From Michelin-starred eco-restaurants to luxe Japanese izakayas, here’s where to book a table when you’re visiting the jewel of southern Thailand
Beyond sandy beaches, beautiful luxury resorts and street eats, Phuket is also hot on the radar for an abundance of fine dining experiences that bridge international techniques with local flavours.
In recent years, the island’s culinary landscape has evolved to include even more upscale dining establishments that focus on sustainability, fusion and innovation, not to mention a feast of a view of the Andaman Sea. Here’s where to book a table.
Zuma: A taste of Japan
Since its launch in 2016, Zuma has become a popular island habit, thanks to its izakaya-inspired dining, showcasing high-quality, fresh ingredients coupled with exceptional service and the brand’s hallmark lively atmosphere.
Due to popular demand, Japanese restaurant Zuma has extended its seasonal residency at Anantara Layan Phuket Resort, tucked away in a serene bay by the Andaman Sea, until April 2026.
The restaurant still offers an expansive spread of contemporary Japanese plates and creative cocktails, an experience made more fun by live music performances.
This season’s list of exclusive tasting menus includes the signature Daikoku, which features dishes such as crispy fried squid with green chilli and a gasp of lime; thinly sliced sea bass finished with yuzu, truffle aioli and glistening salmon roe; a chef’s selection of sushi and sashimi; and spicy beef tenderloin seared with a sweet soy, sesame and red chilli gastrique.
On Sundays, the baikingu brunch presents a relaxed dining experience with a variety of Zuma favourites, like fried softshell crab, white shrimp tempura and Chilean sea bass.
Pru: Star-studded and eco-friendly
Adjacent to the opulent Trisara resort, Pru’s culinary philosophy is encapsulated by its eponymous “Plant, Raise, Understand” tagline.
Since opening in 2016, Pru has garnered acclaim, earning its first Michelin star in 2018 (the only restaurant on the island that still has one as of press time), making it the gold standard for fine dining in Phuket.
Most recently, chef Jimmy Ophorst was awarded “Best Dutch Chef Abroad 2025” by Gault&Millau for his commitment to using exclusively Thai ingredients coupled with Western techniques.
Under the guidance of Ophorst, Pru showcases an array of locally sourced seafood, plants and artisanal preserves (which use rare ingredients – like katsuobushi-style coconut heart, dahlia flower, black peanut oil, fried red ants and mangrove-sourced crab – from the restaurant’s own organic farm and local fishing communities), emphasising its commitment to community engagement.
The entirely solar energy-powered kitchen utilises wood and homemade charcoal for grilling, a testament to its eco-friendly practices.
Diners are treated to an immersive experience, with the Japanese Kappo-style counter providing a view into the open kitchen, where intricate dishes are crafted with a focus on the terroir of the Andaman Sea.
Jampa: Modern Euro
The modern European menu at Jampa restaurant, led by chef Rick Dingen, revolves around the philosophies of zero waste and ecological responsibility (Jampa’s motto is “Dine good, do good”).
The restaurant sources fresh seafood and produce exclusively from artisanal vendors and local farms, and its commitment to sustainability is further highlighted by its latest feat: a Michelin Green Star for 2025, a recognition of its pioneering efforts in sustainable gastronomy.
Jampa’s farm-to-fork approach is complemented by live-fire cooking, where food is grilled over embers to create a smoky aroma in their open-air kitchen. Dining at Jampa is not just a meal, it’s a conscious choice towards sustainable travel.
