Mauro Colagreco’s famed three-star restaurant Mirazur in France, which is also the top-ranked restaurant in San Pellegrino’s 2019 “The World’s 50 Best Restaurants” list. Côte, housed in the luxurious Capella Bangkok hotel, welcomes visitors into a cozy yet airy dining area with warm yet subdued blue and gray furnishings and picturesque views of the busy Chao Phraya River. Their lunch and supper degustation menus, which have won awards, provide modern takes on the classic Mediterranean cuisine found along the French and Italian Riviera, from Nice to Genoa.
Magic of Chef Davide Garavaglia at Cote Restaurant Capella Bangkok
The internal area of Mauro Colagreco’s Cote is sophisticated and has enough daylight during the day. The tables at the window, which overlook the grounds and Chao Phraya River, provide the finest views.
Chef Davide Garavaglia, who was previously Chef de Cuisine at Chef Mauro’s Mirazur in Menton, France, is responsible for the food in the Bangkok kitchen.
Every dish at Cote is unexpected and comes with a surprise menu. The staff will also inquire about any dietary restrictions you may have. Chef Garavaglia’s Mediterranean Riviera cuisine will have subtle Thai elements. Cote offers ala carte options, a 7-course “Côte Experience” menu, or the full-fledged Côte’s Carte Blanche menu, a 9-course culinary adventure. It is open for lunch and supper Wednesday through Sunday.
7-course Côte Experience
On a weekend visit, I enjoyed the 7-course Côte Experience (THB5, 800) at the restaurant. I began the meal with a selection of delectable amuse bouches. This included tuna tartare with yuzu gel, masala-topped saffron mussels, chickpeas with sardine and fish roe, and beetroot macaron with goat cheese.
Then, a lovely platter of freshly made bread is presented, accompanied by a lovely poem. You may ask for butter, but the real star here.
The olive oil is made especially for Mirazur and Cote and is flavored with Menton lemon.
My first and favourite meal is an intriguing gorgonzola rivoli which comes after a succession of nibbles and bread and pork that was the main dish.
Another dish, deer tartare, was so well-marinated, it did not taste gamey, as I had previously anticipated. It was enhanced with foie gras shavings, an unexpected but unexpectedly good combination of ingredients.
Also, the foie gras component is not overpowering, making this a well-balanced beginning.
Moving on to the next course, I had Hamachi tartare with caviar and raw red papaya. The caviar skillfully elevates the dish, and it’s a clever presentation that intriguingly showcases the fish. With its exquisite interplay of the best available from the land and the sea, mangosteens and mushrooms are another combination made in heaven.
The Beetroot with Caviar and Cream is the third dish—a gorgeous meal with layers of vibrant beets topped with fresh caviar, which naturally salts the food. I also ended up enjoying the uni dish that stole the show.
Cod fish with Jerusalem artichoke espuma, artichoke chips, and hazelnuts was my following craving. The fish has a pleasant texture, doesn’t taste overly fatty, and pairs nicely with the artichoke espuma served with. For extra texture, there are hazelnuts below the fish.
It’s an extravagant, other-worldly meal that’s wonderful on a platter, and it doesn’t have any of the gaminess that so frequently goes. Along with this, I also ordered Brittany barbecue oyster, which was served with kaffir lime, garlic purée, and sauce made up of chilies and garlic.
Rice Dessert, Pistachios and Yogurt Ice Cream
Well! Without a rich dessert, no meal would be complete. So, I enjoyed a cool yoghourt ice cream with pistachios for pre-desert. It was so yummy and creamy.
Dessert was my last course, and it was a unique blend of popcorn powder, mascarpone, and coriander.
Even though I’m not a huge lover of mascarpone, this dessert shocked me with its light and well-balancedness. The mascarpone and coriander flavors don’t overshadow the dish, and the aftertaste is that pleasant, comforting popcorn flavor.
Not to mention a few Petit Fours to round off my meal. Anticipate delicacies such as apple mousse on a cinnamon stick, macarons with tiramisu, bonbons scented with ginger and passionfruit, and roselle jelly. The Financier is my favorite since it has a lovely crispy edge and a little ginger flavor.
End of a Beautiful Day
Long after the light show had ended, the dining area was still magically coloured, thanks to the vibrant lights coming through the enormous plate glass windows.
Without a doubt, Côte is ideal for special events. Gourmet Michelin-star dining at its best can be experienced there, with their consistently excellent service and exquisite cuisine served in an elegant yet welcoming setting.
Conclusion
To conclude, all the courses and meals, including deserts, successfully embody the ideals of French cuisine without neglecting the necessity for lighter fare in a hot, tropical climate. They are delivered in precisely the correct quantity to satisfy the Asian palate. Most significantly, this dinner is excellent value for the money and worth every baht you pay. I think it is a fantastic choice for patrons who are only now discovering the pleasures of excellent dining.
Moreover, for a little more money, you may also choose from the cheese and wine matching menu when they are available.
Will I Go Back Again? I would say absolutely yes. Every dish at Cote by Mauro Colagreco was delicious, and I enjoyed dining there. Bangkok’s fine dining scene has developed significantly over the past several years. Although this restaurant is just a few years old, it has already established a solid reputation and is well worth visiting.
Taste in Transit 
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