A number of restaurants on the island of Bali choose to take their time to support local producers.
In the age of mass production and fast food, to find eco-conscious, healthy food can be a challenge. Slow Food Bali gradually brings the concept back to the community in food by linking local farmers who grow fresh, healthy and chemical free products, restaurant owners and gourmets who care about what they put on their plate .
Originating in Italy in 1989 when a group of demonstrators took position against the opening of McDonalds in the center of Rome, Slow Food has gradually made its way to Bali. Now active in 150 counties, the popular movement has reached the coasts of Bali in 2009.
To make life easier gourmet Slow Food Bali has created a list of restaurants - both public and off the beaten-path -. The use of at least 75 percent organic, local ingredients
Here are some options that won Snail Slow Food Bali approval certification.
Cuca - Jimbaran
Cuca specializes in tapas with fresh ingredients sourced exclusively (100 percent) coming from Indonesia. This sets the establishment apart from most other restaurants on the island, which import some of their ingredients abroad.
"We buy as much as possible directly from local farmers to prevent them from being misled about their work," said co-founder of Spanish Cuca Entizna Virginia. "Our ingredients come from the archipelago, including Bali, Java, Kalimantan, Sumatra and Papua "
Barbecued Octopus. - Cuca
dishes Cuca are meant to be shared and small portions means that customers are able to try a variety of options on the menu. - all made from the finest fresh local products "Our most popular dishes include barbequed octopus, crispy fried chicken," says Entizna .
In addition to a dining room and open-air elegant meals Cuca offers an experience more out-of-the-box for those who prefer to take an active interest in the preparation of their meals. 8 meters restaurant counter offers seats in the first row to where some of the best ingredients on the island are transformed into culinary masterpieces.
Locavore - Ubud
With the motto, "modern cuisine, Local Production," Locavore has not acquired its name by mistake. A locavore is someone whose diet consists mainly locally (within 250 kilometers) have been grown or produced food.
"Our philosophy is to use as many local products as possible to create modern European dishes," said the head of the Indonesian restaurant and co-founder, Ray Adriansyah.
To get the best of local produce, the open kitchen concept restaurant changes its menu according to the season "in addition to to the card menu, we have two tasting menus, Locavore and Herbivore menu. - each comes in five or seven courses. We try to change some articles every Monday just to mix things up a bit, "said Adriansyah.
And some of the most popular dishes on the menu?" The beef tartare is a favorite with our customers. We import beef Malang and serve with wasabi mayonnaise sheet, pickled shallots, radishes, and beef lard with croutons brioche herbs on the side, "he said.
Bambu Indah Dapoer - Sayan
Located on the crest of the Ayung river, 15 minutes from Ubud, Bambu Indah Dapoer is part of the hotel -boutique Bambu Indah. the restaurant specializes in authentic Balinese style home cooking, served in the middle of the old houses beautifully restored Javanese teak and landscaped gardens.
While the complex designed restaurant is an attraction in so - think natural stone, bamboo, terracotta floors and antique wooden counters - what is perhaps most significant about Bambu Indah Dapoer is that most of the restaurant's dishes are made from vegetable season and herbs grown in the permaculture gardens on site.
"Our team of gardeners transforms organic waste into compost and compost in soil nutrients to grow healthy product that is used in our kitchens and daily offerings to the gods and goddesses of the island "said Diane Lion Giustiniani, the operations manager of Bambu Indah.
Satay Tusuk Beef - Bambu Indah
Lion-Giustiniani believes that most people want to eat local produce, but do not know where to find it. However, she says it's important to go the extra mile to support food farming methods that preserve the unique island culture. "It takes a little more research and time than simply walking in a supermarket, but the supply and eating local is bound to bring more satisfaction to product quality, and happiness to know that you support the right people and cooperatives "
Samadi Bali. - Canggu
an organic coffee, as well as a yoga center and wellness, Samadi Bali provides on all fronts. Samadi Bali not only offers delicious healthy cuisine made from locally sourced ingredients, but also the hub of Bali favors producers in its weekly market on Sunday.
"About 90 percent of our ingredients are sourced from Indonesia. We have a network of farmers and producers gather to sell their products to the community Canggu on our organic market region, "says Andrea Drottholm, co-owner of Samadi Bali
fruit Salad -. Samadi Bali
Drottholm said she wants to show people organic, vegetarian food need not be bland and boring. While Samadi Bali menu is very international, many of the recipes are of Indian origin. "Our most popular dishes include salad Samadi fruits and Mysore Dosa, "she said.
" We also have dishes that are suitable for people with special culinary preferences. We serve gluten-free, dairy free food, raw food and can cater to people with allergies, "she continues.
The Drottholm dream is to awaken people to the need for better take care of our environment, our nature and our body. "It is our responsibility to take care of ourselves. Eating well means that we feel good. When we feel good, we smile and bring joy to those around us "
The Plantation. - Payangan
part of the Alila Ubud resort, the Plantation offers Balinese French-inspired dishes and authentic seasonal celebrating local products. the Balinese-style restaurant, with coconut pillars and a noble alang-alang (thatch) traditional roof, sources 80 percent of its products locally Ubud areas, Bedugul and Jimbaran and the organic garden of the resort.
signature offer Plantation is the Royal Ubud Rijsttafel , resulting in the Rice table. an assortment of dishes prepared to share with family and friends, the Rijsttafel is a perfect way to enjoy the traditional flavors of Bali.
"All dishes are made from recipes that have been passed from generation to generation, and everything is made from products in Ubud and surrounding area, "says Erwan Adri Wijaya, Executive Head Plantation.
While Wijaya laments the disappearance of traditional Balinese cuisine, and the fact that the growing number of fast food outlets is changing the food culture of the island, he also said that many people choose to go back to, local organic produce.
"We hold courses and events that introduce the Balinese to guests products by taking them to local markets and showing them how to cook traditional food with natural products, regular local and organic cooking" he said, "this way, we can actively educate people and to publicize the benefits of local products."
Sidebar.
Slow Food Bali - http://slowfoodbali.com
Cuca - http://www.cucaflavor.com/
Locavore (- http: //www.bali-indonesia .com / magazine / locavore- restaurant.htm
indane Bambu - http://bambuindah.com/resort/dapoer
Samadi Bali - http: // www .samadibali.com
Plantation restaurant Alila Ubud -http: //www.alilahotels.com/ubud/dining