The Smokaccia Laboratory is located in close proximity to Surin Beach. The creative kitchen combines the foundations of molecular gastronomy with innovative fine-dining techniques. Chef Luca Mascolo masterfully employs long, complex preparations to extract and elevate bold flavors while using the freshest local ingredients to their full potential. 

OVERVIEW
Seated at the open kitchen countertop, you will have a front-row view of the culinary magic unfolding before your eyes. For a more romantic or private setting, a seat next to the window or at one of the other table.

AMBIENCE
Step into an inviting and sophisticated ambiance that gracefully captures the essence of a bygone era, with exceptional service, genuine friendliness, and impeccable politeness. The decor at The Smokaccia Laboratory creates a setting where every detail contributes to a sense of timeless elegance. As smooth jazz and soulful R&B melodies fill the air, they weave a rich tapestry of sound that enhances the atmosphere, offering the perfect backdrop for an evening filled with unforgettable moments. Brigitta Houkamp's design also embraces sustainability wherever possible, incorporating reclaimed wood, furniture, and work by local artisans.

MUST TRY:
The Happy Goose, Vegan Foie Gras, this signature dish captures the authentic texture and flavor of real foie gras, elegantly served as a terrine. It boasts a unique presentation that depicts a goose gliding through a misty morning pond. The true delight, however, is revealed when the dish is cut, offering an unexpected and delightful surprise for guests to uncover.

FOOD
The menu at The Smokaccia Laboratory is a testament to creative cuisine, featuring a range of dishes that are both visually stunning and incredibly flavorful. Each plate is meticulously designed to tantalize the taste buds while also engaging the eyes.

The Smokaccia Laboratory offers 3 menus, all taking 2,5 hours on average:
- The 18-course Culinary Scientist tasting menu (meat/fish) 
- The 18-course Culinary Scientist Vegetarian tasting menu
- The 18-course Culinary Scientist Vegan tasting menu

All dishes are unique in different ways. Besides creating strong pure flavors; the menus that Chef Luca created are all easy to digest due to healthy cooking. For the vegan menu to avoid the typical boring dishes that often come with vegan menus Chef Luca wanted to show it can be done differently and more interesting and therefore boost the taste by using 10 - 15 ingredients for most sauces and dishes that bring a complexity of balanced strong flavors. 

Favorite dishes in the degustation menus are:
The "Zero waste and bell pepper memory". This creation is particularly close to the Chef’s heart, as it evokes a memory from his youth when he would play outside smelling his grandmother preparing his favorite dish with this favorite ingredient. Chef Luca has transformed parts of the local bell peppers, which otherwise would have gone to waste, into a sublime dish with a surprising texture and a play on temperatures, incorporating a warm nut-based sauce that emulates a cheese-like texture.

Another highlight dish is the "Guilt-free dark chocolate pleasure". An example of one of Chef’s signature dishes is the creation of a local, dark chocolate dessert that is free of dairy and even completely free of sugar. As Chef’s blend of Klong Kloi’s dark chocolate is above 75% cacao, everything about this unique dessert only adds to the health and most important of all, also very tasty.

SERVICE
The service is impeccable, with a team of knowledgeable and attentive staff who are eager to guide you through the menu and ensure a memorable dining experience. Their passion for food and dedication to providing top-notch service is evident in every interaction.

PRICING
THB 6,500++

SUMMARY
For a memorable night out or celebrating a special occasion, The Smokaccia Laboratory promises a warm and enchanting experience that will linger long after the evening has ended.

About Chef Luca Mascolo
Chef Luca Mascolo discovered his culinary calling already at the age of 8 while growing up in the picturesque farmlands of Puglia, Italy. Completing his chef study with top honors, Chef Luca embarked on a remarkable culinary journey, working at Michelin-starred restaurants and world-class resorts. It was not until he met his creative other half, that he felt ready to venture into entrepreneurship. Together they brought to life their envisioned restaurant.

Winning the 'Culinary Scientist' award in Bangkok was a recognition of his invention of a new type of sourdough called ‘The Smokaccia’ as well as other significant culinary crafts made through molecular gastronomy techniques. Chef Luca is driven by a relentless pursuit of excellence and innovation, constantly pushing the boundaries of culinary art. His dedication to sustainability and healthy cooking is reflected in every dish, culminating in the creation of the most innovative and expansive vegan-tasting menu in Asia and the top 3 in the world.