Kubu at Mandapa, a Ritz-Carlton Reserve
Kubu at Mandapa, a Ritz-Carlton Reserve is hands down one of the must-visit restaurants in Bali. The moniker, which means a hut or shelter where Balinese farmers keep their harvested rice, is the inspiration behind the iconic design of nine private bamboo cocoons right by the picturesque Ayung River. While the Bali vibe is unmistakeable, Kubu serves fine Mediterranean-European cuisine, courtesy of Executive Chef Maurizio Bombini.
Maurizio brings a bit of French fare and another bit of Italian cuisine to Kubu. Guests can find French ingredients and dishes like foie gras, or traditional Italian recipes like ravioli. Other than being known for paying homage to traditional recipes, Maurizio also likes to add a modern twist, inspired by his culinary journey so far. “Fusion is when you connect two cultures, traditions and cuisines,” says Maurizio, sharing his thoughts on fusion. “In this case, I have some dishes where I mix western cuisine with Asian flavours.”
Maurizio has a Hokkaido scallop dish that he’s been doing for six years, but keeps modifying over time. “I keep most of the ingredients, but I’ve modified a bit of the method, and the most important addition is the kaffir lime sauce made from soya and kaffir lime. A bit of an Asian touch that blends perfectly well with the dish.
A stellar dish that manages to bring boldness and finesse to one plate is the Italian sashimi, where you can find different kinds of fresh, raw seafood, amped a notch with lemon confit and kaffir lime and – as the final punch – served with gazpachostyle almond and coconut soup.
Italian sashimi in olive oil marination, almond and coconut soup, Sturia Oscetra caviar