Massimo has become a Sanur institution. His Jln. Danau Tamblingan restaurant in Sanur is constantly full of diners, the gelato stand at front forever busy. However the ever-smiling Massimo has never been one to rest on his laurels. Not satisfied with dominating the Bali gelato market, he has continually developed more quality product such as his gluten-free pasta. The Italian breads that he bakes every morning in the wood-fired oven are so popular that if not pre-ordered latecomers find them already sold out. Included in this range are two brown breads [Casareccio and Pagnotta]. Unlike most brown breads these two contain ZERO white flour as the bread mix, an import from Germany, goes through a 48 hour process before the final baking….great for diabetics but they still can not be considered 100% gluten-free as the mix is rolled on white flour. Massimo is also producing Italian Cheese, almost all of the traditional ones found in his home county of Lecce; Mozzarella, Nodini, Burrata, Caprino, Pecorino, Caciotta and Scamorza Affumicata. Some of the cheeses are available fresh or aged. Plus there are cheeses made from buffalo milk from a small herd kept in Java, the Buffalo Mozarella [pictured] is served at the restaurant in very generous slices rather than the thin scrapings often offered elsewhere. An Italian Emporium, class and value!
Tarunyan is on Jln.Uluwatu, Jimbaran. It is a family affair and they treat you as being a part of the family. The menu is a mix of local and international. Balinese [snail soup, pepes, lawar, etc.], Indonesian [chicken, noodles and rice dishes], Steaks [local and imported], International [Pizza, Mexican and a Beef & Guiness Stew] plus there are a few special duck and pork dishes. Tasty food, good prices and served with a smile.
Warung Chef Bagus on Jln. Bakung Sari, Tuban, is obviously a local restaurant. Mainly Balinese they offer a range of Rijstaffel, a good way to try many different local tastes, there are Pork, Vegetarian and Seafood versions. The menu is very old style Balinese, the fish is SNAFFER [we know what they mean]. Pork Ribs are amongst their specialties and they also offer Suckling Pig, Bali style. There is also a range of excellent sates.
Moana Fish Eatery made its name in Canggu and has now also opened an outlet on Jln. Raya Taman, Seminyak. Self-styled as Polynesian it offers Hawaiian dishes such as the strangely named Poke Bowls. According to Wikapedia, Poke is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine. Traditional forms are aku and heʻe. Heʻe poke is usually called by its Japanese name Tako Poke, except in places like the island of Niʻihau where the Hawaiian language is spoken. So Moana offers poke, the Maui a specialty, as well a range of other seafood dishes.
OIA is a new Greek and Mediterranean restaurant on Raya Ubud [next door to the Museum Puri Lukisan]. Mezze Platter, Gyros, Souvlaki, and a bit of fusion with Lamb Lasagne. Live music so that is a plus or a minus depending on your taste? It is definitely a party place which is fairly normal for a good Greek restaurant.
AKAR Café is on Jln. Binaria, at Lovina Beach in Bali’s north. It offers many healthy options; falafel, vegan samosas, etc. Many small plates [tapas style] so a great relaxing spot for snacking. Open all day from breakfast onwards. Some Indian dishes and excellent friendly service.
Nude Café is on Jln. Pantai Berawa, in the ever changing Canguu food scene. In this case ‘nude’ is supposed to mean food for a healthy body rather than being served by naked staff. It is open from early morning so breakfast is the go and you can be as healthy or not, as you like? The Berry Chia Parfait, berry compote on a chia yogurt with homemade granola, coconut and maple syrup, ticks all the boxes as does the Mango & Kiwi Bowl with its mango, kiwi and pineapple salsa with coconut and orange. The Smoked Salmon Bagel has cream cheese, burnt capers, smashed avocado and spinach added. The Nude Omelette is stuffed with roast pumpkin, kale, capsicum, caramelised onion, feta cheese and spinach with tomato chili tomato relish and a grain of your choice. I like the Corn Fritters, they are with crispy bacon, harrisa, grilled halloumi, smashed avocado, jalapeño salsa with a poached egg on top. From midday onwards a larger menu comes into play with Salads [Moroccan Spiced Falafel with shaved beetroot, apple, cardamom spiced carrots, roast cashews, and feta], Buns [burger style but using charcoal buns, not sure why??….Spiced Chickpea with chili, harrisa, minted coconut yogurt, beetroot apple slaw, served in a charcoal bun with crispy rosemary potatoes], and Mains [Teriyaki Crispy Skin Salmon with green tea soba noodles, bok choy, edamame, chilli, coriander and sesame].
By Gerry Williams
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