AYANA Zeitgeist

Translated from German, Zeitgeist means "the spirit of the moment", and is the key principle underpinning AYANA's service philosophy. Here, we share our inside tips and favorite haunts to help you experience the AYANA Zeitgeist.

Rooms & Villas



To Dine For



More often than not, we travel with companions who have different preferences for cuisine. Some people are adventurous, other like to stick with what they know, while others may be on a strict bikini diet! The solution is to choose a holiday destination that pleases everyone.

Having enough variety at your hotel is one of the biggest challenges, sometimes affecting your hunger-induced cranky friend, gluten-free sister, or OCD self who requires flawless service at all times.

But it is not the case if you are staying at AYANA Resort and Spa Bali or RIMBA Jimbaran Bali. Comprising Bali’s only integrated resorts, these unique venues offer 15 different venues across the 90-hectare estate, to cater for any palate. Yes, 15! One-Five. Each venue offers a unique experience and ambiance while serving high quality food and imaginative beverages.

Choose from fresh seafood on the beach and trattoria-style Italian, to traditional Indonesian market fare, decadent modern European cuisine, Indonesia’s best Chinese restaurant, an ultra-chic rooftop bar and simple home-style comfort food (perfect for that friend who’s always saying “I miss my Mama’s cooking”.

If a romantic mood strikes during the holiday, escape to a table just for two on the private jetty with its ocean backdrop and private Balinese music performance.
There is also the iconic Rock Bar and its new off-shoot, UNIQUE Rooftop Bar & Restaurant, for delicious cocktails, tapas and Asian menu, tempting you to continue your culinary indulgence well into the night and even the early morning.

In addition to the endless selection of dining venues, guests of both AYANA and RIMBA are welcome to use any of the 11 pools at either resort. RIMBA offers six beautiful pool including cabanas, swim-up Pool Bar and children’s waterslides, or head to the private Kubu Beach and burn all those calories gained from your dining decadence, as you climb the 197 steps from the beach back to the cliff-top!

Worry not about having getting around between meals; a complimentary shuttle operates all day between RIMBA Lobby, AYANA Lobby, Spa, Villa Lobby and Kubu Beach. In fact, I can hear it rolling by now — gotta go, my next meal is waiting!


The combined forces of AYANA and RIMBA’s culinary team stole the show at Bali’s 8th Salon Culinaire Competition, taking home 10 awards from the event. Attended by thousands of people from Bali’s tourism sector and over 800 exhibiting companies from 40 countries, the competition was part of the Food, Hotel, and Tourism Expo held from 6 – 8 March 2014.

AYANA and RIMBA’s Culinary and Food & Beverage Service teams showed their mojo withan outstanding display of talent from the kitchen to the table. Competing against chefs from other 5-star Bali hotels, they won two individual awards, three individual medals, as well as five medals in the new team-category competition, Dewata Gastronomic Challenge and Wine Pairing, which scores each hotelon a 3-course menu with wine pairing and table set-up.

Congratulations to all team members on their outstanding achievement!

Individual Winners:
1. Rio Phillipus Ginting (UNIQUE Rooftop Bar) won Diploma Award for Individual Hot Cooking Meat for
“Crusted Strip Loin with Butternut Puree, Glazed Vegetable Beetroot, Foie Gras Veloute, and Yuzu Pepper Sauce”
2. Ida Bagus Adi Pratama (To’ge Restaurant) won Diploma Award for Individual Hot Cooking Meat for “Pan Roasted Beef Sirloin Steak with Sweet Purple Potato Puree and Thyme Reduction”
3. Putu Gede Harry Pramana (To’ge Restaurant) won Bronze Medal for Individual Hot Cooking Meat for “Roasted Fillet Harvey Beef Striploin, Crusted Black Truffle Broccoli with Onion Marmalade, Pumpkin Mousse and Honey Glazed Baby Vegetables, Butter Foie Gras and Thyme Zoe”
4. Dhani Iskandar (Sami Sami Restaurant) won Silver Medal for Individual Hot Cooking Fish for “Barramundi with Spicy Crab Crust on Light Sauce of Lemongrass, Micro Herbs, Spinach Tortellini and Clams”
5. I Made Erik Darmawan (AYANA Pastry) won Bronze Medal for Chocolate Pastry Showpiece and Cake for “Tulips Chocolate Showpiece and Black Pepper Chocolate Cake”

Dewata Gastronomic Challenge and Wine Pairing team won:
- Gold Medal for Best Main Course “Duo of Tokusen Grade 9+ Beef Tenderloin & Knuckle with Butternut Pumpkin and Brie Cheese Torte, Beetroot Mousse, and Onion Confit”
- Bronze Medal for Best Service
- Silver Medal for Best Creative Table Set Up with “Winter Wonderland” Theme

