Description
Bangkok, Thailand, May 2026 — Tasca Sabio Bangkok, the city's most talked-about Spanish tapas bar and wine bar, has well and truly found its home. Settled into the ground floor of the beautiful voco Bangkok Surawong Hotel on the storied Surawong Road, Tasca Sabio has spent its first months in this wonderful new neighbourhood building something truly special. What started as an exciting new chapter has become a destination that Bangkok diners are returning to again and again, drawn by outstanding Spanish food, the city's finest sangria selection, and an atmosphere that captures the very best spirit of Spain.
From the lush outdoor terrace on Surawong Road to the open Josper wood-fired grill kitchen at its heart, Tasca Sabio has settled into its new surroundings with the kind of warmth and energy that only comes with time. The restaurant has introduced a collection of exciting new dishes that have quickly become firm favourites with guests, while continuing to honour the authentic Spanish flavours that have made Sabio one of Southeast Asia's most beloved dining brands since 2011.
A HOME ON HISTORIC SURAWONG ROAD
Surawong Road carries a rich history at the heart of Bangkok, and Tasca Sabio has embraced it wholeheartedly. The ground floor location at voco Bangkok Surawong Hotel offers everything a great Spanish tapas bar should have. A beautiful lush outdoor terrace invites guests to linger over sangria as the Bangkok evening unfolds around them. Inside, hand-painted artwork sets the tone for a warm and colourful dining room, while the open Josper charcoal and wood-fired oven kitchen fills the space with the irresistible aromas of Spain. It is a space that feels lived-in, loved, and entirely at home in one of Bangkok's most characterful neighbourhoods.
BOLD NEW DISHES THAT HAVE ALREADY BECOME FAVOURITES
Since settling into Surawong, the Tasca Sabio kitchen has been busy creating a collection of new dishes that perfectly capture the playful, bold spirit the brand is known for. These exciting new additions sit alongside the beloved classics that have always defined Sabio, offering guests a menu that feels both deeply authentic and delightfully fresh.
Flaming Coca Bread — a spectacular tableside flame presentation on Sabio's signature Catalan flatbread, loaded with premium toppings and guaranteed to turn heads across the dining room
Savoury Churros — a wonderfully playful twist on the beloved Spanish classic, served with bold and deeply flavourful dipping sauces that keep guests coming back for more
Tableside Fluffy Cheese Bikini — Tasca Sabio's most indulgent new signature, a gloriously molten cheese creation finished with great theatrical flair right at the table
The Hangover Brunch — a weekend brunch concept built around bold Spanish flavours, the famous Sabio Sangria, and the kind of warm, convivial good-vibes atmosphere that Tasca Sabio does better than anyone
Alongside these exciting new creations, the Tasca Sabio menu continues to celebrate the dishes that have built the brand's wonderful reputation across Southeast Asia. Hand-sliced Jamon Bellota, Josper wood-grilled meats, the freshest seafood, Sabio Paella, and a rotating selection of Sabio Sangria crafted with seasonal ingredients all remain proudly at the heart of the menu.
FROM THE FOUNDERS
“
Surawong has given Tasca Sabio exactly what we always dreamed of for this brand. It is a neighbourhood with real soul and history, and we feel completely at home here. Watching our guests discover the terrace for the first time, or seeing the reaction when the Flaming Coca Bread arrives at the table — that is what Sabio is all about. We are not just settled in. We are thriving, and we are only just getting started.
Olivier Bendel, Founder and CEO, Deliciae Hospitality Management
“
The menu has evolved beautifully since we arrived in Surawong. Every new dish we have introduced here has been inspired by this city and by our guests, and the response has been incredibly warm. The Savoury Churros, the Cheese Bikini, the Hangover Brunch — these are dishes with real personality and real heart. They start conversations at the table and create memories. That is everything I want food to do.
Angela May, Culinary Director, Deliciae Hospitality Management