Welcome to the Gilis: your one stop resource for everything that makes the Gili Islands so great—from the coolest restaurants and beach clubs, to top luxe staycation options and all the top Gili events. Of course, the Big Blue is a key aspect of what makes the Gili Islands so special. Learn about Blue Marlin Dive’s unique Gili Islands’ story and all the unusual marine creatures that call the Gilis home.
Meet Gili Air resident Rusty, who helps with recycling and now she has her own organic garden selling her produce. Staying on the sustainability theme, learn all about local environmental guardians the Gili Eco Trust, and the Projek Penyu turtle hatching and release program. Around 5,200 baby turtles have been released so far. Also we report on the beach clean up event on Gili T and the Luni x Sharks Bingo Night on Gili Air—raising funds for a good cause.
This issue, we profiled Christian Eiting, Pondok Santi chef from Germany and showcase the delicious Spanish tapas at KIOSKO Café on Gili Air. Wine connoisseurs don’t want to miss our BASK Wine tasting story. For some inspiration for your next stay in the Gili’s see our review of Cocana Resort, and Kuno Villas. Also see what happened at the inaugural Bunny Beach Carnival #1.
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Photo by: Blue Marlin Dive bluemarlingilitrawangan
GET TO KNOW GILIS
MEET THE MARINE LIFE
PLANTING SEEDS OF CHANGE
HOW ENJOY LIFE IS INSPIRING INDONESIA’S NEXT GENERATION
EXPLORE
GET TO KNOW THE GILIS
Meet the Marine Life
Indonesia is one of the world’s most biodiverse countries. It is also made up of thousands of islands and the waters surrounding them are home to some of the most beautiful sea creatures you could imagine. If you love to interact with the natural world—especially the world beneath the waves—the Gilis will feel like paradise.
‘The Gilis’ usually refers to three islands—Gili Trawangan, Gili Air and Gili Meno. They lie to the northwest of Lombok and each has its distinctive characteristics. All of them, though are magnets for those looking for fascinating experiences, in and out of the ocean.
Close Encounters of the Marine Kind
When you visit the Gilis there are lots of opportunities to meet the marine locals. You can join a trip that features swimming and snorkelling near some of the area’s outstanding reefs. You might choose a tour that offers visitors a glimpse of undersea life through a glass bottomed boat with special viewing chambers.
Many visitors come to the Gilis especially for the outstanding dive experiences that are almost unmatched. Whether you’re a beginner or an advanced skilled diver, you’ll find the right way to explore the vast ‘other world’ that lies below the surface.
However you encounter the Gilis marine life, though, there’s a golden guideline: hands-off.
Whether we’re snorkelling or diving, it’s a feast only for the eyes. Touching the creatures, or the coral that many of them inhabit, is a definite no. Many species are endangered and any physical contact can upset the natural balance of their environment. Some are venomous. Besides, we are visitors in their world and it’s important to ‘let them be’.
Clown Fish
Honeycomb Moray Eel ( jaspersblueworld)
Cuttle Fish ( jaspersblueworld)
Lion Fish ( jaspersblueworld)
Hermit
A Long (Tropical) Fish Tale
There are several species of Puffer Fish you might encounter around the Gilis. As their name suggests, they can ‘puff up’ their bodies with air or water to appear larger and discourage predators. They are a familiar sight for divers and snorkellers in the waters around the coral reefs, which they use for hiding and for finding food.
The Giant Puffer Fish is sometimes known as the Starry Puffer. You can recognise it by its beak-shaped mouth, but certainly by its size. It can reach an incredible 120 cm in length. It’s a slow swimmer and quite timid, preferring to be active at night. It has distinctive prickly skin rather than scales.
The Black Spotted Puffer Fish is much smaller (30-35 cm). It’s also called the Dog-Faced Puffer and has a blunt ‘snout’ and quite large eyes that make it look like a puppy. Its colouring varies from shades of greyish blue to yellow and brown but it always has distinctive black spots or smudges.
