Executive chef Joseph Antonishek has revamped the menu at fine-dining restaurant Di Mare to give it a fresh focus on local produce.
Gourmands staying in southern Bali’s Bukit Peninsula should make time to visit Karma Kandara, where executive chef Joseph Antonishek has revamped the menu at fine-dining restaurant Di Mare to give it a fresh focus on local produce.
Roasted duck breast rubbed in Balinese spices comes paired with sweet-potato gratin and dragonfruit sauce; Petai, the “stink bean” so beloved by Indonesians, Singaporeans, and Malaysians alike, is braised for hours in extra virgin olive oil and spice paste before being served with grilled octopus.
That kind of innovation also extends to Di Mare’s desserts: try the homemade ice cream whose experimental flavors range from lemon basil to fermented keluak nut.
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This article originally appeared in the April/May 2019 print issue of DestinAsian magazine (“Good Karma”).