Jampa

Phuket, Thailand

After honing his culinary skills in his mother’s kitchen, and at sustainable hotspots like Amsterdam’s De Kas and Thailand’s Haoma, Dutchman Rick Dingen opened this unique farm-to-table restaurant within a contemporary treehouse. The ethos? A trio of absolutes: farm-to-table, live fire and zero waste. Minimising environmental impact is key, with 50 per cent of the restaurant’s electricity solar-generated and a hyper-local sourcing initiative in place. Menus change monthly, based on what Dinger finds when he bikes to the restaurant’s organic farm, or is offered by local suppliers. Expect fresh, light and inviting cuisine: mackerel with sweet lychees, hot smoked river prawns with young coconut, and barbecued peaches with basil ice cream. Lunch and dinner revolve around set menus (four and seven courses with optional extras), the wine list focuses on old world bottles, with a small selection of natural bins, while sober diners can enjoy intriguing non-alcoholic and low-ABV cocktails of coconut water-infused coffee with almond milk and goat milk with carrot. There’s also kombucha, fresh juices and Thai-grown teas. On Saturday lunchtimes, you can dine at the restaurant farm, too.

Key Information

• Tasting menu from $128
• Lunch and dinner: Wed – Sun
• 66 76 342 122
• Visit Jampa's Website

Location

The Community House, Tri Vananda 46/6 Moo 3, Thalang, Phuket, 83110