On the coral reefs, you might also see Sweetlips, easily recognised by their thick fleshy lips. Juveniles have spotted or banded patterns, which look more like stripes as they mature.
The Yellow Box Fish has a spotted, bright yellow coloured body and can grow up to 45 cm in length. Its distinctive box-shape comes from a number of rigid structures that the species has developed to protect itself from predators. It’s often seen around the Gilis' coral reefs and lagoons.
Finding Your Favourites
Everyone loves a Clownfish. You might have difficulty ‘finding Nemo’, as these beautiful orange and black banded fish often swim together in large numbers. They love to dart in and out of clusters of sea anemones.
Turtles feature among everyone’s favourites. Many species live around the Gilis. They are well protected in this part of the world and therefore their numbers are growing. The Green Turtle (which is not green in colour) is a large species (up to 170cm). It often has a shiny, clearly patterned shell, which it cleans by rubbing against reef materials. It has a blunt snout. The Hawksbill Turtle has a ‘beaked’ snout, which suggests its name. It tends to have a dusty-looking shell with crusty deposits. Both turtles are mostly herbivorous and are fond of eating sponges that grow on coral reefs.
Reef Manta ( jamie_justaddwater)
Hermit Crab ( jaspersblueworld)
These might or might not be favourites. With a face only its mother could love is the Moray Eel. There are several species you might be lucky enough to see. They have small staring eyes and large jaws. Most have a set of rather frightening teeth. With their long, curving bodies they were historically thought to be sea serpents. The Honeycomb Moray Eel is sometimes called the Leopard Moray, which is easy to understand when you see its markings.
Other Undersea Finds
Depending on where you visit, you might meet these creatures:
• Common around the Gilis are Reef Sharks. Black Tip and White Tip species are distinguished by the prominent black (or white) tips on their dorsal (top) fins and sometimes on the tail fins. They grow to about 160 cm. The White Tip has a blunter snout and is more active at night. Neither shark is aggressive towards human beings unless it’s provoked
• The Porcupine Fish is similar in form to the Puffer Fish but belongs to a different species. It has sharp spines that stick out alarmingly when it inflates its body
• There are two types of rays in the waters around the Gilis. Kuhl’s Ray has a flat, olive-brown body (about 40 cm in diameter) with blue spots, and a long tail. The Blue Spotted Sting Ray actually has fewer blue spots, a more rounded body and a yellow striped tail. Both have venomous barbs on their tails
• The Wunderpus Octopus is a beautiful and mysterious creature. It’s a solitary animal that lives in shallow waters around the reefs. It breeds only once in its lifetime. Its scientific name, Wunderpus photogenicus, is a clue to how ‘wonderful’ it is to photograph, because of its striking shape, colour and patterns
• The Common Reef Octopus is well known for its ability to practise camouflage, to fool predators. It can look like rocks, algae, sand or even coral. Its natural colour is brown... so why not?
• Cuttlefish are relatives of octopuses and squid and among the most intelligent of invertebrates. You might see them in the coral reefs and seagrass beds, where they are active during the day. Cuttlefish are also good at camouflage, quickly changing their shape, texture and colour.
Ready to go?
Plenty to see, plenty to think about, plenty to research. As you’ll discover, marine encounters, however you organise them, are an absolute must in the Gilis.
Blue Marlin Dive is one of Indonesia’s most trusted dive collectives, with six unique locations, a reputation for excellence and a team built on passion, professionalism and thorough local knowledge.
In 1989, Gili Trawangan had no roads or electricity and few tourists. When 19-year-old Simon Liddiard arrived on its shores, he had a single compressor, a few tanks, and a vision. He saw the island’s raw beauty and the promise of adventure beneath the waves.
