DENISE OMURCA, MANAGING DIRECTOR OF LOST LINDENBERG

“The property is a symbiosis between sophisticated architecture, thoughtful design and collective spaces. Meals can be shared at the hotel’s communal sevenmetre-long wooden table.

The culinary concept celebrates nature by using seasonal and local produce, offering a plant-based approach to Balinese home-cooking with western influences. All ingredients are cultivated at our Lost garden or sourced from nearby organic permacultures. Start your day with a house-made granola, tropical fruits and coconut French toast for breakfast. Dinner is made of sumptuous rice plates with a variety of spicy sambals. The poolside bar serves classic long drinks, local kombuchas and seasonal cocktails.”