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in this issue ASA BUTTERFIELD BY MITCHELL NGUYEN MCCORMACK

Eat & Drink: Bejana at the Ritz-Carlton Bali

VESSEL AND THE CAVE. Ticking all the right boxes in terms of ambience and interaction between hosts and guests is Bejana, the Indonesian signature restaurant at the Ritz-Carlton, Bali (Jl. Raya Nusa Dua Selatan Lot III, Sawangan, Nusa Dua; +62 361 849 8988; ritzcarlton.com/bali).

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Designed by Singaporean architect firm Burega Farnell, the posh dining area is segmented into three separate levels. The upper-level houses the Culinary Cave, an open kitchen suitable for a chef’s table and cooking classes. The level below it houses a private dining room for 12, along with intimate tables for couples. The lowermost level is an open-air wooden deck with cozy lounges and casual outdoor seating. The musttry menus include Soto Pesmol, Bebek Betutu and the intoxicating concoction of Bajigur.

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