Barracuda Restaurant 4.11

From the restaurant’s humble beginnings of its first opening in 2010 in Maenam Beach, Barracuda has progressively gained its solid reputation as being one of the best restaurants on the island. Ferdinand Dienst, owner and executive chef, had always dreamt of having a restaurant on an island and these ideas slowly fell into place after a short holiday visit to Koh Samui.



His love for fine cuisine and enthusiasm in bringing forth true flavors with the use of top quality fresh ingredients set him apart from any restaurants on the island. Barracuda’s first shop only opened for dinner service to a small number of 18 patrons per evening. Dining at the restaurant required formal reservations beforehand and guests were served dishes from a more varied selection of menu items. Still, Barracuda held true to its name for servings its guests tastefully and artfully prepared plates at affordable prices and its presence soon came to be appreciated by food lovers near and afar.



Ferdinand’s innovative approach to food and dedication to his restaurant honed him awards from Thailand Tatler’s magazine voting Barrucuda as “Best Restaurant” for three consecutive years from 2013-2015. Travellers and frequent diners also delighted in their experiences at Barrucuda thus contributing to the restaurant’s winnings of many “Certificate of Excellence” awards on Tripadvisor.



With Barracuda’s highly favorable reviews in sight, a larger space for Ferdinand’s culinary hotspot was conceptualized. The restaurant would relocate to the area of Bophut Beach and undergo a construction of newly designed interiors to accommodate seatings for 48-50 people. Dining space areas are open spaced with dark khaki leathered seats set under an ambiance of glowing hanging lamps. The ‘waiting area’ allows guests to sip on trendy cocktails and aperitifs before being seated for meals. Despite the restaurant’s external makeover, Ferdinand’s primary focus on producing food with a modern twist of Mediterranean and Asian influences with the best ingredients remain a key part to his daily work ethics and menu creations.