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Chef’s recipes, gourmet restaurants, exotic flavours, even street food

Savour Seventh Heaven at The Layar

in Dining by
Settimo Cielo Chef Nicolas

A perfect blend of modern sophistication and the traditional warmth of an Italian kitchen.

Settimo Cielo (Seventh Heaven), the newest addition to Seminyak’s up-and-coming Jalan Pankung Sari area, welcomes you for breakfast, lunch, cocktails or dinner. The restaurant shares its neighbourhood with The Layar Designer Villas and Spa, Gallery Randelli, Kendra Gallery of Contemporary Art and the trendy Seminyak beach scene.

The Design

This exciting new restaurant is tucked amongst the lush tropical gardens of The Layar Designer Villas and Spa. A path leads over a pond and past a dramatic fire feature to the cocktail terrace. Beyond, in the main restaurant, a glass ceiling creates an alfresco dining experience, rain or shine. Both sun and star light are filtered by canvas sails, creating a truly celestial ambiance.

Settimo Cielo Chef Nicolas
The Chef

Originally from Sydney, Australia, Chef Nicolas Lazzaroni brought his passion for Italian cuisine to Indonesia in 2011. The mastermind behind the menu at Bridges Bali in Ubud, he also played the leading role at Uma Cucina, the flagship Italian restaurant of Uma by COMO, also in Ubud. Chef Nico is committed to recreating rustic dishes using refined flavours and modern presentation at Settimo Cielo. “When I cook, I think about doing as much as I can to ensure a great dining experience. My guests are the mentors that have helped me to grow, and they continue to drive my passion as a chef,” says Nicolas.

The Food

The philosophy of Settimo Cielo is to bring people together with authentic Mediterranean fare, crafted using ingredients of the highest quality. Start with the Crudo of Yellow Fin Tuna with stracciatella, baby radish, fried capers, pistachio pesto, tomato essence, balsamic vinegar and pangratto followed by signature Black Ink Risotto with braised cuttlefish, grilled squid, preserved lemon, tomato and watercress. For the mains, one of our favourites is Osso Bucco with traditional white wine and tomato sauce, pine nut gremolata, crisp marrow and soft polenta. Finish off your meal with a Baked Chocolate Mousse, salted caramel, whipped mascarpone and hazelnut crisps. The menu is created to allow you to choose from individual or family-sized portions to suit the size of your party.



Settimo Cielo, Jalan Lankung Sari 10A, Seminyak, Bali

Reservations: +62 361 4741116

E-mail: info@settimocielo.com

Opening Hours:

Breakfast: 8am till 10.45am

Lunch: 12pm till 5pm

Aperitif: 5.30pm till 7.30pm

Dinner: 6.30pm till 11pm


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Spilling The Beans: Seseh Beach Villas Tuna Sambal Matah

in Dining by
villa dining

One of the best parts about staying at a private villa on your vacation is that you get superb food prepared exclusively for you by skilled in-house chefs – many of whom have trained in internationally renowned restaurants. Villa menus comprise an extensive range of Western and Asian delights to cater every guests’ tastes. But of course, every chef has his or hers very own ‘special’ recipe that they are most proud and passionate about. With much coaxing and cajoling, we’ve asked some of these secret recipes from our chefs to share with you here every month!

This month, the outstanding private chef at Seseh Beach Villas reveals how to make Tuna Sambal Matah that had recent guests – who originally intended to travel around Bali seeking new gastronomic experiences – staying ‘at home’ most nights simply because the food was so good.

Tuna Sambal Matah
(Balinese tuna salad with raw sambal dressing)

Serves 2


Grill the tuna for 4-5minutes (or less depending how rare you like it) and slice.

Mix all the other ingredients by hand in a medium size bowl, add salt & pepper to taste, serve and top with the sliced tuna.


Selamat Makan!

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