Since it’s opening last year, the Four Seasons Resort Bali at Jimbaran Bay’s beachfront restaurant Sundara—appropriately named after the Sanskrit word from “beautiful”—has been one of Bali’s top dining destinations, pairing five-star dining and the casual ambiance of a beach-club. This July, it is hosting two special culinary events in which renowned Spanish epicureans mixologist Javier de las Muelas of Barcelona’s award-winning Dry Martini Bar and Carles Tejedor, who for seven years served as executive chef at the same city’s Michelin-starred restaurant Via Veneto, will bring the best of Spanish cuisine to its beach-side Balinese pavilions. This isn’t Muelas’s first stint at Sundara; he trained the bar team for a month before the restaurant’s initial opening, and his precise, formulaic cocktail recipes still earn Sundara’s drinks the reputation as some of the best in Bali.
On July 23, his signature pitcher cocktails served in the tubular carnivorous pitcher plants will be paired with tapas from Tejedor—whitebait, charcuterie, the traditional paella-style noodle dish fideuà— and music from a live DJ at a social, standing event timed with the sunset from 5:30 until 8 p.m. Following on its heels on July 26, live cooking and cocktail stations will be set up on the restaurant’s mezzanine, where guests can interact with both masters as they respectively prepare drinks showcasing the newest trends in mixology and classic Spanish dishes: octopus a feira, Iberian pork filet, prawns in garlic, paella. A live Latino band will provide lively beats to turn the feast into a fiesta as the night goes on.
For more information, visit Sundara.
