FEATURED RESTAURANT
GOVINDA
Don’t let the Indian name confuse you, Govinda
is 100% Italian Vegetarian. For the past 11 years
it has been Run by an Italian couple Marta and
Stefano who are Italian and vegetarian. As many
vegetarians are also Vegan they use neither eggs
nor dairy products in their food.
soil in the shadow of Mount Vesuvius with a generous
sprinkling of Italian Italian vegetarian sausage.
The restaurant is located in a lovely courtyard at
the far end of the first alley on the right in Soi 22
coming from Sukhumvit Road. A cosy and
charming two-storey restaurant that exudes a
homey air. Sit al fresco in the courtyard, or dine
in air-conditioned comfort inside. It was voted on of
the top 10 vegetarian restaurants in Asia by PETA.
Govinda is proud to be both Italian and vegetarian
and is proof that having a dietary preference
there is no need to compromise on the dinning
experience, the proteins are still on the plate but
meat free. It’s in keeping with the dining trend
for lighter healthier food.
As deserts are an integral part of the Italian dining
experience they serve all the Italian classics made
to vegan recipe.
Being an upscale restaurant 80% of the ingredients
are imported to ensure an authentic taste. The local
vegetables that use come from the Royal Projects
in Chiang Mai. They have a loyal clientele originally
it was mainly the Sukhumvit Thai Indian community
and now more Thais are aware of healthy dining
and are coming to the restaurant regularly.
Marta make an extensive selection of risotto her
most popular is the porcini risotto, a rich and
creamy combination of the succulent Italian
mushrooms spinach and vegan parmesan cheese
with perfectly al dente rice and red radhico
GOVINDA
6/5-6/6 Sukhumvit Soi 22
Bangkok 10110
Tel 0-2663-4970
www.facebook.com/govinda-restaurant
BTS Phrom Phong
Opening Hours: Open every day except Tuesday
Lunch 11.30am -3pm (last order 2.30pm)
Dinner 6-11pm (last order 10.30pm)
Credit cards: All major credit cards accepted
Price per person without drinks: THB 350
During the week she makes gluten free pasta, at
the weekends it’s just not possible as the restaurant
is so busy. One of her best pasta dishes is Tortelli
di Zucca home made egg free pasta filled with
diced pumpkin tossed in butter and sage sprinkled
with parmesan.
They have a large wood burning pizza oven
where she bakes thin based pizza made with Italian
flour, topped with a sauce of tinned San Marzano
tomatoes who draw their flavour from the volcanic
FBP partner since: 2015
PO WERED BY