JK [Just Kitchen] is a Georgian restaurant on Umalas II. Traditional Georgian food includes these wonderful dumplings which can be filled with beef, lamb or be totally vegetarian. The accompanying sauce is with either yoghurt or Georgian Adjika. Adjika is a hot, spicy but subtly flavoured paste used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo. Adjika is usually red, though green. Adjika can be made with unripe peppers. The name itself comes from the Abkhaz word “salt” – the more descriptive (literally, “red salt”) and also used to refer specifically to Adjika. The Abkhazian variant of adjika is based on a boiled preparation of hot red peppers, garlic, herbs and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the Alps or the Caucasus), salt and walnut. A dry form of adjika exists that is sometimes called svanuri marili in Georgian (“Svanetian salt”); this looks like small red clumps mixed with a looser version of the spice mixture.
Aperitif @ The Viceroy leads the way in these difficult times in offering high class cuisine delivered to your home [anywhere in Ubud or Sanur]. There are three 3 course set menus always available with the occasional special menu as well. All menus are centred around a very special main dish with an entrée and dessert added. Standard offerings are 1] Roast Chicken [whole chicken] with roasted vegetables including potatoes..Rp. 265,000 2] Steamed Whole Sea Bass with Mediterranean style vegetables, white wine, Andaliman Pepper, lemon and dill…Rp. 295,000 and 3] Moroccan Spiced Lamb Shank [450 gm] with Ratatouille, baby potatoes, lamb jus,…210,000. You can also order beers or from their extensive wine cellar, also at special prices. Order at 0813.5326.6678.
Avenue A is a gastropub. That is a term invented in England to define a Pub that also offered serious food options. In America it has been taken a step further to include a serious look at the drink side as well with exotic cocktails, craft beers, etc. It is found in Canggu, at Jln. Pemelisan Agung . Pizzas are big at Avenue A, however they are very different from those made and sold all over the island as these ones are prepared New York style using a fermented base which has a bubbling effect and looks thick and heavy but in fact is quite light though a bit chewy, almost a sourdough. The Bronx uses rolled and thinly sliced slow-cooked porchetta, with white sauce, garlic, dried chilli, rosemary and parmesan. So different! If you miss the usual red base then ether the Queens with house-cured pepperoni and mozzarella or the Red Hot Chilli Pepper with smoked chicken will more than satisfy your cravings.
Gala More may be a strange name but there is nothing strange about the restaurant except that it offers excellent value. It is hidden away on Gang Sumadra, off Kartika Plaza, which is down the side of Lippo Mall. Local dishes are to the fore, excellent seafood. It is a fine example of a Bali family-run warung, super friendly and great food. Balinese sambals with many dishes, simple comfort food, Bali style.
Tempted is on Jln. Lebak Sari, Petitenget. They tempt you with a range of Italian classics. Such as Polpette al sugo, a famous family dish from Sicily, large meat balls stuffed with a nut of mozzarella in a thick tomato broth. Fritto Misto all Romana is a plate of deep-fried prawns and squid with pumpkin, sage and onions and a lemon mayonnaise. Their Arancini are yellow rice balls stuffed with a combination of beef and cheese. Many pasta offerings, top of the range is the Salmon Pappardelle with Caviar [red]. For mains an Italian version of the Chinese Lemon Chicken, Pollo al Limone or Salmone Grigliato alla Livornese, grilled salmon topped with olives and a parsley lemon puree. The Pizzas include a special Regina Maria Jose, topped with a puree of artichoke, olives and parma ham.
Benih Café is hidden away on Jln. Benesari, Kuta, but worth the effort to find. It is very popular for breakfasts and brunch, excellent Benedict, traditional or with cured salmon, smoothie bowls and a full range of light and full meals. The menu is mainly Japanese but a modern twist and a Japanese interpretation of many International [Asian and European] dishes as well.
Don Juan is Mexican, as are many in Bali. On Pantai Kuta. The Ceviche uses shrimps with avocado and pico de gallo whilst the Tuna Taco uses a yellow fin tuna ceviche with wasabi cream, sweet peppers and cucumber, unusual but excellent. The Tostada Bites are great for snacking or as an entrée. 3 small tortillas topped with chicken, pork or shrimp with a variety of sauces or try the Trip Plate with two of each. As usual there are also Tacos, Quesadillas, Enchiladas and Burritos, all moderately priced for the quality.
By Gerry Williams
For more information see our website: www.balieats.com