Bruno's was Pattaya's first fine dining restaurant and soon set the standards for others to follow and quickly became the place to eat in Pattaya. It is easy to find, being on Thappraya Road which is the main link between Jomtien and Pattaya.

Renown for fantastic food, splendid service, as well as, good value for money, Bruno's success grew rapidly and a new home had to be found. It was decided it would be moved to Jomtien. The new, and present location, comfortably handles over a hundred people on the ground floor. The kitchen and restaurant is now under the control of Swiss chef Fredi Schaub, ex-Royal Cliff Beach Resort royal wing executive chef. The menu items on offer have been given a new lease of life following visiting Michelin chef Luca Messina’s culinary tour of duty at Bruno’s, with many of the more favored items introduced by Luca now included in the regular menu, such as the parmesan cream soup with parma ham and rosemary. Among the other soups, gazpacho is a chilled spicy tomato soup with small cubes of peppers, tomatoes, cucumbers and onion, while there is also green asparagus soup with shrimp and lobster bisque. Cold appetizers include a lovely starter of Poached rock lobster in cold tuna sauce. My dining partner and I enjoyed the Ravioli with brown butter, parmesan and black truffle and looked forward to additional main dishes that soon arrived. As each dish was served, the meal got better, and while enjoying our wine the Australian angus fillet "stroganoff" with egg dumplings arrived along with the Pan-fried snow fish in saffron sauce served on Thai wild rice. Desserts and flambees are numerous and all are inviting but the Crepe Suzette is decadent.

The walk-in wine cellar with 190 labels offers a full range of old and new world wines from 1,000 baht up to 32,000 baht with two Italian and two French house wines available by the glass.