“Rumari” means the house of the sun and full moon, a place of true celestial beauty right on the cusp of Jimbaran Bay. Led by executive chef Gaetan Biesuz, the restaurant within the vast acreage of Raffles Bali presents the finest dishes in a contemporary style.
“It is important for me as a travellers when in a destination to find the flavour and the food of the place where I go. Coming to Bali and Indonesia, my first priority is to work with the local flavours and then match those with the flavours of the food that I am used to. So at Rumari, we use Indonesian ingredients but it is not Indonesian food,” says chef Biesuz of his cuisine at Rumari. Keeping true to where the restaurant is, 80% of the ingredients come from Indonesia, while 20% are imported, and all this is explained with the help of an origami menu, a tribute to the owner of Raffles Bali, who is…
