Photo by Bagus Tri Laksono
The experience of traditional cuisine in Kayumanis Resto Jimbaran starts with its ambiance and architecture, which was built as an authentic Javanese traditional house, called a joglo. It is entirely made of solid teak wood, and topped with traditional clay roof tiles. The wood is varnished with a transparent coating that leaves a natural feeling in the room. All of these materials were brought from Java. The entrance of the restaurant is located at the side of the joglo with a terrace where one can also lounge while enjoying cold drinks and snacks.
Guests will be pampered by a symmetrical interior design at the entrance. A round table is prepared in front by the door for families and groups of up to six people. There are window seats for smaller parties and couples that can be lined up for groups. The timber building has two terraces, at its front and back, for those who want to dine in the fresh air. The indoor spaces can cater up to 60 people.
The fine-dining restaurant has a selection of traditional foods, such as appetizers, main courses, desserts and snacks. The menu lets a guest explore authentic Indonesian cuisine that has an exceptional interpretation of modern Indonesian dishes. “The recipes for the Indonesian dishes have been passed down through the generations. These recipes are not left in form of text, but rather were taught and trained verbally. We went to a culinary excursion to Yogyakarta, Solo, Semarang and Surabaya to visit many traditional restaurants and shops in order to bring the authentic cuisine in our menu,” says the restaurant’s chef.
Bebek Panggang Mekudus is one of the favourite dishes. It is a Balinese traditional grilled duck served with clear
chicken soup, minced chicken skewers and urap (briefly boiled vegetables that come with grated coconut). It is served on a small roaster while the duck is smoking. This is followed by a purple sweet potato with palm sugar and grated coconut. Another favourite dish is nasi tumpeng, which is traditionally served for birthdays, celebration and other special occasions.
The red-and-white rice dish is served with cone-shaped banana leaves, with assorted meats, prawns, chicken, and vegetables. The guests can personalise the dish, as the waiter will ask if they have certain allergies, so the cook will find alternatives to ensure guests can still enjoy the dish. To close the meal, there is a selection of desserts, including cendol ngangenin. It is green jelly bits made of rice flour with mud cake and banana in coconut milk that is served with homemade jackfruit ice cream.
Kayumanis Resto Jimbaran has crafted a beverage menu to compliment the exquisite dishes. They have Goyang Kawista as one of their best mocktails. It is a mix of lime, mint, soda water and kawista (Limonia Cidissima) syrup, which was brought from Yogyakarta. They also explore the local ingredients into cocktail with Jimbaran Spice, which is a wonderful combination of midori, ginger, lemongrass, lime chunks, Sprite and Absolute vodka.
As the restaurant is set amidst a tranquil garden, guests are pampered with a serene atmosphere for romantic dinners and family lunches. They can set enjoy alfresco dining at the front or back garden for wedding receptions, gatherings and events alike. The restaurant is located inside the Kayumanis JImbaran Private Estate & Spa, where you can extend the experience of a peaceful and romantic ambiance in an exotic compound.
Kayumanis Resto Jimbaran
Jl. Yoga Perkanthi, Jimbaran
T. +62361 705 777