Restaurant table booking



+66 76 360600

25 D5

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10% discount

The design is modern. The cuisine is traditional. Expect a gastronomic masterclass in Levantine and Mediterranean dishes from Morocco, Spain, Greece, Lebanon, Italy and Turkey.

GPS coordinate: 7.996323, 98.293188

The design is modern. The cuisine is traditional. Expect a gastronomic masterclass in Levantine and Mediterranean dishes from Morocco, Spain, Greece, Lebanon, Italy and Turkey.

Price range 800 - 1,200 BahtBest to book a table Car park on site Major credit cards OK Has smoking area Playground

From the restaurant:

The Metzo's offers rich Levantine and Mediterranean cuisine drawing on the taste inspiring from Morocco, Spain, Greece, Lebanon, Italy and Turkey. Plus, new cocktail bar, Al Fresco Terrazzo and Private Dining Rooms. The family-friendly Sunday Brunch at Metzo's features live music and is popular hangout for family and friends.

Metzo has ample parking and, if you have an Outrigger Lifestyle membership card, you get the bonus of valet parking. Even though the car park is only 50 metres from the resort lobby, it’s still nice to save the walk – especially if it’s really hot or raining.

The whole find-your-table-get-settled-order-a-drink thing was handled so smoothly by Metzo’s impeccably trained staff that it felt like they’d waved a magic wand! It’s great to be taken care of by restaurant staff who seem to know all of their products.

We began with a couple of Metzo’s signature cocktails: a Metzo’s Sangria (Flor De Cana 4-year-old rum, La Quintinye Rouge, raspberry, pink grapefruit and lime, topped off with The Bitter Truth aromatic bitters) and Solstice (Diplomatico Reserva rum, Campari, almond cordial, Valencia orange, lemon thyme and egg white).

For starters we went tapas style; there was so much variety to choose from sharing had to be the way to go. Our platter came with juicy medium sized King Prawns, Greek Olives, Hummus, Moutabal, Baba Ghanouj, Artichoke Hearts, Mouhamara and Calamari Harisa (Andaman squid with harisa parsley dressing). What a selection! Some we were new to us, but everything turned out to be wonderful. A great way to experience new tastes.

We had a couple more cocktails before the main course; this time I tried the Basilicon (Edinburgh gin, house-made pear and basil puree, granny apple, elderflower, lemon and Sauvignon Blanc Espuma). My partner chose the Amaro Swizzle (Rittenhouse Rye whisky, Amaretto liquor, hint of lime, decanter bitters).

We were enjoying the cocktails so much that we missed ordering our wine till the last minute! We chose by the glass: a White Mullet, (a blend of Riesling, Fiano, Pinot Grigio and Viognier) from Pike’s vineyard in Australia’s Clare Valley and a Red Mullet (Shiraz, Malbec, Merlot and Tempranillo) also from Pike’s. Both excellent ‘house’ type wines and we appreciated the brief descriptions above the various types on the wine list, for example: “Fresh styles with citrus / tropical flavours and nice crisp acidity.” Metzo’s smart managers recognize that, while we may know what we like – we may not be familiar with the particular wines selected for their wine list. Helpful.

For my main course I went with the marinated chargrilled Australian Lamb Chops Tzatziki accompanied by Couscous with wine sauce and side salad; the marinade was superb. My partner chose the Samakah Harra, chargrilled seabass fillets with onions, garlic, coriander, parsley, pepper and potato wedges.

We finished off with a tasty and artistically presented Crème Brûlée accompanied by a couple of latte coffees and just one more cocktail: Pisco Sour, a traditional drink from Chile.

Metzo’s Lebanese orientated menu gives the restaurant its own individual style, which is helped along by the staff’s knowledge of what’s on offer. It’s a great combination and one that I will not forget.

Much of the credit for an impeccable experience at Metzo’s goes to Khun Oh, the Senior Restaurant Manager. Marvellous service and excellent advice.

Dinner at Metzo’s may be faultless, but I’ve yet to check out what could be their ‘pièce de résistance’ Sunday Brunch, where guests are seated and order from the brunch menu with their selections served to the table. Whichever you chose you’ll certainly not be disappointed.




  • 200g cooked chickpeas
  • 80g tiahni paste
  • 1 small clove garlic, minced
  • salt to taste
  • 30g lemon juice
  • 20g olive oil
  • 4g paprika powder
  • 4g parsley leaves


lace the coocked chickpeas, tahini paste, garlic, salt and lemon juice in the blender. Blend on high, stopping to stir frequently, until the hummus is smooth it should be soft and creamy.

To serve, spread the hummus on a medium plate or in a medium-sized mezze bowl, drizzle with olive oil and sprinkle with paprika, then garnish with parsley leaves.

Take a Taste

Moutabal - available for a big fan of roasted eggplants blended with Tahina and lemon juice. Mouhamara - Middle Eastern dip of roasted red bell peppers and nuts. Falafel - a traditional Middle Eastern deep-fried ball made from ground chickpeas and mix vegetable. Cheese Rakakat - a great home-made cheese roll in Lebanese way. Samakeh Harra - grilled fish fillet marinated with Lebanese spices, perfect for main course. Chicken Shawarma Pita - a sliced roasted chicken with lettuce, pickles and garlic sauce in pita bread wrap.

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 Contact info:

Outrigger Laguna Phuket Beach Resort on Bang Tao Beach

Daily 12 noon to 10 pm
0 76 360600

25 D5

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