diVino Bangkok

ABOUT

Helmed by the ever-so jovial Chef Roberto Ferin, owner and head chef, diVino is an elegant and understated restaurant bringing over more than 300 of the most spectacular wines to the area.Offering up the largest selection of wines in Bangkok along with an Italian-dining menu perfect for pairing - di ...More

Helmed by the ever-so jovial Chef Roberto Ferin, owner and head chef, diVino is an elegant and understated restaurant bringing over more than 300 of the most spectacular wines to the area.

Offering up the largest selection of wines in Bangkok along with an Italian-dining menu perfect for pairing - diVino’s, perched on the popular Penny’s Balcony, brings its A game by creating delicious dish after dish. With mouth-watering starters like Warm Crab Meat Salad and Beef Carpaccio to more substantial mains like the Seared Lamb Loin with a mustard herb crust, it’s easy to see why this is one of the most popular places in town! (August 2015)

THE BUZZ

“The restaurant diVino is an attractive combination of appetizing cuisine, first-class service and hospitable atmosphere. The facility is renowned for an impressive selection of wine (more than 300 kinds). The gastronomic offer is limited to a laconic menu, consisting of authentic salads, appetizer ...More

“The restaurant diVino is an attractive combination of appetizing cuisine, first-class service and hospitable atmosphere. The facility is renowned for an impressive selection of wine (more than 300 kinds). The gastronomic offer is limited to a laconic menu, consisting of authentic salads, appetizers, pasta and main courses.” -Bangkok Post

“Next door, the restaurant-wine bar diVino offers Bangkok’s largest selection of Italian wines, most of which are displayed on shelves lining the cozy dining room. Roberto Ferin, a Milanese chef who opened diVino on the first day of 2011, offers a menu of wines by the glass, but rather than supplying a list that includes bottles, he said, he prefers to 'personally help my customers choose something interesting.' Such attentive treatment is befitting a restaurant where there are only 10 tables in the dining room and outdoor seating area, and the crowd — Thais and foreigners, from 30-somethings to retirees — tends to settle in for the evening.” -NY Times

DISHES WE LOVE

Warm Crab Meat Salad, Grilled Homemade Italian Sausage, Beef Carpaccio, Burrata with Parma Ham, Seared Lamb Loin, Pan Fried Chicken Breast, Black Truffle Ravioli