The Smokaccia Laboratory by Chef Luca

An amazing restaurant in Surin Beach

The Smokaccia Laboratory is a unique and one of the best restaurants in Phuket, created by Chef Luca Mascolo from Puglia, Italy, supported by his wife Brigitta Houkamp and expert Sommelier Massimo Zoz. The Smokaccia in Surin Beach is a place unlike any we have experienced before. We have been lucky to try many modern and creative restaurants in Thailand and around the world, but this was an experience like no other.

The Restaurant

The restaurant keeps improving every time we come for dinner. The latest addition includes a welcome area at the front with very comfortable seating in a vast air-conditioned room surrounded by floor-to-ceiling windows. On one side, a new wine cellar showcases some of the fabulous wines you are about to taste, whether you come for the wine pairing experience (obviously recommended), or just order by the glass.

Dining at The Smokaccia

Before we tell you about the dinner itself, we need to explain what Smokaccia is. We love sourdough, but because we were unfamiliar with this unique concept, we wrongly imagined something halfway between a sandwich and a bun bread. We were surprised to discover such a light and crispy texture. Our first experience with Chef Luca’s creation, the Smokaccia, was a revelation.

This was our fourth visit to The Smokaccia, and we knew Chef Luca was proposing a brand new 9-course and a 18-course menu, still based on his unique concept of sourdough, yet totally different from our two previous visits. The first time we came, the restaurant was smaller and was not yet in the Michelin Guide for Phuket, but it already offered a refreshing new concept we had not found anywhere else, instantly making it one of our favourite restaurants in Phuket.

We arrived for dinner and appreciated the spacious restaurant, tastefully decorated with lights and tones that create a warm and welcoming atmosphere. We were warmly welcomed by Chef Luca and the Sommelier Massimo and invited to sit at the counter, which is definitely the best place to be. This way, not only can you see the team at work, but the chef also has more time to tell you about each dish and the story behind the concept.

The kitchen is like nothing we had seen before; we recognised a couple of machines, but heard that Chef Luca designed several machines at great cost. A surprisingly large team was busy preparing the many ingredients necessary to craft each dish. They were all quite young and looked really passionate about preparing dinner.

Modern fine cuisine is a growing trend in Thailand. It started about 15 years ago in Bangkok and arrived in Phuket a couple of years ago. It usually consists of many tiny dishes, lasts quite long, and is expensive. This is something quite different. If you look at the menu, it can be a little intimidating… 18 dishes? That is a lot at first sight! But we trusted Chef Luca when he said we would not be too full at the end of the dinner!

Once the Sommelier served us wines and mocktails, the first dish arrived. (Dinner comes with a wine pairing option, but we usually prefer not to choose this option, as we are not big drinkers.) We usually dread the elaborate explanations that often come with each dish in fancy restaurants, as it usually feels rehearsed or even hard to understand and very long. Not here! Chef Luca shared the passion he invested in each dish, with mostly local ingredients, and with a few hints about the origins, how the delicate dishes were crafted, and how to enjoy them. To our surprise, they even left a little board when serving each plate so that we could read more about the ingredients involved as well as their origins.

The team also makes a very strong point on the ’Zero Waste policy‘, inventing amazing ways to maximise all parts of the ingredients. One of the most delicious dishes we tried was aptly called ‘One Man’s Waste – Another Man’s Treasure and was made from fish waste, skin and smoked pie roe! Each dish had a short story behind it, and when describing each creation, it never felt rehearsed. It sounded genuine and interesting, and we could feel the passion. Each plate came with one, two, or three items, and we followed the order in which we should eat them.

Truly, each bite was a moment to appreciate, difficult to put into words. Presentation and colours, consistency and texture changing as you put it in your mouth, and this incredible journey through a palette of tastes we had never found in any other restaurants.

It would be impossible to describe each dish one by one, superbly complemented by wines from Italy, but it was one of the best dinners we had in years! It never felt long because the restaurant is friendly and casual, never formal, as it often is. Guests are well taken care of, and you can hear laughs and see people smile in a cheerful atmosphere. If you come to Phuket and know how to enjoy creative fine cuisine, The Smokaccia Lab is a must-try, especially if you come as a couple.

