Metzo’s at Outrigger Laguna Phuket Beach Resort

| December 11, 2015

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I’m a big fan of Middle Eastern food, they are very satisfying and nutritious and most of all its healthy. It is hard to come by a restaurant that specializes specifically in Middle Eastern food. So when Outrigger Laguna Phuket Beach Resort had the grand opening of Metzo’s we could not miss the opportunity to be there.

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The restaurant had 5 areas; the bar, main dining area, semi private dining area, the open kitchen and the outdoor terrace. We were seated in the main dining area.

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The grand opening had many honorable guests from the travel industry and international media and local media.


We started with Basilcon a unique cocktail made of Edinburgh gin, house-made pear and basil puree, granny apple, elderflower, lemon, and topped with Sauvignon Blanc Espuma which the creamy and smooth texture of the wine made an impressive touch to this tangy and fruity cocktail.

Hummus served with pita bread_resize

After a short while we were served Hummus; a puree of chickpeas, sesame, tahina, lemon juice, and garlic (220 THB); the smooth texture and nutty flavor were irresistible.

Moutabale served with pita bread_resize

Moutabal is puree of eggplant, sesame, tahina, lemon juice (190 THB); the bitter sweet eggplant gave it a nice variety to have it with the naan bread and the hummus.

Falafel - Crispy chickpeas, mixed vegetable and Lebanese spices_resize

This is one of the best Falafel I had; crispy fried chickpeas, mixed vegetable, Lebanese spices (190 THB); it was flavorful but not oily.

Cheese Rakakat - Crispy Feta cheese stuffed pastry_resize

When I saw this dish, I thought it was Chinese but after one bite it was full of creamy feta cheese; cheese rakakat (190 THB)

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It was time to try another cocktail Metzo’s Sangria; Flor De Cana 4 year gold rum, La Quintinye Rouge, raspberry, pink grapefruit, lime, truth aromatic bitters had a very complex taste that went well with the food being served.


From the presentation I know this one is special, it was serve in a tajine. The lamb shank tajine (950 THB) was slowly braised with Moroccan spices. The soup was flavorful and the lamb was off the bone tender. It was served with royal couscous (950 THB)

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Shish kebab (990 THB); three skewers of 120 day grain fed Australian beef tenderloin, the presentation was not much but the beef was very tender and full of taste.


We were very full but we couldn’t resist trying the signature dessert Baklava; sweet pastry made of layers of filo filled with chopped nuts  held together with honey (290 THB). It was light, not too sweet; the pastry was very flaky and filled with nutty flavors.


Chef Mustapha Haj Omar has done a great job that night even though it was a full house he managed to control the quality of all the food that was served. His food was traditional but had a very contemporary touch to it.


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About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)

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