Nestled in the heart of Phuket’s vibrant dining scene, The Smokaccia Laboratory is not just a restaurant—it’s a meticulously curated experience that invites diners into the heart of culinary innovation. Led by the visionary Chef Luca and his deeply involved partner and wife, Brigitta, with the warm hospitality of Massimo enhancing the experience, this intimate dining destination fuses innovation, molecular gastronomy, and storytelling into an unforgettable, multi-sensory experience.
The restaurant offers an extraordinary 18-course tasting menu, where each course is a testament to Chef Luca’s award-winning culinary science. Honored with a Culinary Scientist Award and featured in the prestigious Michelin Guide, Chef Luca blends avant-garde technique with heartfelt tradition. The result is a theatrical and sensory-driven experience where nothing is quite as it seems—what appears to be food might actually be the drink, and what seems like a drink may reveal itself as the dish. This element of surprise and delight runs throughout the evening, creating moments that are as playful as they are profound.
With a deep focus on health and sustainability, Chef Luca designs a menu that is light, easy to digest, and uncompromising in flavor. Sustainability is at the core of his philosophy, with zero-waste creations thoughtfully woven throughout the menu—demonstrating that luxury and responsibility can beautifully coexist.
Our evening unfolded like a carefully choreographed performance. We began in the welcome lounge, where we sipped on a flavorful mocktail and enjoyed a beautifully presented amuse-bouche. Soon after, we were ushered to a dining table inside, and midway through the meal, we moved to the kitchen counter—a highlight that allowed us to witness Chef Luca in his element. We concluded our evening back in the lounge, where the final bites and drinks were served in a relaxed and elegant setting.
At the heart of the experience is Chef Luca’s signature creation—the Smokaccia. Often mistaken for focaccia, this crispy sourdough masterpiece is entirely its own innovation, proofed for an extraordinary 50 hours with natural yeast. Baked slowly for hours, the Smokaccia develops a perfectly crisp exterior and complex, smoky depth that sets it apart from any traditional bread, it was irresistibly delicious. It’s more than a bread course—it’s the culinary cornerstone of the menu and a proud expression of Luca’s commitment to technique, patience, and reinvention.
The meal was beautifully complemented by a thoughtful drinks pairing, featuring an exciting mix of cocktails, non-alcoholic creations, wines, and liqueurs. Smoke featured prominently as a recurring motif—subtly woven through both drinks and dishes—elevating the sensory journey to new heights. The cocktail program is as forward-thinking as the food: playful, elegant, and bursting with originality.
One of the most memorable courses was intriguingly titled “One Chicken, Two Eggs – Solving the Mystery.” As Massimo presented the dish, he invited us to guess which element was made from egg and which one only appeared to be. This playful twist, paired with his storytelling, brought a sense of wonder to the table. The dish was not only conceptually brilliant but also beautifully executed and full of flavour—a clever nod to Chef Luca’s background in culinary science and his talent for transforming the familiar into something extraordinary.
A particularly personal touch we appreciated was Chef Luca’s affection for rosemary, his favorite herb. It appears frequently throughout the menu—sometimes as a starring flavor, other times as a fragrant accent that adds depth and warmth.
Massimo was a standout host—attentive, charismatic, and impressively knowledgeable, especially when it came to wine. His warm, engaging personality helped set the tone for the evening and made every interaction feel personal. Brigitta, equally gracious and hands-on, brought a heartfelt warmth to the experience that beautifully complemented the culinary artistry with her genuine sense of hospitality.
“Wagyu in the Andaman” was one of the highlights of our meal—a beautifully composed dish that paired melt-in-your-mouth wagyu beef with flavours inspired by the surrounding region. The beef was exquisitely tender and deeply flavourful, complemented by refined accompaniments that elevated its richness without overpowering it.
A standout was the dessert course, “Impossible Pistachio”—a masterclass in ingredient-driven creativity. Made entirely from Bronte pistachios, the dish showcased four distinct textures, from velvety cream to delicate crunch. The richness of the pistachio shone through in every bite, yet each element revealed a new nuance, making it both indulgent and refined. It was a stunning tribute to a single ingredient, transformed through technique, balance, and imagination.
From start to finish, The Smokaccia Laboratory exemplifies what it means to be a luxury dining destination in today’s world—deeply rooted in craftsmanship, driven by innovation, and delivered with warmth and authenticity. It is a culinary laboratory in the truest sense: a space where boundaries are tested and redefined, and where every detail is crafted with purpose.
Reviewed by World Luxury Awards Representative, Kayla Lourens
To book your dining experience at The Smokaccia Laboratory, visit: www.thesmokaccia.com
