Tapas menu Luz Bangkok: INNSiDE by Meliá Bangkok Sukhumvit marks its first anniversary with dining news! The elevated LUZ Bangkok Tapas Bar has launched its vibrant new menu that applies a novel twist to classic Spanish dishes.
Crafted by Innside’s Spanish Chef de Cuisine, Madrid-born Juan Ignacio García Racionero, who has honed his craft in some of Spain’s top kitchens, the menu takes diners on a culinary crusade through Spain, with a dynamic variety of local Thai ingredients in the mix too.
Chef de Cuisine, Juan Ignacio García Racionero
Commanding the hotel’s two upper-most floors, the 33rd and 34th levels, with panoramic views of the Bangkok skyline, LUZ has quickly gained a reputation as “the place to be” since its September 15, 2023 debut. Luz offers authentic Spanish tapas, wines, beer on tap, cocktails, signature sangrias, spirits, mocktails, spirits and more. In a spectacle unlike any other in Bangkok, diners on the 33rd floor peer into the bottom of the hotel’s 34th floor infinity pool.
‘Gilda de Pulpo’ grilled octopus, olives, pickled paprika and olive oil, ‘Sardine Ahumada Con Lima’ smoked sardine with lime and avocado cream, ‘Gambas Al Ajillo’ sauteed prawns with chilli, garlic and olive oil, and ‘Ensalada De Salmorejo Burrata’ burrata with cold tomato creamy soup, anchovy and avocado are among ‘Luz Tapas’ highlights.
Sardine Ahumada, LUZ Bangkok Tapas Bar
Dishes already proving popular in the ‘Chef’s Tapas Selection’ include ‘Luz Salmon’ Norwegian salmon with mango-passionfruit dressing and ‘Tuna Taki Taki Rumba’ Akani tuna with citrus dressing. ‘Luz Signature’ delights include ‘Carrilleras de Cerdo Iberico’ braised Iberian pork cheek with carrots and cumin puree, ‘Pulpo a la Parrilla’ grilled octopus with paprika mashed potatoes and mango, and ‘Entrecot de ‘Ribeye’’ 300g Australian ribeye steak with layered potatoes and salsa de carne.
“I am inspired to bring authentic Spanish flavours to the forefront and celebrate my native Spain’s rich culinary heritage, all the while applying a novel twist to enhance the new menu’s appeal to the local palate,” Racionero said. “One of my favourite dishes is our ‘Pulpo a la Parrilla’. The addition of mango, chilli and smoked paprika purée creates a contrast of sweet, salty, and spicy flavours, offering a fresh take on the traditional Spanish recipe. Mango and chilli cater to the local palate and add unique flavours to the classic ingredients; all while staying true to the dish’s Spanish roots.”
Before joining Innside by Meliá Bangkok Sukhumvit, the Madrid-born chef worked at one Michelin-starred Saddle as well as Diverxo, recognized in the top three ‘World’s 50 Best Restaurants’ in 2023, and acclaimed restaurants El Jardin De La Marquina and Montellen.
By night the hotel’s 34th floor, featuring a pool bar, transparent infinity pool, and rooftop terrace dotted with outdoor lounges, sun beds and a compelling contemporary interpretation of Bangkok’s Brahman structure The Giant Swing, all become an upper-floor extension of 33rd floor Luz Bangkok Tapas Bar. The 33rd tapas bar’s design, including its striking angled lines and cabling, pay tribute to another iconic Bangkok landmark, Rama VIII Bridge.
LUZ is open daily from 4pm until midnight.
Octopus, LUZ Bangkok Tapas Bar