In 1990, he founded what would become Blue Marlin Dive. As one of the youngest PADI instructors in Southeast Asia, he introduced diving to a new generation. He explored and mapped many of the now-famous Gili dive sites— something Blue Marlin’s dive teams continue to do today, adding fresh sites to its ever-expanding dive map. He was among the first to recognise the potential of Komodo National Park for beginner divers.
His vision still guides everything Blue Marlin does: offering diving experiences for those with the widest range of interests and skills. Take your first dive or learn to become a diving professional…. It’s a ‘something for everyone’ approach.
Live, Learn and Dive in Gili Trawangan
Blue Marlin Dive—Gili Trawangan, established in 1990, is the original PADI (Professional Association of Diving Instructors) dive centre in the Gilis.
The 5-star resort has a prime beachfront location with a 20-room hotel, restaurant and bar. It offers dive trips and full range of PADI training courses—recreational through to professional and technical diving.
The Gilis and Lombok are located in the Coral Triangle, which has the most biodiverse coral reefs on earth. Gili Trawangan is surrounded by shallow fringing reefs that slope away to greater depths, creating a huge number of dive site options.
The Gilis are designated as a Marine Protected Area, which helps sustain healthy reef populations and a vast array of Indo-Pacific marine life. With three organised dives each day, guests have total flexibility on timing and locations. Divers can expect to encounter Sweetlips, Jacks, Damselfish, Butterfly fish, Wrasse, Rays and Reef Sharks. They can spot the famous resident turtles on almost every dive site.
Dive activities include:
• Programs specifically designed for kids (aged 8 years and above)
• Half-day introduction dives for those trying scuba diving for the very first time
• PADI Open Water course for those who want their diving licence
• Courses for certified divers, with options ranging from Advanced to Professional levels and PADI specialties
• The new PADI Mermaid and PADI Freediver courses for those who want an underwater experience without a scuba tank.
Blue Marlin Dive is the number one choice for instructor training. It is renowned for having the highest possible standards in PADI professional training courses available in the industry.
Training is conducted by industry award winning, multiple platinum PADI Course Director, Holly Macleod. Holly has more than two decades experience and she has certified approximately 4,000 instructors and trained professional divers to develop the skills, knowledge and confidence to launch careers in teaching scuba diving.
Blue Marlin—Gili Trawangan has everything you need for dive and stay trips and for exploring the island.
You’ll find Blue Marlin—Gili Air on the peaceful side of the island. It’s a quieter spot, ideal for couples, families and mindful travellers. The pace might be slower and the ambiance calmer but the experiences are just as rich.
Platinum PADI Course Director Holly leading an Instructor Development Course
Our expert instructor teaches core scuba skills to first-time divers
Newly graduated instructors celebrating with their PADI certificates
A smiling couple underwater enjoying their dive at Gili Air
It’s an intimate property, designed for simplicity and comfort and superb ocean views. You’ll have a sense of total island escape. A relaxed boutique resort offers private bungalows with direct access to the beach, where guests can step straight into the water for swimming or snorkelling among coral gardens and reef fish.
The friendly instruction team fosters a sense of belonging and comfort that makes it easy for even the most nervous first-timers to feel confident underwater.
They are also a launching pad for those who wish to turn their passion into a profession. As a PADI 5-Star Instructor Development Centre, they offer a comprehensive Instructor Development Course (IDC) for those who want to take the next step in their diving career. Under the guidance of a knowledgeable PADI Course Director, candidates receive personalised training in teaching techniques, dive theory and environmental awareness.
The dive centre is a hub for marine conservation. Guests can join one-day Sea Turtle Ecology or Shark Population courses, or take a longer Ecological Monitoring Program, which covers the fundamentals of marine conservation and scientific diving. Two-week and month-long internshipstyle courses are perfect immersive experiences for those interested in pursuing academic or career paths in marine sciences. The in-depth programs combine hands-on training with field research, and equip participants with essential knowledge and skills.
