text by James Carys
photos by James Carys and courtesy of La Sal

The journey continues through the island's restaurant circuit on the recommendations of the island's culinary masters. This issue we heed the advice of Blossom's Will Meryick and take a trip down to the Spanish border to find out what's cooking at La Sal and find out where Executive Chef Lino De Zordo can be found dining when he's not behind the hotplates at his very popular restaurant.

hb: Where are you from Lino?

LDZ: Originally I'm from Argentina, Buenos Aires but I'm half Italian.

hb: How old are you?

LDZ: 29 years old.

hb: Is this your first visit to Bali?

LDZ: No way, I started coming to Bali since 1999, usually for six months at a time, just to surf mostly, I came alone, fell in love with the culture of the island. I've been here full time now for three years working.

hb: Was surfing the main reason why you chose to come and live on the island?

LDZ: The waves were the main reason but I met (La Sal owner) Gonzalo out in the water at Dreamland one day and we struck up a friendship. We started talking about setting up a pizzeria in Dhyana Pura but that idea never really came through, the street was dead and the prices to rent space were crazy. We talked about a bakery down on the bukit peninsular but then started thinking about a restaurant for the Spanish community in Bali. Slowly work started in this direction and we ended up with what you see today at La Sal.

hb: What kind of cuisine do you serve at La Sal?

LDZ: Classic and creative Tapas, Paellas, and the Sunday Argentinian barbeque is extremely popular. We see a lot of Bali expatriates, the Japanese come now for the ham (the Jamon is of excellent quality imported from Spain) and the Jakartans love the peace and tranquillity of dining at La Sal because we're out of the way of the traffic and crowds.

hb: What are the most popular dishes on the menu?

LDZ: The twice-cooked lamb shank is still up there as is the garlic prawns with truffle oil and of course, the Paellas. The new black rice Paellas is getting really popular now too. Sunday nights have a good gathering when we run the Argentinean barbeque in the garden serving Chorizo sausages, Wagyu beef and lamb on a private grill on your table. The barbeques are so successful on Sunday evenings that we are running them every night throughout August.

hb: Finally, when you're not working the grill in the garden or running the hotplate in the kitchen where do you like eating at?

LDZ: Well, Ibu Mangku's Warung is a good place (next to Loloan on Jl Kayu Jati) Balinese food and also Osteria Telese for an authentic taste of Italy.

Jl Drupadi 100, Seminyak
T: 738 321