Spice by Chris Salans comes to Sanur
Spice by Chris Salans is delighted to announce the opening of its second outlet in September this year in Sanur. As with the original Spice in Ubud, it will be helmed by the celebrated chef Chris Salans, founder and chef of Mozaic Restaurant Gastronomique, a member of Les Grandes Tables du Monde (The Grand Tables of the World) of the prestigious association Traditions et Qualité.
Spice by Chris Salans offers an affordable experience of the culinary expertise of Chris Salans, which applies French cooking techniques to Indonesian ingredients. This approach has become an influential movement, propelling Chef Salans to celebrity in Southeast Asia and beyond. At Spice, all ingredients are locally sourced, with an emphasis on the surprising flavors and healing properties of Indonesia’s aromatic roots, herbs, and spices. The cuisine joyfully combines the humble and the precious, as in Slipper lobster with curry-leaf butter and tempé, or Snapper carpaccio with tamarind croutons and rujak.
Properly described as a gastro-bar, Spice by Chris Salans excels at innovative cocktails built around fresh ingredients, whole spices, and fine imported spirits. Here the chef and the mixologist collaborate closely and are happy to design bespoke cocktails that pair ingeniously with a particular dish. There is also a good selection of wines. All this, and the smart attentive service, makes Spice a favored hangout for hipsters and foodies.
The new venue is located in the epicenter of dining in Sanur, just across the street from
the famous Café Batujimbar on Jalan Danu Tamblingan. It will be open 7 days a week for breakfast, lunch, dinner, and evening parties. The interiors of Spice Sanur are a visual sensation celebrating the Indonesian archipelago and interpreted with contemporary artisan styling. The spicy color palette within the restaurant is literally lifted from the ingredients in the Chef’s Kitchen including cinnamon, saffron, curry, and coriander.
The signature bold zig-zag pattern prevalent in the tile floors and bar areas are inspired by the sarongs of agriculture workers. Installations of hand-thrown upended terracotta pots are utilized to create whimsical pendant lamp groupings along the ceiling. And perhaps even more fun and dramatic is the “bottle chandelier”, created from a cluster of suspended wine and liquor bottles, that hover over the bar station. The design of Spice Sanur was a creative collaboration between Chris Salans and LLoyd Hassencahl of Design Solutions. With seating for 80 people, including 40 outdoor garden seats and 40 seats in the air conditioned interior, Spice by Chris Salans Sanur is ideal for mid-scale meetings, and welcomes groups for events such as birthdays, community gatherings, and group luncheons.
Chris Salans says, “I am excited to bring Spice to Sanur and soon also to Seminyak. This is in response to popular demand, after the big success of Spice in Ubud. I’m grateful to the many loyal customers who have inspired us to achieve this new milestone with our new casual dining concept named Spice.”