The story
Casterello Deagio, nestled in Tambon Na Chom Thian near Pattaya, has earned a stellar 4.7-star rating as an upscale Italian restaurant that leans heavily into steakhouse territory. With its intimate, romantic atmosphere and tasting-menu format, this is a reservations-required destination for date nights and special occasions.
YouTuber BANKII spotlighted the venue in a steak comparison video, calling it “a rare steakhouse in Pattaya serving the exclusive Takeda 10 wagyu.” He noted that the “marbling and flavor are world-class, worth the trip from Bangkok,” specifically praising the Takeda 10 Steak priced at 6,100 บาท. For carnivores willing to travel, this dish alone makes Casterello Deagio a compelling pilgrimage.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
The Takeda 10 steak, at 6,100 baht, is the standout dish, earning singular praise for its quality. The overall vibe is one of luxurious indulgence, with reviewers focused on this impressive centerpiece.
“This is the Takeda 10 steak, 610 grams, 6,100 baht — about 10,000 baht per kilogram. It's a rare cut, only one in a hundred cattle gets selected as Takeda 10, with a marbling score of 10, equivalent to A4-A5. The meat is from Australia. The marbling is incredible — when I bite into it, it's juicy and melts in the mouth. It took about 50 minutes to cook because the process involves grilling and resting repeatedly. The surface is charred and crispy, inside is tender and juicy. The pepper sauce has a slight kick. The meat quality is outstanding — I don't need much sauce to not ruin the flavor. Worth the drive from Bangkok.”
What creators say
1 creator has covered Casterello Deagio. Most active: BANKII
A rare steakhouse in Pattaya serving the exclusive Takeda 10 wagyu — the marbling and flavor are world-class, worth the trip from Bangkok.
Dishes mentioned
Takeda 10 Steak 6,100 บาท
This is the Takeda 10 steak, 610 grams, 6,100 baht — about 10,000 baht per kilogram. It's a rare cut, only one in a hundred cattle gets selected as Takeda 10, with a marbling score of 10, equivalent to A4-A5. The meat is from Australia. The marbling is incredible — when I bite into it, it's juicy and melts in the mouth. It took about 50 minutes to cook because the process involves grilling and resting repeatedly. The surface is charred and crispy, inside is tender and juicy. The pepper sauce has a slight kick. The meat quality is outstanding — I don't need much sauce to not ruin the flavor. Worth the drive from Bangkok.
