As a warung serving Mediterranean fare in the early seventies, Chez Gado Gado was one of the island’s first, grass-roofed, expatriate dens that, with generator and tape deck, was also among the first bars in Bali. In early 2011, architect Fredo Taffin brought the property back into its original glory. Foreseeing a growing nostalgia for old Bali, the team crafted a tasteful, hardwood atmosphere by the seaside. Chandeliers softly light the central dining area, which sports the Balinese wantilan design, while the patio is a top spot to watch the tall surf break and explore the menu.
Bringing the fare to par with the scenery, Quirijn Rademaker, or Chef Quib, contributed his sensibilities to cook up the new Pan-Mediterranean menu. Almost as an outlet for those tasteful ideas set on the backburner, sometimes for many years, Quib also recently introduced an ever-changing tasting menu – already a common feature in Australia – to Seminyak beach. The menu is an experience that shifts up to three times a week, listing dishes ranging from tuna tartar, escargot, to grilled tenderloin with sautéed oyster mushrooms. For all green matter, the kitchen draws on a 3000-square-foot green house humbly dubbed the kitchen garden, fanning the flame that is the casual, fine-dining experience of Chez Gado Gado
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