The Bruschetta Cerignola was suprising, when watching the biscuits being prepared they looked awfully dry, and like they’d taste of a dense cardboard. Yet it was probably one of my favourite dishes of the lot. Chef Edo dressed this dish with Pistachio Spread, Dry Tomatoes and Cerignola Olives. The flavours were difficult to describe, but the combination was deeply savoury with complex textures, and a distinct Mediterranean flavour. Full review

Hungry for more ?
Bali Bets on Michelin - New Fine Dining Restaurant Opens in Ubud