TERRA Restaurant Review: Authentic Spanish Cuisine in Bangkok, Thailand

I would today like to talk to you about

“TERRA – Contemporary Spanish Cuisine” that was opened in April 2022.

I wanted to visit them from the minute they started their business however,

as the restaurant is a bit far from my office (Sukhumvit 42 Rd.) as well as from our flat,

I couldn’t find a chance to do so.

But suddenly, my lunch time one day had no schedule;

I quickly made reservation and headed to the restaurant.   

The Story Behind TERRA: Tracing its Roots in Spanish Cuisine

TERRA – Contemporary Spanish Cuisine, as I’ve mentioned in above,

has just opened its business in April 2022.

It is located on the 2^nd floor of The Old England Students Association Under Royal Patronage building.

Terra means soil or land in Catalan language, Catalonia, Spain.

Its name reminds us of fertile land and sunny climate of Spain.

Chef Sandro Agullera came from El Bulli,

where that is most difficult in the world to make a reservation who carries 3 Michelin Stars.

El Bulli unfortunately closed its business in 2011

but many chefs who had been trained there are now all over the world cooking.

Chef Sandro Agullera is showing off his skill in UNO MAS in the CentralWorld,

opened the TERRA with his passion. 

A Detailed Review of TERRA: Savouring Spanish Cuisine in Bangkok

Exploring TERRA’s Ambience: The Restaurant Atmosphere

The restaurant is located of The Old England Students Association Under Royal Patronage building.

As all of the restaurants who were there in the building went out from there

and it was only the TERRA that is running business there.

It seems that there will soon be bakeries and Japanese restaurants are scheduled to come in to the building. 

I was a bit worried as the restaurant floor seems to be deserted but…

You will find beautifully made table settings in big space on opening the restaurant door.

As I came there on my own on the day,

I was able to have my lunch on the table in front of the kitchen

watching Chef Sandro Agullera in action.

I like to sit at the counter table.

Watching the way chef prepare his order

and the dishes that are being created with chef’s magic hand,

you need to be sitting at the counter table to see all of this. 

And my dish is here.

Buen provecho (Bon appétit)!

A Foodie’s Delight: Analyzing the Menu at TERRA, Bangkok

As I was there in lunch time, there were

3 dishes course lunch menu.

Starter, main, and dessert. 

Dinners are also served in course with 8 dishes.

6 glasses of wine pairing is also available with the dinner.

Menu changes every now and then, about every 2 – 3 weeks so I was told.

The day I was there for my lunch,

there were 4 different appetizers I could choose from.

3 kinds of main and,

3 kinds of desserts to choose from.

Choose the drink that matches with your dish.

I had Payes bread and Charcoal garlic paraline at the beginning of my course.

Both Payes bread and Charcoal garlic paraline are prepared by Chef Sandro Agullera himself.

Payes bread takes 1 day to prepare,

and Charcoal garlic paraline takes 5 days to prepare, so I was told.

The recommended way of enjoying them is to have Charcoal garlic paraline first

followed by Payes bread and then continue enjoying them with olive oil and salt.   

Payes bread baked under charcoal fire in front of your eyes. 

Very crispy or nutty smell and once you take a bite,

the smell and sweet taste of wheat, and the crispy smell of charcoal runs through your nasals. 

Suddenly I’ve realized that I need to control my desire to keep on going,

I put Charcoal garlic paraline on the bread and carried on.

Charcoal garlic paraline slowly entwines in the mouth stimulating my appetite.

I think it is only in TERRA that you can experience the taste of Charcoal garlic paraline.

I suddenly found myself having finished the Payes bread, I’ve asked for another one.

When you have it with olive oil and salt, salt gives sweet tastes. This is a different way of enjoying food.

It may sound a bit strange but it is quite refreshing.

My dishes are being prepared in front of me and my heart is pumping fast with expectation. 

And here comes the appetizer.

I went for Tuna Tiradito & Escalivada for my appetizer out from 4 choices.

Tuna is prepared on a hot steel plate (a la plancha).

Tuna is well presented on the plate,

so much so that I had to turn my plate round and round to get view from every angle. 

Topped with corn, paprika, and eggplant, with nice combination of sweetness, sourness,

and sharpness presenting unique taste. Taste of the corn is adding accent to the taste.

Color of tuna you can see from the sliced surface looks beautiful

the texture on grilled surface and fluffy texture on inside

makes it perfect texture to my tongue together.

It goes well with white wine according to chef Sandro but… I still have to go back to my work.

I really really had to try very hard to keep myself from ordering a glass of wine.

After the starter comes sorbet to neutralize the mouth for the main dish to come.

It was paprika sorbet on the day.

Olive oil is poured over. 

Japanese person would never come up with an idea to pour olive oil over a sorbet

but surprisingly, it goes quite well together.

Spanish people are good in applying the oil I must say.

For the main course, I went for Sevilla Beef Loin from the 3 choices.

Seville region is in the south of Spain and is famous for being the town of grummet.

There are many kinds of beef however;

the meat texture is not like that of the Wagyu beef but with texture of moderate elasticity.

I think I tasted a taste of the wild bull.

The fatty part is light and not at all persistent.

When mixed quinoa with mustard,

the saltiness of quinoa and the sharpness of mustard “harmonize”.

It must go well with a red wine.

And I will complete my “adventure” today with dessert.

I am not good in enjoying sweets and therefore I always order one that is less sweet.

What I’ve chosen “Carrot” that the staff has recommended me from the 3 choices.

It is a Catalonian sweet, the surface is caramelized and crispy and inside on inside

there is hard ice cream covered with fluffiness,

a very interesting texture for its combination.

A faint taste of carrot can be tasted with sourness and a bit of bitterness of marmalade.

Quite nice dessert it was.

Just right amount of sweetness makes it perfect dessert for

those of us who are not having sweet tooth.

There is a detailed explanation of the dish every time a dish is served.

Staffs’ and Chef Sandro’s talk was very rich and I had a joyful time there.

And at the moment, as I run my fingers on the keyboard,

I am imagining my next visit to the restaurant with my dear hubby.

TERRA Dress Code: What to Wear

There is no dress code.

You can come there in whatever you like.

Planning Your Visit: The Cost of Dining at TERRA, Bangkok

VAT of 7 % and 10 % Service charge is added on to the bill.

Balancing the Scales: Pros and Cons of Dining at TERRA

The Highs: Advantages of Dining at TERRA

You can taste Chef Sandro’s cooking who has been trained in El Bulli.

So many unique dishes those you can only taste here.

Menu changes about every 2 weeks therefore you can experience different sensation
every time you dine there.

Wine pairing menu available.

It is a good fun to have meal with a live kitchen.

You can feel Chef Sandro’s love to Spain.     

The Lows: Disadvantages of Dining at TERRA

Wine pairing comes with 6 glasses of wines
therefore if you are not a good drinker, it may be bit too much.  

Difficult to find the place.

Essential Information about TERRA: Navigating Spanish Cuisine in Bangkok

Place: 1938 Old England Students Association 2nd Floor, New Petchburi Road, Bangkapi, Huai Kwang