AGE celebrates the art of the grill with bold flavours and refined simplicity. Premium meats and fresh local seafood are masterfully prepared in the Josper charcoal oven, creating dishes that are tender, aromatic, and rich in character - a modern expression of tradition and craftsmanship.

OVERVIEW

A Culinary Celebration of the Moments that Matter. At AGE, every meal is an experience — a celebration of premium aged meats, fresh local seafood, and honest, refined flavours. Chef Nicola Pandolfo Testino’s philosophy is rooted in simplicity, using only a few key ingredients to highlight their natural harmony and character. His approach blends timeless technique with modern precision, creating dishes that feel both familiar and elevated.

With innovative dry-aging methods rarely seen in the region, each cut of meat and fish is perfected for remarkable depth and richness. Complementing the cuisine, over sixty labels of vintage and new-world wines, alongside crafted cocktails, complete an experience defined by taste, texture and sophistication.

AMBIENCE

AGE’s design blends modern industrial style with understated luxury. Dark wood, leather, and brushed metal accents create a warm, sophisticated atmosphere, while soft lighting and natural textures add depth and comfort. The open kitchen and wine wall serve as focal points, reflecting the restaurant’s craftsmanship and culinary precision. With a palette of charcoal, chestnut, and bronze, AGE feels both elegant and inviting - a contemporary steakhouse that balances strength, style and a true sense of place within Anantara Layan’s coastal serenity.

MUST TRY

Blue Swimmer Crab Salad; King Mackerel Crudo; Yellowtail Carpaccio; AGE’s Pan Seared Potato Gnocchi; AGE’s Beef Cheek; 2GR Wagyu Ribeye & Striploin; Smoked Dry Age Duck

FOOD

• Blue Swimmer Crab Salad - Pickled kohlrabi, pil pil, mango, oscietra caviar
• King Mackerel Crudo - Yuzu kosho dressing, pickled shallot, almonds, ajoblanco
• Yellowtail Carpaccio - Pork cheek taramasalata sauce, nashi pear
• AGE’s Pan Seared Potato Gnocchi - Truffle sauce, parmigiano Reggiano, 64-degree egg, shaved truffle
• AGE’s Beef Cheek - Charred onion, potato puree, bone marrow, anchovy crumble
• 2GR Wagyu Ribeye & Striploin
• Smoked Dry Age Duck - Celeriac puree, port wine chicken liver ragout, kale leaf

SERVICE

The staff is pleasant, very helpful, and knowledgeable, providing prompt and friendly service.

PRICING

The average spend per person is THB 2,500++.

SUMMARY

Grilled meat and seafood dining is taken to the sumptuous end of the spectrum, with a restaurant with a genuine coastal atmosphere that is as suitable for a romantic evening as it is for a family outing.

ABOUT CHEF

For Chef Nicola Pandolfo Testino, cooking has always felt like home. Born into a Sicilian family, he discovered his passion in the kitchen alongside his mother and grandmother, mastering traditional Italian recipes from an early age.

His career has since taken him across the globe - from Michelin-starred Ristorante Sissi in Italy to fine dining kitchens in Australia, Canada, Japan, and Austria. Blending his Italian heritage with international influences, Chef Nicola creates dishes defined by balance, simplicity, and bold, comforting flavours that celebrate both tradition and innovation.