Dine at Alila Villas Soori where our culinary team invites you to experience a range of dining styles using the freshest ingredients. Invoke your spirit of adventure and enliven your senses while sampling authentic Balinese flavours and surprising twists on old favourites. Or taste our ever-changing menu under the moonlight and stars, serenaded by the sound of the waves crashing on the shore.
Fernando arrives on the tranquil shores of West Bali from the bustling city of Budapest, Hungary, where he was most recently Executive Chef of the luxurious L’Occhio Di Stile restaurant, crafting premium quality ingredients into seasonal menus showcasing modern European cuisine.
Fernando’s rise through the culinary ranks began in his home country of Argentina, where he gained experience at notable establishments such as the Philippe Starck-designed El Bistro restaurant at Faena Hotel & Universe, and the 647 Dinner Club, which won Best Restaurant award by Conde Nast Traveler in 2006. In 2008, Fernando travelled to France and Switzerland, where he enriched his repertoire of European cooking techniques at renowned Michelin-starred restaurants such as L’Atelier Paris Saint Germain by Joel Robuchon, and Mirazur, ranked number 11 in the San Pellegrino Best 50 Restaurants. Two years later, he was making a name for himself at the new Atmosphere restaurant at the top of Burj Khalifa in Dubai before landing in Budapest.
Chef Fernando now looks forward to embracing life in the tropics and imprinting Alila Villas Soori’s two signature restaurants, Cotta and Ombak, with his passion for creating an exquisite gastronomic experience.
Our semi-covered, open-air Bali beach restaurant features 'tasting-style' daily rotating breakfast menus, highlighting local fare and fun twists on classic breakfast favourites. Breakfast at Cotta also allows you to try our wide selection of specialty coffees and teas, including the world-renowned Kopi Luwak.
Lunch features Asia's favourites while dinner highlights authentic Indonesian cuisine from across the archipelago with a strong Balinese focus.
Ombak is our signature dining experience - playful and provocative. The Executive Chef and culinary team open up a black canvas with Ombak's 'Kosong' fine dining dinner menu, enjoyed al fresco on the lawn. Kosong in Indonesian means ‘empty’ or ‘blank’ and aptly describes the concept behind this menu on which diners will be surprised to find no dishes.
‘Kosong’ is the starting point for a highly personalised journey of the senses crafted from pure, fresh ingredients picked from the waters and the soil surrounding our resort. Diners can select from any of the main ingredients available on the day and be joined at their table by the chef, who will fine-tune the complete customisation of their meal.
A meal to bemuse the dreams of your palate.
Infusing a different kind of fun into the dining experience are Ombak’s tasty new ‘Jari and Mulut’. Nothing beats sharing a plate or two of tapas when out for the evening with a group of friends – a great accompaniment to drinks and dinner conversation. These tapas, however, come with a provocative twist on finger food, offering a fusion of Balinese ingredients and the Latin American flair that Argentina-born Executive Chef Fernando Trump is intimately familiar with.
Diners can savour a playful display of the best local ingredients using different techniques and presentation in a choice of savoury and sweet, while the harmonious pairing of each tapa with a perfectly chosen cocktail adds another dimension of taste sensation. Ombak’s Jari and Mulut is available from 5pm onwards, ideal to enjoy pre-dinner or while basking in the glow of a stunning sunset with cocktails.
For reservations and enquiries, please contact us at +62 361 894 6388 OR email: firstname.lastname@example.org.