Our recent dinner at Fresco Restaurant at Hilton Bandung during their "From The Garden" promotion was a memorable farm-to-table experience, where every dish felt like it had just been harvested, prepped, and cooked with care.
It all kicked off with a quick tour of Hilton’s rooftop garden—where all the fresh produce is grown. The General Manager himself showed us around, sharing how the idea sprouted during the pandemic and has only gotten better since. The staff takes turns caring for the garden, which is packed with over ten types of vegetables, fruits, and edible flowers—all grown organically, with no chemicals in sight.
After the garden tour, we headed back to Fresco Restaurant. Chef Ari greeted us with a live cooking demo, preparing their signature dish: Eggplant Rollatini. We watched as he prepared the freshly picked eggplant that was cut into thin slices, rolled around bolognese sauce and mozzarella, and fried to perfection. It was a revelation—definitely one of the most creative ways to enjoy eggplant, and something we wouldn’t mind having again.
The starters were just as impressive. The Homemade Baked Potatoes were a hit, and then came the Garden Salad, which felt like a celebration of everything fresh and green. The salad was a colorful medley of handpicked lettuce, cherry tomatoes, cucumbers, bell peppers, and onions—most of them harvested from the rooftop garden. Tossed in a homemade lime dressing, the salad had this bright, tangy flavor that balanced perfectly with the natural sweetness of the veggies. It was light, refreshing, and you could really taste the difference in the freshness of the produce.
Next on the table were the soups, each with its own unique charm. The Cold Cucumber Soup was something we were unsure about at first, but it turned out to be a real surprise. Served chilled, it was smooth and refreshing, with a subtle cucumber flavor that felt cool and light. It’s the kind of soup you wouldn’t expect to love, but it really grew on us. The Traditional Potato Soup, on the other hand, was the complete opposite—warm, rich, and comforting. It was a classic, with a silky-smooth texture and deep, earthy flavors.
Then came the main event: the Oven Baked Chicken Leg. This dish was as comforting as it was delicious. The chicken was perfectly roasted—juicy and tender on the inside, with crispy, golden-brown skin on the outside. What really made this dish stand out was the creamy pesto sauce it was served with. The pesto added a burst of herby, garlicky goodness that paired beautifully with the rich flavor of the chicken. Every bite was a perfect balance of savory, creamy, and slightly nutty.
And then there were the desserts, which were as inventive as they were tasty. First, we tried the Dolce Viola, a dessert made from purple sweet potato. It was smooth, rich, and surprisingly light, with a touch of sweetness that wasn’t overpowering. What made this dish truly unique were the turmeric and pandan croutons sprinkled on the side, which added an earthy crunch, and the bitter chocolate that balanced the sweetness perfectly. It was a dessert that played with textures and flavors in a way that kept us intrigued with every bite. Lastly, the Lemon Cheesecake was a delightful finish. It was light and fluffy with a creamy, tangy lemon flavor that wasn’t too heavy, making it the perfect, refreshing end to the meal.
Each dish in the "From The Garden" promotion was carefully crafted to showcase the freshness of the ingredients, all of which were sourced from Hilton’s rooftop garden. Available every Friday from 2:00 PM to 10:00 PM, the menu starts at IDR 95,000++—a fantastic price for such an eco-friendly and delicious dining experience. If you’re in Bandung, you don’t want to miss it!
Hilton Bandung
Jl. HOS. Cokroaminoto No.41-43, Bandung
P: (022) 86051300
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