Uno Mas is a unique rooftop restaurant in Bangkok serving the finest Spanish and Mediterranean cuisine with the most spectacular al fresco panoramic city view.

We were delighted with the nine-course menu, especially composed and prepared by Michelin 2-star Chef Fernando Arellano from Zaranda Restaurant on the island of Mallorca, Spain, and Chef Sandro Aguilera from Uno Mas here in Bangkok. The wine pairings were approved by the Sommelier of Zaranda.

Before dinner we enjoyed Bruno Paillard Champagne with an experimental picnic of:
- mille-feuille, charcoaled sardines, apple compote, cauliflower compote, Idiazabal cream
- avocado, seed, cocoa, guacamole
- flavours, grapefruit, orange, hibiscus.

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“Majorca” oyster
caviar, horseradish, pickled pearls
2010 Cava Duran Gran Reserva Brut, Ramon Canals, Penedès

Raw Rubia Gallega beef Nikkei-style
La Mancha saffron, citrus vapour, charcoaled natural cheese ravioli
yerba mate béarnaise
2015 Gaba do Xil, Telmo Rodriguez, Valdeorras

“All I Pebre”
Paprika spiced octopus, potato velouté
2014 La Bota 67 de Florpower ‘Más Acá’ MMXIV
Equipo Navazos, Andalucia

“The Black egg”
white onion, Oscietra caviar
2008 Pazo Senorans Selección de Añada

Red mullet fillet
Malbec and herb ravioli, plantain purée
colours of mini potato skins
2016 Zarate Albarino, El Palomar, Galicia

Spanish Wagyu beef rib
coal-grilled endive, crispy pulled beef
2014 Hacienda Monasterio, Ribera del Duero

Cheese with aromas
Tou Dels Til-lers - Picon Bejes Trevisio
Truffled Manchego
2012 Alion Vega Sicilia, Ribera del Duero

Burrata Zaranda
creamed goat´s cheese, strawberries, basil coulis
Moscatel, Bodegas Gutiérrez-Colosía
El Puerto de Santa María, Jerez

Selection of eight Ocho chocolates
Moscatel, Bodegas Gutiérrez-Colosía
El Puerto de Santa María, Jerez

Effusive thanks were given to Échanson Honoraire Robert Maurer-Loeffler as well as to the General Manager of the Centara Grand at Centralworld and his team for hosting the Bailliage for this very special evening.

At the end of the dinner, we gave certificates to the staff who had worked hard to make the dinner such a success. Then we presented a framed “Restaurant Certificate” to Bernd Rudigier and a Bailliage commemorative plate to Nicolas Loreau. The presentations were greeted with enthusiastic applause from everyone!

Arto Artinian
Bailli Délégué