This low-key restaurant invites guests to embark on a culinary journey throughout Indonesia. It serves light fare showcasing dishes from all across the archipelago. To ensure authenticity and flavour, some of the ingredients and spices are brought directly from the region where the dish originated. To further promote Indonesia’s lesser-known dishes, Spicy Geg has also partnered with Javara Culture, Indonesia’s leading purveyor of biodiversity-based food products. Located in the corner of the restaurant, the grocery section sells an array of well-packaged indigenous products that are ideal souvenirs to bring a taste of Indonesia back home.
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Akwilla Rizky Dilla Sibarani
The Chef & the Brigade
“Ever since I was a child I have always been fascinated by television cooking shows featuring a celebrity chef. I feel that when they cook, they don’t have any pressure; they do everything by passion and not stress. Also, my mother owns a catering business and I used to help her cook and make wedding cakes. After I finished my studies in France, I returned to Indonesia and found my mentor, the renowned Indonesian Chef Ragil Imam Wibowo, who was crowned Chef of the Year in Jakarta in 2018, and won an award at the 2018 World Gourmet Summit Awards of Excellence. Together, we love promoting Indonesian gastronomy.”
Welcome to Bali
Plongez dans la culture riche et unique de Bali avec une visite à Tanah Lot et son temple sur l’eau, ou l'un des nombreux autres temples magnifiques (pura) disséminés sur ""l'île bénie des dieux"".
Spicy Geg uses bamboo straws en-lieu of plastic ones. Instead of plastic bags, they have opted to use telo bags, which are made from cassava skin. During the day, the air conditioning in the restaurant is reduced to encourage guests to enjoy the open-air terrace. In the kitchen, cooks prepare the food exclusively with organic produce, and have a zero waste policy; no plastic containers and no plastic film.
The Chefs have also teamed up with Javara, which works across agricultural value chains from production to distribution in order to preserve Indonesia’s biodiversity and bring community-based, organic products to broader markets. Inspired by indigenous farmers, they work hand-in-hand with them and producers to ensure direct ethical trade. Its diverse artisanal products meet all
global food safety standards. These strategies, actions and agricultural practices and approaches help to promote both the importance of conservation and the sustainable use of biodiversity of food and agriculture. In 2008, Javara started with only 10 farmers and eight products. Today, they have 52,000 farmers and 800 products including over 240 organic products that are certified under EU, US NOP and JAS Standards. Local farmers, collectives and artisans produce the products while Javara focuses on R&D, product development, certification, quality control, marketing, branding and distribution to local and global markets.
“Located in Nusa Dua, this casual restaurant run by Chef Ragil and Willa uses Indonesian ingredients sourced from all over the archipelago. The cosy setting also features a grocery section by Javara Culture with a nice selection of unique and well-packaged products.”
Kim, the discoverer.
Time zone: (GMT+08:00) Singapore
Currency accepted: IDR
Credit cards accepted: Visa, Mastercard, American Express, UnionPay
Electricity voltage: 220V
Electricity plug type:
CONCIERGEYour concierge is ready to assist you with planning and completing your reservation, contact them on email@example.com
ACCESSThe restaurant is located just near the entrance gate to Nusa Dua, behind the Ayodya.
CONTACTKenja Building- Kawasan ITDC Lot RA 7 Jl. Pantai Mengiat - Banjar Peminge Nusa Dua Bali, Indonesia 80363 , Indonesia