El Kabron Spanish Restaurant and Cliff Club

Wedged onto the craggy limestone cliffs , with panoramic views over the shimmering sea and the legendary surf breaks of Dreamland and Impossibles, Spanish-run El Kabron has a perfect location in Bali island, Indonesia.Its kitchen is managed by Marc Torices Guardia, a Spanish young chef who grew up in Vilanova I la Getru, Barcelona, Spain, and spent much of his time in the traditional markets where he was drawn to the rich aromas and flavours of Spanish foods. . His passion for the culinary arts grew while he was working in the wine cellars of the Penedès wine region in Spain.The Spain-inspired menu at El Kabron includes great Spanish ingredients and recipes, such as gazpacho and exqueisada (Organic tomatoes and vegetables gazpacho soup served with baby salad mix, light smoked codfish slices, olives, dried tomato and confit onion on mediterranean herbs & olive oil toasted bread); Organic poached egg served with a truffle-oiled potato puree, sauteed asparagus and pan grilled foie grass dressed with rich demi-glace; Slices of grilled octopus served with cold “escalivada”, grilled vegetables, red Spanish paprika and mayonnaise dressings, and Roasted 12 hours slow-cooked suckling pig “a la minute” served with confit pineapple and cinnamon.