Celebrating the exquisite flavours of Indonesia, Tapis Restaurant takes Kayumanis diners on a culinary discovery across the diverse archipelago. Encompassed within an intimate compound beneath the shade of the estate’s towering grove of coconut palms, Tapis Restaurant explores the art of fine dining and social interaction at the table.

Every villa at Kayumanis estate has been named after a part of the coconut palm and Tapis Restaurant is no exception. The term ‘tapis’ refers the fibrous bark on the top of the palm that is often used in natural handicrafts, and the restaurant has been appropriately name to pay respect to this unique gift from Mother Nature that represents a sustainable aspect of daily Balinese life. Every part of the coconut is utilized; wood for construction, palm fronds for ceremonial offerings, husk fibre as a source of fuel and coconut flesh as a cooking ingredient.

Tapis Restaurant features a traditional thatched dining pavilion furnished in classic table settings, a stylish cocktail alcove and several cushioned gazebo’s scattered across the garden. Meals are prepared in an open-plan kitchen where the Chef oversees all preparations with precision and flair.

Market fresh produce, local herbs, spices, Jimbaran seafood, imported meats and organic vegetables culminate into a delicious menu of distinctive regional cuisine to tantalize the taste buds. There many exceptional dishes, however, the lavish Rijstaffel feast for two is a sampler menu showcasing some of Indonesia’s finest specialties. All meals are served with ‘rice of the day’ and a selection of spicy condiments.

Open daily for breakfast, lunch and dinner for villa guests’ as well as outside diners, Tapis Restaurant is set to elevate the image and piquant character of Indonesian cuisine with standards that will rival any five-star establishment.