supertaster Mel

One of the highlights of our stay at Raffles Bali  was trying the progressive Southeast Asian cuisine at their fine dining restaurant Rumari ! The restaurant adheres to the 80/20 rule where 80% of ingredients are sourced locally in Indonesia and 20% are imported as necessary. Many of the herbs and vegetables used are grown in the botanical garden at the resort as well. Helmed by French Chef Gaetan Biesuz  who has spent a number of years in Southeast Asia and has forged relationships with local producers, the menu features exotic and unique ingredients from the archipelago. As Indonesia’s only Krug Ambassador, the wine selection and pairing is carefully curated and diverse as well. The meal was truly enjoyable with bold and refined flavors - it's certainly a dining destination worth a special journey!