To understand a place, one must first taste its food. In Indonesia, where recipes are passed down through generations, cuisine offers more than nourishment; it is a living record of history, culture and community.
Despite the archipelago’s extraordinary culinary diversity, much of its gastronomic heritage remains unfamiliar to international travellers. Beyond iconic dishes lie regional specialities, family recipes and ceremonial traditions that reveal the distinct identities of Indonesia’s many islands.
This spirit of discovery lies at the heart of The Luxury Collection, Marriott International’s portfolio of distinctive hotels and resorts. Each property serves as a gateway to its destination, connecting travellers with the people, traditions, artistry and heritage that make a place unique. Founded in 1906 as a collection of Europe’s celebrated properties, the brand has since grown into a global portfolio united by one enduring philosophy: true luxury begins with a genuine sense of place.
In Indonesia, that philosophy takes shape across two destinations separated by the Flores Sea but connected through a shared appreciation for local culture. At The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali, regional dishes reveal the island’s culinary diversity. Further east, TA’AKTANA, a Luxury Collection Resort & Spa, Labuan Bajo, explores the indigenous ingredients, maritime history and traditional beverages of Flores.
Together, the two resorts offer a journey through Indonesian cuisine, where every dish and drink becomes an invitation to understand the archipelago beyond its familiar attractions.
Discovering Balinese cuisine, one regency at a time
For many travellers, Bali is synonymous with emerald rice terraces, intricate temple offerings and golden beaches. Its cultural identity is instantly recognisable, yet the island’s culinary diversity is often reduced to a handful of signature dishes, including babi guling, sate lilit and bebek betutu.
While these specialities remain essential to Balinese food culture, they represent only part of the story. Bali comprises nine regencies and one municipality, each shaped by distinct landscapes, agricultural traditions and local customs. Coastal communities developed dishes around fresh seafood, inland villages drew inspiration from fertile volcanic soil, and mountain regions embraced slow-cooking techniques and food preservation.
There is no single Balinese cuisine, but rather a collection of regional traditions that together define the island’s gastronomic identity. Recognising this diversity, The Laguna has developed its Indigenous Bali programme, an initiative that celebrates the island’s cultural heritage through regional cuisine, traditional craftsmanship, performing arts and indigenous wellness practices. Its Indigenous Bali Menu invites guests to explore the island one regency at a time, offering an edible portrait of the communities and landscapes behind each dish.
The culinary journey begins in Denpasar with Lawar Bali, a traditional preparation of finely chopped pork, grated coconut, base genep spices and fresh blood. Closely associated with ceremonies and communal gatherings, lawar is rarely prepared for one person alone. Families and entire villages often come together to make it for temple festivals, weddings and other important occasions, turning food preparation into an expression of collective identity.
Moving south to Badung, Ikan Kuah Santan reflects the coastal community’s relationship with the sea. Fresh fish is simmered in fragrant coconut milk with lemongrass, galangal and turmeric, creating a comforting broth that allows the ingredients to speak for themselves.
In Gianyar, Bali’s artistic heart, Sate Languan brings together minced fish, grated coconut and aromatic spices in delicate skewers. Its careful preparation reflects the craftsmanship that defines the region’s wider cultural traditions, from woodcarving to dance.
A culinary journey through Bali’s nine regencies
The Indigenous Bali Menu continues inland to Tabanan, often described as Bali’s rice bowl. Home to the UNESCO-listed Subak irrigation system and spectacular terraced fields, the regency has long been central to the island’s agricultural life. Here, Nasi Beras Merah pairs locally grown red rice with braised pork, crispy tempeh and house-made sambal. The dish celebrates the ingredients that have sustained Balinese households for generations.
Further north, Tipat Belayag represents Buleleng’s approach to comforting home cooking. Rice cakes are served with shredded chicken and richly spiced coconut sauce, demonstrating how humble ingredients can deliver remarkable depth of flavour.
