The story
At The Smokaccia Laboratory in Phuket, Thailand, the evening begins in an intimate welcome lounge with a drink and small bite, before moving into a dining experience where flavours linger and nothing is quite what it seems. Founded by Chef Luca Mascolo and Brigitta Houkamp, the restaurant is a reflection of their shared passion for hospitality, creativity, and attention to detail.
Chef Luca, awarded as a Culinary Scientist, uses refined techniques to bring out the true character of each ingredient. Every dish is the result of curiosity, precision, and respect for ingredients — where science meets intuition. The cuisine uses methods like fermentation, pacotising, infusion, and transformation to extract pure flavours and create new sensations. The result is a tasting menu of 9 or 18 courses, with a dedicated vegetarian and vegan experience that has earned international recognition.
The restaurant’s innovative approach has drawn accolades from the Michelin Guide, which recommended it for 2025. It also received the highest honour of 5 Radishes from the We’re Smart Guide, making it the first and only restaurant in Thailand to achieve that distinction. The World Luxury Awards named it Best Molecular Cuisine globally and Best Innovative Cuisine in Asia.
Guests can choose between elegant table seating for a romantic atmosphere, or a seat at the open kitchen counter to watch the chefs in action. The drink pairings, curated by beverage director Massimo Zoz, include an exquisite Italian wine selection and a highly praised non-alcoholic pairing made in-house — which won Non-Alcoholic Pairing of the Year in Thailand for 2025. The Smokaccia Laboratory is one of the few venues in the world selected to serve Krug Champagne.
The restaurant’s philosophy is guided by a zero-waste approach and a focus on local, high-quality ingredients, with a design created using sustainable materials. Every detail is shaped to create joy, wonder, and lasting memories.
Recognition
Ambience
Details
History
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