Fantin from Tokyo to Bali

Exquisite Taste - - Grapevine -

Af­ter its suc­cess in Tokyo, Ja­pan, BVLGARI Il Ris­torante – Luca Fantin has launched an­other din­ing des­ti­na­tion with the same name at the Bul­gari Re­sort in Bali. Main­tain­ing the same phi­los­o­phy as the first restau­rant, BVLGARI Il Ris­torante – Luca Fantin in Bali pays re­spect to the au­then­tic Italian menu, made from lo­cal, or­ganic in­gre­di­ents and pre­sented in cre­ative ways. With

Bali’s fresh­est pro­duce like tuna, squid, pump­kin, corn, kaf­fir lime, mango and co­conut, din­ers can ex­pect to en­joy Luca Fantin’s finest sig­na­ture cre­ations, like the squid ink gnoc­chi with raw cut­tle­fish, or cold spaghetti served with caviar and wagyu beef egg­plant. The colour­ful is­land also in­spires the flavours at the restau­rant, ev­i­dent in the won­der­ful rich­ness of dishes like tartare with av­o­cado cream and smoked veg­etable and fas­sone beef tagli­ata red gar­lic and grilled veg­etable. Com­plete the culi­nary jour­ney with the restau­rant’s pride and joy: a se­lec­tion of more than 200 fine wines, in­clud­ing, but not lim­ited to, Italian la­bels, with a mix of both new and old world wines. Helm­ing the kitchen at BVLGARI Il Ris­torante – Luca Fantin is the highly tal­ented Fabrizio Cro­cetta, who has gained ex­pe­ri­ence at var­i­ous Miche­lin­starred restau­rants through­out Italy and Asia over the last six years. Top­ping off the great­ness that is BVLGARI Il Ris­torante – Luca Fantin is the al­lur­ing am­bi­ence of the restau­rant, over­look­ing a lo­tus pond and the end­less ocean be­yond.

Cold spaghetti with caviar

Fabrizio Cro­cetta and Luca Fantin

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