Have you heard of a culinary cave? This new culinary trend can be found at The Ritz-Carlton, Bali as they introduce Bejana, the resort’s signature Indonesian restaurant. Bejana, from the Indonesian word for a tradition culinary vessel, presents a unique mix of five-star-flair and relaxed ambience. Sure to be a top dining destination in Bali, Bejana features a variety of indoor and outdoor seating with dramatic views of the resort and the Indian Ocean. Located on the upper-cliff, the restaurant is open for dinner and is home to the ‘Culinary Cave,’ an exciting gourmet learning center which allows guests to discover Indonesian cooking through hands-on experiences with the Chef.
“Indonesia has a very rich culinary heritage, and Bejana embraces this tradition. By serving our unique take on Indonesia’s most famous dishes and types of cuisine, we take our guests on a journey through the Archipelago,” says Karim Tayach, General Manager of The Ritz-Carlton Bali.
Designed by Burega Farnell, the restaurant sits on three different levels. The upper-level houses the Culinary Cave, featuring an open kitchen with three state-of-the-art cooking stations for learning and demonstrations, as well as a large, wooden chef’s table. A step down, in the middle of the restaurant guests will find a private dining room for 12, as well as several intimate tables especially designed for couples with a romantic atmosphere complimented by a small garden and bar. The last level is set on an open-air wooden deck, featuring cozy lounges and casual outdoor seating. The intricate Balinese design was influenced by traditional elements from local craftsmen and creates an exceptionally elegant environment with a rustic edge.
The menu presents dishes from different regions of Bali and Indonesia, such as Soto Pesmol, a spiced coconut and seafood soup originally from Jakarta, and Bebek Betutu, a Balinese roast duck in Banana Leaf. Local inspiration is also reflected in the bar where mixologists have re-imagined some of Indonesia’s most beloved traditional beverages into special libations for guests. Bajjigur is a unique aromatic warm beverage from West Java, usually enjoyed on cooler, rainy days and sold from traveling carts. Bejana’s spin captures the flavors and aromas of the original, with creamy coconut milk, sweet brown sugar, exotic warmth from ginger with hints of pandan leaf and lemongrass, but offers extra indulgence with the addition of Myers Rum and Malibu.
Joined by a highly skilled team, Chef Made Suriana has created a farm-to-table experience at the Culinary Cave. Beginning with an inspiring visit to nearby traditional markets in the morning, guests will join Chef Made as he sources the freshest local ingredients. With their bounty in hand, guests return to the resort and continue to pick and harvest the according herbs and spices from the resort`s Chef`s garden, and bring it to Bejana where Chef Made teaches them how to prepare traditional Indonesian food in the Culinary Cave. The exciting morning concludes with a festive lunch allowing the group to sample the dishes they have just created.