Winter Wonderland Table Set-Up

- Silver Medal for 3-Course Gastronomic Menu:
Appetizer: Foie Gras Terrine on Brioche with Raspberry Jelly, Spiced Pecan, Fruit Mustand, Candied Zest and Poached Apple
Main Course: Duo of Tokusen Grade 9+ Wagyu Beef Cheek & Knuckle with Butternut Pumpkin and Brie Cheese Torte, Beetroot Mousse and Onion Confit
Dessert: Valrhona Chocolate Fondant with Strawberry Parfait, Feuilletine and Candied Pistachio, Blueberry Compote and Milk Sorbet
- Gold Medal for Best Team Second Runner Up

Foie Gras Terrine on Brioche with Raspberry Jelly, Spiced Pecan, Fruit Mustard, Candied Zest and Poached Apple

Duo of Tokusen Grade 9+ Wagyu Beef Cheek & Knuckle with Butternut Pumpkin and Brie Cheese Torte, Beetroot Mousse, and Onion Confit

Valrhona Chocolate Fondant with Strawberry Parfait, Feuilletine and Candied Pistachio, Blueberry Compote and Milk Sorbet

Congratulations to the Dewata team members:

- Culinary
1. Patrick David Ramon (To’ge Restaurant) as Team Leader
2. Irma Anindita (RIMBA Garde Manger) for the Appetizer
3. I Ketut Juliarta (Dava Restaurant) for the Main Course
4. Tan Rio Wiyanto (RIMBA Pastry) for the Dessert

- Service and Table Set Up
1. Gede Budi Umbara (Banquet/Events) as Team Leader
2. Ngakan Made Artana Yasa (Padi Restaurant) as Sommelier
3. Putu Gede Andika Udiana (Banquet/Events) as Waiter
4. Ni Nyoman Juliani (Rock Bar) as Waitress

Well-Placed-Insider’s tough job is being tested at UNIQUE Rooftop Bar, the ultra-glamorous sunset spot located on the rooftop of RIMBA Jimbaran Bali, the sister hotel of AYANA Resort and Spa Bali. UNIQUE (named so because it is) is just as dashing and spectacular for a lunch-time chill-out and poolside fun, as it is for sundowners and beats that set the tone for all-day play.

And about those cocktails… Well-Placed-Insider was lucky enough to road-test a few and these are my favorites (at least, the ones I can remember!):

1. Electric Blue Mojito (aka Rocket Fuel Mojito)

This concoction of rum, mint leaf, blue curacao syrup and fresh lime gives a fresh sweet taste that boosts your energy… to sample another one!

2. Strawberry Rum Sundae

Made with rum infused coffee, coffee liqueur, fresh cream and a splash of grenadine syrup, and garnished with fresh strawberry, this girly drink is flavorsome and of course, has a serious caffeine effect. Now I am wide awake…

3. Tiffany Blue

Sorry, no ring in there. But this combination of white rum, coconut rum, fresh pineapple juice, coconut cream and a splash of blue syrup gives a delicious tropical beach flavor that deserves an “I do” too. Or, I do… want more.

4. Southern Nelis Pear

A good mix of fresh pear and peach fruit compounded with sweet vermouth and fresh lime to give a very fruitful zesty bite.?It is a must have for a lazy Saturday afternoon basking under the sun.

5. Ginger Cooler

Made with a thumb-sized nob of fresh ginger, squeeze of fresh lemon, Sunkist mixed with vodka, grand marnier and topped with ginger ale, this is one bold drink for someone who really knows what they want. My favorite next to Strawberry Rum Sundae!

6. Spicy Watermelon Mojito

Nothing quenches a tropical thirst like fresh, sweet watermelon. Add white rum, sugar cane, lime juice, sparkling water, home-made spicy syrup and mint, and you have the perfect summer mojito, and a new contender for my favorite UNIQUE cocktail!

And now thanks to UNIQUE’s mixologists, Well-Placed-Insider finally understands that saying:

“I am only as strong as the cocktails I drink, the hairspray I use and the girlfriends I have…”





The Indonesian Chef Association (Bali Chapter) Dinner was held last month at AYANA Resort and Spa Bali’s newly renovated Jimbaran Lawn adjacent to our new meeting venues. Some of Indonesia’s most celebrated culinary practitioners including celebrity chef Juna Rorimpandey of MasterChef Indonesia gathered to savor the extensive buffet dinner presented by AYANA’s multinational culinary team, led by Executive Chef Bernhard Butz. The selection included a giant paella, lamb shawarma, chicken and seafood from the tandoor, beef short ribs, cheese fondue, salads, soup stations and decadent desserts.

