Cuca Restaurant: An Enchanting Fusion of Flavors in Jimbaran Beach, Bali
Cuca Restaurant, located a stone's throw away from the renowned sunset of Jimbaran Beach, beckons patrons into a culinary haven where gastronomic delights are elevated to an art form. Helmed by Chef Kevin Cherkas, a culinary virtuoso with a pedigree from Michelin-starred establishments like Arzak in San Sebastian, La Broche in Madrid, and Daniel in New York, Cuca emerged in 2013, bearing the namesake of his beloved Spanish wife, affectionately nicknamed Cuca.
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| Cuca Restaurant near the popular Jimbaran Beach |
Upon entering Cuca, a symbol of charm unfolds, with a well-manicured, vast garden pervading an elegant aura. Guests are ushered into a captivating outdoor lounge, where the refreshing 'Coconut Ice' cocktail, a harmonious blend of frozen coconut water, white rum, and invigorating kaffir lime, awaits. Balinese hospitality shines through as patrons are provided with a locally-made, natural insect repellent spray infused with 100% pure essential oils.
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| A refreshing Coconut Ice cocktail in their outdoor lounge |
The dining room, adorned with simple yet chic curtains, exudes a well-thought-out design, easily transformed into a private dining area. For those seeking a view of the kitchen's hustle and bustle, sitting right in front of it is an option.
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| Well lit with chic curtains in the dining room |
A pink purse sets the stage, offering a cotton candy hors d'oeuvre that marks the beginning of a 7-course chef tasting menu. The meal is punctuated by multiple wait staff checking in, sharing personal stories of working at Cuca—many with international hospitality experience before returning to their homeland in Indonesia evident in the way they graciously interact with their guests.
The decadent baked scallop from Lombok, adorned with melted cheese and silky mashed cauliflower, initiates the culinary symphony. The chili satay follows, showcasing red chilies injected with spiced chicken and shredded coconut, offering savory and spicy flavors. The almost ribs, featuring tempeh fermented soy with Memphis glaze, captivates with a delightful burn, keeping the tempeh's identity a well-kept secret.
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| Melts in your mouth baked scallop from Lombok |
Cuca's smoked butterfish then takes center stage—a gindara masterpiece paired with beetroot yogurt. The BBQ octopus from Jimbaran Bay also steals the spotlight with caramelized cauliflower, coriander, pickled apples, Asian gazpacho, and sticky rice, creating a tantalizing journey. Turkish meatballs made from chicken, complemented by eggplant and BBQ sauces, satisfies one's craving for something bold and meaty.
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| Smoked butterfish paired with beetroot yogurt |
The grand finale arrives as a simple yet surprising sunny side egg; an element of surprise with explosive mango, frozen passion fruit, and whipped coconut dessert—aptly named as Bali breakfast. Accompanied by a local Ararat-like vodka infused with rosemary, the culinary adventure at Cuca concludes blissfully.
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| Not your ordinary sunny side egg |
As dusk settled with those long curvy lamps perfectly framing the outdoor dining area, who wouldn't want to come back for another culinary escapade at Cuca? Cuca definitely invites guests not only to dine but to embark on a gastronomic delight transcending boundaries, where each dish tells a story of meticulous craftsmanship and innovative flavors.
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| Excited to come back and try dining outdoors at Cuca Restaurant |
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