Over the years, Alila Villas Uluwatu has become synonymous with refined luxury and understated elegance. The eco-friendly resort, which sits on top of limestone cliffs overlooking the ocean, has now added yet another reason to the already long list of why travelers should stay here – or at least visit – during their Bali trip: QUILA.

The recently unveiled QUILA dining room is more than just a restaurant to have dinner in the evening. Instead, it offers an unforgettable culinary journey, during which guests are treated to exquisite food that is accompanied by multi-sensory surprises, courtesy of Spanish Executive Chef Marc Lorés Panadés.

“When we opened the hotel, fine dining was still something that people staying in high-end resorts were looking for, but this is not the case anymore,” said General Manager Marco Groten. “Instead, they now prefer more casual restaurants where they can have some comfort food. However, for our guests who still like to have a several course degustation menu, we created QUILA.”

QUILA is a wordplay on ‘qui’, which stands for ‘he who transforms’, and the name of the resort, Alila and perfectly describes the transformative dining experience presented within this exclusive setting.

“At QUILA, we only have five tables for a maximum of ten guests,” Marco Groten explained, adding that the new restaurant could well be described as Chef Marc’s playground – a space where he has fun and the freedom to experiment and try out new culinary creations.

“Every person will have a different dining experience as Chef Marc changes the menu daily,” he said.

Diners seeking a culinary thrill are taken on an exhilarating ride for all the senses in a dinner menu comprising a variety of different dishes, presented in an innovative way. Each plate is perfectly sized to deliver a powerful punch, a flavoursome bite, or a provocative palate.

Chef Marc’s philosophy of “getting to the root of every single product, by getting as local, organic and sustainable as possible” is evident in the menu of mainly Mediterranean-inspired creations that combine fresh seasonal local produce with modern cooking techniques, and are then presented in unique and playful ways.

Moreover, Chef Marc has found creative ways to use sound, texture and aroma to add another dimension to this culinary experience, along with carefully considered wine pairings that elevate the sense of absolute satiation.

Dietary requirements and preferences can be shared with Chef Marc in advance, who will tailor them into each diner’s personalised gastronomic journey. A visit to QUILA will be unlike anything you have ever experienced before – prepare to be surprised!

For more information, visit www.alilahotels.com/uluwatu/quila

Katrin Figge

Katrin Figge

Katrin Figge is a previous editor of NOW! Jakarta. An experienced writer and avid bookworm.