Warisan Restaurant

Warisan Restaurant

A Fresh New Look



For years, discerning visitors in search of fine dining in Bali had one name at the top of their list – Warisan. The restaurant was established way back in 1991 and, from the offset, it set the culinary bar superbly high. With nothing quite like it on the island, Warisan transformed Bali’s gastronomic scene to a whole new level, paving the way for the island’s worldwide recognition as a culinary hotspot.


Twenty-one years on, celebs and food connoisseurs from all over the globe have experienced what is often known as Bali’s first fine dining restaurant, including singer Ashanti, Yoko Ono and Grace Jones. But with the island’s dining scene forever evolving and gaining new trends, Warisan recently appointed a fresh new face in the kitchen to bring the award-winning cuisine into the twenty-first century.


Hailing from Germany, Warisan’s new Chef Jörg Kocher has totally revamped the menu. Fresh is the name of the game and he takes this concept very seriously. With a Mediterranean influence topped off with Indonesian touches, each dish resembles a colourful garden packed with natural flavours, intricate presentations and textures so complex each bite tastes totally different to the next.


These impressive techniques are visible in absolutely every dish, starting with the appetiser of seafood carpaccio. Delicate shavings of tuna, salmon and scallops create a mosaic of colour and texture, with a splash of zesty passionfruit and vanilla vinaigrette that’s so refreshing it reminds me of a sorbet. Sprinkled on top is that Indonesian touch; krupuk made into tiny, crunchy beads that transforms this traditional snack into something more innovative and totally delicious.


Then there’s the Spicy Beef Salad, where chunks of juicy Wagyu come artistically formed in a line with wedges of eggplant, shitake mushrooms and sprigs of coriander, plucked fresh from its stalks. The salmon confit falls effortlessly apart, the meat so moist it seems to melt away on the tongue. The play on textures are at large here, with crunchy sweet potato crisps, plump cherry tomatoes, fluffy new potatoes and a smooth herb purée.


But our favourite main course has to be the Spice Crusted Lamb Chops, gorgeously paired with potato parmesan dumplings and grilled artichokes. A dish that sounds heavy on the palate is surprisingly light and balanced with soft, natural flavours; a true representation of Chef Kocher’s ability to bring fresh, raw creations to the fine dining table.


Classic Warisan


Although the menu has seen its fresh new overhaul, the beloved Warisan Restaurant remains as classically stunning as it always has been. Polished wooden tables still spaciously dot the lush courtyard under fragrant frangipani trees beside the rolling rice paddies, and despite being al-fresco, the restaurant remains incredibly quiet, so much so that Kerobokan’s bustling traffic is all but a distant memory.


Impressively designed, the brilliance of Warisan’s adjoining gallery spills out into the restaurant, with stone carvings and iconic sculptures filling every corner. It’s subtly Balinese, with splatters of batik patterns embroidered on sprawling rugs and squishy cushions. With so much traditional beauty, it’s easy to imagine Warisan back in 1991 when it first opened, although now, the restaurant has even more to offer…



Warisan’s Lamb Rack with Spiced Crust





800g Lamb Rack

A sprinkle of Salt, Pepper, Rosemary

A drizzle of Thyme Olive Oil


For the Spiced Crust:

120 gr, creamy, whipped Butter

Cinnamon Powder, grounded Coriander Seeds, Star Anise Powder, grounded Cardamom

90g Grated Parmesan Cheese

70g. Bread Crumbs



To Make:

1. First make the spiced crust by mixing all the ingredients together in a bowl. Set aside.

2. Season the rack of lamb with the salt and pepper and brown on all sides in a pan.

3. Add the rosemary and drizzle with the thyme olive oil.

4. Now distribute the spiced crust mix onto the lamb and gratin under a salamander.

5. Finally, cook in the oven for 8 – 10 minutes at 125°C.

6. Serve with a side dish of potato gratin or rosemary potatoes with fresh vegetables from the market.