Perched on a tranquil hillside within the exclusive grounds of Trisara, with sweeping views over the Andaman Sea, PRU has quietly redefined what fine dining in Phuket can be. As the island’s first and only Michelin-starred restaurant, a distinction it has held since 2018, PRU is far more than a destination for exquisite cuisine; it is a fully realized vision of sustainable luxury, where every detail is rooted in the land and sea that surround it. It is also Thailand’s first restaurant to receive the Michelin Green Star, underscoring a deep, long-term commitment to responsible gastronomy rather than a fleeting trend.
Its name carries a dual meaning. In Thai, “pru” describes the fertile place where forest meets sea, a landscape rich with life. It is also an acronym for “Plant, Raise, Understand” – a philosophy that informs everything from how ingredients are sourced to how they are served. What began as a farm-to-table approach has evolved into what Executive Chef and Co-Owner Jimmy Ophorst calls “community-to-fork,” a culinary ecosystem that honours farmers, foragers, fishermen and artisans across Thailand as much as the ingredients themselves.
At the heart of PRU is Dutch chef Jimmy Ophorst, who earned his first Michelin star at the remarkable age of 29, without ever having worked in a Michelin-starred kitchen. Raised in Honselersdijk in the Westland region of the Netherlands, in a family of greenhouse farmers, he grew up understanding seasonality, soil and the quiet discipline of growing things. That early immersion in agriculture now shapes his life in Thailand, where he has become one of the most passionate advocates for local, sustainable produce. His cooking is inspired by the precision and polish of European fine dining, yet his canvas is purely Thai – often spotlighting rare ingredients that even locals may never have encountered.
In late 2023, PRU entered a new era with the opening of its purpose-built home at the entrance to Trisara – a striking, solar-panelled structure with an architectural profile as crisp and contemporary as the plating that emerges from its kitchen. Guests begin their evening in a chic lounge, sipping cocktails and enjoying delicate canapés as the sun sinks into the Andaman. From there, they ascend to a glass-walled dining room where floor-to-ceiling windows frame views of sea and sky, while the open kitchen provides a second stage of theatre.
With just 36 seats, PRU feels intimate by design. Ten are set at a kappo-style counter that places diners shoulder-to-shoulder with the culinary team, close enough to hear the hiss of the pans and the snap of a just-cut herb. Additional tables in the main room offer a more classic setting, while The Reserve – a private dining room set inside a modern wine cellar – hosts up to ten guests amid more than 200 carefully selected labels. The absence of a solid wall between kitchen and dining room creates an atmosphere of connection and transparency: guests can see, smell and hear each step of their meal being brought to life.
Sustainability is woven into PRU at every level. The kitchen is entirely electric, avoiding fossil fuels wherever possible and drawing power from renewable sources, including rooftop solar panels. When flame-cooking is essential, wood and house-made charcoal take centre stage. Food waste is rigorously separated and composted, then transported back to Pru Jampa Farm – completing a virtuous circle in which yesterday’s peelings nurture tomorrow’s harvest.
Pru Jampa itself is central to PRU’s identity. Spanning ten hectares on the site of a reclaimed tin mine – once the backbone of Phuket’s economy – the farm has been transformed into a lush, organic landscape of vegetables, herbs, fruit trees and pasture. Created by Chef Jimmy more than a decade ago, it supplies seasonal produce and free-range eggs not only to PRU but also to sister restaurant JAMPA and select Trisara outlets. It is both pantry and playground, a living laboratory where new varieties can be tested and forgotten ingredients rediscovered.
The commitment to locality extends beyond the plate. PRU collaborates with Thai artisans for almost every tactile element of the experience: lounge chairs and tiles are crafted by local makers, artwork is sourced from Thai artists, and every dish is presented on ceramics from Chiang Mai’s InClay Studio. Even the cutlery and serving pieces are chosen to reflect the hands that created them, reinforcing the restaurant’s sense of place.
On the menu, Thailand’s biodiversity takes a starring role. A typical evening centres around a nine-course tasting menu, priced at THB 6,900++, with optional wine pairings from THB 5,000++ and carefully designed alcohol-free pairings from THB 2,500++. On Fridays and Saturdays, a five-course lunch provides a daylight introduction to PRU’s philosophy. Each course is compact, intricate and beautifully composed – as precise as jewellery, yet never fussy.
Signature creations include an audacious celebration of the “King of Fruits,” in which durian is slowly roasted over an open fire for five to six hours until its flesh turns smoky, caramelised and almost custard-like, then crowned with caviar of extraordinary quality. Other dishes showcase indigenous black crab sourced directly from local fishing communities, razor clams perfumed with tea leaves, or squid paired unexpectedly – and successfully – with blue cheese. Throughout, Western technique and Thai terroir are in constant dialogue, resulting in flavours that are both familiar and entirely new.
Service at PRU is as personal as the cooking. Chefs often step out from behind the counter to present plates themselves, explaining the stories behind each ingredient – where it was grown, how it is harvested, why it earned its place on the menu. The result is a meal that feels as much like an education in Thai landscapes as a series of courses, yet it is delivered with warmth and ease rather than lecture.
The atmosphere balances Michelin-level polish with an approachable, relaxed spirit. There is linen and stemware, certainly, but also the crackle of open fire, the low murmur of conversation at the counter and the sense that guests are being welcomed into a working kitchen rather than a stage set. With the Andaman Sea stretching out beyond the glass and the choreography of the brigade unfolding in front of you, the experience becomes a kind of culinary theatre, every sense engaged.
Recognition has followed naturally. Since first earning its Michelin star in 2018, PRU has retained it for seven consecutive years, while its Michelin Green Star – the first awarded in Thailand – acknowledges a sustainability programme that is genuinely embedded rather than simply advertised. For Chef Jimmy, these honours belong as much to the farmers, foragers and artisans who orbit PRU as to the team in the kitchen; they are proof that a network of committed producers, working in harmony, can lift an entire region’s culinary reputation.
For those wishing to experience PRU, the restaurant opens from Tuesday to Saturday, with dinner served from 18:00 to 22:30. Lunch is offered on Fridays and Saturdays from 12:00 to 15:00. Reservations are essential and are best made at least a week in advance via the website, [www.prurestaurant.com](http://www.prurestaurant.com), by email at [reservations@prurestaurant.com](mailto:reservations@prurestaurant.com), or by calling +66 (0)76 683 344. PRU is located at 60/1 Moo 6, Srisoonthorn Road, Cherngtalay, Thalang District, Phuket – a convenient 15-minute drive from Phuket International Airport – and recommends smart casual attire to complement its elegant yet relaxed setting. Guests with a deeper interest in the restaurant’s roots can also arrange a visit to Pru Jampa Farm, where the journey from soil to plate truly begins.
In a dining world where “sustainable” is often little more than a buzzword, PRU stands apart as a fully realised ecosystem – a place where exceptional gastronomy, environmental responsibility and community engagement are inseparable. For travellers seeking an unforgettable culinary journey that captures the spirit, flavours and landscapes of Thailand in a single evening, this hillside sanctuary at Trisara is reason enough to fly to Phuket.