Appia has long been a favourite haunt among locals and expats alike. Chef Paolo Vitaletti, a butcher’s son, has brought family recipes from his native Rome to his rustic, wood-panelled Bangkok restaurant. The pasta is made fresh every day, and the meats are roasted behind the bar.
Add an excellent wine list to impeccably made oxtail stew, utterly unmissable porchetta and seasonally rotating specials, and it’s clear why the restaurant has become a mainstay on the city’s ever-evolving dining scene.
