The Cliff Bar & Grill

The story

Crafted with passion, served with love

Koh Samui's Landmark Since 2004

The Cliff Bar & Grill opened its doors on April 15th, 2004, and has held landmark status on Koh Samui ever since. The vision belonged to owner Bradley R. Munns and General Manager Lionel Helena, who travelled through Portugal, Spain and Italy before opening — sourcing herbs, spices, olive oils and recipes to create something that would stand apart on the island. Two decades later, that founding ambition still shapes every plate.

The Setting

The restaurant sits perched atop enormous rolling granite boulders that slope down into the azure waters of Crystal Bay, with the terrace tables overlooking pristine Silver Beach. It is, by any measure, a dramatic place to eat. With nothing but pillars separating the indoor and outdoor dining areas, every seat shares the view. The interior carries a cool Mediterranean character — terrazzo flooring, soft ocean breezes, and an alabaster-lined bar that glows warmly in the evenings. For those who want air conditioning, a contemporary lounge at the front of the restaurant offers cocktails and light bites in comfort while you wait for your table.

The Kitchen

At the heart of The Cliff is Chef Sergio Martelli, an Italian-born chef who has worked at top restaurants around the world and has led the kitchen here since day one. His pasta dishes are rooted in traditional Italian technique, brought to the table with a quiet sophistication. Alongside him, Chef Kwang — a talented Thai chef and baker — contributes exquisite plating, mouthwatering desserts, and Thai fusion dishes that have become signatures in their own right.

The Mediterranean cuisine extends well beyond pasta. Seafood is caught daily and delivered directly by local fishermen. Beef comes from King Island, Australia — 150-day grain-fed, never frozen, only chilled and flown in weekly. Vegetables and herbs are organically grown, with herbs hand-picked from the restaurant's own garden. Dishes mentioned on the restaurant's own pages include seared scallops with chorizo and black truffle vinaigrette, grilled lobster with lemon butter sauce, and grilled whole fish with garlic and herbs.

Recognition

The consistency of this approach has earned The Cliff a long and serious list of accolades. Wine Spectator has recognised the restaurant continuously since 2013, with its Award of Excellence confirming a wine programme that genuinely complements the Mediterranean and seafood menu. The World Luxury Restaurant Awards have cited The Cliff for Most Romantic Atmosphere, Mediterranean Cuisine, and Luxury Scenic Setting every year from 2018 through 2025. Thailand Tatler has listed it among Thailand's best restaurants from 2015 to 2024, and the Hospitality Asia Platinum Awards have named it Restaurant of the Year.

For a private event or a quiet dinner on the terrace watching the sun drop over Crystal Bay, few tables on the island come close.