This five-star resort, known for its unrivalled luxury, unveils exquisite dining experiences and new accolades.
With new accolades and innovative dining experiences sure to excite the senses, Four Seasons Resorts Bali invites guests to take a trip through the island’s rich culinary legacy this summer. The resort has recently garnered prestigious recognition, with both Sundara at Four Seasons Resort Jimbaran Bay and Ayung Terrace at Four Seasons Resort Sayan earning the 2024 Wine Spectator Awards of Excellence. These honours underscore the resort’s dedication to providing exceptional wine selections while celebrating Balinese winemaking traditions.
At Sundara, the 250-label wine list is a curated exploration of the world’s most renowned wine regions, with a special emphasis on local gems such as the Isola Rosso Raw, made from syrah and malvasia nera grapes grown on Bali’s northern coast. Meanwhile, Ayung Terrace at Four Seasons Resort Sayan offers a harmonious blend of modern Indonesian cuisine and carefully selected wines, including Bali’s own Cuvee Sababay from chardonnay grapes cultivated in the high-altitude vineyards of Kintamani. Under the guidance of Balinese Beverage Manager I Made Adi Wirawan, Ayung Terrace’s wine offerings also feature global premium selections like Sassicaia and William Fèvre’s Grand Cru Chablis, served with precision using the Coravin system.
As these accolades arrive, the resort is also unveiling a host of new culinary experiences. Sundara’s newly introduced Love at the Beach Sunday Brunch is quickly becoming a highlight of the season. Chef de Cuisine David Gavin has crafted a menu that combines haute cuisine with the vibrant flavours of Jimbaran BBQ, offering dishes like barbecued octopus, grilled prawns and wagyu flank steak, alongside refreshing seafood platters and coconut crab salad. This beachfront brunch is more than just a meal; it’s an experience that includes access to the resort’s expansive 57-meter beachfront pool and complimentary non-motorised water sports, creating a perfect blend of relaxation and indulgence.
At Four Seasons Resort Sayan, the Riverside restaurant has been reimagined as a destination for high-end bistronomy. Under the culinary leadership of Balinese Head Chef Wayan (Suta) Sutariawan, the restaurant’s menu draws inspiration from the Mediterranean, offering dishes that reflect the culinary treasures of Italy, Spain, France, Lebanon and Greece. This al fresco dining experience captures the spirit of the region’s maritime heritage, blending fresh, locally sourced ingredients with timeless recipes.
The resort’s commitment to innovation extends to its cocktail offerings as well. At TELU bar in Four Seasons Jimbaran Bay, Bar Manager Jan Jurecka has introduced two new cocktails that are as sustainable as they are delicious. The pandan-infused Kolak Pisang, made with Indonesian Nusa Cana Tropica Rum, and the Ocean Guardian, a striking blue cocktail featuring blue spirulina algae, house-made Kaliandra mead, lemon and local Palwana arak, are crafted entirely from ingredients grown onsite. Proceeds from these cocktails support local coral reef restoration efforts through Ocean Gardener, reflecting the resort’s dedication to environmental stewardship.
For those eager to deepen their appreciation of mixology, Four Seasons Resort Sayan offers mixology masterclasses at Sokasi. These sessions take guests on a journey from farm to glass, using homegrown fruits, botanicals, and herbs to create signature cocktails. Spirits aged in indigenous teak barrels and terracotta casks add a unique flavour profile, making these classes both educational and deeply enjoyable.
Four Seasons Resorts Bali
W: fourseasons.com/jimbaranbay
IG: @fsbali
