Wellness-driven cooking meets Indonesia’s rich culinary heritage at The Restaurant, in a dining experience shaped by tradition, memory, and a deep respect for the place. From Bamboo-Steamed Classics to Lava Stone Grilling, each dish tells a story beyond the plate.
At The Restaurant, TUI BLUE Berawa Hotel & Villas, dining goes beyond eating well, inviting guests to understand where food comes from, how it makes you feel, and the stories it carry.
For Executive Chef Salim, wellness, heritage, and a strong sense of place sit at the heart of everything that comes out of the kitchen. “Wellness cannot be separated from the people and the environment around us,” he explains. This philosophy is reflected in a carefully considered menu that balances nourishment with flavour.
Many dishes are designed to be low in calories, with nutritional values thoughtfully calculated, while still allowing guests to customise their meals according to personal needs or dietary restrictions. Vegan and plant-based options are an integral part of the offering, from vibrant smoothie bowls and chia seed pudding to scramble tofu on toast and even vegan ‘salmon’.
Breakfast at The Restaurant is intentionally light, simple, and wholesome. One of Chef Salim’s personal favourites is Tui Kasa, a tomato-based dish served with a poached egg. “It’s healthy, low in calories, and very comforting,” he said.
Guests can choose between a buffet and à la carte dishes, or enjoy a hybrid of both, making breakfast an unhurried, flexible start to the day.
As the day moves on, the menu deepens into the rich culinary heritage of Indonesia. Lunch and dinner are where Chef Salim proudly showcases flavours of the archipelago. Dishes such as Ayam Timbungan tell stories of tradition and memory. The chicken is steamed slowly in bamboo with Balinese spices, a technique rarely seen in hotels today. It is served with Jukut Gonde and Sambal Bejak Metunu, evoking the taste of home kitchens and ceremonial gatherings.
Another highlight is Sate Buntel, a speciality from Solo with deep personal meaning. Chef Salim recalls his grandfather making it from finely chopped goat meat wrapped in fat and grilled over fire, resulting in a sweet, savoury richness. Beef Rendang, slow-cooked for up to 32 hours, is another guest favourite, its spices absorbed patiently until the meat becomes meltingly tender.
For something more interactive, the Lava Stone Steak offers a theatrical experience. Using lava stones sourced from Mount Merapi, guests can cook their chosen cut of Wagyu or Angus beef at the table. “In the past, before metal cookware existed, people cooked with stones,” Chef Salim explained. “I wanted to bring that connection with nature back into the dining experience.”
The atmosphere of the restaurant mirrors this thoughtful approach. Designed as an open, all-day dining space with expansive glass walls, it embraces natural light and views, creating a relaxed yet refined setting. It is equally suited to couples, honeymooners, and curious travellers seeking a deeper taste of Indonesia.
Drinks follow the same narrative, with heritage-inspired cocktails such as Widerang Jahe, a modern interpretation of traditional wedang jahe, and other wellness-driven creations. Together, the food, the space, and the stories form a dining experience that feels both contemporary and rooted in tradition.
“At TUI BLUE Berawa, we don’t just serve food,” Chef Salim reflected. “We share Indonesia, one dish at a time.”
Exquisite Taste Volume 50
TUI BLUE Berawa Hotel & Villas
Jalan Pantai Berawa, Tibubeneng
Bali 80363, Indonesia
T: (+62) 87797260068
E: reservation.berawa@tui-blue.com
IG: @tuiblueberawa
