Dining Overview

Since the unveiling in 2000 KU DE TA has developed over the years to become one of the most desired dining locations on the island of Bali, serving genuinely gourmet global cuisine with an International Mediterranean twist from morning to night with bold honest flavors and faultless presentation. This is where art meets fine dining in a collision of culture and epicurean fantasy. Following the belief that quality cuisine, just like music, should take hold of you and elevate your spirit to another level of consciousness the kitchens at KU DE TA include over 80 full time staff including butchers, bakers and pastry chefs working across three areas under the guidance of Executive Chef Philip Davenport. Every day from 8am to midnight a never-ending array of dishes originating from France, Japan, Italy, Greece, America, Morocco and Thailand is served to guests throughout KU DE TA. The tastes on offer are as diverse as the culinary backgrounds of the team working in the KU DE TA kitchens, from a sensuous smoked salmon on bruschetta with scrambled eggs, capers and sour cream for breakfast, Vietnamese coleslaw for lunch to a confit duck cassoulet for dinner plus an array of all day tapas, the cuisine at KU DE TA runs the gamut of international flavours. With over a dozen menus there is quite literally a dish on offer to appease even the most diverse of palates. The dining scene at  KU DE TA has scooped many prestigious international awards including top awards from Wine Spectator and The Miele Guide. Dining at KU DE TA is an experience that guests will never forget, an exhilarating memory that will be installed in hearts and minds with every dish that is served.


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