This charming restaurant opens onto the fertile gardens of the Villa Balquisse. This is not haute cuisine, it's honest from the heart cooking. For appetizers, it can be hard to choose from a selection of dishes like light and fresh scallop carpaccio with lime and olive oil marinade; New Zealand lamb and mint rolls; and Moroccan salad, a blend of vegetables, olives, feta, and herbs. Two pages of main courses offer Balinese delights like roasted duck with spinach, star anise chicken on ginger risotto, and the popular lamb kebab with couscous and vegetables. For dessert, it was hard to resist the almond pear tart and the delicious selection of homemade ice cream.
- © Frommer's 2013
- Recommended 2010