Hard to find, hard to forget. The restaurant at The Damai resort in North Bali is well worth a journey. Since it opened two decades ago as one of the first gourmet restaurants on the island it has been the feature of both cookbooks and magazine articles and participated in gourmet festivals in Bali, South East Asia and Europe. The restaurant was originally conceived by Danish master chef Per Thostesen. Based on his impressive experience from the leading kitchens of Europe (Per was chef de cuisine for the French culinary legend Paul Bocuse) he created a simple, informal cuisine based on the finest Balinese and European cooking traditions, using the very best organic local produce as well as imported delicacies. To dine at the Damai is an experience with a strong sense of place. The exquisite resort is surrounded by the picturesque farms that delivers much of the produce to the spectacular evening menu, and the resort itself breeds and grows many of the organic ingredients for the innovative dishes. Every day chef Ketut Kartini serves a three course Balinese menu with modern interpretations of classic island dishes, often using spices, herbs and recipes used only in cooking in the surrounding villages, creating a truly local dining experience. The a la carte menu features dishes created by Per Thostesen and the leading European chefs with, that manages to be both very local but with an international appeal. Everything is home made in Chef Kartini's simple kitchen, even down to the rice krupuks or the potato chips. Dinner is served around the pool, with spectacular views over North Bali's unspoiled coast, all the way to the sun setting behind Java's distant volcanoes. A truly memorable dining experience that lets you discover the true Bali.
Ibu Kartini has been with Damai since the resort restaurant opened and offers her unique touch on everything she makes.