After nearly five years of running TIME FOR LIME'S Cooking School, many of our students has commented: ?This is the best and most beautiful food we have had on Koh Lanta and even in Thailand. Why don't you have a restaurant?? So, we decided to take that advice and test-started our own small beach-front restaurant in the beginning of 2007 with very good feedback.

"We just couldn't stay away"     "Highly recommended!"

"The best place on Koh Lanta"     "Our favorite restaurant"

5 star reviews from Tripadvisor.com

TIME FOR TASTING!     This year we will do something different; An exciting 5-6 dish TASTING MENU that will change every day!  We will also offer a selection few main course dishes if you rather fancy that.

The restaurant will open at 5 for dinner (the bar is open earlier.)  You can either enjoy a meal or cocktail on the beach or up in the Tree-Top restaurant, where you can relish the sunset breeze while peeking at what our cooking "students" are creating down below.

Time for Lime is situated on the beach-front on the southern end of Klong Dao Beach. With colorful local sea Gypsy fishing boats rolling in the sea. It stands out from most places with its blend of modern Scandinavian design dotted with local materials and hand made lamps. The music is a blend of cool Jazz, latin, and chill out music The owner is a Norwegian noted designer and foodie, and has put her whole heart in her place.

Dinner menu starting from 5 p.m.     The beach bar open from 2 p.m.

We must admit that our Mojitos are quite famous. Not only satisfied grins from customers, but they are even recommended in the Rough Guide. Junie is a Margarita fan too, so she has been experimenting. Lemongrass or Chili Margarita Anyone? Many resorts and bars have tried to copy, but they can't seem to get the right taste?.

Nice wine of course too, all with reasonable prices.

This is a selection you might find in our Tasting Menu:
the "famous" TIME FOR LIME soup served with garlic bread (vegetarian)? - Home made TANDOORI mix with yogurt sauce - TROPICAL MANGO SALSA Rolls with WASABI DIP  - SESAME SEED CRUSTED BARRACUDA BALLS with ginger on a bed of white radish & wasabi dip - French Style mussels with creamy white wine sauce - CRISPY CHICKEN or Snapper B filet in turmeric paste and 8 green herb sauce - CARAMELIZED Snapper served with MANGO BRANDY SAUCE & HONEY GLAZED LONG BEANS - Scampi wrapped in wild pepper leaves - Limey Cheesecake - KIDS food.