Bvlgari Resort Bali unveils Il Ristorante – Niko Romito, offering a refined Italian dining experience by Chef Niko Romito. Discover signature menus inspired by Balinese ingredients and breathtaking ocean views.
Bvlgari Hotels & Resorts proudly announces the opening of Il Ristorante – Niko Romito at the Bvlgari Resort Bali on May 19th, 2025. This opening builds upon the success of Il Ristorante – Niko Romito’s established presence within Bvlgari Hotels & Resorts worldwide.
Il Ristorante – Niko Romito Bali offers a contemporary and classic Italian dining experience, celebrating Italy’s gastronomic heritage through innovative techniques that redefine traditional recipes with authentic, high-quality ingredients. The selection of Balinese elements complements this culinary experience, incorporating exceptional local ingredients such as fresh seafood, fragrant Kintamani vanilla, diverse peppers, Plaga tomatoes, and other locally grown vegetables, many of which are sourced from the island’s finest organic producers and seasonal herbs cultivated in the Bvlgari Resort Garden.
Located at the very heart of the resort, the 24-seat restaurant is framed by a serene reflection pool and softened by ambient lighting, creating an atmosphere of sophistication. Open only for dinner, Il Ristorante – Niko Romito sits atop Uluwatu’s dramatic limestone cliffs, providing an unforgettable setting where each evening unfolds like a performance, set against the backdrop of Bali’s most stunning ocean views.
The menu at Il Ristorante – Niko Romito presents an exquisite culinary journey through a selection of dining options: a 4-course “I Classici” tasting menu, a 7-course tasting menu, as well as an à la carte selection. Each is carefully curated to create a unique and memorable dining experience. The menu thoughtfully incorporates the freshest local seafood and vibrant island-grown vegetables alongside selected meat specialties, reflecting the changing seasons.
4-course “I Classici” tasting menu
This menu is a celebration of iconic Italian dishes, presenting a culinary experience through regional specialties and coastal flavors. It begins with L’Antipasto all’italiana, a curated selection of regional Italian delicacies. The journey continues with Tortelli filled with smoked Balinese ricotta, zucchini, and mint parmesan Reggiano sauce, and Coral trout with scallops, prawns and tomato, a contemporary seafood stew showcasing the flavors of the Italian coastline. The experience culminates in Bread and Chocolate, a signature dessert by Chef Niko Romito enhanced by Balinese chocolate.
7-course “La Degustazione” Tasting Menu
The 7-course Tasting Menu offers a captivating exploration of Chef Niko Romito’s latest creations, reflecting his distinctive culinary vision. Inspired by Balinese ingredients and the island’s enchanting atmosphere, this menu includes compositions such as Scallops with prawn cream and a gently poached Black Cod with cod milk. At the pinnacle of the tasting experience is the marbled Wagyu Beef Fillet, served with a sauce scented with local black pepper, known for its unique intense flavor. The tasting journey concludes on a refreshing note with Wild berries sorbet, lemongrass mousse, basil and meringue.
À La Carte Menu
For a personalized dining experience, the À La Carte Menu at Il Ristorante – Niko Romito offers a range of options featuring Italian flavors and local ingredients, from coastal dishes to seasonal classics. Highlights include the Snapper carpaccio with green pepper, the Roasted tuna loin with fennel and citrus, the iconic Spaghetti e pomodoro, the rich handmade tortellini with duck sauce, and the flavorful glazed Eggplant, all crafted with the highest quality ingredients and showcasing the breadth of Italian cuisine.
Bali-Inspired Signatures
Especially created for the Bali location, Chef Niko Romito collaborated closely with Resident Chef Alessandro Mazzali to craft eight signature dishes. These dishes, inspired by Bali ingredients, include Capesante con timo, maggiorana e crema di gamberi rosa – scallops with thyme, marjoram, and pink prawn cream; Tagliolini freddi con ricci di mare, prezzemolo e peperoncino – cold handmade tagliolini with sea urchins, parsley, and chili; and Filetto di manzo Wagyu con asparagi, tartufo nero estivo e salsa al pepe verde – Wagyu beef fillet with asparagus, black summer truffle, and green pepper sauce. These are available on the 7-course Tasting Menu.
Additional signature creations include Tartare di dentice con pepe verde – snapper tartare with green pepper; Linguine aglio olio e peperoncino con gamberi rosa – linguine with garlic, extra virgin olive oil, chili, and pink prawns; Tortellini con anatra, tartufo nero estivo e Parmigiano Reggiano – handmade duck tortellini with black summer truffle and Parmigiano Reggiano; Risotto con ostriche, limone e bottarga – risotto with oyster, lemon, and red mullet roe; and Trota corallina con asparagi, rosmarino e salsa di limone – leopard coral grouper with asparagus, rosemary, and lemon sauce. These dishes are available on the À La Carte Menu.