Sardinian-born chef Alessandro Frau is credited for starting the “molecular” and “modern” dining trend in Phuket decades ago at his fine-dining Italian institution Acqua, even before these became trendy in the global culinary scene. Drawing in both devotees that cherish authentic Italian tastes and adventurous epicureans obsessed with modernized gourmet fare, Acqua reinvents centuries-old recipes into mind-blowing creations that still retain traditional Italian flavors. And we haven’t even mentioned the wine list. The restaurant boasts the city’s most impressive list of reds and whites, with over 450 selections of fine wines and vintage bottles. This massive selection always qualifies Acqua as a contender in the annual Wine Spectator’s Award of Excellence.
Whether you opt for the degustation menu or go a la carte at Acqua, you’re assured of dishes bursting with flavor. There’s the scallop carpaccio, which ably balances out the earthy tastes of black truffle and asparagus, and the refreshing notes of lemon and olive oil; and the octopus and fennel salad, lightly sprinkled with a mix of extra virgin olive oil, lemon and vinegar. More intense flavors kick in with the wood fire-roasted Phuket suckling pig with saffron-injected mashed potato, and the creamy slow-cooked egg with parmesan fondue and pancetta powder.
