Deemed the island of the gods, Bali is never as breathtaking as when one views the idyllic island from the cliffs of Allila Villas Uluwatu. Perched atop a plateau overlooking the Indian Ocean, the sumptuous resort’s secluded spot offers privacy and comfort, while within the confines of the resort, guests are afforded an opportunity to experience the enticements the island has to offer.
Sampling the local flavours is a travel must- do, and the island’s abundance of delicious street foods are adventurous foodies’ Holy Grail. Alila Villas Uluwatu brings the local street food experience right to the grounds of the luxurious resort with Indonesian Street Food dining, offering local fares such as suckling pig, chicken noodles, savoury pancake and shaved ice desserts in a rustic al fresco setting. Various food carts dot the Villas’ Sculpture Garden, luring guests to visit each cart with inviting aromas. Replicating the authentic street food experience with the outdoor setting and the traditional wooden carts, the outdoor street food initiative is a collaborative effort with the local community. All ingredients are locally sourced, and local street food vendors are invited to team up with the resort to offer guests an authentic street food experience.
Another dining option for guests eager to sample local dishes is The Warung, an eatery offering wholesome Indonesian meals. The laid-back vibe of the space matches its rustic offerings, imbuing a convivial atmosphere throughout the restaurant. Neighbourliness and interaction are highly encouraged, as diners are given the option to sit at a communal table to chat with fellow diners. Guests seeking a unique fine dining experience might opt for Cire, a French-East Asian fusion eatery that focuses on sustainability and insists on using locally sourced organic ingredients. Its newly crowned executive chef, Stephane Simond, constantly works his creative muscles with the creation of the restaurant’s daily changing five-course tasting style menu in addition to its à la carte offerings. A seasoned chef with 23 years of experience, Simond aims to unite his classic French cooking techniques with East Asian fares using local Indonesian ingredients. The result of the amalgamation is nothing short of extraordinary, a unique blend of fresh Eastern ingredients with the complexity of French cooking.