Fine dining at Bruno’s Restaurant

Exquisite ambience for a succulent meal.

by Jay Patterson

Pattaya has few restaurants that one would consider truly elegant. Bruno’s Restaurant is a haven for those who are feeling the need for a gracious experience in world class dining.
When one first enters the restaurant, the decor is an indication of what the cuisine is like. Velvet curtains, warm woods and tastefully appointed furnishings ap-peal to those with a sense of aesthetics.

Bruno Forrer, proprietor extraordinaire of Bruno’s Restaurant.
One should dress appropriately for this restaurant. Very smart casual is in order.
Entering the restaurant, the social luminaries dazzle the eyes. Knowing the im-peccable taste of these people, I knew a first-class dining experience was in order.
The menu at Bruno’s is the ultimate in eclecticism. No one area of cuisine is dwelt on to prolixity. There is a large selection of anti-pasto. We chose the Cappaccio and also the Parma ham. The waiters informed us that the Cappacio is a favourite with guests.
The next course was the Pasta. My companions ordered the Spaghetti Arabiata and pronounced it exquisite. That word was heard quite a few more times that evening.
The soups are made from simple ingredients, yet the magic touch of the chef makes them an experience. The barley soup was brought and from the way it disappeared, quickly yet elegantly, it could be counted a hit.
The Mussel Creme soup with Saffron, that most expensive of herbs, was slowly savoured and greatly appreciated.
During this time a mushroom vol-au-vent (literally meaning ‘to fly in the wind’) was so light it lived up to its name.

One of the delicious desserts.

The main courses ordered were part of a rack of lamb and pork chops filled with onion, celery and tomatoes, au gratin.
Another companion, a UK national, tried a chop from the New Zealand rack of lamb. He pronounced it the best lamb he had ever eaten. No mean compliment from a land known for lamb. This dish is served with roast potatoes and Ratatouille.
The imported meats at Bruno’s are not frozen, but only chilled, so there is no frozen meat taste when cooked.
My friends enjoyed red wine with dinner. This was served in lead crystal. Khun Bruno has these made at the only lead-crystal factory in Thailand, which is in Rayong.
Scallops in saffron sauce were also served and the company seemed to be mesmerised by them.
The desserts were things one might find only in El-Dorado. An apple strudel and an amazing chocolate Paté with mint sauce.
Dining at Bruno’s is not easily put into words. It is not a place to ‘grab a bite.’ It is a truly elegant and quality gustatorial experience, in no way jejune, and the exquisite care put into everything is almost an experience in culinary Zen.

Recipe: German Beefsteak

My maternal grandmother, Karolina Klingenberg, was a sweet German lady who taught my mother some of her excellent cooking skills she learned when she grew up in a hotel in “Teuteburger Walt”. One of the dishes mother would make for us was a “German Beefsteak” or a “Duitse Biefstuk”. This must be an ancestor of the hamburger but should be eaten at least medium rare or even better very rare. The recipe is very simple but it is one of my favourite when I am at a loss for what to eat.
Take a good piece of meat from the filet (about 150 to 200 grams). Chop it together with some spring onions. Add salt and pepper and make it into round meat ball. Heat about three tablespoons of butter in a skillet and quickly brown the “Biefstuk” all around so that the inside is quite rare. Remove the steak to a platter and add a bit of stock or water to the skillet, de-glaze by scraping the bottom of the skillet until you have a beautiful brown butter sauce which you serve with the steak. I often eat rice with it but one can have mashed or boiled potatoes as well. Sprinkle the steak with crisp fried, thinly sliced red onions.
There are several variations to this theme. One may add curry powder to the meat or parmesan cheese. Some add cream to the sauce and others prefer it topped with a fried egg. Chilli addicts add a bit of powdered dried bird chillies, and fresh basil chopped with the meat is another alternative. Use your own imagination.