La Dotta is a fresh-pasta focused Italian restaurant in Silom, Bangkok, tucked into a quiet stretch of Convent Road near the Bang Rak dining corridor. Opened in 2017 by Choti and Debby Leenutaphong and curated by Italian chef Francesco Deiana, the pasta bar has grown into a two-branch favourite, with its original Silom location joined by a sister outlet in Thonglor. Every noodle is made in-house daily using traditional regional techniques, from Emilian tagliatelle to hand-pinched tortellini.
The kitchen anchors its menu in Bolognese tradition while leaving room for contemporary touches. Expect a rotating cast of regional pasta specialities alongside antipasti such as truffle, sage and ricotta fritters with aged Parmigiano fondue, and a carefully chosen Italian wine list. La Dotta has been recognised with a Michelin Plate from the Michelin Guide Bangkok across multiple editions, a nod to the consistency of its hand-rolled, small-batch approach.
The Convent Road room feels like a neighbourhood trattoria that happens to take its flour seriously. Pasta is extruded, rolled and cut throughout the day in full view of guests, and the cooking leans technical without losing the easy warmth that regulars come back for.
You walk into a warm, low-lit dining room with an open pasta laboratory along one wall, where cooks roll tagliatelle and shape tortellini throughout service. Seating is compact and convivial, so booking ahead for dinner is wise, especially on weekends when the Silom crowd fills both lunch and dinner seatings.
Your server will guide you through the daily pasta board, which sits alongside the printed menu and changes with seasonal ingredients and flour shipments. Expect unhurried pacing, Italian-leaning wine pairings by the glass, and finishing touches such as shaved truffle or aged Parmigiano brought tableside. Lunch tends to be quieter and quicker, while dinner leans into a longer, multi-course rhythm.
The headline dish is the Tagliatelle al Ragu, built on a slow-cooked wagyu shoulder sauce that leans rich without turning heavy. Tortellini in Brodo is the quiet showstopper, tiny hand-pinched parcels floating in a clear, deeply flavoured broth that rewards slow eating. Regulars also point to the Burrata Ravioli and the Carbonara as benchmark plates, the latter often cited in Bangkok best-pasta roundups. Truffle season brings a fresh duck egg tagliolini finished in Parmigiano and artisanal butter, and desserts end on a classic note with a textbook Tiramisu.
La Dotta sits at 10/15 Convent Road in Silom, a short walk from Sala Daeng BTS and the Lumphini MRT interchange, within the Bang Rak dining district.
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