Sofitel’s signature restaurant, Cucina, will reopen later this month with seasoned Italian Chef Patrizia Battolu at the helm. Rustic Italian-Mediterranean fare will remain the focus of the sleek new eatery, but with a fresh new approach courtesy of Battolu. Meanwhile, the restaurant’s interiors have been treated to a five-star makeover.
Guests will enter through a grand concrete-cast entrance, setting the tone for the elegance within. Inside, a unique copper “beech” oven and mozzarella pizza bar take pride of place. The dining room interiors are both contemporary and creative, with decorative touches inspired by the natural world. Blue hanging fabrics represent the sea, handmade terracotta floor tiles symbolise the earth, and the green-hued ceramics pay homage to Bali’s forests and mountains. Thought has gone into every little detail.
Designed by Indonesian artisan, Adrie Basuki, the beautiful staff uniforms are no exception. Colours and patterns take inspiration from Positano on Italy’s sun-drenched Amalfi Coast. And the finished garments — crafted by tailors in Bogor, Java — are woven from recycled cotton and “kain perca” for minimal environmental impact.
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Chef Patrizia’s plates stand up to the same high standard. Cooked to order with local ingredients wherever feasible, menu highlights include the spigola alla marinara (sea bass in a tomato, basil, and oregano sauce), frutti di mare pizze (seafood pizza), and the gnocchi al gorgonzola. For dolci (dessert), the house-made cannoli (delicious Italian pastries filled with ricotta) and classic tiramisu come highly recommended.
“The most important element in Italian food is the ingredients…(They) need to be fresh and of good quality. For Cucina, I always try to source everything from the locals. It’s more important to have fresh ingredients rather than imported preserved ones. Also, sourcing local is the responsible thing to do to help the community,” explains Patrizia, the lady behind the new menu.
Born and raised in Southern Italy, Patrizia fell in love with food as a child, learning the basics of cookery from her Aunt, who owned a catering company in Rome. Since then, she has helmed kitchens in Italy, China and Thailand, tallying up more than four decades of experience and a good understanding of the Southeast Asian palate. Trawling local markets for unusual ingredients is a pleasure for Patrizia, who counts mangosteens as one of her favourite exotic finds.
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Diners will be able to enjoy Cucina’s delicacies every day for lunch and dinner, or for Sunday brunch (with unlimited orders) from the end of August.
Sunday Brunch packages:
Free flow brunch, softdrink, iced tea & mockatils – 788,000 Rp ++/person
Add a cocktail, beer & wine free flow package – 1,288,000 Rp++/person
Add a Premium free flow alcohol package (including Lanson Champagne) – 2,188,000 Rp++/person
For more information or to book your table, email fb.reservation@sofitelbalinusadua.com or call (+62) 361 849 2888.
Sofitel Bali Nusa Dua Beach Resort
Lot N5 Itdc Tourism Complex, Nusa Dua, Badung Regency, Bali 80361
