Cielo Brings a Flavour of the Mediterranean to Trisara

Cielo Brings a Flavour of the Mediterranean to Trisara

Leading Phuket luxury resort Trisara has added to its constellation of culinary stars with the launch of a Mediterranean-inspired dining concept. Named Cielo, the new concept imparts a flavour of Southern Europe to the gilded shores of the Andaman Ocean — in terms of both its cuisine and casual, laid-back character.

Cielo’s outdoor seating is located mere metres from Trisara’s private beach

Mere footsteps from the beach, Cielo utilizes the best in sustainably sourced produce for menu items inspired by the famously light and vibrant food traditions of the coastal regions of Southern Europe and the Levant. Bold flavours are enhanced by preparation styles that range from light grilling to live-fire cooking in a statement wood-fired oven.

An extensive wine list encompassing natural and boutique wines from acclaimed producers and the soothing soundtrack of lapping Andaman waves, meanwhile, encourage long, leisurely lunches and indulgent dinners.

“We wanted to introduce a novel all-day dining concept at Trisara,” said Kittisak “Kitt” Pattamasaevi, the CEO of Montara Hospitality Group, the owners of Trisara. “And what could be fresher than a restaurant that embraces the healthy food traditions of Southern Europe?

“At Cielo, diners can sample reimagined classics from the Mediterranean and beyond while gazing upon the pristine beauty of our private beach and the sparkling waters of the Andaman Ocean.”

Dishes are inspired by the famously light and vibrant food traditions of the Mediterranean

Indeed, diners can savour the delights of indoor or al fresco dining while being whisked away on an epic gastronomic voyage spanning Portugal, France, Italy, Lebanon, Spain, and Greece.

Sample menu items include grilled sardines with Provence olive oil, lemon, and parsley; Pissaladière Provençal tart with caramelized onion, anchovies, black olives, and thyme; Burrata salad with cherry tomatoes, basil oil, lemon zest; And smoked Australian lamb cutlets with chimichurri and cauliflower tabbouleh.

As you might expect from a venue with a tangible connection with the ocean, there’s a strong emphasis on fresh seafood. And the best of Thailand’s marine bounty is showcased in dishes such as Phuket lobster with herb salad and beurre blanc; Andaman seabream cooked in a seaweed-fennel salt crust; and wood-fire grilled octopus with romesco sauce.

Trisara is established as a culinary force in Thailand thanks to the success of PRU, its signature dining venue, which is currently the only venue on Phuket with a MICHELIN star.

A soothing soundtrack of lapping Andaman waves encourages long, leisurely lunches and indulgent dinners

Montara Hospitality Group’s nose for a strong culinary concept is also in evidence at its Tri Vananda project, a US$182 million wellness community taking shape in the verdant forests of northern Phuket, where Jampa earned a MICHELIN Green Star for its zero-waste, plant-based food.

Montara Hospitality’s “Dine Good, Do Good” concept — a philosophy that puts an emphasis on sustainable local sourcing — in place across all its F&B outlets. As such, Cielo utilizes produce sourced whenever possible from local artisans and from the 16,000 sqm Pru Jampa organic farm, located within the Tri Vananda boundaries.

Trisara has earned an enviable reputation for its commitment to creative, sustainable cuisine,” added Kitt. “And we are confident that this creed will only be enhanced as Cielo becomes better known.”

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About the author

Thomas has a university background in the UK and in Latin America, with studies in Languages and Humanities, Culture, Literature and Economics. He started his Asian experience as a publisher in Krabi in 2005. Thomas has been editing local newspapers and magazines in England, Spain and Thailand for more than fifteen years. He is currently working on several projects in Thailand and abroad. Apart from Thailand, Thomas has lived in Italy, England, Venezuela, Cuba, Spain and Bali. He spends most of his time in Asia. During the years Thomas has developed a great understanding of several Asian cultures and people. He is also working freelance, writing short travel stories and articles for travel magazines. Follow Thomas on

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