Those of you who drive along Jomtien Beach Road may have spotted a new restaurant between the Silver Sands hotel and the Jomtien Boathouse. Called Nanda’s, it is an offshoot from the very successful restaurants run by Kanikar and Ib Ottesen, with this one run by daughter Nanthida who is no stranger to the catering business, being a professional herself and a graduate in Hotel Management.
Nanda’s restaurant has only been open for three months, and has already found its own clientele, being of a totally different concept from the other family restaurants.
The restaurant is between the Silver Sands Hotel and the Jomtien Boathouse, and is set back slightly from Beach Road. The dining area consists of an outside section, great for smokers or those people having just come up from the beach, and a fully enclosed air-conditioned section behind.
With décor described as ‘Oriental-Victorian-Continental’, the atmosphere is light, airy and relaxed. Windows along one side and extensive use of white make it very pleasing, with no gloomy corners anywhere.
Nanthida said that the restaurant was designed for relaxed eating which could produce quick meals, or lingering lunches or dinners.
Nanda’s is particularly proud of the fact that bakery items such as the croissants, baguettes and the like are freshly baked on the premises, with their pizza dough home made.
The menu is not extensive, and Nanthida explained that it is being continuously updated following the choices and recommendations from the customers. It begins with several breakfast options (from 8 a.m. until noon) ranging between B. 90-135, featuring butter croissants, rustic bread or pita bread with all the expected breakfast items such as fried eggs, bacon, coffee and orange juice.
The freshly baked bakery items are very popular, with filled croissants B. 85, and baguettes and pita bread filled with tuna/cheese, chicken/cheese, ham/cheese, salami/cheese or Greek salad (vegetarian) at B. 100.
There are a few sushi items, some antipasta and salads (B. 85-160) and some tapas for the sip and nibblers (B. 165-295). Mention should be made of the wine and beer prices. House wine by the glass is only B. 125 or B. 440 for a 500 ml carafe. Local beers are B. 80 and coffees (more than a dozen varieties) between B. 65-75.
There’s a couple of pages for pizzas, pastas (B. 175-250) and then some Thai food items. These are another of the menu sections under review, with Nanthida promising some contemporary items, tending towards fusion cuisine.
Finally there is a page with regular dinners such as wiener schnitzel (B. 275), beef stroganoff (B. 295) and half a fried chicken (B. 250) and others, and on the back page many ice creams and desserts.
We tried several dishes/items and a pizza. The presentation was excellent, and at the time, I wondered if the eating would be as good. It was. Our order included a seafood pizza and it came loaded with prawns, mussels and calamari and black olives on a thin and crispy pizza base. I was delighted with the fact that this pizza had all the flavors of seafood, and not that of tomato sauce. It was a wonderful start to our meal.
Other dishes included a warm pita bread sandwich (very more-ish, very large and only B. 100) and a warm croissant with salami and cheese (B. 85). We both had cappuccino and these came in large cups and at B. 70 certainly not expensive.
We finished our review and I remarked to Nanthida that I had enjoyed everything I sampled. It is not often that a restaurant can provide 100 percent satisfaction, but Nanda’s did. That covered the pizza, baguette, pita bread sandwich, croissants and even the blueberry dessert. And let me not forget the large cups of cappuccino. The freshness and flavors were all there. Highly recommended. (By the way, the pizzas can be ordered as a take-away, and the pizza oven fires up at noon.)
Nanda’s, Jomtien Beach Road (between Silver Sands Hotel and Jomtien Boathouse), open 8 a.m. till noon for breakfasts and then noon till 11 p.m. Open seven days. On-street parking and also in the parking bays beach side. Tel 038 756 143 ext 300.

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Strawberry Lime Sorbet

The best way to add sparkle to your dinners is with sorbets. Introducing a sorbet to your guests between the courses in an evening meal is a very classy touch and one that will have people talking about your dinner party for months afterwards. Even if the mains are only ‘average’ you will have elevated the evening by virtue of the sorbet! This is a very simple one and can be made up to three days ahead of schedule. Strawberries have been plentiful, and clever cooks will have popped the odd kg or two in the freezer for use later. You can also substitute other fruit if strawberries are not in season.

Cooking Method Blend or process the strawberries with the rind, juice, sugar and egg whites until it is smooth and creamy in texture. Place into suitable container and cover with foil. Freeze at least overnight before spooning into glasses and serving. Tall champagne glasses always look good!

Ingredients                   Serves 4-6
Strawberries                        500 gm
Lime rind, grated                   1 tspn
Lime juice                             ¼ cup
Icing sugar (sifted)               2/3 cup
Egg whites                                  2