Fodor's Expert Review Bumbu Bali

Chef Heinz von Holzen wrote the book on Balinese cuisine—three, actually—and shares his love at Bumbu Bali (Bali Spice). A family compound setting with open pavilions in a garden sets the homey atmosphere. The menu offers classic kitchen favorites sate lilit (minced seafood skewers) and superbly grilled fish, alongside island specialties ayam betutu (roast chicken in banana leaf) and bebek betutu (the duck version; order 24 hours ahead), and innovations like tamillo ice cream, crafted from a bitter local strawberry variant. Book well ahead for a class at the renowned cooking school, which includes market visits and preparing 20-odd recipes for lunch.