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THE FINEST MODERN INDONESIAN GASTRONOMIC RESTAURANT

BLANCO par Mandif Exudes a Classic Artisan Bar

Press Release , , ,
The etymology of “classic” was known to represent the quality of artwork having established value and being recognized as the highest quality and outstanding of its kind. Rooting from this terminology, BLANCO par Mandif is destined to long for this persona, delivering timeless arts in the atmosphere. To put into.

14 May/Posted by Aulia Meidiska

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BLANCO par Mandif x Salon Bali: The Exploration of Tropical Tastes

Events , , , , , , , ,
Both root from Indonesia’s traditional recipes. Both promote the best from the archipelago has to offer. When BLANCO par Mandif and Salon Bali collided to strengthen their mission in empowering local tastes, an exceptional food scene in the hub of hustle-bustle Seminyak permeated the area. At Salon Bali, part of.

1 May/Posted by Aulia Meidiska

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Coconut: An Important Element for Indonesian Cuisine

Destination / Food / Story / Travel , , , , , ,
Coconut is a gift for countries in Asia especially those tropical ones. All parts of the plant are useful for daily life. From the leaves, the fruits, even the trunk. Indonesia, in particular, graces coconut as if diamonds. The leaves are used for cultural ceremonies including to sign a wedding.

11 April/Posted by Aulia Meidiska

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Reliving Indonesia’s Cultural Ingredient Through Jengkol

Food / Story , ,
Ask Indonesians what is their favorite traditional cuisine and they may have to think hard just to answer one. They would probably mention Rendang (claimed as the best food in the world in 2011 by CNN), or Nasi Goreng (fried rice) oftentimes. Jengkol, on the other hand, would be the last.

4 March/Posted by Aulia Meidiska

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A Smooth Balancer Singaraja Vinegar

Food / Nature , , , , , ,
In the culinary industry to create a unique taste of a recipe it ultimately needs a perfect balance. One dominant flavor is possible to enable only one side of the palate and turn it to be oversensitive of the particular flavor. Fresh produce, the right amount and the composition of.

30 January/Posted by Aulia Meidiska

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Mesoyi Wood: A Surprising Flavouring Additive

Story
No arguments required when it comes to the fact of Indonesia’s natural wealth. Across the country is stored a myriad of spices that until the present time many have not yet been discovered and classified as beneficial for people in daily life. The familiar ones, on the other hands, have.

19 January/Posted by Aulia Meidiska

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The Power of Palm Sugar

Story
In the world of culinary there is a common recipe to make a meal tastier without having to sprinkle some chemical additive such as MSG (Monosodium Glutamate). Palm sugar is the powerful bit to complement the taste of a meal, to make a balance. As its name, the sugar comes.

25 November/Posted by Aulia Meidiska

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Torch Ginger: A Magic Potion

Story
As a wealthy country, Indonesia indeed stores a myriad of nature resources to be used as food ingredients. An array of edible plants and flowers hurray the best kitchens across the archipelago when masterpieces are processed by the cooking marvels. As if a magic potion, in the Island of God,.

24 November/Posted by Aulia Meidiska

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Blanco par Mandif Supports an International Art Forum

Story , , , ,
To be an admirable space, it needs to carry significant core values that can inspire people to follow the lead. For Blanco par Mandif, two important aspects to mark its excellence lie upon Art and Environment. It has been known that art has tucked in the vein of BLANCO par.

2 November/Posted by Aulia Meidiska

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Vegetarian and Pescatarian: The Revamp of Eating Lifestyle

Story , , ,
By the time, the fashion of culinary has shifted into a refreshed perspective. A perspective towards an alternative lifestyle, a healthier option. When years before being a vegetarian did not play roles in the society, present days reveal certain communities that employ the principles of being one. Besides to expand.

26 October/Posted by Aulia Meidiska

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Reservation

Lunch & Dinner

Reservation

12.00 - 14.00

“The Finest Luncheon”

Reservation is essential for your utmost convenience due to our availability. Particularly to our lunch service as it is open based on reservation only, reservation prior to 24-hour is compulsory. By this reason we regret to inform that we are unable to accommodate walk-in guests.

In order to reserve your seat, prior information of delay is highly recommended as we only secure your table for 15 minutes after booking confirmation. Your table would be released to our waiting-list guest if notification is not received.

For party more than 6 persons, please contact our reservation at [email protected] or call our Reservation between 09.00 – 17.00 at (+62)361 4792284 or (+62)812 77773000.

Kindly please inform us in advance for any special needs, preference and dietary restrictions. Rest assured, we will do our best to accommodate any requests, subject to availability.

18.00 - 20.30

“The Gastronomic Dinner”

Reservation is essential for your utmost convenience due to our availability. By this reason we regret to inform that we are unable to accommodate walk-in guests.

In order to reserve your seat, prior information of delay is highly recommended as we only secure your table for 15 minutes after booking confirmation. Your table would be released to our waiting-list guest if notification is not received.

For party more than 6 persons, please contact our reservation at [email protected] or call our Reservation between 09.00 – 17.00 at (+62)361 4792284 or (+62)812 77773000.

Kindly please inform us in advance for any special needs, preference and dietary restrictions. Rest assured that we will do our best to accommodate any request, subject to availability.

Our Policy

  • – Smart dress code is applied. No singlet for gentlemen, no beach attire for ladies, and no sandals for both.
  • – Restaurant admittance is limited to children from the age of 10 years and above. Normal degustation menu applied.
  • – Guests are welcome to bring outside wines or spirits with charge of IDR 350,000 for each bottle (750ml) of wine and IDR 500,000 for each bottle (750ml) of spirit with maximum 1 bottle or equivalent to 750ml per reservation.
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