Reverence for Tradition with Creative Impulse

Gioja Italian Restaurant Ubud | November 2022

There are a ton of Italian restaurants in Bali, but few like Gioja Italian Restaurant. First of all, its location. Hidden in a remote area of Ubud, the final access is limited to bikes or by foot. Once you get in, the place is cosy and vibey. Its warm, high-ceilinged, exposed beam surrounded by tan-coloured brick wall, with a lush garden and a pool, gives the space an awesome feeling to be in, perfect for date night, ideal for social gatherings with friends and family as well as most other situations. But the majority of customers here appear to be lured to the eatery by the chef's distinctive and contemporary creations. A must-visit for Italian cuisine lovers.

Native of Italy, of course, Chef Daniele Taddeo has long proved himself one of the island’s top talents. And, it is clear that he raised his game, once again, since his previous positions. Creating an array of unusual combinations without betraying his heritage, Taddeo's cuisine reflects his reverence for tradition and his creative impulses.


Mise-en-bouche

As a mise-en-bouche, the Purple Sweet Potato (with guacamole, sour cream, spiced tomato, jalapeno & coriander) was crispy with a nice cilantro kick and a slightly spicy finish. The Spinach Cracker, with Baba Ghanoush and Hibiscus, is fortified by the fried Curry Leaf. The revisited Gnocco Fritto, a specialty of the Emilia Romagna region, is made of a golden pillow dough with a light truffle mousse, a thin slice
of Coppa, and fresh leaves of Oregano for an herbal ending.


Asparagus Soup with Burrata

For soup enthusiasts, don’t miss the Asparagus Soup with Burrata. The melting cow’s milk cheese released all its creaminess as the potage showered on it, accentuating the herbaceous chlorophyll flavour of the soup. The Mosaico of Amberjack is an excellent example of the evolution of Chef Daniele’s creativity. Arty, bold, and succulent! The 6-hour brined fish and black olives dust “collage” looks like Pietro Cavallini’s piece. The game fish has a firm texture while the roasted olive powder sends smokiness to the palate, quickly immersed by the acidity and natural sugar of the clarified tomato water. Bellissimo!


Mosaico of Amberjack

If I tell you, Prosciutto e Melone, you will reply: “Yeah, ok, a classic!” And you'll be right. But, here, it takes a whole new dimension. Let me explain. First, the melon is marinated in a filtered bloody Mary cocktail, with a dash of sherry vinegar, then compressed and cut. The jus is then used to make a jelly, placed on the fruit cylinders. The melon tubes are forming with all the other components a picture-perfect
summer colour palette. The presentation is, again, artistry. The amalgamation of all aromas and textures of distinct product characters
is far from the traditional dish. The juiciness and syrupiness of the Cantaloupe, the ham salinity, the parmesan’s umami, and the nutty
smack of the grilled hazelnut, plus, the sour aspic hitting the palate at the very end, make this dish one of the most bluffing fusions
I've ever tasted. This is creativity! This is gastronomy! Turning an old-fashioned dish into a fine dining experience. Mama mia!


Prosciutto e Melone

Of course, no Italian dining without a pasta dish. The Tagliolini, with Crustacean Velouté, Caviar, Mizuna & Lemon Zest, is creamy, rich, and decadent. The chewy homemade semolina pasta absorbs the gorgeous bisque, while the bursting fish roe brings a beautiful marine feel. Loved the fresh tarragon bouquet at the end. The Charcoal Black Cod was shiny, milky, and cooked to perfection. The Sake sauce and the Garlic & Parsley Texture add some vivacity to the dish. The Flat Iron Steak, or commonly called the oyster blade steak, is a cut of steak
from the shoulder of the animal, with a stronger flavour. The medium-rare sliced meat is accompanied by a Red Wine Jus Reduction and
a Romesco, a Spanish specialty of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread.
A bliss for carnivores!


Tagliolini



Charcoal Black Cod



Flat Iron Steak

Not much room for dessert after this feast, so we chose what appears the most refreshing, the Summer Coming. A quarter moon shape Lemon Sablé topped with Chantilly Cream, Passion Fruit, Lemon Sorbet, and Kemangi. Perfect ending, I thought. Que nenni... To make
sure we had our ratio of sweet, 3 delicious petits-fours arrived, and we couldn’t resist but to finish all.


Summer Coming

If you're a fan of food, Italian or not, then you'll love this place. It's a one-off experience for anyone who loves to eat, a real joy! Gioja is a restaurant where patrons are welcomed like family, and eat like royalty. To make it simple with your order, they offer a 5-course set menu (IDR720.000++) that will be more than satisfactory. Also available, a lunch menu, different than dinner, but very attractive too. And you can use the pool facility daytime!

On your next trip to Ubud, do not miss Gioja, and Chef Daniele Taddeo’s cuisine, packed with Italian tradition and originality.
Molto bravo e grazie mille Chef!

Experienced November 2022