“A meal at Cuca is not what you may expect. We do things differently because we care more. I love to personally speak with every guest and not only help organize their meal but give insights into the culture, religion, and spirit of Bali. I love grandma’s ability to make sure everyone is taken care of and feels welcome. I am most passionate about providing genuine hospitality.”
Bali Soft Tacos with homemade brown rice tortillas, braised mushrooms and chili salsa; Black Squid Risotto with hand cut squid grains, vegetable stew, garlic cream and popped rice; and Snow White dessert with frozen yoghurt, poached strawberries and mint dust.
After arriving in Bali in 2013, chef Kevin Cherkas – who worked for some of the world’s best restaurants: Arzak, El Bulli, Daniel – scoured Indonesia’s mountains, oceans, and lands to identify the ingredients he uses in his adventurous locally sourced, globally inspired cuisine. From soft shell crab from Kalimantan to fresh spices like keluak from Toraja, 100 per cent of Cuca’s ingredients are Indonesian. Cherkas is just as serious about sustainability as he is locality. Menus are engineered to reduce waste, every aspect of products are used, all waste is separated for recycling, wine bottles are upcycled to glasses, waste water treated for the garden, and plastic and paper almost eliminated.
“Brilliant, excellent work, a wonderful gastronomic project with local produce. Congratulations!”
-Chef Joan Roca
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