19 August 2024

The latest addition to the vibrant culinary scene in Bukit, KALA Uluwatu, officially opened its doors in June 2024. Located a short walk from the stunning Padang-Padang Beach, KALA offers a minimal and stylish dining experience with a focus on modern Greek cuisine. The restaurant boasts a carefully curated food menu paired with speakeasy-grade cocktails and a selection of classic and natural wines.

KALA, a name that resonates in both the Indonesian and Greek languages, means “GOOD” in Greek and “TIME” in Indonesian – what’s better than a “GOOD TIME”? This philosophy is embodied in every aspect of the restaurant, from the open kitchen concept that allows guests to witness the cooking, to the logo that’s a play on Greek mythology’s three-headed dog known as Cerberus, and here represents the three founders and the free spirit of Bali dogs.

Founded by Roman Golubyatinikov, Vladimir Vanin, and Ryan Jefferson – veterans of the Bali hospitality scene – the team behind KALA brings their expertise from popular establishments like Lola’s Cantina Mexicana Canggu and Uluwatu, and Two Moods Canggu. At KALA, they deliver Greek-influenced dishes cooked on an open wood fire grill, using the finest local produce, meat, and seafood. Daily fresh catches from local fishermen, imported beef, and locally grown Bali produce are central to the menu’s ethos.

Head Chef Zarrukh Farkhodovich has over 12 years of extensive international experience in fine dining and has worked alongside world renowned chefs including Juan Mari and Elena Arzak at 3 Michelin starred Arzak restaurant in Spain, Jerome Coustillas at La Colline (French restaurant in Greece), David Hemmerle at Grand Cru in Moscow, and Nino Graziano and Luca Verdolini at Semifreddo, known as the closest point to Sicily in Moscow.

Guests can start their meal with freshly baked bread and meze dips; Tuna carpaccio; and Lamb Kofta seasoned with za’atar and fennel with a refreshing tzatziki. The menu also features rich Dolmadakia stuffed with minced beef and lamb, wrapped in grape leaves; Spanakopita spirals filled with spinach and feta in a flaky pastry; Sizzling Halloumi Tiropita with honey and cinnamon; and a fresh Greek Salad. For mains, the Succulent Lamb Shoulder with slow-cooked with chickpeas and tomatoes; Grilled octopus with baby potatoes and peperonata sauce; a dedicated Souvlaki Section with grilled skewers like chicken with flatbread, tzatziki, and chimichurri, are must-tries. Desserts include Loukoumades (Greek doughnuts) with ice cream, or the decadent Baklava Cheesecake.

The interior design is a collaborative effort among the three partners, who aimed for a minimalist and natural aesthetic that stands out uniquely in Uluwatu. The relaxed space features wooden tables, rattan chairs, and an open, inviting atmosphere. In keeping with KALA’s sustainability values, the dinnerware is part of an eco-conscious collaboration between Kevala and designer Sara Howard. This collection is crafted from industrial byproducts, repurposed to prevent environmental pollution instead of relying on new raw materials.