In Karangasem, where dramatic volcanic landscapes meet a history of royal influence, Sate Serapah showcases the region’s bold approach to seasoning. Succulent pork is paired with a robust spice paste enriched with shrimp paste and aromatic herbs, creating a dish that balances heat, fragrance and umami.
Nearby, Klungkung’s royal heritage finds expression in Serombotan, a vibrant combination of blanched vegetables, grated coconut, peanuts, kencur, palm sugar and spices. Contrasting textures and balanced seasoning transform simple ingredients into a dish that reflects the sophistication of Balinese culinary traditions.
In the cooler highlands of Bangli, Bebek Betutu represents the patience and ceremony associated with traditional cooking. Whole duck is rubbed with base genep, wrapped in banana leaves and slow-cooked for hours until tender. Often reserved for special occasions, the dish reflects a culinary philosophy that values time, care and communal celebration.
The final stop is Jembrana, on Bali’s western frontier, where Pepes Ikan brings the journey to a close. Fresh fish is seasoned with turmeric, lemongrass, local chillies and fragrant herbs before being wrapped in banana leaves and steamed or grilled. The leaves impart subtle aromas, allowing the natural flavours of the seafood and herbs to remain at the forefront.
Individually, these dishes tell the story of a particular region. Together, they reveal a Bali defined not by a single signature flavour but by a rich mosaic of landscapes, communities and culinary traditions.
Through the Indigenous Bali Menu, The Laguna encourages guests to look beyond familiar tourist favourites and discover the island’s gastronomic heritage in greater depth.
Beyond the dining table at The Laguna
The Laguna’s Indigenous Bali programme extends beyond food, incorporating traditional performances, local artisans, regional craftsmanship and indigenous wellness practices. Seasonal cultural showcases and experiences curated by The Luxury Collection Concierge offer guests opportunities to engage with the island’s living traditions.
The resort’s Concierge team, including members of the internationally recognised Les Clefs d’Or association, helps travellers discover experiences beyond conventional itineraries. From village ceremonies and artisan workshops to lesser-known corners of Bali, these recommendations offer a more personal understanding of the destination.
The property itself reflects this connection between luxury and locality. Its 287 guestrooms, suites and villas draw inspiration from contemporary Balinese living, combining handcrafted details with generous indoor-outdoor spaces. Seven lagoon pools wind through tropical gardens towards the Indian Ocean, while six restaurants and bars offer experiences ranging from premium seafood at Arwana to artisan pastries at Cornerstone and relaxed dining at Kulkul Beach House.
Together, the resort’s accommodations, dining venues and cultural experiences present Bali not simply as a backdrop for a holiday, but as an integral part of the guest experience.
From Bali to Flores: following Indonesia’s maritime heritage
Indonesia’s islands have long been connected by the sea. For centuries, maritime routes carried merchants, sailors, spices, recipes and cultural traditions between communities. Seasonal monsoon winds shaped when ships could sail, influencing trade and the exchange of ingredients, cooking techniques and beliefs.
Following these historic routes eastward leads to Flores, where the relationship between land and sea continues to shape everyday life. Today, Labuan Bajo is widely recognised as the gateway to Komodo National Park, with its limestone islands, pink-sand beaches and rich marine ecosystems. Yet the region’s identity extends far beyond its natural attractions. Inland, Manggarai farmers cultivate fertile hills, while the seafaring Bajo people have built communities around the rhythms of the Flores Sea.
Opened in 2024, TA’AKTANA, a Luxury Collection Resort & Spa, Labuan Bajo, was conceived as a gateway to this distinctive cultural landscape. Its name, derived from the Manggarai language, means green land, referencing the iconic lingko spiderweb rice fields that symbolise communal land stewardship in Flores.
