The combination of being a highly-regarded foodie destination combined with the region's diverse variety of plants and animals means your dinner can be locally-sourced. Not only is this more sustainable, but it means fresher ingredients that better represent regional flavors all the while supporting local farmers and fishermen. In recent years, a growing number of restaurants on the island have embraced the farm-to-table philosophy, focusing on dishes made with locally sourced ingredients. This can include seafood caught just offshore or locally-grown vegetables from small regional farms. Many restaurants, even small local eateries, use local products without fanfare, however, here’s a look at some of the island’s standout venues and what makes them special.

PRU

Without a doubt, one of the most celebrated names in this category is PRU, Phuket’s first Michelin-starred restaurant. Located at Trisara Resort, PRU (which stands for Plant, Raise, Understand) has curated a reputation based on a commitment to sustainability and local sourcing. Much of what appears on their plates comes from their own organic farm in the north of the island. Diners can expect creations that evolve with the seasons, highlighting what’s in season – whether it’s Andaman lobster, free-range chicken, or native exotic herbs and vegetables.

Tambu

Tambu Phuket is a unique and well-reputed dining destination perched atop the Avista Hideaway in Patong. Housed beneath a rooftop “tented palace”, the elevated vantage point offers sweeping views of the Andaman Sea and verdant hills. With Iron Chef Thailand winner Chef Saurabh Sachdeva at the helm, Tambu offers what they call “progressive charcoal Indian cuisine”, where dishes are seared over the open embers in tandoori, sigdi, and tawa ovens to achieve bold, smoky flavors.

With several awards to their name, as well as being Michelin-recognized, the focus is on their seven-course tasting menu, which showcases creations like Butter Garlic Andaman Prawns, Keema Kulcha, Asparagus Shammi, and Jakhiya Aloo. All of these dishes and more are made from fresh, seasonal, locally-sourced ingredients. Tambu prides itself on its intimate setting with  seating for about 40 and a live kitchen so you can see the magic being made with your own eyes.

Nitan

Nitan is a contemporary fine‑dining gem located in Cherngtalay which blends Thai culinary heritage with French-inspired techniques. The Nitan team is determined to cultivate a memorable gastronomic experience with the freshest local ingredients – and that is what their name means in Thai: determination. They achieve this through a seasonal tasting menu, usually featuring 5-8 courses made with local produce and seafood, some of which is sourced from their own Surat Thani farm.

Chef Pom, another Iron Chef Thailand winner, is the head of a kitchen emphasizing balance, creativity, and sustainability by sourcing 99 % of ingredients from Thailand. Keep an eye on the sea bass with pumpkin, barramundi with chili paste, and inventive desserts like coconut custard with Hua Hin caviar.

Suay

This casual Cherng Talay-based eatery is long-known for consistently offering some of the most intriguing and palate-pleasing Thai fusion, and they have been Michelin-recognized for five years to back it up. Chef Noi has always been keen on locally sourced ingredients with long-standing relationships with procurers of local seafood, herbs, and vegetables. Seafood lovers will especially enjoy exploring Suay’s creative dishes such as Phuket crab curry or grilled Andaman fish.