Projects involving reef restoration and artificial reef structures offer guests the opportunity to make their own a positive contribution. A weekly beach clean-up is a chance for anyone to be involved.
Regular guests return, not just for the diving, but for the sense of community, peace and gentle hospitality that makes Gili Air so memorable.
Email: info@bluemarlingiliair.com
WhatsApp: +62 813 3283 9446
Experience Serenity in Gili Meno
Blue Marlin—Gili Meno is the quietest and most intimate location—no noisy traffic, no bustling crowds. This is nature in its purest form, where guests can experience what the land and the ocean have to offer. When you want to slow down and experience total tranquility, this is the place for your escape.
The approach to diving is simple, mindful and deeply personal. Since 2001, the centre has offered relaxed, small-group diving and customised plans.
Back Roll entry into the ocean from our dive boat Fonz
Turtle Identification Specialty course underway at Gili Meno
Gili Meno’s calm, quiet waters are perfect for those who want to connect with the ocean without the buzz of busy dive boats. Guests choose their focus: it might be buoyancy control, photography, or marine identification. Everything is done to ensure their comfort and satisfy their curiosity. The in-house PADI Turtle Identification Specialty Course offers a powerful and fascinating way to engage with the local ecosystem.
On the land, you might take a sunset ride on horseback or relax in a café; there are always uninterrupted ocean views to enjoy.
Gili Meno is where you come to recharge; the dive experience becomes part of a stronger island connection.
Untouched natural wonders in Kuta Lombok Blue Marlin—Kuta Lombok gives guests access to some of the most untouched, uncrowded dive sites in the region; many of these were discovered and mapped by the Blue Marlin exploration team.
Divers can visit the Alas Strait, known for its beautiful coral gardens, dramatic topography and remote island reefs teeming with life. It’s an area of exceptional biodiversity— from schooling reef fish and turtles to elusive macro life, sea snakes and even the occasional Thresher shark or Blue-ringed octopus. Whether it’s a gentle sloping coral garden, an exhilarating drift dive or cave swim-through, there’s something for every level of diver.
The well-equipped dive centre is just steps away from the boutique hotel, making it easy for guests to join their chosen day trip. Whether you're completing your Open
Manta rays gliding through the water in Komodo National Park
Divers passing through a swim-through at the site Game Changer in Kuta Lombok
Water Course or seeking a new adventure, small groups, personalised briefings and keen professional instructors mean every dive feels tailor-made. Our guests are often the only divers at the sites we visit.
Kuta Lombok has plenty more to offer. There’s a rich fusion of nature and local flavour. After your dives, you might take scenic hill treks, try a yoga session or relax on the beach. Perhaps you’ll visit a café or digital nomad hub, browse boutique shops and then enjoy a beach bonfire and live music under the stars.
The living is easy in Kuta Lombok.
New direct flights are now available from Lombok to Komodo with Wings Air, operating three times a week: Tuesday, Thursday, and Saturday.
Email: info@bluemarlinlombok.com
WhatsApp: +62 823 4098 6987
Dive and Liveaboard in Komodo
The Komodo National Park, which lies between the islands of Flores and Sumbawa, is a diver’s dream. It has stunning reefs and more than 3,000 fish and marine life species. Blue Marlin Dive—Komodo offers the ideal way for guests to experience it, with day trips tailored to divers’ preferences and skills.
As Labuan Bajo’s inaugural PADI 5 Star Instructor Development Resort, Blue Marlin also provides comprehensive training for beginners and customised itineraries for divers at all levels. It stands out as the only dive center in the area with a dedicated on-site training pool—a key advantage, particularly for those new to diving.
Safety is a top priority at all times. Blue Marlin’s four speedboats—TOBY, CHARLIE, SIMON, and HUGO—are fully equipped with modern safety gear and operated by an experienced crew. Their professional dive guides tailor itineraries to suit every skill level, ensuring a perfect balance of safety and adventure. Even during peak
season, their boats often reach major dive sites ahead of the crowd.
