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Growing up, Gianni's was down the road from my house, and it was always a pleasure to eat there. Many birthdays and other celebrations occurred at the restaurant, with an abundance of fond memories. Most staff still remember me, even since they moved to Athenee Tower. I like Gianni's style of cooking; their menu has gone through a few iterations over the years, but some staples remain, and the quality has never disappointed. Their service is great; and it always feels like you're getting more than expected; for example, they finish the meal with complementary fresh fruit or chocolate. Bread is presented to you on a tray, and the staff are always polite. For me, what makes it a great place to go back to, is that it will always have a variety of specials, usually with seasonal ingredients such as white truffle or asparagus.
Italian food has deeply rooted traditions and history, but for me, what makes it so unique is its simplicity. It is an ingredient-first cuisine; you can clearly see how dishes become defined by few but high-quality ingredients. Italian food is diverse in its types of dishes, and each one has many variations and flavours. I've made a few types of lasagna; even still, there's something unique about the pasta sauces at different Italian restaurants that makes the experiences distinct.
I love their playfulness with this dish, serving a delicious truffle and mushroom soup in a coffee cup with delicate and tasty foam. The truffle flavour is at the forefront, and the soup is creamy but not heavy, and the cheesy puff works well with the soup.
Pan-seared scallops are one of my favourite starters; the ingredient has a unique and sweet taste, incredibly when fresh. I love the combination of textures between the artichoke’s firmness and the tender scallops. The shaved truffle and foams complement with the scallops, creating an appetizing starter.
I enjoy the process of slow cooking; it makes the meat so tender. This method, done correctly, also infuses the flavour of the sauce into the meat, so each bite is consistent and enjoyable. This dish was well-seasoned and had a deep-braised beefy flavour throughout. The cut of beef, which is usually fatty, loves this cooking method—a very memorable, succulent and generous portion. The side components were excellent but were overshadowed by the beef and sauce.
Some of the all-star dishes I've had from Giannis are their black squid ink pasta, lasagna, and veal tonnato. The veal tonnato has a strong tuna flavour, so it's not for everyone, but I highly recommend it. Gianni Ristorante has a simple ambience, but its food consistency and quality have made it an eternal favourite of mine, no matter how far away it is. I'm proud to promote and recommend this institution to anyone looking for great Italian food in Bangkok.
Great review for a great restaurant!