Phu Quoc’s “Beer Harbor” Welcomes the Year’s Best Season With a Nearly 100-Dish Buffet

In the European harbors of the 19th century, beer houses at the water’s edge were where sailors and merchants stopped after long voyages. At wooden tables, full glasses of beer and tales from far-off journeys made up the lively atmosphere of the port town.

Two centuries later, the spirit of those ports on the old continent is recreated on the shore of southern Phu Quoc at Sun Bavaria GastroPub, the world’s largest seaside beer restaurant. In November 2026, as the Pearl Island enters its best tourist season of the year, the restaurant will welcome diners to a lavish banquet of nearly 100 buffet dishes.

“Around the world” through cuisine

The seafood station is the highlight of the new banquet, where diners can choose their favorite dishes and enjoy them right after the chefs prepare them. Chilled giant freshwater prawns, squid and mussels keep the natural sweetness of the sea, while beer-steamed crab, tiger prawns and ginger-and-scallion steamed squid are served still steaming. Oysters and clams are paired with the sweet-and-sour tang of tamarind sauce, the fiery heat of Thai sauce or satay, releasing an inviting aroma.

The “beer harbor” Sun Bavaria GastroPub glowing with lights on the shore of Sunset Town.

At the seafood blanching station, diners can watch the chefs at work and wait for each dish to be cooked just right before it is plated. From kitchen to table, the seafood stays hot, fragrant and naturally sweet, turning the wait into an enjoyable part of the banquet.

Leaving the seafood station, diners are drawn on by the aroma drifting from the BBQ counter. Slices of beef, chicken and pork grilled Russian-style sizzle on the grate, alongside grilled cobia, sausages served with stir-fried red cabbage, and grilled vegetables, making a richly flavored feast.

Paired with a glass of chilled Sun Kraft Beer, the hot grilled dishes become even more appealing. Draft beer, grilled food and conversations that stretch on in the sea breeze bring the free-spirited atmosphere of a European pub, the very spirit the “beer harbor” Sun Bavaria GastroPub wants to recreate.

The number of buffet dishes at Sun Bavaria GastroPub will rise to nearly 100, spanning European and Asian cuisines.

In another corner, loaves bearing the signature of French baker Eric Kayser are neatly arranged on wooden shelves. From naturally leavened sourdough to breads with sunflower seeds, pumpkin seeds, sesame and rye, and salt bread, the bakery brings a touch of Paris to the banquet by the Phu Quoc sea. Butter and two kinds of jam on the side give diners more ways to enjoy the fragrant slices.

Amid the strongly European setting, the Madam Viet Nam station opens a very familiar corner with traditional fish noodle soup with mustard greens, golden crispy artisan spring rolls and banh mi with crispy-skin roast pork. International visitors can begin exploring Vietnamese food through these approachable choices, while domestic diners still find familiar flavors at a banquet of many styles.

Nearly 100 buffet dishes open up many choices for one dinner: seafood lovers can head to the blanching station, those who prefer bolder flavors go to the BBQ, while French bread and Vietnamese dishes add other flavors. For families or large groups of friends, this variety lets every member find a dish to suit their taste at the same table.

The “VIP stand” for Symphony of the Sea Season 3

Sun Bavaria GastroPub is the ideal place to enjoy the “masterpiece” Symphony of the Sea Season 3.

The feast at Sun Bavaria GastroPub does not stop at the dining table but continues offshore, where the night sea becomes the stage for Symphony of the Sea Season 3, scheduled to premiere in November at Cầu Hôn Bay in Sunset Town. Right at the water’s edge with a direct view of the stage, the restaurant is the best place to watch Symphony of the Sea, offering a dinner-show experience in which diners raise a glass while taking in dazzling light displays and fireworks blooming across the night sky.

If inside is a banquet of nearly 100 dishes, offshore is a grand artistic feast on an unprecedented scale. The sea stage of Symphony of the Sea Season 3 will grow from 70 m to 200 m in length, while the volume of fireworks triples. Notably, the fireworks design will involve Jiangxi Yangfeng Art Display Co., Ltd., champion of the 2025 Da Nang International Fireworks Festival (DIFF) and runner-up at DIFF 2026, promising performances rich in character over the Phu Quoc sky.

Flyboard performers will bring unprecedented fireworks effects to Symphony of the Sea Season 3.

Beneath the bursts of fireworks, the sea comes alive with about 30 performers each night. The jet ski lineup rises to 14, more than double season 2, creating spectacular wave-cutting runs. Notably, the Flyboard acts will also be refreshed with “wings of fire” fitted with spinning and string fireworks, leaving trails of fire with every turn of the body, like “Iron Men” stepping out of the movies.

If the merchant ships of old sought harbors to rest, mingle and feast after long voyages, Sun Bavaria GastroPub today also aims to become that kind of meeting place in the heart of southern Phu Quoc. After a day exploring Phu Quoc, visitors can return here to enjoy seafood fresh from the kitchen, sip draft beer in the sea breeze and close the day with a night of music, light and fireworks.