Set across 16 hectares overlooking Wae Rana Beach, the resort draws inspiration from the island’s land-dwelling and seafaring communities. Its design incorporates geometric motifs inspired by Aksara Lota, the ancient script of the Ende people, alongside ocean-inspired textures and handcrafted wooden furnishings that pay tribute to regional artistry. Earthy greens and ocean blues connect the interiors with the surrounding landscape.
This sense of place continues through the resort’s dining concepts, where Indonesian cuisine, indigenous ingredients and traditional beverages become vehicles for storytelling.
Exploring Indonesian cuisine at TA’AKTANA
At TA’AKTANA, the restaurants are conceived as interconnected chapters in a wider culinary narrative, reflecting the communities that have shaped Flores and the broader Indonesian archipelago.
Leros, the resort’s all-day dining restaurant, takes its name from the golden radiance associated with the Manggarai folklore of Loke Nggerang, a princess celebrated for her grace and quiet strength. Its menus balance Eastern and Western influences while remaining rooted in local ingredients, with breakfasts showcasing the abundance of Flores and lunch and dinner offering a contemporary interpretation of regional flavours.
At Umasa, the focus expands to Indonesia’s culinary diversity. Meaning one garden, the restaurant’s name evokes the idea of a nation whose many regional identities flourish within shared roots. Its menu brings together flavours from across the archipelago, from the bold spices of Padang and the refinement of Javanese cuisine to the maritime traditions of Sulawesi.
Design details reinforce the concept, including batik napkins made from repurposed textiles and elements inspired by the trading history of nearby Wae Rana Beach. Family-style dining encourages guests to share dishes and discover regional flavours together.
Umasa’s beverage programme takes this storytelling further, drawing inspiration from the maritime routes that once connected Indonesia’s islands. Organised around the East and West Monsoon, the cocktail and mocktail collections trace historic trading paths through ingredients, traditional refreshments and regional culinary memories.
Indonesian cocktails inspired by the monsoon winds
The East Monsoon collection begins in Labuan Bajo with Edge of Wild, a cocktail inspired by the region’s familiar rosella tea. Floral rosella syrup is paired with Kasmaran gin and white wine reduction, creating a bright, gently tart drink that evokes the tropical character of Flores.
The journey continues to Bandung with Highland Reverie, a contemporary interpretation of bandrek, the traditional Sundanese beverage made with ginger and warming spices. Spice rum, Bandrek vermouth, Wedang Uwuh bitters and ginger beer recreate its comforting aromatic profile in a more complex composition.
In Riau, River Kingdom takes inspiration from Laksamana Mengamuk, a mango dessert rooted in Malay culinary traditions. Vodka, ripe mango, lemon basil and coconut-pandan syrup combine with soda water for a refreshing drink that captures the brightness of tropical ingredients.
The West Monsoon collection demonstrates that cultural storytelling extends equally to non-alcoholic drinks.
Inspired by Aceh’s traditional dried banana delicacy, pisang sale, The Northern Gate combines caramelised banana, fresh coconut, liquorice syrup and aquafaba. Its silky texture and gentle sweetness evoke the familiarity of a beloved regional snack.
In Samarinda, Mahakam Journey draws on gabin tape, a nostalgic snack made with fermented cassava and crisp crackers. Pineapple, vanilla, almond and white wine reduction syrup create a sparkling drink that recalls the snack’s subtle fermented character.
The final stop is Fakfak, West Papua, a region historically associated with Indonesia’s spice trade. Spice Harmony takes inspiration from manisan pala, sweet preserved nutmeg, combining floral mace syrup with kombucha green tea, ginger tonic and fresh lime juice. The result balances spice, citrus and gentle acidity.
Together, these drinks transform Indonesia’s culinary heritage into a contemporary beverage experience, inviting guests to explore the archipelago through familiar flavours interpreted in unexpected ways.
Flores cocktails rooted in indigenous traditions
Beyond Umasa, Maiga! Bar offers a more intimate exploration of Flores, with cocktails inspired by indigenous communities and their relationships with the surrounding forests, mountains and seas.
