Phuket, Thailand, July 25, 2026 / TRAVELINDEX / Nine months after opening at Vibes of Nature in Phuket, the restaurant OMEMO has been included in the MICHELIN Guide Thailand 2026. OMEMO is already among the 25 best restaurants in Thailand for 2026.

Founded by Swiss chef Yannick Hollenstein, the restaurant OMEMO presents a contemporary interpretation of classic Swiss cuisine, influenced by his alpine heritage and his experiences in southern Thailand.

The restaurant's menu presents its contemporary Swiss cuisine as a coherent sequence, combining homemade specialties with modern interpretations of traditional dishes.

“Every dish tells a story of harmony – between tradition and innovation, between the mountains of my homeland and the ocean of my new home.” – Yannick Hollenstein, Partner and Head Chef of OMEMO

OMEMO's menus draw on Swiss ingredients, techniques, and traditions while reflecting the climate, produce, and environment of Phuket. Familiar Alpine dishes are reinterpreted through modern techniques, precise presentation, and a striking balance.

OMEMO is Hollenstein's flagship restaurant at Vibes of Nature. He also developed the culinary concepts behind COBY, the resort's all-day brunch and bakery offering, and EMO, the pre- and post-dinner lounge.

The inclusion in the MICHELIN Guide Thailand 2026 is the first mention for OMEMO and an important milestone for Hollenstein and the OMEMO team in the restaurant's first year of operation.

OMEMO is a modern Swiss restaurant located in Vibes of Nature in Phuket, Thailand.

Under the motto "Exclusive Swiss Cuisine," OMEMO combines alpine culinary heritage with contemporary cooking and inspiration drawn from its island location. The menu offers homemade specialties and modern interpretations of traditional Swiss dishes.

Vibes of Nature is a private villa retreat in Phuket that combines accommodations, unique dining concepts and tailor-made golf experiences.

Where golf, gastronomy and privacy meet.

The gastronomic establishments include OMEMO, COBY and EMO, each developed with its own culinary identity and individual guest experience.