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Savour refined Mediterranean cuisine at Chatrium Residence Sathon’s Albricias Restaurant

by Ashima

Chef Joan Tana Dot will take you on a culinary voyage to Spain and beyond.

By Ashima Sethi

The Chatrium Residence Sathon Bangkok is an elegant apart-hotel located in Naradhiwas, a stone’s throw from the bustling centre of Sathorn. What can only be described as a true city-centre oasis, the sprawling property exudes a resort feel thanks to its spacious facilities, leafy gardens, and shaded poolside area. Located adjacent to the terraces is Albricias Restaurant, the hotel’s signature Mediterranean dining outlet helmed by celebrated gastronome, Chef Joan Tana Dot.

No stranger to the culinary world, Chef Joan has a wide-range of experience in the restaurant industry and has worked in several Michelin-starred kitchens including Gordon Ramsay at Claridge’s in London, U.K., and El Dorado Petit in St. Feliu de Guixols, Spain. He combines his years of experience in these kitchens with his experiences travelling in exotic destinations like Catalonia, the United Kingdom, and the Cayman Islands to craft Albricias’ unique menu.

The restaurant is framed by picturesque, leafy exteriors.

First Impressions

The capacious restaurant boasts several dining rooms, each elegant in their design. Contrasting colours are at the heart of the restaurant’s interior aesthetic, featuring carpets and leather furnishings bathed in shades of indigo and dark blue, offset by the more industrial tones of silver and grey, as well as added pops of bright yellow. Adding onto the unique colour palette, the contemporarily-styled chandeliers and wall murals are adorned with gold accents, adding a touch of luxe to an already sophisticated space. During the day, the many floor-to-ceiling windows allow you to gaze out at the leafy pool area or at the busy streets of Bangkok’s business district depending on where you choose to sit, while at night, diners can enjoy views of the glittering metropolitan skyline.

The spacious dining rooms are adorned in an elegant colour-palette.


While dining at Albricias, visitors can expect only the finest produce in each of Chef Joan’s creations, the majority of which are imported from countries in the Mediterranean to ensure authentic flavours. One dish that truly embodied this was the Pimientos del piquillo (THB 690), a plate of sweet baby capsicum from Lodosa, Spain, stuffed with different kinds of seafood and then topped with a black in foam, an appetiser that elevates the traditional dish one can enjoy in coastal towns like Donostia, Spain. If you’re a fan of umami notes or dishes that are ultra-savoury and rich, this is a must try.

Pimientos del piquillo.

Moving onto mains, we sampled the Black inked Atlantic snow fish (THB 720), where an ink-crusted snow fish is served with satueed bimi and two sauces, one being a punchy chipotle en adobo sauce while the other, a smooth potato sauce. Not an accompaniment that I’ve seen very often, the bimi’s slightly sweet flavour did well to cut through the richness of the sauces, complementing the subtle buttery essences of the flaky fish, making for a well-balanced plate.

Black inked Atlantic snow fish.

For those who prefer their means a little more meaty, the Pyrenean rack of lamb (THB 990) is recommended. Crafted using Agnei Iberico, a thousand-year-old breed of lamb from the South of the Pyrenees that’s celebrated for its superior quality, the meat is paired with citric beetroot and carrot puree, heirloom organic carrots, and a flavourful lamb jus. Not only was the meat incredibly tender, but the classic combination of lamb, carrot, and beetroot, made sure to heighten the delicious tastes of the meat without overpowering it.

Pyrenean rack of lamb.

Next, we sampled one of Chef Joan’s signature dishes, the Paella ‘Joselito’ (THB 1,550). A generously-sized dish, it’s perfect for sharing between two to four people, reiterating Chef Joan’s vision to create menu items that will bring people together to have fun as he believes dining should be about creating special moments with food that can be shared among friends, family, or colleagues. The restaurant has several versions of paella made using authentic Spanish bomba rice available, ranging from seafood and bone marrow to eel and foie gras, but we sampled the variation topped with grilled iberico presa pork, wild mushrooms, and black truffles, which was hearty and full and flavour.

Paella ‘Joselito’.

Finally, we ended our meal with The Pineapple!!! (THB 280), a truly unique multiple-tiered dessert served in a whole Charcoal-grilled pineapple, comprising of a zesty ginger sorbet served with organic flower honey, mint, lime zest and pieces of Halls candy, and a refreshing crème brûlée-style custard with pineapple chunks. A dessert worthy of being one of the restaurant’s signature items, it was the perfect palate-cleanser to conclude a meal that was full of rich, strong flavours.

The Pineapple!!!

Vegetarian Delights

Despite Chef Joan’s penchant for premium cuts of meat and seafood from various regions in Spain and the Mediterranean, the restaurant also offers vegetarian options for non-meat eaters. Examples include the Bravas (THB 180) from the Pica-Pica (small plates) section of the menu, a tapas of fried potatoes served with a spicy tomato sauce and rich black garlic aioli; and the Pa amb tomaquet (THB 180) that pairs charcoal-grilled countryside bread with crushed tomatoes and garlic, just like they do in Barcelona.


To pair with your meal, Albricias Bangkok boasts an extensive drinks list with options spanning local and imported beers like Estrella Galicia Especial (THB 240) and Estrella Damm Inedit (THB 760), classic and signature cocktails infused with Mediterranean flavours, wines by the glass, and bottles of wine from around the world starting at only THB 1,100.

Spanish white asparagus ‘cojonudos.

Masala Recommends

The Spanish white asparagus ‘cojonudos,’ (THB 890) where tender stalks of white asparagus are served with Joselito iberico ham, considered the best in the world by many, a traditional Catalan romesco sauce, quail eggs, caviar oil, arbequina, and shreds of nori seaweed. White asparagus, unlike its green counterpart, has a distinct nutty taste that is elevated even further by the savoury notes of the iberico ham, and the equally as rich flavours of the romesco. The addition of the caviar oil atop the dish adds an extra punch, creating a total flavour bomb of an appetiser that was undeniably my personal favourite of the evening.

Ongoing Promotions

For only THB 690++ per person, you can sample a variety of Chef Joan’s delicious creations during Albricias Bangkok’s special All-You-Can-Eat Tapas Treats and Happy Hour Fiesta at the Flow Oasis Pool Lounge. This enticing offer is now available from 11.30am to 8pm every day.

Albricias Restaurant
Fourth floor, Chatrium Residence Sathon Bangkok,
291 Soi Naradhiwas Rajanagarindra, 24 New Sathon Road,
Bangkok 10120, Thailand
Tel: 02 672 0200
Facebook: @Albricias.bangkok
Instagram: @albriciasrestaurant

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