Its menu unfolds through three themes: Way of Water, Way of Land and Sopi Destination. Each reflects a different aspect of local life, connecting ingredients and traditional beverages with the stories of the people who have shaped the island.
The Way of Water collection pays tribute to the seafaring Bajo community. Its featured cocktail, DAKA, takes its name from the Bajo word for coral reef, reflecting the importance of coral ecosystems to marine life and coastal livelihoods. Patrón El Alto tequila, Chardonnay, vegan oyster, passion fruit and saline create a drink inspired by the freshness and minerality of the ocean.
The concept also carries an environmental commitment: every purchase contributes towards coral replanting initiatives, connecting the cocktail’s cultural inspiration with marine conservation.
Way of Land celebrates the communities that have cultivated Flores’ volcanic landscapes for generations. Nggalor, named after the Manggarai word for moringa, combines gin, pineapple and moringa in a crisp, lightly carbonated drink. The ingredient reflects the resilience of a tree valued for its ability to thrive in challenging conditions while providing nourishment to local communities. The cocktail also pays tribute to the women whose knowledge and stewardship continue to sustain Manggarai agriculture.
The final theme, Sopi Destination, explores sopi, a traditional spirit produced for generations across eastern Indonesia and closely associated with communal gatherings, celebrations and ceremonies.
At Maiga!, sopi becomes the foundation for contemporary interpretations of familiar flavours. Es Latung revisits a traditional sweet corn beverage once enjoyed in Labuan Bajo, blending sopi with corn liqueur, brown butter, pandan and vanilla. The result recalls the creamy sweetness of a regional favourite while introducing additional depth through modern techniques.
Meanwhile, Maki draws inspiration from the tradition of travellers gathering at the end of the day to share tamarind and roasted peanuts around a fire. Tamarind, roasted peanuts, mezcal and sopi combine to create a cocktail that balances acidity, savoury richness and gentle smokiness, capturing the warmth of shared stories and communal hospitality.
At Maiga!, these drinks are more than contemporary cocktail creations. They offer a way to explore Flores’ indigenous heritage through ingredients, memories and traditions that remain part of local life.
A culinary ecosystem rooted in Flores
TA’AKTANA’s commitment to local storytelling extends beyond its restaurants and bars. At the resort’s Coffee Roastery, guests can explore single-origin beans sourced from five distinct regions of Flores, highlighting the island’s coffee-growing heritage.
Together with Leros, Umasa, Taba and Nera Lounge, the Coffee Roastery and Maiga! Bar form a broader culinary ecosystem that connects local ingredients and cultural narratives with contemporary hospitality.
Rather than treating food and drink as separate experiences, the resort places them within a wider exploration of the destination, allowing guests to discover Flores through its agricultural traditions, maritime history and indigenous communities.
The destination is the story
At its best, luxury hospitality does more than provide an exceptional place to stay. It deepens a traveller’s understanding of the destination.
This philosophy connects The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali, with TA’AKTANA, a Luxury Collection Resort & Spa, Labuan Bajo. At The Laguna, the Indigenous Bali programme reveals the island’s regional cuisines, craftsmanship and cultural traditions. At TA’AKTANA, architecture inspired by Manggarai and Bajo heritage, thoughtfully curated dining concepts and distinctive beverage programmes celebrate the identity of Flores and the wider Indonesian archipelago.
From a traditional Balinese dish prepared for communal celebrations to a Flores-inspired cocktail that recalls historic maritime routes, each experience offers a different perspective on Indonesia’s cultural richness.
Together, the two resorts present a form of luxury grounded in authenticity, one that honours local communities, preserves the stories behind traditional ingredients and embraces contemporary creativity without losing sight of its origins.
For travellers seeking to discover Indonesia beyond its most familiar destinations and dishes, the journey begins at the table.
For more information, visit thelagunabali.com and marriott.com.