AYANA Can Cook. Chef I.B. Widiantara gets ready to welcome the most difficult guests to please, gastronomically: other Chefs!

The Venue. The newly renovated Jimbaran Lawn located within AYANA's MICE Complex.

The Birthday Boys. July born members celebrate with a communal candle blowing.

The Cooking Beauties. Away from the stoves these lady chefs still keep temperatures high!

The Verdict. The satiated looks of the members who were quite reluctant to leave their tables even long after they'd finished their meals!!


Indonesian Independence Day falls on the 17th of August every year and is a major event for Indonesian people.

In search of spices, the Dutch arrived in Indonesia and established a foothold over Indonesian territories in 1605 and since then, up until 1945 when the Declaration of Independence was signed with Sukarno as the first President, many skirmishes were fought over this country.

As major producers, it’s no surprise that Indonesian food is rich with spices and herbs. The different contrasting flavors and textures make this cuisine a popular choice for diners.? Among the many types of spices used, nutmeg features extensively in the Indonesian kitchen. The nutmeg tree is native to the Moluccas (the Spice Islands) and has been known as a useful medicine in a number of Asian societies. Many types of stews, soups and main dishes have a pinch of nutmeg in them to enhance the flavor.

Join us to celebrate this joyous occasion of Indonesian Independence Day at Padi Restaurant, with our exclusive “Taste of Nusantara” buffet.

On Monday 28th January, 20 bartenders form all around Bali including two from AYANA competed in the 2013 DIAGEO Reserve
World Class Challenge. Here are some highlights from the event:

As part of the event, Rock Bar hosted Singaporean-based Japanese bartender Akihiro Eguchi. After judging 20 contestants from Bali' s most high-profile bars in the first round of the Bali competition held at AYANA, Akihiro Eguchi, who is a previous winner of the DIAGEO Reserve World Class Challenge, got behind the bar at Rock Bar to serve up his signature 'Sun Flower' consisting of Ketel One Vodka, passionfruit, fresh grapefruit juice, Absinth and sugar syrup. It sure made the sun come out here!

It was a pretty tense moment for the bartenders. In this photo, one contestant gives a classic cocktail a retro-chic, vodka-based twist.


Congratulations to our Beverage Manager D'Agisna Ramdhani (above left) who won 3rd place with his 'Burnt Orange Chocopolitan' consisting of KetelOne Vodka 40 ml, Creme de Cacao White 20 ml, Burnt Orange infused Tripple Sec 20 ml, Egg white 10 ml, Kintamani Orange Jelly 20 ml. Well done, D'Agisna! Watch out for his creation to hit the Rock Bar and Martini Bar menus soon.

Many regular visitors to Bali will tell you, finding a good wine at an affordable price has never been easy. But that all changed when a ‘made in Bali’ Australian wine range entered the market.

Here, Well-Placed Insider pours a glass of history from AYANA’S official house wine, Artisan Estate. Have a sip!

Derived from an Italian word, artigiano, Artisan means craftsman. It is an apt name for an estate formed in October 2009 by two great craftsmen; an Australian master winemaker and an Indonesian timber merchant.

Their success story started in 2001 with a big challenge: To establish a system of growing wine grapes in Australia and ultimately produce the wine in Bali. The quality, color and integrity expected of an Australian wine was to be the final result.

Craig Newton, an award-winning Australian winemaker and now Wine Marketing Specialist at Artisan Estate, set about exploring ways to achieve this goal. After years of research, the culmination marked the release of their first Artisan Chardonnay in 2009. This was soon followed by the Classic Chardonnay blend in 2010. In 2011, the highly praised Sauvignon Blanc and Shiraz entered the market, the latter of which by the way, is Well-Placed Insider’s favorite!

Artisan Estate’s point of difference is quality at a great price. In the highly taxed Indonesian wine market, Artisan offers a quality Australian
wine at a locally produced price point. They manage to do this by importing 100% fresh wine grape juice from Western Australia into Bali. The delivery process must be done under strict temperature control, before it is then crafted into wine with meticulous attention to detail. That is what makes Artisan the local wine of choice for many of the top 5-star hotels and restaurants both in Bali and other regions of Indonesia.

When is a Western Australian wine not an Australian wine? When it is produced in Bali!

Artisan Estate is available at all restaurants and bars at AYANA Resort and Spa.

Sami Sami launches three new set menus for a ‘three course’ lunch or dinner.

Executive Chef Giordano Faggioli and his team have launched new set menus at Sami Sami restaurant, offering three different set menus for a delectable three-course lunch or dinner to match the cliff-edge ocean views. The new set menus reflect Chef Giordano passion for cuisine from his native Emilia Romagna region in northern Italy, renowned for its homemade fresh pasta, cured meats, and seafood fresh from the Adriatic sea.

