Riviera-to-the-river tasting menus at Capella Bangkok with Chao Phraya views.
Côte by Mauro Colagreco brings the flavours of the French and Italian Riviera to one of Bangkok’s most celebrated riverfront hotels. Tucked into the low-slung architecture of Capella Bangkok, it looks out over the Chao Phraya through tall windows, with light-drenched interiors, soft curves and a palette that feels more Mediterranean coast than megacity. Since opening, it has climbed to two Michelin stars, turning into a destination for guests who want a tasting-menu evening where every detail – from pacing and pairings to the view beyond the glass – feels carefully composed.
The concept at Côte is simple on paper and surprisingly transporting in practice: “Riviera to the River” – dishes inspired by the coastline from Nice to Genoa, translated into a Bangkok riverside setting. The room is bright and elegant rather than heavy; cream tones, pale woods and soft textiles echo the idea of seaside dining, while the river outside stands in for the Mediterranean. It is unmistakably a fine-dining room, but one that feels more like a chic holiday restaurant than a hushed temple.
In the kitchen, the team works under the culinary direction of Mauro Colagreco, whose Mirazur on the Côte d’Azur has long been ranked among the world’s leading restaurants. Here in Bangkok, the menus are a contemporary take on Riviera traditions: refined but generous cooking, plates that celebrate vegetables and herbs as much as the main protein, and a strong sense of seasonality. Head chefs on the ground translate Colagreco’s philosophy into Bangkok’s context, using local produce where it makes sense while keeping the Riviera soul intact.
Côte has quickly become one of Bangkok’s two-Michelin-star addresses, which shapes how people use it: you come for a proper gastronomic evening, not just a quick bite before drinks. The Carte Blanche tasting menu is the most immersive way in – a multi-course journey where the kitchen chooses the exact progression, often starting with delicate snacks and moving through seafood, vegetables and meat before landing on complex desserts and petits fours. Shorter lunch menus and a more concise “Escapade” format offer a way to experience the kitchen in a tighter time window.
Service is polished but contemporary. Staff guide you through wine pairings, zero-proof options and the structure of each menu without turning the evening into a lecture. The dress code is smart casual – no flip-flops or beachwear – which keeps the room feeling special but not stuffy. For many, Côte hits a comfortable middle point: you know you are at a serious restaurant, yet you can relax into the evening rather than perform your way through it.
Being inside Capella Bangkok adds a few practical plus points: you can begin or end the night with a drink at Stella or by the riverside pool bar, and hotel guests simply drift back to their suites or villas afterwards. For non-residents, arriving by boat or taxi along Charoenkrung gives the whole evening that “crossing into a different world for a few hours” feeling.