Alila Villas Uluwatu is delighted to welcome Adrian Hauenstein as part of the Alila family as the new Executive Chef. Hailing from Switzerland, the 35-year-old chef has worked as Executive Chef and Executive Sous Chef in 5-star hotels, resorts, and restaurants around the world, including the luxurious award-winning hotel Ayada Maldives, boutique restaurant The Shop Cambodia, S-Hotel Group with the flagship property Santiburi in Koh Samui and, most recently, the Sindhorn Kempinski Hotel Bangkok.
Chef Adrian is now excited to continue his journey in Southeast Asia as head of the culinary team at Alila Villas Uluwatu. “I really enjoy working and living in beautiful Southeast Asia. I love the hospitality, and the opportunity to work with people from different countries and learn about their culture,” said Chef Adrian. For Chef Adrian, the basic principle for all types of cooking can be simply summarized as the use of fresh and quality ingredients. This is reflected in the new menu inspired by Mediterranean food that he has conceptualized and created for the restaurant CIRE. Mediterranean cuisine is considered one of the healthiest menus in the world with a focus on fresh vegetables, fruits, nuts, fish, and olive oil, accompanied by a culture of sharing food/eating together within the community.
This new menu combines fresh, seasonal ingredients with simple recipes and fast cooking techniques, emphasizing CIRE on comfort food, enjoyed in a relaxed, open-air setting with views of the open sea. This menu features signature dishes from countries on the coastlines of the Mediterranean, such as Italy, Greece, Turkey, Lebanon, Egypt, Morocco, Spain, and France, that will indulge diners through a journey of diverse tastes and cultures, while still showcasing the richness of Bali.
The culinary team works closely with local fishermen, who provide fresh seafood every day, all harvested from the Bali Sea. Fresh seafood including tuna, prawns, and scallops are the mainstay of signature dishes such as Tuna Tartar, Sambucca Prawns, and Clam Linguini. Other local and made-in-Bali ingredients include organic tomatoes and mozzarella cheese.
At CIRE, guests can also choose from a tantalizing five-course degustation menu paired with fine wines or signature cocktails, which are carefully selected to enhance the flavors of each dish with their unique flavor notes. Diners can enjoy the perfect balance of flavors in dishes such as Slow-cooked Wagyu Beef Short Rib Croquettes, Pan-seared Barramundi with Adrian's signature Bisque Batik Lobster, and Slow Cooked Mutton with Middle Eastern Spices.
Alternatively, guests can choose from the a la carte menu which includes an array of mouth-watering dishes, such as flatbreads, sauces, seafood, meat, and side dishes as well as desserts for a sweet ending. The perfect comfort food plate is made to be shared in true Mediterranean style.