First opened late last year, the relatively young Santanera has gained quite the following. Standing tall on a spacious plot of land in the popular and ever-evolving area of Canggu, the restaurant spans three floors, with a scenic rooftop slated to open this July. Every inch of the restaurant is well thought through and meticulously designed, showcasing timeless, understated luxury, as well as Mediterranean-inspired warmth and comfort.
Chefs Andres Becerra and German Rincon helm the kitchen, hailing all the way from Colombia, bringing with them their expertise and experience in multiple award-winning restaurants around the world. Their globe-trotting ways inspired the menu, with European, Mediterranean, as well as Latin American flavours.
Santanera is the brainchild of nine friends, each with their own passionate contribution to establishing the restaurant paying attention to the smallest details. The friendly quality extends to the rest of the team, as a friendly welcome and bespoke service are the first things diners notice at Santanera, besides the charming bohemian-chic-meets-old-world-opulence interior.
The idea at Santanera is to share a good time over good food, with good friends. That’s why the food selection here is better shared, offering big portions and a rich variety. A set menu is also available to make choosing easier.
The fragrant homemade sourdough is a good start, which pairs well with the umami mahi-mahi tarama or the jamon iberico. Light bites – or “bocados” – come in vibrant, memorable dishes, like the lush baby squids with black garlic mole on plantain crackers, or the work-of-art scallop tartelette with salmon roe and tapioca pearls, served on a jalapeño emulsion. Savour the freshness of the ingredients, in dishes such as the hamachi ceviche, or the dry-aged bass grouper with clams.
The main star is the four-week dry-aged duck, tender and succulent without being oily, wrapped in perfectly crunchy duck skin. Complementing the dish is charred kale with caramelised yoghurt and sherry vinegar duck jus sauce. Save some space for the dessert, like the refreshing compressed watermelon with strawberry granita, vanilla ice cream and white chocolate ganache, as well as fun cocktails and mocktails.
- Scallop and salmon roe tartelette
- Char-grilled octopus
- Four-week dry-aged duck