It was last year that we “discovered” Trattoria Pizzeria Toscana and were
very favorably impressed by this Italian restaurant. It was on the corner of
Beach Road and Soi Zero (Regent Marina), but was to fall casualty to the
rebuilding of the soi and the surrounding area.
However, with the restaurant being the baby of the passionate Italian Luca
Marchetti, Trattoria Pizzeria Toscana was not going to die. He also had a
small army of dedicated followers who did not want to see it die either, and
you could almost hear the applause all over Pattaya when it re-opened three
weeks ago further down Beach Road (about 30 meters past Soi 6).
Similar
to the old restaurant, Luca has divided the space into several sections.
There are two areas outside, one covered, the other under umbrellas. Inside
it is air-conditioned with a central temperature controlled wine cellar,
plus a bar area off to the right, and alcoves under arches, and with the
kitchen on view in the rear, including a genuine wood-fired pizza oven.
There is also a refrigerated delicatessen cabinet next to the bar. The
photographs of famous Italians are there too. The total floor area is much
larger than before and the new Trattoria Pizzeria Toscana can easily seat
300 guests, but with the way the wine cellar splits the restaurant, you do
not get the feeling of being lost in space.
The menu and its prices are much as before, although expanded. With the most
expensive item being a lamb tagliata with sage, rosemary and olive oil at B.
580, and most other dishes including the pizzas, pastas, meat and fish being
in the B. 200-350 region, it is not an expensive venue.
The wine list is new and I liked the way Luca has listed the wines according
to price, ranging from B. 900 for a Bardolino through to a Conterno Barolo
Granbussia 2001 (14 percent!) at B. 11,600. House wines are B. 110 per glass
or B. 880 a liter. We began with an extra dry Prosecco and then moved on to
a Printanie Chardonnay 2004, great drinking at B. 2,200.
We followed Luca’s food suggestions (I have always believed that this is the
best way to enjoy an Italian restaurant) and began with an antipasti, in
which the spicy pepperoni was just delicious taken with the focaccia bread.
Try it yourself!
From there we tried some pasta dishes including a spaghetti with fresh
seafood (delightful clams) and then a home-made scallop ravioli with a
porcini mushroom sauce which really took my fancy. A smooth blend of
flavors.
Our final dish was an oven roasted sea bass, surrounded by tiger prawns and
sliced potatoes, presented on a huge platter. This was just magnificent. I
wrote in my notes that evening, “A veritable culinary cornucopia”. However,
by this stage we were so full we could not finish it, and shamelessly asked
for a take-away pack, which the staff happily provided.
According to Wikipedia, “The trattoria is a specifically Italian institution
more akin to an eating club than a conventional restaurant. The food is
modest but plentiful and is served family-style (i.e. at common tables).”
However, Luca Marchetti’s trattoria serves much better than “modest” food
but it can be eaten at family style long tables outside, though inside the
dining is more formal with starched linen and waistcoated waitresses!
Almost one year ago I wrote, “Trattoria Toscana is not your average
trattoria with the obligatory red and white check tablecloths and refectory
seating. This is a very well appointed restaurant that serves Italian
cuisine and Italian wine, run by a passionate Italian. The food is of high
standard. The mood is laid back and we had a most pleasant evening. If you
are looking for authentic Italian food, you will find it here. Highly
recommended.” I see no reason to change that, other than to make the
assessment of the new Trattoria Pizzeria Toscana ‘Very Highly Recommended’!
Trattoria Pizzeria Toscana, 98/4 M9 Pattaya Beach Road (just past Soi 6),
telephone 038 362 370, fax 038 362 371, open every day 12 noon until 12
midnight. Plenty of on-street parking and some limited parking in the
grounds.
