In December of 2014 we dined at the Black Mountain Gourmet Restaurant and afterwards I proclaimed it was the best meal I’ve ever been served in Hua Hin. Sadly, this high end eatery has closed but the good news is that their Chef, Chef Luigi Sica, responsible for the masterpieces coming out of the kitchen, has relocated to the La Grappa Ristorante nearby.
The venerable La Grappa first opened its doors in 2003 and has consistently been mentioned as one of the very top restaurants in Hua Hin ever since. We first featured La Grappa in an article that appeared in our November 2014 issue that ran with the title “La Grappa, Obscenely Good Food”, and it was. But, with Chef Luigi creating the plates leaving the kitchen, “obscene” has transcended to a new level.
Luigi is just 35 and comes from the small town of Como in northern Italy, near the lake by the same name, made famous by its Hollywood resident George Clooney. Luigi says he was born with the passion of cooking and that when he cooks something he always uses his heart. He says that is the most important part for him, otherwise his preparations would lack taste, flavor and aspect.
The night we visited La Grappa, Chef Luigi had prepared a Degustation dinner for us and we also ordered a few additional items off of the menu for a total of nine courses. Degustation is a French culinary term that refers to sampling an array of small dishes served one after the other. In order of table appearance, we were served;
A selection of raw and cooked marinated seafood.
A pumpkin cream soup with Gorgonzola cheese foam and crumble of Disaronno amaretto.
Homemade veal ravioli with Parmesan cheese fondue, shaved of black truffle and Alba white truffle foam.
A spaghetti square with White Sea bass ragout, Hua Hin rock lobster and candied lemon skin.
A seabass fillet baked Mediterranean style served with cherry tomatoes, artichokes, black olives and mixed vegetables.
Australian black angus tenderloin Rossini style with fresh baby spinach, roasted potatoes and Madeira wine truffle sauce
Chocolate lava cake with a decadent creamy heart served with white coffee Ice cream and crispy caramelized almonds.
Fan of cooked pears with cinnamon Ice cream and Chianti red wine reduction.
Rum babà served with vanilla cream and fresh strawberries.
All of the dishes above are from La Grappa’s ala carte’ menu but can also be served degustation style with a little advanced notice.
Degustation menus are a popular option in restaurants today, particularly high-caliber establishments, allowing the chef to showcase his or her signature dishes and techniques. A degustation meal often takes place over the course of several hours and ours certainly did. Our reservation was for 7pm and it was 10:30 when we finally said good-bye to Luigi after a good-night limoncello.
Although we certainly had no room for pizza, we’ll be back to La Grappa to try theirs. Luigi says he makes good pizza in La Grappa’s wood fired oven using only top quality ingredients from Italy.
Luigi says he would “like to invite all to La Grappa who have never come to taste my culinary specialties,” and after spending three and a half hours thoroughly enjoying each course that came out of his kitchen we highly recommend that you do.
La Grappa Italian Restaurant Pizzeria
20/5 Poolsuk Rd, Hua Hin, Prachaubkirikhan, 77110
Tel +66 (0) 32 516 510, 080-0596901