Il Ris­torante – Luca Fantin

AT THE BVLGARI RE­SORT BALI

Exquisite Taste - - Best Mediterranean Restaurant : Bali -

The Bvlgari Re­sort Bali's Il Ris­torante has long been renowned as an op­u­lent din­ing des­ti­na­tion, es­pe­cially when look­ing for au­then­tic Ital­ian de­lights.

So, when the restau­rant an­nounced its col­lab­o­ra­tion with Miche­lin-starred Chef Luca Fantin and re­branded to Il Ris­torante – Luca Fantin last year, dis­cern­ing din­ers knew it would be even more fab­u­lous. Luca Fantin has helmed the orig­i­nal Bvlgari Il Ris­torante in Tokyo since 2009, so it's only nat­u­ral that he bring his cre­ative and so­phis­ti­cated flair to the Bali coun­ter­part.

The restau­rant show­cases an el­e­gant and in­ti­mate am­bi­ence, with only 36 seats and el­e­vated views of a serene re­flec­tion pool just be­fore the vast ocean be­yond. The soft light­ing and se­duc­tive at­mos­phere make Il Ris­torante – Luca Fantin a favourite for those look­ing for a ro­man­tic-din­ner kind of sit­u­a­tion. The re­fined tra­di­tional Ital­ian cui­sine, how­ever, is what makes food con­nois­seurs come back for more.

Tra­di­tional Ital­ian recipes are en­hanced with so­phis­ti­cated tech­niques, unique in­ter­pre­ta­tion and qual­ity or­ganic in­gre­di­ents, sourced lo­cally. The menu is com­pact, with five and eight-course set menus, plus à la carte op­tions to choose from. Some divine high­lights of the restau­rant in­clude the lush seared scal­lop with cau­li­flower and black truf­fle, the re­fresh­ing cold spaghetti with smoked eel and the hearty veal Mi­lanese with spinach and saf­fron sauce. For the dessert, opt for the silky and sul­try co­conut tex­tures.

Chef Fabrizio Cro­cetta, who has chalked up more than six years' ex­pe­ri­ence at sev­eral Miche­lin-starred restau­rants in Italy and Asia, leads the team to make sure that ev­ery­thing from the amuse bouche to the petite four is well-thought of and above all, de­li­cious. With the house's col­lec­tion of more than 200 wines, in­clud­ing lead­ing Ital­ian la­bels, New and

Old World wines, and Cham­pagnes, opt­ing for the wine-paired din­ner is a must.

COLD SPAGHETTI AND SQUID INK

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