We recommend 3 dishes plus rice for one person. All dishes are housemade, which means they might look, and taste, a bit different from time to time. Our Thai food is served spicy, please ask us for advice if spicy is not for you.
Deepfried vegetarian springrolls served with sweetchili dip and plumsauce. “Po-pia” means tasty/easy snacks and “tod” means deepfried.
60b
Fresh springrolls filled with vegetables and grilled chicken. Served with soy- and wasabi dip. “Sod” means fresh.
60b
Popular in the Northeast parts of Thailand is this fermented, red chicken sausage, which here in the South comes in a spiced-up version compared to its northern sister. Contains chicken, chili, garlic and rice. Served with sweet chili dip.
90b
Choo chee is a spicy, thick, red curry paste that together with coconut cream goes well with all kind of seafood. We serve it with fried fish – “bplaa”. Local seabass fillet to be precise.
110b
A south Thailand specialty. A dry and spicy currypaste made of chili, galangal, lemongrass and pepper. Add chopped chicken, limeleaves and love - voila! “Khua” means “dry fried” and “kling” is describing the technique, rolling/tossing, that’s used to cook this dry curry. If you can’t handle spicy - this is not for you!
75b
A fresh and spicy Thai style salad with grilled beef, chili, lime, shallots, roasted rice and mint leaves. Eaten traditionally together with sticky rice. “Nahm dtok” means “water falling” and refers to the sizzling sound from the juicy beef when it’s grilled. And “neua”? Beef.
110b
Fresh pomelo, onion, chili, coriander, fish sauce, lime, carrots and cashew nuts mixed into a beautiful symphony!
90b
“Fried holy basil beef” – strict translation. Chopped beef tenderloin, holy basil, garlic, chili and soy sauce. If you ask Chef Anders – you can never eat too much Pad kra pao in one week.
110b
A fresh and spicy Thai style shrimp salad with its origin from central Thailand. “Plaa” refers to the technique used to preserve food in lime. "Goong” means “shrimp”. This salad contains chili, lime, coriander, lemon-grass and fish sauce.
110b
So simple yet so delicious. Stir fried Chinese kale (“Chinese broccoli”) with oystersauce, garlic, chili and pieces of crispy pork – “moo krob”.
80b
Marinated and grilled porkneck served with น้ำจิ้มแจ่ว/Nahm jim jaew, an all over Thailand popular dip sauce made of tamarind, fishsauce, lime, garlic, roasted rice and chili. Simple and tasty.
80b
A bed of house made nachos with your choice of topping:
Served with a tomato/coriander salsa on top.
90b
Massaman curry is rich in flavors from ex cinnamon, cloves and nutmegs. We boil it with chicken, coconut cream, potatos, onion and peanuts. There are different opinions on the origin of this dish and its name. The most popular seems to be that it came to Thailand via Malaysia and that the name comes from the word "Musselman"/Muslim, referring to its Muslim roots. 75b