Review

This unique concept restaurant opened in late 2021, built on joint proprietor Chef Luca Mascolo's culinary innovation of the Smokaccia, is firmly established on the Phuket landscape. Together with partner Brigitta Houkamp, they have created a theatrical gourmet dining experience striving for perfection. The smokaccia taste sensation of crispy and soft sourdough, takes 50 hours of labour, made from natural yeast, lightly cold smoked and available with sesame seeds rosemary or multigrain - all exploding with deliciousness. The rollercoaster journey has continued this year, with an expansion of seating to create a more spacious and luxe diner ambience. Chef Luca has taken things to the next level with an extensive tasting menu, still with the beloved smokaccia at the core, but expanding culinary boundaries with distinctive combinations to delight all discerning palates. Adhering to their commitment to sustainability new zero waste bites have been introduced alongside a deconstructed wagyu with a Surat Thani oyster dish, which defies description. The elements that made The Smokaccia Laboratory famous remain, a chef's tomato ketchup requiring a painstaking 10 hours prep and house made infused oils headline the new menu. Chef Luca has always been known for stellar desserts and a no dairy no sugar chocolate finale reinforces his reputation. A wine pairing journey, curated by manager Massimo, exceeds expectations.