Note that the Smokaccia Laboratory just started to serve a vegan course, and the feedback is already excellent. We’ll try it soon and let you know about it.

The 18-course Culinary Scientist include meat / fish

The 18 – course Culinary Scientist Vegan

The 18-course Culinary Scientist Vegetarian

Wine Pairing and Drink Pairing

Sommelier and Beverage Director Mazzio Zoz designed two expert wine pairings to go with your 9 or 18-course dining experience: the Signature Pairing (4,500 baht) and the Prestige Pairing (8,200 baht). Each wine is expertly described by Massimo, who briefly tells you where each wine came from and the aromas and subtle flavours of each glass. It is always impressive, and we always pay more attention to each glass than we usually do in other fine dining restaurants.

WINE-PAIRINGS

Italy holds the record for the greatest number of grape varieties in the world with over 1000 different types, shaped by its many regions, climates and landscapes. From this rich heritage, our beverage director, Massimo Zoz, has carefully selected wines that not only stand out on their own but also complement the tasting menu with precision. Our list is not about quantity; it’s about quality and matching the experience, each bottle thoughtfully chosen by Massimo to pair beautifully with the dishes and enhance the overall experience. Just as the food experience invites guests to explore new flavours, we encourage the same open mind with wine, Italian bottles often reveal unexpected depth.

Choosing the wine-pairing offers a beautiful tasting journey through Italy. To take the experience even further, an advanced pairing option is available, allowing guests to explore Italy’s remarkable wine heritage in even greater depth.

Signature pairing 4,500 Thai baht
Prestige pairing 8,200 Thai baht

Our Signature and Prestige pairings both feature 9 exquisite glasses thoughtfully proportioned to ensure a balanced tasting experience.

NON-ALCOHOLIC PAIRING

In addition, the Smokaccia has a surprisingly good non-alcoholic pairing, carefully designed by Massimo. Each cocktail is carefully and skillfully prepared in front of you, and for once, non-drinkers can enjoy a true pairing dionner! Finally, non-drinkers don’t feel neglected and can have a full experience too! Read the description from the restaurant:

Massimo Zoz has poured his passion into creating a non-alcoholic pairing that fits seamlessly with every dish, embracing the laboratory-induced spirit of innovation that defines The Smokaccia Laboratory, while keeping sustainability in mind.

Much like the menu, the drinks are designed to enhance pure flavors, using homemade elements wherever possible. Ingredients are transformed with inventive techniques; some are smoked, others infused or extracted in unexpected ways, often incorporating elements from the dishes themselves. The experience is brought to life through table-side preparations, adding an interactive and immersive dimension to the pairing.

Among the highlights is our own homemade non-alcoholic gin, as well as the Phuket Basil Breeze, featuring a slow overnight pineapple drip for a beautifully refined base, with fresh basil stamped at the table to release its full aroma and flavour.

Refreshing Non-Alcoholic Laboratory Adventure
6 glasses 2,100 Thai baht ++

Who is behind the Smokaccia Laboratory?

Chef Luca Mascolo and Brigitta Houkamp

Chef Luca Mascolo is the creative force behind The Smokaccia Laboratory. He is an award-winning Culinary Scientist who has developed a unique 18-course tasting menu. His culinary approach combines food alchemy and molecular gastronomy to create innovative flavours. Chef Luca focuses on healthy, sustainable cuisine, incorporating a ‘Zero Waste’ philosophy into his creations. He is passionate about his work and enjoys sharing information about his dishes with guests at the open kitchen/chef’s table.

Brigitta Houkamp is Chef Luca’s wife and the Managing Director of The Smokaccia. She has a background in nutrition, which complements Chef Luca’s approach to healthy cuisine. Brigitta is responsible for the restaurant’s design, which is inspired by the 1950s and incorporates sustainable, locally sourced materials. As the financial director, she handles Thai business matters and focuses on staff happiness.

Massimo Zoz

Massimo Zoz serves as the Restaurant Manager and Master Sommelier. He expertly provides laboratory-inspired drink pairings, including fine wines, artisanal beers, and unique non-alcoholic beverages to complement each dish on the tasting menu.

Photos of The Smokaccia Laboratory

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