Cuca

Exquisite Taste - - Best Casual Dining : Bali -

There are many ways to won­der­fully de­scribe Cuca, but one thing stands out from the rest: un­for­get­table. When the restau­rant first opened its doors in Bali five years ago, it prac­ti­cally in­tro­duced the is­land to the con­cept of ta­pas – small­por­tioned in­spired dishes made to share. With Cuca, part­ners in the in­dus­try and in life Chef/Owner Kevin Cherkas and Busi­ness Direc­tor Vir­ginia En­tizne have cre­ated a unique din­ing des­ti­na­tion that first and fore­most is all about the food.

Cuca em­pha­sises the im­por­tance of us­ing 100 per­cent lo­cal in­gre­di­ents, in­cor­po­rat­ing sup­port for the lo­cal farm­ers and pro­duc­ers and main­tain­ing the qual­ity and fresh­ness of the prod­ucts. Cuca is known and much loved for its cre­ative take on favourite dishes from all over the world, re­sult­ing in bril­liant dishes you won't find any­where else. There's no one sig­na­ture dish at Cuca, be­cause with Miche­lin-trained Kevin at the helm, ev­ery­thing in the menu is an orig­i­nal cre­ation – all the dishes are sig­na­ture dishes.

Take the Cot­ton Be­tutu, for ex­am­ple. The wel­come bite car­ries all the rich­ness and flavours of Bali's tra­di­tional dish of ayam be­tutu, but it's served in the form of light floss that you can have in one bite. The Bali Tacos are in­spired by the Mex­i­can favourite, but that's where the sim­i­lar­ity ends. The tacos com­prise pan­cake-style tortillas made from brown rice, with stir­fried veg­eta­bles, sam­bal and ke­mangi leaves – rich with In­done­sian flavours.

The Ri­cotta Gnoc­chi is bril­liant, made from home­made ri­cotta and served with sun-dried tomato pesto and a clever touch of sweet­ness from roasted wa­ter­melon.

Aside from the tasty and in­ven­tive cui­sine, un­ri­valled ex­pe­ri­ence plays an im­por­tant role in the suc­cess of Cuca. Yes, the food is next level, but the am­bi­ence is laid-back and un­pre­ten­tious – an ideal com­bi­na­tion. The ser­vice is top-notch, and you can be sure once you've been to Cuca, you won't ever for­get the ex­pe­ri­ence. Book in ad­vance to get the seat by the open kitchen counter to wit­ness the won­der­ful kitchen team work – full of dis­ci­pline with a touch of fluid ease, a truly well-oiled ma­chine.

TA­PAS HOT PO­TA­TOES

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