The story
Perched on Kalim Bay in Kathu, Acqua brings a clean, futuristic elegance to Phuket’s dining scene. The black-and-white interior—spacious yet intimate—frames panoramic views of the Andaman Sea, creating a setting that is both striking and relaxed. Designed by chef-owner Alessandro Frau, the restaurant is the first of several concepts he has conceived from the ground up, blending architecture and cuisine in a cohesive vision.
A native of Sardinia, Alessandro Frau began his cooking career in London’s Grosvenor House Hotel before traveling through Mexico, Sweden, Finland, and Paris. He landed in Phuket in 2004, became Executive Chef at the Sheraton Grande Laguna at just 28, and eventually opened Acqua to realise his own philosophy. His cooking is rooted in authentic Italian tradition, filtered through Sardinian influence and reinterpreted with modern techniques, seasonal ingredients, and artistic presentations. As he puts it, “keeping origins and authenticity as the base of our cooking inspirations and creations without being extreme.”
The menu at Acqua reflects an unending search for quality: Sicilian red prawns, Puglian burrata, Sardinian sea urchin, French oysters, American lobster, and the best seafood Phuket offers. This commitment to ingredient-driven Italian cuisine has earned the restaurant a place in leading guides across Asia. Acqua has been recognised by the Michelin Guide as Recommended for 2026—a testament to consistency and craftsmanship. It also holds a long-standing Wine Spectator Best of Award of Excellence for one of the world’s most impressive wine lists.
From its striking design to its carefully sourced plates, Acqua delivers a composed fine-dining experience that lets the food speak. Whether you come for the sunset over the bay or the depth of its wine cellar, this is Italian cuisine in Phuket executed with clarity and conviction.
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