The Liveaboard cruise, aboard Ikan Biru is magical. It’s an immersive ‘dive, eat, sleep, repeat’ experience. Guests wake up in a beautiful marine environment ready to explore untouched dive sites just below the surface. Early morning and sunset dives often reveal Komodo’s shyer residents—reef sharks, eagle rays and trevallies – as well as the wide variety of coral life. Cruises include ranger-led treks on Komodo Island to observe the legendary Komodo Dragons. Between dives, you can relax on the sun deck, share stories and enjoy the views and the company in a magnificent setting.
Komodo is one of the best places in the world to see manta rays in the wild. These majestic creatures are a highlight of any diving or snorkeling trip in the region. Diving in Komodo is a reminder that there are still wild places left in the world, where nature reigns. Unforgettable.
Email: info@bluemarlinkomodo.com
WhatsApp: +62 811 1842 235
Dive beyond Limits with Blue Marlin Tech
Blue Marlin Tech is the dedicated Technical diving division of Blue Marlin Dive. It is located on Indonesia’s Gili Trawangan and was established to support those who want to progress beyond recreational diving.
Blue Marlin speed boats during a surface interval in Komodo National Park
Specialised training includes: diving deeper than 40 metres; staying underwater longer through planned decompression; using multi-tank configurations; and breathing mixed gases. It involves meticulous dive planning and access to some of Southeast Asia’s most rewarding technical dive sites.
Blue Marlin Tech has become Indonesia’s most trusted name in technical diving. Its experienced team of instructors holds multiple world records and has extensive experience in deep, wreck, CCR (Closed-Circuit Rebreather) and decompression diving. This depth of expertise is coupled with the highest standard of safety, precision and professionalism across all training and dive operations.
Courses are taught within the TDI (Technical Diving International) framework. As well as foundational skills, they include advanced specialties, such as:
• Sidemount Diving—using a two-tank equipment setup to improve buoyancy, streamlining and gas access
• Advanced Nitrox & Decompression Procedures—for diving safely beyond no-decompression limits, using oxygen-rich mixes and staged decompression
• Closed Circuit Rebreather (CCR) Training—to extend dive time and reduce gas use while enjoying silent, bubblefree diving
• DPV (Diver Propulsion Vehicle) Course—for exploring farther and faster with underwater scooters.
Certified Tech divers can join guided fun dives, supported by a custom-equipped Tech boat and crew. Conditions are idea for technical exploration. There are deep wall sites, with opportunities to encounter deepwater marine life, as well as deep reefs, with ideal features for training and exploration. There’s even a submerged WWll Japanese patrol boat, at 45 metres, preserved with original munitions and encrusted in marine life.
Specialised rebreather expeditions to South Lombok and Komodo National Park feature deeper, lesser-dived remote locations. Blue Marlin Tech has a full range of professional-grade facilities and rental equipment, all maintained to the highest international standards.
Whether you want high level training, deep fun dives or remote expeditions, Blue Marlin Tech is the perfect partner for diving beyond the limits.
Whether you want one dive or a lifetime of learning, Blue Marlin Dive offers the access, atmosphere and authenticity you’re looking for. Whether you’re beginner or pro, you can ‘dive with the Blue Marlin family’.
Six locations. One family. Your next dive is the start of a beautiful story.
Sidemount diving course, a first step into technical diving
Tech instructor MC completing pre-dive checks before a deep dive
SIP, SAVOUR, DISCOVER
A Journey into the World of Wine at BASK, Gili Meno
Set against the turquoise shores of Gili Meno, BASK invites guests to indulge in more than just beautiful sunsets and barefoot luxury. With sommelier Manuel as your guide, wine becomes an experience—an exploration of taste, aroma, and storytelling, all in the heart of paradise.
“Passionate. Cosmopolitan. Host.”
