One would think that a restaurant sharing the same address as seven others might get lost in the mix. But that’s never the case for Samira at Paradisus by Meliá Bali. A reincarnation of the homonymous venue found at the Salinas Lanzarote resort in Spain, the Middle Eastern dinner spot takes on a different life at this second home.
Samira is among the familiar names brought over to Bali from global Paradisus outposts (others include the beachside Kanna, Japanese specialty Tokimeku, and casual bar Ginger). But the choice to introduce this Arab-cuisine restaurant to Paradisus by Meliá Bali isn’t a shot in the dark or merely a way to cater to the growing number of Middle Easterners travelling to the island.
The presence of Samira serves as a way for Executive Chef Stefan Francois Poyet to imbue a little bit of himself into the resort’s culinary programme. Having spent over eight years of his adolescence in Dubai, the French-Indonesian chef owes much of Samira’s character to his personal experiences and nostalgia. “It’s about bringing back those memories of going out to eat with my parents, discovering Middle Eastern cuisine for the first time. I still remember the time I had my first shawarma with that intense kick of spices; those are moments that I try to recreate here.”
That approach is demonstrated through the way food is served here. From start to end, each dish is meant to be shared, reflecting the tradition of communal dining that’s prevalent in both Arab and Indonesian cultures. So, it shouldn’t come as a surprise that most days, each table is a constant exchange of plates passed around, hands criss-crossing as families or couples (typical of Paradisus by Meliá Bali’s patronage) reach for their servings from shareable plates.
One of Chef Stefan’s childhood favourites found its way into the menu, which diners could find among the hot mezze selection. A recreation of the humble eggplant kebab, Glazed Eggplant Skewers are served shiny and nutty from tahini vinaigrette, accentuated with a hint of heat from the harissa oil drizzle. There’s also the Prawn Kataifi, which wraps succulent, juicy prawns in crispy strips of shredded phyllo dough.
For a cooler start to the meal, opt for the cold mezze options that are served with pita bread. Some are richer, like the creamy and nutty Chickpea Hummus topped with crispy merguez, or the Creamy Pumpkin Feta, arriving bright and slightly tart. The Beetroot Mutabal, meanwhile, offers something much earthier from its blend of mashed beetroot and eggplant, another one of Chef Stefan’s childhood on a plate.
Although it may be tempting to fill up on starters, diners should still make room for the entrée. The Beef Tagine is among the standouts, featuring an impossibly tender shank that has been slow-braised and doused in a spice-rich brown gravy and raisins. It’s served on a bed of herbaceous couscous, the way Chef Stefan used to enjoy it when he visited his Algerian and Moroccan friends’ family dinners during Ramadan, prepared by their mothers in big batches. The serving size reflects that story, too, made to feed two people or more.
To end on a sweet note, opt for Samira’s take on the baklava. Instead of the traditional layers (a style guests can find as a welcome treat before dinner), Samira Baklava turns the medley of phyllo pastry and sweet nuts into a roll, served with date-flavoured ice cream. For something more adventurous, guests can get one of the signature cocktails or retire to the shisha lounge tucked away in a separate corner of the restaurant.
Sometimes, a space that looks as mesmerising as Samira’s (it was once the old Meliá Bali hotel spa) may suggest a menu that’s lackluster. But that’s not the case here, where the Arabian courtyard-inspired dining room only furthers the excellent fare. The atmosphere and culinary offerings work together to bring the tales of One Thousand and One Nights to life, especially during evenings where a belly dancer slinks throughout the space or a fez-clad oud player serenades the dinner. “Samira really is all about the experience,” Chef Stefan added. “Middle Eastern food is quite uncommon, so there’s always something to look forward to.”
“Middle Eastern food is quite uncommon, so there’s always something to look forward to.”
Exquisite Taste Volume 52
Samira
at Paradisus by Meliá Bali
W: paradisusbali.com
IG: @paradisusbali
