One of the newest restaurants in Pattaya/Naklua is La Dolce Vita (the good life - remember the 1960 film directed by Federico Fellini) on Soi 18. Traveling down Soi 18 from the Pattaya-Naklua Road, it is on the right, with a large forecourt for car parking, complete with its own Trevi Fountain in the center.
The owner is Paulo, an Italian gentleman, who used to have an award winning restaurant in Bangkok many years ago, but then left for Scotland. After several years in the cold climes, he and his Thai wife have returned, and after a suitable period of defrosting have opened La Dolce Vita, Pattaya’s newest Italian restaurant.
The restaurant building is a large free-standing one and inside it is outfitted with style - Italian style of course. Included in that is a white baby grand piano, and along the back wall is the bar area and another wall with wines. Italian of course. Terracotta and marble along the floors.
The décor is again classical, but there has been much attention to detail. For example, there are tables which have bench seating along the wall, and the seat is at the correct height to the table. How many times have you been given a bench seat and found you were sitting too low? Too often, I am sure. Salmon pink tablecloths are placed over gold throw-overs, the napkins are heavily starched linen, the cutlery is of good quality. Paulo knows what he is doing.
We were welcomed and taken to our table, and there was immediately a feeling of genuine friendliness. We were given the large leather-dressed menus to peruse and we chose a glass of house red and house white as our aperitifs.
The first page of the menu has an excellent offer, particularly for those not quite sure of Italian cuisine. From a set menu covering starter, soup, four main courses and three desserts you can choose any two courses (B. 320), any three courses (B. 390) or four courses (B. 470). This is very inexpensive way to become acquainted with La Dolce Vita’s Italian food, and is very highly recommended for the novice.
The menu begins with Carpaccio and other starters (most under B. 300), followed by soups (B. 150-160) and then pasta choices (B. 220-380). Paulo makes all his own pastas and is proud of them! Mains (most between B. 420-520) cover fish, poultry and meats and are accompanied by an appropriate side dish of vegetables, potatoes or bread.
There are seven desserts, including an Italian cheese platter along with the usual multi-calorie cakes and ice creams.
The wine list is Italian, as you would expect, and Paulo can advise. We had begun with the house wines, which were perfectly satisfactory and inexpensive. With the meal we chose a Valpolicello Sartori, at B. 980, good quaffing and again inexpensive. In fact, most bottles in the wine list are under B. 2,000.
In a group of four, we tried many items from the menu, and these were some of the stand-outs for us: the Scottish salmon tartare was almost a meal on its own and most enjoyable, the minestrone soup was excellent, and served hot to the table, the seafood medley was served in a very large bowl, and was indeed a medley of flavor and texture, the pasta trio was probably the best pasta our dinner guests had ever tried (yes, that good), and my saltimbocca alla romana was superb, with the succulent veal pocketed with mature cheese and topped with shaved Parma ham. Delightfully presented and delightfully flavorsome. Paulo knows what he is doing in the kitchen too!
La Dolce Vita is a very welcome addition to the ranks of fine dining restaurants in Pattaya. It is not ‘trattoria’ style Italian, but for the lovers of fine food this restaurant should be experienced. If you choose the set menu, it also means that you can try the food very inexpensively. Very highly recommended. Do go, you will not be disappointed.
La Dolce Vita, 500/141 Soi 18 Naklua Road, telephone 038 488 838, open seven days from 12 noon for lunch and 6 p.m. until late for dinner. Plenty of secure parking in forecourt.

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Pork chop with garlic-olive oil potato mashe

A hearty meal, an inexpensive meal and a very flavoursome meal. One of the secrets in this recipe is in the marinade process. This is best done in a ‘zip-lock’ plastic bag in the refrigerator and overnight is perfect. The original recipe does say at least four hours, but experience (the best teacher) says that up to 24 hours is even better. Remember that when grilling pork do not overcook as it is easy to make the meat very tough.

Cooking Method Marinate the pork chops in a little olive oil with the chopped herbs for at least 4 hours up to 24 hours. Grill the pork chops (or BBQ over charcoal), seasoning with salt and pepper. To make mashed potatoes, boil till soft, then mash with fork or potato masher, folding in the olive oil, thickened cream, garlic puree and adjusting seasoning to taste. To serve, place the mashed potato on the plate and putting the pork chop on top push it firmly into the potato.

Ingredients      Serves 2
Centre cut pork chops 700 gm
Garlic puree               8 cloves
Olive oil                    4 tbspns
Potatoes peeled, large         2
Butter                     2 tbspns
Chopped herbs
(basil, rosemary, parsley and thyme) 2/3rd cup
Thickened cream      2 tbspns
Salt and pepper to taste