fresh, local, and exotic

Our restaurant is located on the beach overlooking the North Lagoon. The airy, round-roofed structure is tucked under the coconut palms, offering a perfect respite from the mid-day heat. The restaurant's terrace is the ideal place to enjoy a sunset cocktail or a bottle of wine while watching the baby sharks and long-toms hunt schools of circling sardines.

We offer a broad range of Asian and Western cuisine, with a focus on fresh, local, and organic fare. We offer four meals per day, plus afternoon tea on the terrace, with freshly baked treats like lemon and cardamom biscotti or island-fresh banana fritters with shaved white chocolate. We have a selection of imported beer, wine, and champagne available.

Snacks and drinks are available throughout the day. We can easily accommodate vegetarians, vegans, and other dietary needs and restrictions - just let us know in advance so we can prepare.

Please note that out of respect for our Muslim hosts we do not serve pork. We also do not serve reef fish or prawns due to unsustainable fishing practices. All of our fish is line-caught outside our No-Take Zone. If you're lucky, you'll see the tuna fishing boat stop by to make a delivery during your stay. 

We are slowly shifting to more and more home-grown produce as our orchard matures. Ask us for a tour of our organic herb garden, and we'll be happy to show you around. 

traditional indonesian cooking classes + takeaway portion

Learn more about the exotic spices and preparation techniques from the experts.

Join our skilled kitchen crew as we prepare traditional Indonesian favorites such as Balinese Sambal Matah, a fresh lemongrass and chili dipping sauce with local-pressed coconut oil.

We'll then move on to pandan-scented crepes filled with freshly grated coconut from our own trees and a smokey coconut palm sugar.  

Next is Rendang, a slow-cooked Sumatran coconut curry served to celebrate weddings and holidays. You’ll make the Rendang curry paste together with our crew, and then we’ll vacuum-seal a portion which you may bring home with you.

guest Chef tonn of Le Du, Bangkok at Misool, October 12-21, 2017


Chef Ton (also known as Thitid Tassanakajohn) is the Executive Chef, Certified Sommelier & owner of Le Du restaurant in Bangkok, currently ranked #37 in Asia. Prior to opening Le Du, Chef Ton trained at some New York’s most esteemed Michelin-starred restaurants, including Eleven Madison Park and Jean Georges.  

Join Chef Ton at Misool as he takes us on a very special voyage to discover the soul of traditional Thai cooking. For seven nights, Chef Ton will create unique, Thai-inspired dinners for you to enjoy while surrounded by the world’s richest reefs.  

Chef Ton has generously donated his time and expertise for this special fundraising trip. A $300 donation will be added to this trip to support Misool Foundation’s work to defend the heart of marine biodiversity.