That’s how Manuel, the sommelier behind BASK Gili Meno’s refined wine program, describes himself—and it's hard to disagree.
Born in Belgium, Manuel’s hospitality journey began in Sicily with Club Med and later took him aboard luxury cruise ships, visiting over 100 countries. It was in the Maldives where his love for wine took hold, earning a Level 2 diploma from the Wine & Spirit Education Trust (WSET) and launching his lifelong pursuit of oenological excellence.
After years in the Caribbean, he and his partner Nuri settled in Indonesia in 2015. While managing Karma Reef, a chance encounter with Greg—the founder of BASK—lead to a new chapter. Greg, gave him the full creative freedom to build its wine program to over 200 bottles, earning BASK two Awards of Excellence from Wine Spectator.
“What gives me the most satisfaction is educating people about wine,” Manuel says. “Helping them understand flavor profiles and pairings—so they feel confident the next time they choose a bottle.”
His philosophy on wine is equal parts expertise and wit: “A glass of wine a day keeps the doctor away… so imagine what a bottle a day can do for you.”
Raise Your Glass: Wine Experiences at BASK
Wine is more than a drink—it’s a story told through aroma, flavor, and craftsmanship. Whether you’re taking your first sip into the world of wine or expanding an already refined palate, BASK offers two immersive tasting experiences that blend education with indulgence:
1. Wine Tasting Class with Sommelier Manuel
Set in an intimate island setting, this hands-on class introduces guests to the foundations of wine appreciation. Learn more about the aromas and flavors present in the wine and how to pair each wine style with food.
IDR 800K++ per person | Minimum 8 guests
2. Themed Premium Wine & Dine Experience
For the seasoned wine lover, this indulgent evening is not to be missed. Seven premium wines are meticulously paired with a multi-course menu by Chef Bastian, each dish crafted to elevate the character of its wine partner. It's a refined and memorable dining experience that embodies the elegance of island life.
IDR 2,400K++ per person | Minimum 8 guests
Whether you come to learn, celebrate, or simply enjoy, BASK’s wine offerings are a toast to taste, culture, and connection—brought to life by the passion of a true cosmopolitan host.
How Enjoy Life is Inspiring Indonesia’s Next Generation
On the island of Gili Air, a quiet but powerful movement is taking root. It doesn’t begin with grand gestures or global headlines. It begins with a single child picking up trash, a recycled brick laid in a classroom wall, and a basil plant growing in the sun..
At the center of this movement is Enjoy Life, a nonprofit organization dedicated to inspiring young Indonesians to become changemakers—one act of kindness, one piece of trash, and one garden at a time.
A Mission Rooted in Values
Enjoy Life operates on four guiding principles: Connection, Support, Environment, and Education. These values aren’t just words—they form the foundation of every project the organization supports, from building schools to growing gardens.
The mission is simple: empower the next generation to care for themselves, their communities, and the planet. Two initiatives perfectly capture this vision—the Inspirational School and the Football Tree.
The Inspirational School: Education Reimagined
In 2021, Enjoy Life teamed up with the local community to rebuild Gili Indah School, which had suffered damage during the 2018 earthquakes. But this wasn’t just a renovation—it was a reimagination of what a school could be.
Inside, a powerful message stands out. A wall inscribed with the school’s motto, created entirely from students’ colorful fingerprints—a bold reminder that every child matters.
The Trash House: Turning Waste into Learning
At Gili Indah School, a unique initiative is turning waste into opportunity. The rumah sampah, or “trash house,” allows students to bring in collected waste, which is sorted and sold to local recyclers. The proceeds help fund school projects, such as building recreational facilities, making the school more self-sustaining.
This model is also used across Indonesia, especially in poorer communities, where children can study for free by bringing in recyclable trash. It’s a simple idea with powerful results, as explained by Lemo, Enjoy Life’s Indonesian coordinator:
“Every child can study for free—they just need to bring me the trash from around the island.”
