In its own exclusive space on the Ground Floor of Siam Paragon, (an upscale shopping center), Belguardo, offers discerning guests a distinctive dining experience for lunch or dinner. The venue offers glass on three sides which reflects a feeling of an open space. At entrance to the restaurant, guests find a comfortable lounge area with oversized cushioned chairs for a relaxing spot to enjoy that antipasti with a glass of champagne or wine while the rest of the downstairs area is occupied by an open-air kitchen with Chef Marco Cammarata presiding over a well trained staff with the main dining room of minimalistic fittings occupying the rest of the space. There is also a mezzanine floor with a wine bar style lounge that is great for luncheons or meetings allowing the restaurant to accommodate more than 100 customers.

Belguardo's cuisine is the result of fresh, high-quality raw materials in the hands of a master chef who knows how to use his ingredients with delicious gastronomic creations making each dish very distinctive. For example, his salad of watermelon and pink grapefruit is enhanced by imported fennel and basil while the sauce for his basil linguine and scampi is a light almond pesto and the grilled lamb cutlets are flavored with specially imported lavender. This creativity of the chef strikes the right balance, resulting in a culinary mosaic, attractive to both the eye and the palate while having vegetarian and health-promoting dishes that abound in each category of the menu.

The menu starts with salad and appetizers, or antipasti, and the choice of mouth-watering selections are numerous, but I'll describe the dishes that my dining partners and I selected. First up was Pan-seared Duck Liver with healthy Fruit and Onion Mustard while next we shared Grilled Alaskan Scallops and Caramelized Grape with an Olive-Chocolate Tapenade. I also enjoyed some Oysters of which I am a fan. Although at many places I often find them over-cooked, I was pleased they arrived perfectly prepared, very sweet, and melted in my mouth.

In Italy, pasta and risotto is served as a first course, or primo, not as the main event or second course and that is exactly what is reflected on this menu. Amongst the first course choices are Risotto with Oysters, Risotto of Porcini Mushrooms and my favorite pasta, Spaghetti with Prawns and Sweet Garlic Cream and each dish is not to be missed. Next up was our main dish or il secondo and we decided to share the Tasmanian Salmon "Medium Rare", the Grilled Cubes of Beef Fillet, and the Roasted Rack of Lamb which was superb.

For dessert, Cannoli alla Siciliana, crispy pastry tubes filled with ricotta cheese, preserved fruit and chocolate chips, plus pistachios and almonds is served with a pistachio sauce, the chef’s own vanilla sauce and homemade cinnamon ice cream.

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