Champa Restaurant, overlooking the circular pool and lush grounds of Coco Beach Resort, steps up the bar in truly exquisite dining. Recently returned Executive Chef Sebastian Thebault has enhanced the menu to reflect his worldly culinary experience and attention to the art of cooking. Newly added tapas include the tender squid sautéed with garlic and marinated vegetables wrapped with basil. And don’t miss the to-die-for barracuda ceviche, making use of local fisherman, this starter will melt in your mouth! A warm and creamy pumpkin and sweet potato soup perfectly precedes the fresh pan fried red mullet and tomato basil tagliatelle or the duck fillet tenderly roasted and topped with fresh raspberries. And no meal is complete without a sample of the flawless warm fruit flambés in grand Marnier, crowned with a spoonful of slow melting lime sorbet.

Extremely attentive, yet unobtrusive, servers slip quietly between the archways of brick and soft mauve walls to ensure glasses of wine are filled and meals are served straight from the kitchen. Adorned with beautiful wooden artwork, romantic and classy Champa is one of a kind in quiet Mui Ne.

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