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Bali Restaurants

  • Bejana Restaurant at The Ritz-Carlton Bali

    Fine Indonesian Heritage Cuisine in Nusa Dua


    Bejana Restaurant at The Ritz-Carlton Bali unveiled in April, 2015 as one of the island’s finest destination dining spots where you can savour rich and exotic culinary treats from all over Indonesia. Local favourites are presented in elegant five-star settings, indoors around a leafy mini garden, and out on an alfresco terrace overlooking the resort grounds and secluded Sawangan coast.

    Its name means ‘terracotta’ in the local tongue, perhaps the most ubiquitous cooking ware found in traditional kitchens across the archipelago. Bejana Restaurant at The Ritz-Carlton Bali presents an a la carte menu that covers most of Indonesia’s popular treats. While being notoriously spicy, the Indonesian cuisine here is rendered well by Bali home-grown Chef Made Suriana to cater to a wide international palate.

  • The main hall features well-spaced table setups, with mood lighting and an atmosphere shaped with couples in mind. Nooks are right beside the garden, with cushioned seats and palm leaves serving as natural drapery. Out on the terrace, one can enjoy settings for casual dining, or simply lounge away with views over the resort layout and beachfront and cocktails at hand. These include locally-inspired antipastos to try.

    Appetising a la carte selections include a spiced coconut and seafood soup from Batavia called ‘soto pesmol sari laut’ (IDR 195,000), all sorts of delicious satays starting from IDR 75,000 for six pieces, and the all-time local favourites such as braised oxtail soup, ‘sop buntut’ (IDR 210,000), and the Balinese ‘bebek betutu’ slow-roast duck (IDR 240,000). However, for a true culinary journey through the archipelago, we go for Bejana’s rijstaffel, available for a single serving at IDR 450,000 or for two at IDR 850,000. Different items are served right before us successively.

    First round comprises ‘gado-gado’, a salad mix doused in peanut sauce, together with pickled seasonal fruits called ‘asinan Jakarta’. A bowl of the delightful ‘soto pesmol’ is served on the side. Second round features Balinese-favourite fish wrap satay, ‘plecing kangkung’ water spinach salad, Taliwang style roast chicken from Lombok, spiced barramundi from Sulawesi, king prawns with sambal sauce from Kalimantan and ‘kalio daging’ braised beef from Sumatra. All is served with three types of rice: white, yellow turmeric, and red. On the side are six different types of ‘sambal’ sauces if you wish to go spicier. A selection of seven traditional Balinese sweet cakes – including ‘dadar gulung’, ‘klepon’ and ‘laklak’, – concludes the Bejana restaurant risjtaffel experience.

    As for drinks, we opt for the two main signatures. The Exotic Bejana (IDR 170,000) blends vodka, a homemade spice syrup, lemon juice and tropical basil, locally known as kemangi. We can say the same for the Bajigur (IDR 150,000), the second signature choice. Traditionally hailing from West Java, the Bajigur is a hot and sweet beverage of coconut milk, palm sugar, ginger and fragrant pandan leaves. At Bejana, it gets a proper uplift with the addition of Myer’s and Malibu rum, and the option to be served cold.

    Bejana is currently open for dinners only, while daytime cooking classes take place in its unique gourmet learning centre. Aptly named the ‘Culinary Cave’, this upper section is adjacent the main dining hall and is literally built into the hillside part of the resort, complete with dark rocky textured walls and ceilings. Three open kitchens flank a long chef’s table that seats 20, where participants enjoy their own creations from their hands-on cooking experiences.

    More Photos of Bejana Restaurant

    Bejana at The Ritz-Carlton, Bali

    • Opening Hours: Tue – Sat, 18:00 – 22:00
    • Location: The Ritz-Carlton, Bali, Jalan Raya Nusa Dua Selatan Lot III, Sawangan, Nusa Dua
    • Tel: +62 (0)361 849 8988
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