This trade—trash for education—not only supports schools financially, but also teaches responsibility, environmental care, and self-reliance. For students like Rusty, it’s more than recycling—it’s a path to a brighter future.
Rusty’s Garden, Rusty’s Dream
Rusty was just nine years old when she began collecting trash. That small habit soon became a mission. Her efforts earned her a place in Enjoy Life’s Game of Kindness, a 30day challenge encouraging kids to perform daily acts of care for themselves, others, and the planet.
Her reward was a bright blue bicycle—but her story didn’t end there.
In 2023, Rusty sent a video to Enjoy Life, showing a plot of land she had cleaned and asking for help to turn it into a garden. The team partnered with Saifana Organic Farm and Pituq to bring her vision to life. In December, Organic Garden No. 1 was born.
Today, Rusty tends to two gardens. She grows basil, which she sells to local cafés, and spinach, which she cooks for her and her mom. She keeps the money in a plastic wallet—carefully saved for a goal that’s already shaping her life:
“I save it for my dream—to become an environmental scientist.”
Her sights are set on high school in Pemenang, then university. But her passion goes far beyond academics.
“I want to help protect not just Gili Air, but the whole planet.”
When she’s not studying or gardening, she enjoys reading books—especially the ones about airplanes. And when asked why she loves tending her plants, she smiles. “Because I get to play with water,” she laughs.
Growing a Greener Future
Rusty’s journey—from collecting trash to growing food to saving for her dream—is a living symbol of what Enjoy Life stands for. It’s about building resilience, cultivating curiosity, and encouraging kids to believe that their actions matter.
Across Indonesia, Enjoy Life continues to reach new communities, launching new projects, and planting more seeds—both literal and symbolic. Through initiatives like the Football Tree, they even use the global language of sport to connect Indonesian youth with European football clubs, promoting cross-cultural exchange, confidence, and teamwork.
At its core, Enjoy Life is proving that real change doesn’t have to start big. It can start with a single fingerprint on a wall, a handful of basil, or a blue bicycle earned through kindness.
Because when children grow up believing they can change the world, they usually do.
Refill Gili: Sip Sustainably in Paradise
Ditch the plastic, refill your bottle, and protect the islands you love.
In 2017, a mission began on the Gili Islands—to reduce the tide of single-use plastic bottles and make sustainable choices the easy, obvious option for everyone. While a full ban wasn’t possible, the solution was simple: make it easier to refill than to buy. Today, thanks to the efforts of Refill Gili and local partners, there are now over 120 safe, filtered water refill stations across Gili Trawangan, Gili Air, and Gili Meno. From cafes and dive shops to hotels and yoga studios, staying hydrated without harming the environment has never been easier.
Why ditch plastic bottles?
Single-use plastic bottles create a mountain of waste. On average, a litre of bottled water contains 240,000 tiny pieces of plastic. While technically recyclable, they often end up as litter on beaches and in water ways— harmful to marine life and even to our own health. The less we use them, the better.
What can you do instead?
• Bring a reusable water bottle from home
• Look for refill stations (check the QR code on this page!)
• Support businesses that offer glass-bottled water or free refills
• Buy a reusable bottle from local cafes, shops or dive centres if you don’t have one
Spotted a refill-friendly spot that’s not on the map? Let the Gili Eco Trust know so they can help spread the word and support even more plastic-free businesses.
And don’t forget—share your refills! Snap a photo of your sustainable sips on the beach, in a hammock, or between dives. Tag @debrisfreefriday and help inspire others to make the same simple, planet-loving choice.
Every refill counts. Let's keep the Gilis clean, green, and plastic-free.
Christian Eiting was born and grew up in Germany. He has ‘chef’ in his blood, which is not surprising as his mother and grandmother were chefs. The family ran a hotel and restaurant in Germany, so a career in hospitality seemed inevitable. Christan spoke with mylombok recently about his career and his passion for working with food.
When did your interest in cooking begin?
