Camia Restaurant: Where to Eat in Phu Quoc

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Why go

Ong Lang is Phu Quoc’s quieter alternative to the busy Long Beach strip further south, and Camia Restaurant has become one of the neighborhood’s most-talked-about places to eat because it delivers on both setting and execution. A 4.8 rating from more than 2,400 reviewers is unusually high for a restaurant this size, and it typically means the seafood is genuinely fresh, service is attentive rather than rushed, and the beachfront setting isn’t just a gimmick tacked onto mediocre food. This is the kind of place travelers build an evening around rather than stumble into by accident.

Getting there

Camia sits directly on the beach along Le Thuc Nha Street in Ong Lang, a coastal ward roughly 15–20 minutes by car or scooter north of Duong Dong, Phu Quoc’s main town and the location of the airport and night market. There’s no rail or bus network on the island worth relying on, so the practical options are a rental scooter (widely available in Duong Dong for a few hundred thousand VND a day), a Grab car/bike booked through the app, or a hotel taxi. If you’re staying in one of the Ong Lang resorts — this stretch of coast is dotted with mid-range bungalow resorts — many are within a five-to-ten-minute scooter ride. Coming from Long Beach or Duong Dong, follow the coastal road north; the last stretch onto Le Thuc Nha is a narrower sandy lane, so go slowly after dark and keep a phone flashlight handy for the walk from where you park to the dining area.

What to eat

Expect the seafood-forward menu typical of Phu Quoc’s best beach restaurants: whole grilled fish, prawns, squid, and crab, often priced by weight and cooked to order, alongside Vietnamese staples like fresh spring rolls, morning glory stir-fried with garlic, and clay-pot dishes. Phu Quoc is also known island-wide for its fish sauce (nuoc mam) and for pepper grown on the island, so dishes seasoned with local pepper or dipped in a house nuoc cham are worth flagging to your server if you want the most “Phu Quoc” version of the meal. Because pricing on fresh seafood fluctuates with the day’s catch and season, ask staff for the per-kilo rate before ordering larger items like whole fish or lobster — this is standard practice at seafood restaurants across Vietnam and avoids surprises on the bill.

When to go

Sunset is the obvious draw: Ong Lang’s west-facing beach means the sun drops into the Gulf of Thailand almost directly in front of the tables, so arriving around 5:30–6:30pm in the dry season (roughly November through April, when skies are clearest and the sea is calm) gives you the best light with dinner. The wet season (May–October) brings afternoon downpours and rougher water, but evenings often still clear up, and restaurants like this one usually have covered seating as backup. Given the review volume, weekend and peak-season evenings can fill the beachfront tables quickly, so calling ahead or arriving right at opening for prime seating is a reasonable precaution.

Nearby & tips

Ong Lang’s appeal is exactly this low-key, unpolished stretch of coast, so pair dinner with a walk along the beach beforehand — sunsets here are less crowded than at Sunset Sanato or Long Beach further south. If you don’t have your own transport, arrange a return Grab or taxi before you sit down to eat, since the sandy lanes off the main road aren’t reliably lit and ride availability can thin out after dark in this less built-up part of the island. Bring cash in Vietnamese dong for smaller incidentals, as card acceptance and connectivity can be inconsistent this far from Duong Dong’s center. Finally, confirm current hours directly, since seasonal changes and weather can shift a beachfront restaurant’s schedule more than a typical in-town eatery.