When Fire Met Velvet: A Culinary Conversation Between Bali and the Basque Country
For two evenings at Apéritif Restaurant in Ubud, fire spoke a language that transcended borders.
On 30 and 31 May 2026, guests gathered beneath the chandeliers and Art Deco elegance of Apéritif’s 1920s-inspired dining room for Fire & Velvet, a collaboration between Apéritif’s Executive Chef Nic Vanderbeeken and visiting Chef Iñaki Bolumburu of Bangkok’s Amalur. What unfolded was more than a guest chef dinner. It was a conversation between two culinary identities, one shaped by the forests and coastlines of the Basque Country, the other by Apéritif’s distinctive blend of European technique, Indonesian inspiration, and immersive storytelling.
Throughout the seven-course tasting journey, Chef Iñaki introduced diners to the elemental power of Basque cuisine. Open-fire cooking, charcoal-led techniques, and a profound respect for ingredients formed the foundation of his creations. Each dish reflected a philosophy rooted in authenticity and simplicity, allowing exceptional produce to speak for itself.
Yet the evening was not solely about the Basque Country. Under Chef Nic’s guidance, the menu became a dialogue between cultures and experiences. The precision and theatrical elegance that have earned Apéritif its reputation as one of Bali’s leading fine dining destinations brought a layer of refinement to every course. Fire was balanced with finesse; bold flavours met delicate detail.
As plates arrived, guests discovered stories behind the ingredients and techniques. Conversations flowed between the chefs, the service team, and diners, revealing how culinary traditions travel, evolve, and connect people across continents. Chef Iñaki’s nomadic culinary journey and Basque heritage intertwined naturally with Apéritif’s commitment to creating emotional and memorable dining experiences.
The result was a menu that celebrated craftsmanship as much as flavour. Dishes emerged from the kitchen carrying traces of smoke and charcoal, while maintaining the elegance and polish that define Apéritif. The experience invited diners to slow down, savour each course, and appreciate the heritage and culture behind every ingredient.
For those fortunate enough to secure a seat, Fire & Velvet offered a rare opportunity to witness two chefs at the height of their creativity, united by a shared respect for storytelling through food. It demonstrated how contemporary gastronomy can bridge places, traditions, and philosophies, transforming a meal into something far more meaningful.
As the final course was served and the last glasses raised, guests left with more than memories of exceptional food. They departed with a reminder that the most memorable dining experiences are often those that bring together different worlds, allowing each to illuminate the other.
For two nights in Ubud, fire met velvet—and the result was unforgettable.