The menus rotate daily to offer diners more choice and new experiences when they return the next day – as they invariably do. The new dishes are flavorful yet light, blending perfectly with the warm weather and the open-air trattoria-style design of the restaurant, located on a bluff overlooking the Indian Ocean, offering brilliant views any time of day and at sunset.

Lunch Set Menus Rp 210,000++


Parma ham and mozzarella bocconcini,balsamic and arugula

Penne Amatriciana, smoked bacon and spicy tomato sauce

Pepper marinated strawberries with homemade strawberry ice cream


Minestrone, mixed vegetables soup with homemade pasta

Saltimbocca, veal escalope with Parma ham and white wine sauce

Star anise infused pineapple with pineapple sorbet


Fritto misto, crispy seafood and capers with battered zucchini and eggplant

Chicken medallions, mushrooms and rosemary sauce

Vanilla ice cream with dark cherries

Dinner Set Menus Rp 255,000++


Grilled Sumatran Asparagus with Hollandaise sauce, rocket bouquet

Baked scallops with citrus salsa and potato risotto

Chocolate creme brulee with chocolate ice cream


Beetroot, oranges and sea bass salad with softened cherry tomatoes

Spaghetti with lobster, red chili, leek white wine sauce

Lemon tart with lemon sorbet, mint sauce


Grilled eggplants and rosemary with tuna and capers sauce

Linguini with calms and tomato sauce

Warm apple tart with vanilla ice cream, berries sauce

“Try hard.Try harder.” Robiatul – ROLE Models trainee at Pastry Kitchen

Where are you from? Malang, Java.

What do you think about this R.O.L.E program and how did you get the opportunity?
I see R.O.L.E as the perfect organization to support us and help us as women to reach our dreams, no matter how hard things may be for us, be it financial difficulties, or not having a good enough educational background. I heard about R.O.L.E from a friend. Now, I am studying English, cooking, basic working skills at the training center.

What gets you excited about being a R.O.L.E student? And what makes you nervous?
That I can learn English every single day and practice it with my tutors at the training center and at AYANA. But I have to admit that working and being trained by AYANA’s professionals gets me anxious too.

Has a career in the hotel industry always been your passion? If so, in which area specifically?
Yes. I have a passion for pastry and am also interested in housekeeping.

What is your message to friends?
Keep on trying to reach you goals. Nothing in the world should be big enough to stop you. When you try to do your best, you will be surprised to see that everything can fall into the right place. Like what R.O.L.E and AYANA do for me.

What do you want to achieve?
To be a pastry chef or open my own business. First, as soon as I complete my training program, I will apply for a job!


Formula 1 mania is about to descend upon Singapore yet again, but noise, stench and stress are not everyone’s dea of a good time. Some Singaporeans like Willin Low, acclaimed lawyer who changed his business suit for a white jacket and tall hat, are escaping to Bali.

Before building a reputation as one of Singapore’s most awarded and dynamic Chef – Restaurateurs, Willin Low led a life as a corporate lawyer from Mondays to Fridays. In the last two years of his full-time legal career, he would shed his corporate suit to become a private chef-for-hire on weekends.

In October 2004, Willin decided to make the bold move of switching careers. Though he had achieved much success as a law practitioner, Willin took up a trainee position with the Garibaldi Group. As the stars aligned, he officially hung the sharp tailored suit and changed into a white jacket, opening his signature restaurant Wild Rocket at Mount Emily a year later.

At Wild Rocket, Chef Willin applied his culinary philosophy of serving food that he himself would love to eat – Western food with a local twist. As a self-taught chef, one advantage Chef Willin has is that he possess a style that is unique and perhaps even quirky. Most of his dishes are inspired by hawker fare; his childhood craves; or by an interesting ingredient discovered while travelling. “Cooking is about providing happiness. Providing good food and service is the most basic need anyone requires. I think that is why I love cooking – and eating – so much ” says Willin.

It is safe to say that during the F1 season, there will be a noticeable absence of engine oil as Chef Willin brings his Wild Rocket recipes to Dava 21-23 September as guest chef, invited by fellow Singaporean, Dava chef de cuisine Jusman So – founder-chef of Singapore’ much-lauded Sage
restaurant (2010/2011 Miele List). Jusman will lend his kitchen to Chef Willin for three nights to serve up a special degustation menu, giving Dava guests the opportunity to experience another of Singapore’s culinary gems.

The F1 Fatigue menu by the guest chef, Willin Low from Wild Rocket in Singapore, will run from Friday, 21st September, till Sunday, 23rd September.

The prices for the menu are as follows:

4 courses @ Rp490,000 / 6 courses @ Rp650,000 / 8 courses @Rp790,000