A beachside dining experience offering the freshest of Mediterranean and Japanese flavours.
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by Runi Indrani
Newly opened earlier this year, Mari Beach Club offers a refreshing take on beach clubs, presenting local cultures and values in its design and concept, ranging from The Dome reception area, inspired by Bali’s own majestic Mount Agung, to the tiered path inspired by Balinese rice terraces and their irrigation system, and the pools that are reminiscent of the island’s endless rivers and lakes.
Following not far behind is Solé, a dining and drinking destination offering a relaxed experience and unique flavours. Idyllically nestled just by Batu Belig beach, Solé is open from lunch to dinner, serving an enticing juxtaposition of Mediterranean and Japanese flavours, creatively crafted and locally inspired cocktails, and a coastline view to match beyond the river-like infinity pool.
Swedish native Chef Martin Löving is helming the kitchen, bringing more than 16 years of experience in Sweden, Japan, France, Taiwan and more. While he was classically educated in Nordic, French and European gastronomy, he also has seasoned experience in Scandinavian and Japanese cuisine, resulting in the inspired menu of Solé.
The main theme of the menu is celebrating the coastal flavours of the Mediterranean and Japan, highlighting seasonal dishes made using high-quality ingredients. The kitchen team has tastefully curated the menu with the sharing style in mind, so at Solé, the more the merrier!
Presenting fresh, healthy food with bold, daring flavours, the menu is timeless with a twist of innovation. Outstanding dishes include the restaurant’s signature salt-crusted seabass in lemon and soy mayo, grilled mackerel in XO sauce, and lobster tail in miso butter.
In crafting his culinary creations for Solé, Martin likes to balance the elements of herbs and spices known to Mediterranean dishes, with Japanese umami qualities to amp up the offerings. With Japanese techniques and Mediterranean characteristics, diners can expect fresh, seasonal products such as fish and seafood – which are often grilled, or served raw as sashimi.
Martin has been working closely with small local farmers, growers, fishermen and producers throughout his career, ensuring the finest and freshest ingredients. So, diners can only expect the best from Solé, where authentic cuisine and heritage recipes are prepared with modern techniques and philosophies.
Solé at Mari Beach Club
Jalan Batu Belig No.66
Kerobokan Kelod, Kuta Utara,
Kabupaten Badung, Bali 80361
T: (+62) 3619347766
