Chef’s Philosophy

Etcha stands out because of its unique approach to sourcing ingredients and its dedication to creativity. Chef Giacomo and his team spend time personally selecting products from markets to ensure quality and seasonal freshness. Dishes are treated as blank canvases, allowing for flexibility and innovation depending on ingredient availability. This dynamic approach, combined with personal involvement, keeps the food experience fresh and exciting.

Etcha draws inspiration from a wide range of elements, from art to nature, as well as food trends. Chef Giacomo and his team aim to distill the noise of modern trends and serve it simply yet boldly on the plate. The result is dishes that are deeply personal and express Chef Giacomo’s individual vision. Every dish has its own story, blending inspiration with boldness.

Etcha doesn’t limit itself to one technique or tradition; the ingredients dictate how the food is prepared. The dishes are playful, with flavours that engage the palate in a sensory experience. Guests are invited to relax and savour the moment as the dishes lead them through a culinary journey. This freedom allows for constant creativity and excitement.

Etcha prioritises both the quality of ingredients and the people behind them. An example is their relationship with a local farmer who adjusted her sheep’s routine to improve the consistency of her goat cheese and milk. This level of care and passion for ingredients is at the core of Etcha’s sourcing philosophy, focusing on building meaningful relationships with local producers.

The dish showcases a blend of European and Thai influences, pairing squid with Thai basil pesto and N25 caviar. The squid is marinated in coconut, inspired by Thai cooking traditions. This dish exemplifies Etcha’s ethos of combining bold flavours and cultural fusion, creating a standout signature dish that embodies innovation and tradition.

Etcha’s philosophy involves a deep connection to its ingredients. Chef Giacomo’s preparation is influenced by personal memories and traditions, like the welcoming feeling of Sunday lunch at his grandmother’s. Guests are offered a shot of cocoa rum from northern Thailand as a welcome drink, setting the tone for the sensory experience ahead.

One of Etcha’s standout ingredients is the kaffir lime leaf, known for its bold citrus flavour and versatility. It adds depth to a variety of dishes, from pre-desserts to fish and even chocolate. The ingredient’s unique aroma and taste allow Chef Giacomo and his team to experiment and create unexpected combinations. This reflects Etcha’s philosophy of using fresh, local ingredients to enhance the dining experience in creative ways.

Etcha Centrifuge is a signature detox juice made fresh daily from seasonal fruits and vegetables. This drink promotes nutrition by providing the body with essential vitamins and enzymes while being light, refreshing, and energizing. It’s a testament to Etcha’s belief that food and drinks should nourish the body as well as please the senses.

Sai Yok Spring Waters are locally sourced, emphasizing sustainability and purity. The still water has a smooth texture, ideal for cleansing the palate, while the sparkling version offers refined carbonation that enhances the dining experience. Etcha’s choice to work with this boutique brand supports local heritage and eco-friendly practices.

Etcha’s signature cocktails reflect the same creativity and sustainability seen in their food. Each cocktail uses seasonal ingredients and by-products like citrus peels, ensuring minimal waste. The cocktails are designed to complement the food, creating a harmonious and innovative dining experience. These drinks tell a story, enhancing the overall experience at Etcha.