A Sample of Our Menu

Koh Samui didn't receive the name of a Tropical Paradise just because of its beautiful beaches. The diversity of cooking styles and the quality of the fare itself makes the island a veritable "gourmet's paradise" too.

Our eating habits have changed over the years and we all try to eat smarter and healthier in this day and age. With this in mind, Belgium Master Jean Francois and his Team have created a menu using the best local and imported products available on the market, resulting in a truly eclectic culinary journey.

Zazen Restuarant now offers a brand new range of menus for any time of the day, starting from a wonderful breakfast with home made breads, pastries and rolls, imported fine cold cuts and cheeses, and a wide selection of warm dishes that you may order to your taste for one of Samui's best wake-me-up surprise.

The Lunch Menu is fresh, light and nutritious. It offers many choices from the tantalizing salads, to the must-be-tried Samui Zazen Cheeseburger and Traditional Club Sandwich, as well as a complete collection of traditional Thai cuisine.

The afternoon is marked by the mouthwatering dishes, where Chef Jean Francois proposes freshly prepared bites for your to enjoy on Samui’s Bophut beach, around the swimming pool, while sipping one of your favorite cocktails.

As far as the Dinner Menu is concerned, we’ll let Chef Jean Fracois explain you in detail…


  • Tentation: Homemade Foie-gras, mango confit with vinegar, the whole in terrine
    Escalope de foie poêlée et mangues confites au vinaigre de framboise, le tout en terrine
  • Tartare: Tuna and sea scallops "tartare à la minute" with fresh herbs, lime and virgin oil marinade
    Tartare de thon et St. Jacques minute marinés au citron vert et huile d'olive
  • Lobster Twist: Fresh Canadian lobster "poêlée", saffron fettuccine, light lobster bisque cream sauce
    Poêlée de homard Canadien, fettuccine au safran et bisque légère
  • Carnivore: Wagyu beef tartare, with wasabi and tomatoes compote with black seed
    Tartare de boeuf Wagyu au wasabi, fondue de tomates a la graine noire


  • L'Ombre: Fillet of monkfish in black olive crust, celery tagliatelle and crustacean espuma
    Filet de lotte en croûte d'olive noire, tagliatelle de céleri et espuma de crustacé
  • Hispania: Roasted Cod fish with chorizo, tomatoes "lemon rougail" style, baby potatoes and black olive jus
    Cabillaud rôti au chorizo sur un rougail au citron, brochette de pomme grenaille et jus d'olive noire
  • Deep Sea: Canadian lobster roasted with butter, mousseline of peas, crustacean emulsion
    Homard Canadien rôti au beurre, purée de petit pois a la française, émulsion de crustacé


  • À l'Ancienne: Braised ox cheek and tail with mushrooms, "purée à la fourchette" pepper sauce bordelaise
    Joue et queue de boeuf braisées aux champignons, purée à la fourchette et réduction d'une bordelaise au poivre
  • Bultarra: Fillet of lamb in black olive and tomato crust, ratatouille with basil and lamb jus
    Filet d'agneau en croûte d'olive noire et tomate, fine ratatouille au basilic et sauce aux senteurs des garrigues
  • Five spices: Caramelized duck breast with spices, zucchini and prune stew with ginger,baby potatoes and garlic confit
    Filet de canard au caramel d'épices, compotée de courgettes et de pruneaux au gingembre, brochette de pomme de terre et ail confit en chemise
  • La Ferme: Farm chicken breast slowly cooked with morels, asparagus with lard, risotto "Al-Salto" and a frothy broth
    Suprême de volaille fermier moelleux aux morilles, asperges au bacon,risotto "Al-Salto" et son bouillon mousseux


  • Yam som o gub goong: Pomelo and minced pork salad with grilled prawns
  • Pla goong: Spicy prawn salad with green mango, lemongrass and fresh mint
  • Poo nim kluk nga: Crispy fried soft shell crab with sesame and spicy tamarind dip-sauce
  • Khao soi gai: Northern style chicken & egg noodles in rich coconut curry soup
  • Gaeng massaman nua: Beef massaman curry with sweet potatoes and peanuts
  • Panang Lobster: Panang red curry with Phuket lobster
  • Hoy shell phad nor mai farang: Stir fried sea scallops with green asparagus
  • Pla krapong neung manow: Steamed sea bass in lime and chilli marinade
  • Goong ma kham: Wok fried king tiger prawns in tamarind sauce
  • Poo nim phad pong ka ree: Soft shell crab with yellow curry spring onions and bell peppers


  • Thai Discovery Meat or Seafood Descovery Menu
  • Zazen Lobster Decadence

  Quick Reservation

Arrival Date
Departure Date



Zazen Boutique Resort & Spa (Samui Ring Road, Bo Phut)
177, Moo 1, Tambon Bophut 84320 Koh Samui, Suratthani, Thailand
Tel: +66 7742 5085 Fax: +66 7742 5177  Mobile: +66 980 158986
E-mail: info@samuizazen.com Website: www.samuizazen.com

Join our Social Scene and Share with your Friends!