Bangkok's La Dotta Earns Michelin Recognition for Handmade Fresh Pasta

Chef Francesco Deiana's pasta counter on Convent Road now carries a MICHELIN stamp, with La Dotta named among 10 new additions to the MICHELIN Guide Thailand on March 25. The Si Lom trattoria, which Deiana has developed into one of Bangkok's most technically disciplined pasta destinations since its founding in 2017, earned its place in the guide on the strength of hand-shaped fresh pasta made entirely to order.

Inspectors highlighted the saffron gnocchetti with baby lamb ragù finished with Pecorino Romano as the dish that captures La Dotta's approach most cleanly: a regional Italian form executed with precision, dough hydration calibrated to produce the soft, yielding texture that separates fresh pasta from anything that comes out of a box. The restaurant's open pasta-making station, where the team shapes pasta in full view of diners, received specific mention in the Michelin writeup.

La Dotta is not entirely new to Michelin's orbit. The restaurant carried a MICHELIN Plate distinction from 2018 through 2024, making March's listing a reentry rather than a debut. That gap saw the Convent Road location settle into its current form, with counter seating arranged around the pasta station so diners can watch gnocchetti being shaped before it reaches the bowl.

For anyone planning a Bangkok visit around the March additions, La Dotta works well as an early evening anchor. Individual pasta dishes run between 390 and 590 baht, keeping a full dinner accessible without sacrificing the quality of ingredient sourcing that makes the menu work. Beyond the gnocchetti, the kitchen covers long, short, and filled pasta forms, rotating with seasonal produce and regional Italian references that reward return visits.

The March round of 10 new additions spans considerable range, from kappo-style omakase to refined local Thai specialties, which makes a single-night Michelin crawl through Bangkok's dining geography genuinely feasible. Many of the guide's recommended venues cluster across a handful of central neighborhoods, so a meal at La Dotta on Convent Road fits naturally into an evening that continues across the city's broader selection.

Weekend cookery classes add another dimension for the pasta-curious. Deiana teaches dough hydration, flour selection, and the hand-shaping methods behind forms like the saffron gnocchetti on the main menu. For anyone already experimenting with fresh pasta at home, a class with the chef who earned international recognition for exactly that craft is about as direct a learning pipeline as Bangkok's food scene currently offers.