Everyone accustomed with Indonesian haute cuisine knows or has heard of chef-owner Mandif Warokka, one of a few to served traditional dishes, prepared and presented in a contemporary and Michelin-star way. Despite the à la carte option it is highly recommended to go for the Adiboga, the chef degustation menu, be it 7 or 9-course. The beverage pairing is optional but to ease your evening do not pass on it.
Ijen at Potato Head Beach Club is committed to not only protecting the planet by following a zero-waste philosophy but also serve 100% locally sourced ingredients while they’re at it. They are sourcing hand-reeling caught seafood mainly, and locally-grown fruits & vegetables [...] In addition, all food waste is sent to their composting site or pigs farm nearby. A notable effort to duck carbon footprint to the max.
Tokyo Meets Paris set dinner, at Indigo Canggu, offered Japanese-French fusion dishes with surprising, simple and flavourful components, taking the tradition and heritage of Japanese gastronomy and mixing it with modern European cooking techniques, creating world-class dining experience. They also provided a fabulous list of first-class sakes, an assembly of premium local and imported wines, with a well-rounded list by the glass, to pair with the food.
Bali is not Ibiza, and Ibiza is not Bali, but Ibiza in Bali has accomplished the tour de force to blend the best of both, creating a classy beach club with a Hispanic atmosphere in the charming thus not popular area of Jimbaran. The Balearic-inspired venue with its elegant high-ceilinged white interior with mezzanine, a glass pool with swim-up bar overlooking the clear water beach and its colourful fishing boats, gives a true Spanish experience, perfect for couples and groups alike looking for a relaxing day with foodie’s extravagance at the beach.
Taking part in Goût de France | Good France, a gourmet festival held across the globe to celebrate French gastronomy, Mozaic Restaurant hosted, Thursday, March 21, a Black Truffle Dinner, using the legendary Périgord fungus on every course, from amuse-bouches to dessert. [...] First thing first. Mozaic’s legendary Chouquette with Truffle cream, a glass of Champagne Blanc de Blanc with 2 amuses-bouches;