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  • Le Jaenzan Restaurant in Bali

    Modern Balinese cuisine in Lovina, North Bali


    Le Jaenzan Restaurant is one of a few standalone restaurants in the popular Lovina Beach resort of North Bali that offers contemporary dining with a well-varied menu comprising western cuisine and modern takes on local favourites. Local selections have an emphasis on seafood, while you’ll also find the popular Balinese ‘bebek betutu’ slow-roast duck, soy-marinated pork ribs and the ever-present ‘nasi goreng’ fried rice.

    The restaurant is conveniently located across from the Cempaka Lovina Hotel in Lovina’s hub, and only half a kilometre’s drive from Singaraja. Le Jaenzan Restaurant welcomes you into comfortable and relaxed settings with friendly staff and Balinese chef-owner, Ketut Tangkas, oftentimes at hand. As former chef of The Damai and with years of cruise ship experience under his belt, Pak Ketut delivers a most unique local dining experience. His restaurant’s name (word play of Balinese ‘jaen san’, which means ‘so delicious’), reflects his innovative cuisine.

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  • Gourmet seafood items have a hint of western touch here. These include the yellowfin tuna carpaccio among the starters (IDR 45,000 or USD 3.35), served with red beet mayonnaise, green salad and pickled vegetables. From the wok, there’s stir-fried chili crabs (IDR 200,000 or USD 14.85) with long beans, garlic, tomato and fluffy steamed white rice served on the side. You can always ask for a watered down version on the spiciness levels to suit your palate.

    Meat lovers can opt for Le Jaenzan specials, such as the pork ribs. Marinated in honey and sweet soy sauce, they are a sweet and succulent treat, and strips easily slip off the bones. Fragrant yellow rice served hot on the side balances off the ribs pretty well. Prices of the main dishes are very good value for money, ranging between IDR 80,000 and 95,000 (USD 6-7). For a great ending to your meal, choose from Pak Ketut’s creative desserts such as the apple pie ‘a la mode’ with poached local ‘salak’ or snake fruit and topped with chocolate ice cream (IDR 45,000).

    Those keen on learning how to prepare innovative Balinese dishes can arrange for a cooking class (IDR 750,000 or USD 55) where Pak Ketut provides insights on local ingredients and shares his secret techniques. Classes for two and up to six participants include hotel pickups, visits to local morning markets and optional breakfasts. Lessons then go for an approximate 90 minutes as you are guided step-by-step through crafting 10 different dishes.

    Le Jaenzan Restaurant

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