Drink and Dine
Laying the table.
Handmade pasta and wood-fired pizza on the river
Riva del Fiume Ristorante
Restaurant
Executive Chef Andrea Accordi began his career in Thailand, then trained through London, France, Switzerland and Florence, where he earned his first Michelin recognition.
His career with the group ran through Prague and St. Petersburg before Hong Kong, where his kitchens collectively held 8 Michelin stars in a single year; this kitchen is his return to where he started.
The Berkel machine hand-cuts the cured meats and cold cuts to order, sliced by the 50 grams, and the pasta list runs to 14 dishes on its own, from a carbonara-style spaghetti alla chitarra to dishes built for the whole table. The Mayura beef programme runs from a 150-gram cut to a board built for sharing.
Kismet Recommends
- Tagliolini ai Ricci di Mare
- Risotto in Riva al Mare
- Bistecca alla Fiorentina
- Coda di Astice Blu alla Brace
The kitchen
Andrea Accordi
The property's Executive Chef, back in Thailand after running the kitchen collection at the group’s hotel in Hong Kong.
