IGNIV Experiences

For the first time as Head Chef of IGNIV Bangkok, Dominik Falk cooks alongside his mentor, acclaimed chef and IGNIV founder Andreas Caminada, for two exclusive evenings, presenting a 5-course sharing menu.

Date: September 18 - 19, 2026
Time: 06:00 PM onwards
Price: THB 6,500++ per person
            THB 10,500++ per person, including wine pairing

Andreas Caminada and Dominik Falk dedicate a special sharing menu to truffle, exploring the prized ingredient through the creativity and precision that define IGNIV. Presented exclusively for lunch, the experience showcases black truffle across a progression of dishes including Cicorino Rosso—Mirabelle Plum—Black Truffle, Dover Sole—Truffle—Morel, and Guinea Fowl—Foie Gras—Truffle, with Restaurant Manager & Sommelier Christian Hotz curating wines to complement the menu.

Date: September 19, 2026
Time: 12:00 – 3:00 PM
Price: THB 5,500++ per person

The second edition of IGNIV Circle offers a rare opportunity to experience Andreas Caminada’s culinary philosophy at close range. During an interactive 75-minute cooking masterclass, Chef Andreas will demonstrate how carefully selected, often simple ingredients can be transformed through technique, precision and an understanding of flavor. Guests will learn five preparations — Gnocchi with Parsley & Truffle, Spiced Nuts, Rösti with Raw & Cooked Potato Variations, Quark Pizokel with Mushrooms, and Quark Soufflé — while hearing personal insights and practical techniques from his kitchen. The intimate masterclass is followed by lunch featuring the prepared dishes, with guests also receiving a recipe booklet and IGNIV Signature Candy Box.

Date: September 20, 2026
Time: 11:00 AM onwards
Price: THB 6,999++ per person, including Adank Brut, our Swiss sparkling wine

The weekend culminates with IGNIV Party, transforming IGNIV Bangkok into a lively evening of collaborative food, cocktails and hospitality. Andreas Caminada and Dominik Falk are joined by Chef Bjørn Tischner of Sartoria by Paulo Airaudo and Chef Matteo Fontana of The St. Regis Bangkok. Behind the bar, Nongyao “Yu” Phutsorn of IGNIV Bar and Pichitchai “Mike” of The St. Regis Bar Bangkok join Avancha for a night designed around great food, creative drinks and the convivial spirit at the heart of IGNIV.

Date:  September 20, 2026
Time: 8:00 PM onwards
Price: THB 2,500 net per person, including free-flow drinks and bites

IGNIV Bangkok welcomes autumn with a new seasonal menu available from August 22 - November 30, 2026. Inspired by Modern European Cuisine and Thai Flavors, the 19-dish Autumn Menu showcases refreshing contrasts through ingredients such as fermented Mountain Kombu, Makhwaen, Banana Blossom, Foie Gras and Wild Turbot. Highlights include playful creations like Turbot – Mountain Kombu – Kale, Foie Gras Terrine – Plum – Brioche, Beef – Black Garlic – Bitter Salads and Strawberry – Rose. The menu is available as a full dinner experience, a weekday lunch format, and selected dishes during weekend brunch.

Date: August 22 - November 30, 2026
Time: Lunch and Dinner
Price: THB 5,500++ per person (add THB 4,500++ for a 4-glass wine pairing or THB 3,500++ for a 3-glass wine pairing)

• Price 3,200++ per person

Beverage options:

• An additional THB 800++ for a cocktail package or
• THB 1,200++ for a free flow gin and tonic or
• THB 2,500++ for 2 glasses of champagne from Telmont House

Fromm Winery: One of Switzerland's premier wineries, which has created a global sensation with exceptional Pinots and Chardonnays. 

Adank: Patrick, a trained oenologist who honed his skills in multiple renown vineyards, brings a wealth of expertise to the art of wine making. 

From IGNIV private dining retreat to home sharing box and daily specials created by Head Chef Dominik Falk.