Open for breakfast, lunch and dinner, MoVida Bali offers a stunning range of inspired Spanish-style dishes created by co-founder Frank Camorra and head chef Jimmy Parker, who worked closely with local farmers and suppliers to develop a menu inspired by both local produce and the beauty of the island, yet still retaining the famous MoVida character. An urban chic design with subdued lighting, tropical greenery, rattan and elegant dark woods helps to create a relaxed and warm ambience. There’s a mix of family and more intimate tables, alongside bar stools and low level rattan sofas.
The menu offers up a range of conservas, embutidos, tapas and raciones, plus a selection of specialty dishes from the Josper oven, as well as a dessert menu, all complemented by an excellent wine list and some outstanding cocktails, slow-pressed juices, teas and coffees. Famous throughout Spain, conservas is preserved food and MoVida’s ventresca – the best tuna belly preserved in oil – was a personal highlight, while from the embutidos, the paleta de Iberico was superb. For good reason, the tapas menu is a favourite with guests. Choose from plates like croqueta a jamon and mahon cheese croquette, or the cangrejo – Lombok soft shell crab with seaweed alioli in a squid ink bun – or perhaps the anchoa, a Cantabrian anchovy topped with smoked tomato sorbet served on a thin crouton is more your style.
For something more substantial, look no further than the Josper oven. The pescado, a whole baked halibut with a burnt butter sauce, hazelnuts and capers, is succulent and sublime, whilst meat lovers might want to try the cordero, Central Javanese suckling lamb shoulder served with saffron potatoes. Last, but by no means least, is postries – a selection of desserts that, along with coffee or dessert cocktails, will round off your meal perfectly – the question is what not to choose? For those unfamiliar with Spanish food, the set menu is perhaps the best choice with nine servings that showcase the menu perfectly.
