Cuca means love in Spanish, and the name perfectly suits Cuca Restaurant in Jimbaran, Bali, because I loved it. Although they describe themselves as a tapas, cocktail, and dessert place, it’s much more. This modern, cool, and sophisticated dining establishment uses high-quality, natural products from all over Indonesia, supporting local farmers and artisans. Everything about this place blew me away.
Only a 10-minute drive from the Four Seasons Hotel, we walked through a beautifully lit garden that can seat 200-250 guests but opted for the air-conditioned dining room. The restaurant, seating 110, gives you a sneak peek into the kitchen through a long, narrow architecturally designed window before you enter. The space exudes a contemporary, minimalist vibe with stone floors and sheer flowing curtains between well-spaced tables for privacy. Floor-to-ceiling windows look out into the garden, and there is a sushi-style counter for those who want to be close to the action in the kitchen. The kitchen staff, are dressed in green t-shirts, black aprons, and green caps. Diners are greeted with a welcome snack upon arrival.
Though they advertise as serving comfort food, Cuca delivers much more: innovative, creative, and imaginative cooking. I savoured each course, from the honey-baked pumpkin and asparagus salad to the warm buttered lobster roll on a homemade sesame bun. The rice tempura soft-shell crab dish was amazing, as were the Turkish meatballs made with caramelized chicken, smoky eggplant mash, and torn mint. We could have ordered the entire menu. I appreciate that they served one dish at a time, allowing us to savour each without feeling rushed.
Chef Kevin Cherkas, hailing from Canafa, has worked at renowned restaurants like Arzak in San Sebastián, El Bulli, La Brode in Madrid, and Daniel in New York, as well as establishments in Singapore and Kuala Lumpur. He uses 100% Indonesian ingredients, ensuring the spices and produce are fresh, vibrant, and bursting with intensity. Even though the menu is globally inspired, it remains rooted in local ingredients. The menu is divided into harvested, hooked, and farmed sections.
This may have been my favourite meal in Bali. It was a “think outside the box” concept with an intense flavour focus, yet not too formal or fussy. It was also vegetarian and vegan-friendly. The cocktails were also impressive. I enjoyed coconut ice made with frozen natural coconut water, white rum, and kefir. For dessert, we chose two selections: “The Last Piece of Cake”, a rich organic dark chocolate with banana batter and cinnamon dust, and the “Bali Breakfast”, featuring sweet runny mango, frozen passion fruit, and whipped coconut.
I was thoroughly impressed with the remarkable and original cooking at Cuca restaurant and would highly recommend dining here.
Shanea
08/17/2024
