The Kayumanis brand has five superb restaurants under its hospitality banner to satisfy all taste preferences. Gong at The Gangsa specializes in authentic Balinese cuisine with signature dishes such as pork ribs and a local tasting plate known as nasi campur. The diverse flavours of the Indonesian archipelago can be experienced at Tetaring where the grilled seafood platter and crispy fried duck are just too good to miss. Kayumanis Nusa Dua has a second venue called Piasan that that takes guests on a culinary journey through Italy with its own take on favourites like lobster thermidor and pan fried tuna.
Surrounded by lush river valley greenery, Dining Corner at KayumanisUbud is well known for its compressive menu of traditional Thai cuisine. A bowl of hot and spicy tom yung gong is perfect for Ubud’s cooler weather conditions and the pad thai promises layers of exotic flavour. The newest addition to the brand’s array of culinary venues is KayumanisRestoJimbaran, which presents Indonesian cuisine at its finest with a special focus on market-fresh ingredients and seasonal delicacies. Notable highlights on the menu include a smoky duck dish that honours Bali’s high-caste priests. There is also nasibakar, steamed rice infused with fragrant spices that is then wrapped in banana leaves and lightly grilled over a charcoal fire.