Bruno

Bruno Restaurant
Bruno Restaurant in Pattaya

Friendly staff attired in smart red jackets flit around the elegant dining room dressed in a palette of muted shades punctuated by splashes of bright colours. A lounge bar sits at the entrance, while at the other end a walk-in wine cellar cossets a range of top drops carefully selected to suit all palates and wallets.

Billed as the first independent fine dining restaurant in the seaside town when it opened in 1996, Bruno’s, named after one of the early investors, soon became the yardstick by which other establishments were measured against. A new location with a modern contemporary design, a relaxed ambience and its repute for fantastic food, world-class service, and value for money continues to draw customers both old and new. Families, couples and groups of friends will find this an ideal place to dine.

Chef-owner Fredi Schaub is a genial host and is on hand most days to make recommendations from an innovative menu that includes creative international dishes and local Thai favourites.

Bruno Restaurant in Pattaya

Starters are divided into hot and cold sections and top recommendations include the luscious poached rock lobster in cold tuna sauce, the divine pan-fried french foie gras on sauteed Savoy cabbage with asparagus and apples in balsamico sauce, and the hearty New Zealand green shell mussels poached in white wine, vegetables, tomatoes and herbs that is served with garlic bread. The small pasta selection has some original dishes of which the standout is the creative one egg raviolo with parmesan, herb and ricotta cheese ring and black truffle that has to be eaten to be believed.

While meatlovers will enjoy the charcoal grill offerings that include imported salmon steak and the top grade Wagyu ‘Kobe’ beef tenderloin, don’t miss out on the sumptuous crispy roasted duckling breast glazed with spices and honey, and served with Savoy cabbage parcels and potatoes, or the moreish rice ‘Casimir’ sliced pork tenderloin in curry sauce, garnished with tropical fruits and almonds. From the fish section, the parrot fish with rosemary, mashed potatoes flavoured with lime segments, bouillabaisse sauce and mussels demonstrates perfectly why Bruno’s is at the top of the Pattaya dining pyramid.

Desserts are not taken lightly here and are both visually stunning and decadent like the dark chocolate Mousse with pistachio, nougat leaves and mango sauce, and the cheese mousse of blue Stilton in a puff pastry basket and balsamico pear.



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