MANGUPURA, BALIPOST.com – The gastro bar concept is increasingly popular. This was conveyed by a chef from Italy, Gabriel Fratini, Thursday (18/7).
He said gastronomy means delicious food. So the concept is to let guests try the food served without knowing what the chef is cooking that day.
However, culinary connoisseurs must first tell them the limits of foods they should not eat, such as pork, beef, seafood or others. “Then I will make it for special guests without pork, seafood, etc.,” he said.
Fratini, who was the private chef of Michael Jackson, former US President George Bush, and tennis player Roger Federer, has been involved in the culinary world for 50 years. In fact, half of his life has been spent in Asia, so he admits that he is quite mature with various Asian foods.
So he created a restaurant without a menu (omakase). Omakase is a Japanese word that means “trust it to the chef.”
The concept is simple, where when it comes to an Omakase restaurant, sit down at the table, and then let the chef take over completely.
Later the chef will prepare fresh and delicious dishes directly in front of the guests. From sushi to sashimi, tempura to grilled dishes. Guests will be served a variety of dishes full of flavor and creativity.
The concept of this way of enjoying culinary delights emerged because when he went to the market or suppliers, the fresh ingredients he needed were not always available. So when fresh ingredients are available that day, those are the ingredients that are served to guests because he wants to serve a quality menu including fresh ingredients
“I want to surprise what food I will serve to guests. “I’ve been cooking for 50 years, so I want my guests to have the experience of eating something cooked at the last minute, not cooked the day before, not you go to a steakhouse or burata, lasagna,” he explained.
At the heart of his philosophy is the idea of fostering friendship through food. “In addition to offering a dining experience, it also fosters a community where guests can engage directly with its culinary creativity,” he added.
Even loyal customers in several countries can come to enjoy the food. This will strengthen Bali’s position as a culinary gastronomy with the presence of Chef Fratini in Bali.
Fratini’s business partner, Gresye Kaendo, said he developed his business in Bali after working in Jakarta. So far there is no restaurant in Bali that is the same as the concept he offers.
According to him, Fratini’s big name will attract local and foreign tourists to come.
“So this becomes a restaurant where people will get a different experience. “Because with a different method from tepanyaki, Italian food is produced, from tepanyaki, Japanese food and western food are produced, that’s what differentiates Gab’s from other restaurants,” he said. (Citta Maya/balipost)
