At The Pavilions Hotels & Resorts, we explore and hunt down the best ‘must do’s in each location and bring this untapped knowledge to our guests to create an unforgettable experience.
In part 2 of our ‘Eat Local Feel Local’ series, we dive deep into the local heart of the gastronomic scene in Rome, Bali and the Himalayas. Read part one here.
Bali
One of the most iconic Balinese dishes, Babi Guling (Spit roast pig), is originally a ceremonial gift in Hindu tradition; the pig is served whole to represent perfection and abundant grace to the Gods. The suckling pig is stuffed and infused with spices such as turmeric, coriander, lemongrass, black pepper and garlic, then slow-roasted on an open fire until the skin is crispy. Usually served in Warungs (traditional local restaurants), specialised only in this dish; most places roast overnight and start selling from the early morning until supplies are finished. For an authentic Babi experience, The Pavilions Bali team recommends Babi Guling Pak Dobiel in Nusa Dua.
Even closer to our Heaven on Earth, Warung Mak Beng is a Sanur seafood institution serving locals since 1941. The restaurant only serves one set menu, which features two dishes – Fish head soup and Fried Snapper with their signature roasted chili sambal; a local favourite not to be missed!
Rome
To eat like a local in Rome, you need to know an Italian family with a generous mother or father who sticks to family tradition and recipes. Fortunately, with our Michelin Star Chef Daniele Lippi’s help, from Acquolina at The First Roma Arte, we get an insight on where to find the best local dishes in Rome.
For pasta lovers, try Pasta cacio e pepe, its the ‘classic flavour’ of Rome and is essentially Pasta with cheese and pepper. Visit Da Danilo, where it is prepared in a tire-sized wheel of hollowed out pecorino tableside.
Maritozzi, which was traditionally a sweet pastry packed with whipped cream, has recently fashioned into a new savoury style, featuring creamy fillings such as creme fraiche or ricotta, before adding fish, meat or vegetables to the mix, or go straight for the savoury Pasta sauce-type fillings. Check out Mari Maritozzi, a specialist in Rome’s Monti district, and a great place to discover your first maritozzo! This picture-perfect street food merchant specialises entirely in maritozzi with over 20 delicious options.
Himalayas
Nepalese cuisine encompasses various cuisines based upon ethnicity, soil and climate, linking Nepal’s cultural diversity and geography. Dal-Bhat Masu, or Tarkari for vegetarian, is a daily meal eaten throughout Nepal. At higher altitudes, rice does not grow well, so a thick Nepalese porridge is prepared instead with other cereals such as corn, buckwheat, barley, or millet called Dhindo or Atho. We found a fascinating local method of making Dhindo here.
‘Mome’ means cooking by steam in Newari, one of Nepal’s oldest languages. Momo is a traditional steamed dumpling that initially was a Newari food in the Katmandu valley; according to ancient folklore, it was later introduced to Tibet, China and Japan by a Nepalese princess who married a Tibetan king in the late fifteenth century.
