A New Season Unfolds at Rossini’s: Primavera & Mare
Bangkok, Thailand | April 2026
Rossini’s introduces Primavera & Mare, a new menu, inviting guests to experience the essence of Italian spring paired with the refined flavors of the sea. Guided by the vision of Chef Stefano Merlo, the menu expresses a simple yet evocative idea: “Where Italian Spring meets the elegance of the sea — experience Primavera & Mare at Rossini’s.”
Inspired by the sense of renewal that defines spring in Italy, the menu brings together the season’s most exceptional ingredients at their peak. Chef Stefano, who grew up in Padova in the Veneto region, recalls spring as a time when nature awakened after a long period of rest, offering the first harvests of white asparagus, delicate violet artichokes, and fragrant citrus. These ingredients, along with premium seafood such as wild seabass, Mazara del Vallo red prawns, mussels, lobster, and langoustine, form the foundation of Primavera & Mare, where each dish blends authenticity, personal memory, and contemporary Italian craft.
Many of the creations in this menu reflect Chef Stefano’s own culinary roots. His interpretation of Sarde in Saor (Deep-fried Mediterranean sardine, filled with ricotta cheese, accompanied with sweet and sour red onion), for example, pays homage to a traditional Venetian preparation found in his family kitchen growing up, where deep-fried sardines were preserved with vinegar, onions, and raisins to create a delicate sweet-and-sour balance.
This interplay of nostalgia and refinement is felt throughout the menu — from raw langoustine dressed in first‑press olive oil (Crudo di Scampi, Asparagus e Limone), to grilled white asparagus paired with red prawns and black truffle (Asparago, Gambero Rosso e Tartufo), fresh violet artichokes with house‑marinated anchovies, lemon citronette, and Parmigiano Reggiano (Insalata di Carciofi Viola e Acciughe), and finally mussels gently steamed with white wine and young spring vegetables (Cozze alla Marinara “Primavera”).
Pasta and risotto dishes highlight the harmony between land and sea: Spaghetti with clams scented with organic lemon (Spaghetti alle Vongole Profumate al Limone); lobster and ricotta tortelli with herbs oil (Tortelli di Astice, Aspretto di Melanzane, Olio alle Erbe Fini); slow cooked Carnaroli risotto infused with langoustine and green asparagus (Risotto agli Scampi); and hand rolled Tuscan pici with red prawns and Italian artichokes (Pici con Gambero Rosso di Mazara del Vallo e Carciofi).
The mains continue the celebration of seasonal purity, featuring lightly grilled lobster with artichokes and aromatic herbs (Astice alla Griglia, Carciofi ed Erbe Aromatiche), pistachio crusted salmon with roasted vegetables and lemon beurre blanc (Salmone in Crosta di Pistacchio), and charcoal grilled Mediterranean seabass accompanied by vibrant spring produce (Branzino alla Griglia con Verdure di Primavera).
With Primavera & Mare, Chef Stefano translates his personal story, memories of home, and dedication to honest, refined cuisine into a menu that captures the purity, brightness, and vitality of Italian spring. Through classic flavors, modern techniques, and ingredients chosen at their seasonal best, Rossini’s invites guests to savor a culinary moment where freshness, elegance, and emotion meet on the plate.
Rossini’s | Level 1
Sheraton Grande Sukhumvit, a Luxury Collection Hotel, Bangkok
Operating Hours
Lunch (Monday–Friday)
12:00 – 2:30 PM
Dinner (Monday–Sunday)
5:30 – 10:30 PM
Prices start from THB 580++ per dish
The Grande Club members enjoy 20% off for this promotion
Marriott Bonvoy members enjoy 10% off for this promotion
For reservation:
02 649 8888 | BKKLC-Dining@marriott.com
