La Musa
It's not only about dining; it's about experiencing.
Vincenzo Sorvillo, an Italian Chef, originally from Napoli, who lived five years in London, a while in Oslo, travelled to many places around the world, with Thailand being one of his favourite spots (after Italy of course). He has worked in various Michelin restaurants and is now the Head Chef of the restaurant La Musa, at the Parco San Marco.
The basis of Vincenzo's inventions starts with the goal of achieving a 360° experience. The taste being, of course, of utmost importance, but also the texture, the play with the expected and unexpected, textures, and other factors, which are then lastly beautifully displayed.
All his dishes have a story behind, which he will carefully explain to you throughout the entire La Musa immersion. They are mainly inspired by his travels and the aim to disrupt traditional dishes. A few of his childhood memories also flow in the creations. He brings the plates to the customers himself and explains the story behind each creation.
An own version of the Thai Tom Kha Gai soup, an eggplant explosion, infused cucumbers and fruits, and a box full of childhood memories are only a few of his gourmet conceptions. He also enjoys giving a twist to well-known dishes, by creating an unexpected version of the traditional Italian specialities, such as crispy pasta or a pizza variation (with hints of the well-know crostini and Caprese salad).
Wild and carefully selected herbs, with tastes that I never knew plants could have, give the final touch. One of the ones I've tried (pardon me that I cannot recall the name, it was an evening immersed in information and inspiration) tasted like dijon mustard and transported me to my own childhood recollection while eating a little green leaf.
He plays with your senses. Each plate is delicately prepared, with care, passion and tenderness, which is naturally translated to the food. The high-quality ingredients used are mainly seasonal, organic and local. Every day a new Menu is guaranteed, depending on the availability of the products and creativity of the Chef.
One can easily observe and feel his love for what he does. Even amid the kitchen's stress, he will be entirely in the moment, with full focus while preparing each and every single dish.
Stefania, the maître and sommelier at La Musa, makes sure that the food arrives impeccably to the visitors and rounds the experience up with her knowledge of the matching local wines. She is also responsible for the preparation of one of their unique desserts, which she will perform at the table (worth ordering it).
As a visitor, be ready to live an experience. Take your time to taste and appreciate every single bite, for it is worth it—an opportunity to indulge oneself in the moment.
