The Alantara Sanur Hotel

Madi, our chef was very friendly and gave descriptions and detail of all the ingredients and cooking processes we used during the class. We participated in everything and enjoyed great food.

Made, the chef, gave us a great experience with a 4 course meal. We thoroughly enjoyed learning how the various ingredients and flavours worked together. E selected the “healthy” menu which was a great choice. Thanks to all at Alantara.

Interesting take on a cooking class. Would be enjoyable if part of a small group to share in the experience.

Gave the class as a present to my parents who were visiting Indonesia. The organisation was perfect, the people very friendly, the location beautiful and the food original and tasteful. Highly recommend!

We had a fantastic time with Made and Alec, they are both wonderful hosts and loads of fun. Highly recommend!

Chef Alit is very good at giving instructions and is kind to our children. The recipes are very tasty and we learned in a very fun and nice way how to cook Balinese meals. The ambiance of the place was also very good.

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Good Chef, very motivated, good food selection, good instructions and helpful tipps. We enjoyed it!

We booked the class very spontaneous one day in advance. It was very well organised. First we visit a local market with our Chef de cuisine Agung. We got some interesting information about local food, herbs, funny looking vegetables like the "long beans" and tried a lot of special Indonesian candies. After that we got a shuttle back to the hotel and had an amazing cooking class. Agung is a super nice personality with a lot of knowledges of traditional Indonesian dishes. Our class took around 2,5hrs. We enjoyed the class and the dinner.

Yesterday we had a wonderfull cookingclass with a very enthousiastic chef, who learned us a lot about Balinese cooking. And afterwards it tasted very well! Yesterday I already rated the cookingclass on Tripadvisor from the hotel. Nobody could tell me where and how I could make a review. Tineke Beukers and Gerry van Loon