By Beth A’ddono
Globe Correspondent / March 30, 2008 UBUD, Indonesia - Set squarely at the crossroads between good karma and aesthetic beauty, this town on the island of Bali offers surprises at every turn. Bali’s cultural and artistic center, Ubud offers a bustling artisan shopping and cafe district, along with a handful of old-school spas that rely on natural products and hands-on body work. But who would have expected a thatched organic restaurant in the middle of a rice field a 15-minute stroll from downtown?
Yet there it is, Bodag Meliah, the vision of Nila Wati, a determined woman passionate about sustainable farming and fresh ingredients. Wati, who makes everything fresh, from tofu and yogurt to sambal and feta cheese, is paying local farmers a premium for organically grown rice. Self-taught and fiercely determined, Wati prepares Indonesian, vegetarian, and Middle Eastern dishes (her partner is Israeli) using organic produce from the garden. Comfortable lounge chairs and couches decorate the inside of the open-air restaurant, which offers diners serene views of Wati’s garden and brilliant green expanses of rice fields. A typical lunch for two, of grilled chicken salad, vegetarian kebobs, and fried bananas, costs about $5.
Alice Waters, eat your heart out.
Warung Bodag Maliah Cafe, 011-62-0361-972-087 (0361-780-1839), Suback sok wayah, Ubud, Bali, Indonesia.
Source: http://www.boston.com/
March 31st, 2008
(Bali Discovery) Following a change of management, the 63-room Swiss Grand Bali is now operating as The Grand Bali – Nusa Dua.
No longer a part of the Swiss-Belhotel International Chain the hotel within the Nusa Dua Complex will continue to serve as a relaxing haven offering luxury at affordable prices. Nestled within landscaped gardens filled with indigenous flora, The Grand Bali – Nusa Dua aims to promote healthy lifestyle concepts with eco-friendly tourism.
The hotel’s new logo appropriately features a single leaf in a vibrant shade of green.
Showcasing elements of local tradition, The Grand Bali – Nusa Dua offers guests an intimate travel experience coupled with personalized hospitality that anticipates every conceivable need. Guest services include a nurturing spa centre that has been inspired by the timeless healing and beauty rituals of the island. A restaurant facility orientated towards the garden and pool area serves a menu of Asian and international cuisine.
The Grand Bali – Nusa Dua neighbors an 18-hole championship golf course and is in close proximity to the white sands of Nusa Dua beach. An exclusive shopping complex is also located within the enclave and features an array of boutiques, souvenir outlets, cafes and a branded department store.
The Grand Bali – Nusa Dua’s Director of Sales, Farida N Suwarko, comments, “the name change is in line with our new vision and mission to create a healthy green environment for guests with a friendly ambience and excellent service that will provide memories to last a lifetime. The Grand Bali – Nusa Dua is an intimate property where guests will want to return again and again.”
The property features large 85-square meter bedrooms and living areas, and include a terrace with a comfortable seating arrangement or traditional Balinese “day bed” for relaxation. Some suites also enjoy a large sun deck, private Jacuzzi, and well-appointed dining area for entertaining in style and privacy.
Grand 1 and 2 bedroom Villas with Private Pool
For an ultimate vacation, the Grand 1 and 2 bedroom Villas set a new standard of luxury. The 200 square meter premises offer bedroom quarters set in a thatched-roof Balinese bungalow. Villas enjoy outdoor living areas with seating and dining facilities surrounded by lush tropical gardens, fountains, and a private swimming pool.
The Restaurant
Overlooking the gardens and swimming pool area, the hotel’s restaurant serves a selection of the finest Asian and international cuisine. Choose from an extensive buffet or our a la carte menu. Two large traditional garden pavilions are available for intimate fine dining.
Source: www.balidiscovery.com
March 31st, 2008
