Lively Roman trattoria on Sukhumvit 31 with generous pastas, slow-roasted meats, famous chicken liver crostini and a cosy, lived-in feel.
Appia is a Roman-style trattoria tucked into Sukhumvit 31 – the place people recommend when you say you want proper Italian comfort food rather than fine dining. Chef Paolo Vitaletti, the son of a Roman butcher, cooks family recipes built around slow-roasted meats, rich stews and handmade pasta, all served in a room that feels instantly lived in.
It’s one of those restaurants that quickly becomes a regular habit: plates to share in the middle of the table, a bottle (or two) pulled from the wall of wine, and a crowd that’s a mix of Italians, Bangkok locals and visitors who look like they’ve been coming here for years.
Appia sits midway down Soi Sukhumvit 31, a short walk or motorbike ride from BTS Phrom Phong. From the street you see a low façade, warm light and shelves lined with bottles; step inside and it feels immediately like a neighbourhood place rather than a concept restaurant.
The dining room is compact, warm and a little noisy in the best way. Tables sit quite close together, walls are hung with artwork and wine, and there’s a clear view of the open kitchen and glowing oven. Conversations overlap, plates and carafes move constantly between tables and the whole room feels closer to a Roman family lunch than a carefully staged fine-dining service.
It’s the sort of place where you dress nicely because you feel like it, not because there’s a strict dress code – perfect for birthdays, catch-ups with friends or a slightly messy, very good date night.
The menu at Appia leans into Roman comfort food: generous antipasti, pastas served al dente and slow-cooked meats that land on the table in big, shareable portions. Many regulars start with the chicken liver crostini, a signature that shows up in almost every review, along with cold cuts, cheese boards and simple salads.
Pasta is made fresh and cooked to a proper bite – think carbonara with guanciale and egg yolk, cacio e pepe, troccoli with truffle or seafood linguine, depending on the season. Sauces are bold and savoury rather than shy, and dishes are closer to what you’d find in a Roman home than on a tasting menu.
For mains, Appia is famous for its porchetta – rolled pork with crisp crackling and herbs – and for lamb ribs with rosemary, both designed to be shared. Portions are generous, so two or three dishes plus sides are often plenty for a small group. Desserts lean classic: tiramisu is one of the most talked-about, often singled out as a reason to return.
The drinks list features Italian wines, spritzes and simple cocktails; nothing overly complicated, just everything you need for a relaxed evening that stretches longer than planned.