A brasserie in Bali
The food at Damai is easy to enjoy. Simple brasserie dishes. Balinese classics. Tropical, local and good. Our cuisine has won international awards and have been featured in two cook books. Most evenings dinner is served by the poolside with a view over the fishing boats in on the Bali Sea catching the fish for tomorrow's menu.
Local and organic
We use organic ingredients wherever possible. Herbs and salads from our market garden. Vegetables and from the Bedugul highlands. Fish from the local fishermen. Poultry, eggs and fresh coconut oil from our village. Spices from the spice market. Choice imported meats, of the best quality. Enjoy.
The Damai cookbook
The cuisine at Damai was conceived by the Danish master chef Per Thøstesen, formerly of Paul Bocuse in France. 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 recipies, for you to try at home. You can order it here.
