Bella Cucina translates as “beautiful kitchen”—a fitting name, given that InterContinental Bali’s signature fine-dining restaurant comes housed in a timelessly elegant dining pavilion and is renowned for its magnificent Italian cuisine.
Open exclusively for dinner, Bella Cucina is helmed by Italian Executive Chef Riccardo Ioana, a native of Milan and Master Chef of Italian Cuisine with chef stints in several Michelin-starred restaurants.
Chef Riccardo passionately shares the traditions of his native Italy, with classic Italian recipes and regional specialties—even some of his grandmother’s time-honoured recipes—but created with modern presentations and innovative twists. The chef’s select repertoire of dishes is regularly upgraded to include seasonal flavours, while essential Italian ingredients are imported to maintain authenticity.
From Bella Cucina’s new a la carte menu, signature dishes feature delicious Beef Carpaccio with truffle mayonnaise, shaved foie gras and porcini salsa and Mustard Rack of Lamb, encrusted with black olives and mustard, with smoky roasted capsicum and grilled polenta. Bella Dolci are particularly enticing with homemade Gelati and Sorbetti, but the Chef’s signature is Classico Tiramisu, made the traditional way with Savoiardi biscuits, Chantilly cream and cocoa powder. Other highlights include divine risottos and pastas, hand-made daily.
Friday evenings, Bella Cucina presents a special “Il Mercato” promotion, replicating Italy’s traditional open-air fresh produce market culture, with a themed mini-market showcasing fresh salads and vegetables, cold cuts, pastas, seafood, meat and desserts—with orders freshly prepared according to the Chef’s recipes of the day. Premium Italian wines compliment the sublime dishes, while the seasoned Cellar Master can assist pairing dishes with special vintages.
Bella Cucina offers three dining options: an opulently designed dining room with a lively, open-kitchen concept, an exquisite private VIP room, designed conservatory-style and al fresco dining on the outdoor terrace, surrounded by lawns rolling down to Jimbaran Beach and illuminated with fire beacons—a beautiful way to dine, Italian-style.
One of Bella Cucina’s best selling dishes, Sea Bass Crazy Wather—originating from the fishermen in Italy’s Neapolitan area, who would sauté their catch in sea water, tomatoes and virgin olive oil—became a popular dish with tourists on Capri Island in the 1960s. Today, “L’acqua pazza” consists of sea bass poached in fish stock, plum tomatoes, tomato paste, seafood ragout, saffron and fregola, plated-up with sliced onions, mixed lettuce, olive oil and lemon juice.
(bali.intercontinental.com/bella-cucina)
