Jimbaran’s New Gem, Sundara

  • Designed by Koichi Yasuhiro from Tokyo's SPIN studio.

    Designed by Koichi Yasuhiro from Tokyo's SPIN studio.

  • The kitchen is run by executive chef Greg Bunt.

    The kitchen is run by executive chef Greg Bunt.

  • Sundara is Sanskrit for beautiful.

    Sundara is Sanskrit for beautiful.

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While habitués of Bali’s Jimbaran Bay may mourn the passing of PJ’s—the clutch of breezy pavilions that served for almost two decades as the Four Seasons resort’s casual beachfront eatery—they’ll be cheering the arrival of its no-expense-spared successor, Sundara (62-361/708-333; fourseasons.com), which has the makings of one of the top seaside destinations on the island. Equal parts restaurant and beach club, the two-story mod-Balinese structure by Koichi Takada of Tokyo’s Design Studio Spin is fronted by a 55-meter lap pool, where you can snag a shaded daybed and order Ibiza-style pitchers of sangria or Latin-inspired cocktails like the Moshisho (Bacardi muddled with shisho leaf and mint). The food, served on bespoke flatware in an airy, thatch-ceilinged dining room or alfresco on a terrace lit at night by flaming braziers, is orchestrated by Brisbane chef Greg Blunt, whose crowd-pleasing menu ranges from sharing plates of tapas and charcuterie to wood-fired pizzas, big Australian steaks, and market-fresh seafood. But while Sundara has been outfitted with plenty of flash (everything from the beautiful Laguiole steak knives to the massive teak chandelier hanging above the main bar), its main draw may yet be what made PJ’s such a popular rendezvous in the first place: its idyllic setting on Jimbaran Bay. –Christopher P. Hill

This article originally appeared in the February/March 2013 issue of DestinAsian (“Jimbaran’s New Jem”)

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