At Aleenta Hua Hin — Pranburi Resort & Spa, food is never just food. It reflects our values, our environment, and our responsibility to the land that sustains us. As part of our broader commitment to conscious living and barefoot luxury, we approach every dish carefully, from where it comes from to how it’s prepared and ultimately enjoyed.
Dining here is about more than just nourishment. It’s about connection. To nature, culture, and something that tastes of place and purpose.
Eating Close to Home
Our approach to sustainable dining is rooted in the locavore movement—an idea centred around eating food produced close to where it’s consumed. While many consider “local” within 100 kilometres, we take this further. At Aleenta, over 90% of the ingredients used in our kitchen come from within a 30-kilometre radius. Much of it is grown by us on our very own organic farm.
Eating locally means fresher flavours, fewer preservatives, and lower emissions. It also supports a resilient local economy, empowers small farmers, and preserves food traditions unique to this region of Thailand. It’s good food that does good.
Grown With Care
Our farm is the heart of our kitchen. It’s where vibrant greens, sun-warmed vegetables, fragrant herbs, and edible flowers begin their journey. We grow kale, eggplants, spinach, tomatoes, coriander, lemon mint, and more, following sustainable practices that avoid synthetic fertilisers or pesticides.
Our chickens are raised freely, and our mushrooms are cultivated naturally. Crops are rotated to enrich the soil, and water is used sparingly, with smart irrigation that respects the dry seasons.
Guests can visit the farm, walk among the growing beds, and see where the day’s ingredients are picked. It’s a quiet reminder of how food is meant to be experienced—grown, gathered, and prepared with intention.
Sustainability on the Plate
Our kitchen is an extension of our farm’s philosophy. We harvest when the produce is ripe, not before, and nothing is flown in. Transport between the farm and the resort is by bicycle or tuk-tuks powered by recycled cooking oil.
Menus are seasonal and designed to minimise waste. Ingredients are used in multiple forms: herbs for infusions, roots for soups, leaves for garnishes. Our chefs work with what the earth gives us, not against it. The result is a deeply local, surprisingly refined cuisine that is unmistakably fresh.
You’ll taste the difference in every bite, not because we make it complicated, but because we let the ingredients speak.
Our Evolving Plant-Based Menus
As awareness grows about the environmental impact of animal agriculture, we’ve expanded our plant-based offerings—not as a compromise, but as a celebration. At Aleenta Restaurant, vegan dishes are anything but an afterthought.
Our Vegan Lover Voyage and Wellness Cuisine menus include dishes such as:
- Barley Salad with lemon dressing and kalamata olives
- Pad Kra Prao with spicy holy basil and tofu
- Buddha Bowl with tahini sauce, quinoa and sweet potato
- Lotus Root and Veggie Curry, gently simmered in coconut milk
- Raw Chocolate Tart made with Thai cacao and no added sugar
These meals are rich in nutrients, colour and flavour, and support a lighter environmental footprint. They are prepared with the same care and creativity as every other dish we serve.
Food That Tells a Local Story
Every plate we serve is rooted in community. Our kitchen works hand-in-hand with nearby growers, foragers, and makers. Our mushrooms come from trusted local cultivators, our rice is grown in nearby fields, and our wines hail from Hua Hin Hills Vineyard, just a short drive away.
We believe food is at its best when it tells a story—not just of the chef, but of the land, the season, and the people behind it.
Through these connections, we support agricultural practices that regenerate the soil, respect the animals, and honour centuries of Thai food wisdom.
A Taste of Change
We know sustainability isn’t a trend, it’s a responsibility. Food systems contribute significantly to global emissions and waste. By sourcing locally, eliminating unnecessary transport, and designing low-impact menus, we do our part to reduce that burden.
But more than that, we hope to inspire. Guests often tell us they return home thinking differently about what they eat, where it comes from, and how it’s made. That is the most rewarding outcome of all.
The Future of Food at Aleenta
We’re continuously learning and evolving. As we grow more of our ingredients, we’re also exploring traditional preservation techniques, experimenting with fermentation, and working towards zero-waste kitchens.
Soon, we hope to offer hands-on workshops, more farm-to-table dining experiences, and opportunities for guests to meet the farmers and producers who bring each meal to life.
Because for us, dining is not just about what’s on the table. It’s about how it got there and how it shapes our world.
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