We have had our eye on Paresa for a long time. We had reviewed the restaurant years ago and then see it have an up and down ride as kitchen personnel changed quickly over time. We were looking forward to giving it a good look again and we had found the right time. As usual the reviews bring the hope is that you, the reader, will find some common ground with our opinions and use them to your dining benefit as many of you already do and as always, we try to cover the gamut of food tastes and give an honest and diverse assessment of the restaurants that we review.
Dawid, the new general manager at Paresa who really knows his wines, genuinely appears to care whether people like what they’re drinking. This being Phuket, prices at the low end of the long list aren’t cheap but they are a well thought out grouping and add dramatically to the dining experience. We began by sipping prosecco while enjoying the views which from Paresa are absolutely spectacular. You can hear the waves crashing on the rocks below; this is truly one of the most spectacular spots in Phuket. The terrace is magically built into the trees and one large amazing old growth tree dominates the terrace with lanterns hung from it.
We began with a little starter selection of three, guacamole with crab, burreta cheese with aged balsamico and ricotta with black truffle. All three of these were delicious and a wonderful way to start a lovely evening of food and company. The diverse flavors were perfectly balanced We continued with a selection of smoked fish, tataki of tuna, red snapper Carpaccio and sea bass tartar which were delicately prepared and perfect. Try this dish, you will be glad you did and for our group, we could not help but linger on this. While we ate this, we combined it with a glass of sake, which was an inspired combination. Next, we had a risotto with grilled lobster that was also lovely. The wine pairings were perfect and guided by Dawid himself.
Next we devoured a Pan seared cod with crispy skin and calamata olive mash crispy capers and fennel which came with a lovely rose. Again this dish was fantastic, fresh and perfectly cooked with the crunchy skin providing magical texture. Finally, we worked on a Beef Rossini dish made from beef cheeks with a truffle and madera wine sauce. This was paired with a lovely California cabernet. Everyone also loved this, heavy yet intense in flavor and a perfect conclusion to the main dishes.
We rested for a bit, finished our wine and soaked in the atmosphere and appreciated the sea air. We finished with a deconstructed tiramisu which was famously paired with a glass of lemoncello which of course we had several of. If you have ever wondered what our reviews are like you can go to youtube-thinkmediahq to see this review. You might be amused. We are very happy to recommend Diavolo at Paresa Resort to all our readers. It is truly a magical dining experience.
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