The food at Damai is easy to enjoy. Simple brasserie dishes. Balinese classics. Tropical, local and good. Most evenings dinner is served by the poolside, by a roaring fire, under the stars, with view over the boats at sea, catching the fish for tomorrow's menu.
We use organic ingredients wherever possible. Many things we grow ourselves. Herbs and salads from our market garden. Honey from the Damai bees. Poultry, eggs and fresh coconut oil from our village. Fish from the local fishermen. Very few imports, always of the best quality we can find.
The restaurant at Damai opened in 1997. Over the decades many chefs have contributed to the kitchen, but none more than Danish master chef Per Thøstesen, formerly of Paul Bocuse in France. His cuisine merged classic French and Asian traditions, in an innovative highly local, market-fresh approach. His legacy continues today.
His 1998 book with recipies from Damai became an international bestseller. In his new award-winning cook book My Bali Kitchen Per returns to his beloved Damai with new deliciously simple Balinese brasserie recipes, for you to try at home.