I grew up with a focus on food. I was always in the kitchen —not cooking, just hanging around and observing. When I was 14 my grandpa asked me what I wanted to be when I was older and I said I wanted to work in service—that is serving at tables—but he used to say ‘No, you’ll be a chef’. My brother was also interested in food. He liked to bake and cook with my grandma and when he was younger he wanted to be a chef, but when he grew-up he lost his passion.
When did you decide to make cooking your career?
I thought about it for a while and when I was in Year 9, I decided to start by working in the local bakery. I’d wake up at 6 am and start baking bread and pastries. I loved the smell of fresh bread and croissants. I also trained in a restaurant in our neighbourhood. I still love the kitchen and I love to be in the kitchen. My grandpa was right!
Could you tell us something about your background as a cook?
My first real job was in an old castle, 80 km from my hometown. I was trained in French cuisine—spending most of the time in the restaurant, learning the practical aspects, with twice-weekly theory sessions at a cooking school. I remember my first task was to open 100 langoustines—a type of lobster. My hands were cut but I kept going until all 100 were open!
When I’d finished studying, I spent ten years working in a Michelin star restaurant in Germany. I started as a commis chef then moved up to chef de partie and sous chef. After that, I moved to our family restaurant as executive chef. People often say working with family
isn’t a great idea, so after three and a half years I left the family business to find work somewhere else.
First, I travelled to Bali. I loved Indonesia but realised if I wanted to work there I needed to learn English. I went back home and funded my English study by working at a Michelin star restaurant.
Back in Bali, I trained for 3 months at the Locavore in Ubud. I was offered a permanent job there and, after some time working in Germany while waiting for my visa, I cooked at the Locavore for two years.
Then I moved to Phuket but the Covid epidemic interfered with my plans to open a new restaurant. The company involved had lots of restaurants, though, so I moved between them, working as a culinary chef. Later I worked in a ‘pop up’ restaurant called Hideaway. It was on a farm and I would use the fresh farm ingredients for the dishes in the set 5 to 6 course menu.
I came to work at Ijo Restaurant at Pondok Santi as Executive Chef in February 2024.
How would you describe or define your style of cooking?
At Ijo Restaurant the presentation is unique and we use many local ingredients, especially the ones we grow right here. It’s sometimes a challenge. I have plenty of recipes in my head but sometimes it’s hard to get the ingredients, so I need to experiment and be creative with local products.
Making everything from scratch is a great experience in Indonesia because I have a good team. What I love most about working here is that I feel like a chef but I am also a teacher. I find that rewarding.
Where do you find inspiration for your dishes?
Mainly from past experience, or when I go to the garden and see what we are growing. Sometimes I go into the jungle and my friends show me plants I’ve never seen before. I’m also inspired by my staff—when they cook with products I have never tasted or seen before. That’s how I come up with ways to use ingredients in my dishes.
Do you have a particular ‘philosophy of cooking’?
Basically, I like to have fun and ‘good vibes’ in the kitchen. We are happy to be there and when guests say how much they like our food it makes us even happier.
We play a little game: we earn points when guests compliment the dish we’ve cooked and whoever gets the most points over the high season gets a prize. It boosts our spirits and keeps us motivated, especially when everyone is working long hours and feels tired.
I also believe in having good music playing as we work.
What’s the best piece of cooking-related advice you’ve ever received?
One of my previous bosses said. ‘When you cook pasta, taste the water and make sure it has enough salt. This ensures you have the perfect tasting pasta’. I have never forgotten this piece of advice and to this day I teach it to my staff.
What’s your concept for the menu at Pondok Santi?
Santi Beach Club is an international cross-over kitchen on the beach; we serve pizza, pasta and salads.
Our Ijo Restaurant offers fine dining. It is a zero-waste restaurant. We use as many ingredients from the local area as we can. All the salads, herbs and flowers come from our two gardens. Most of our other ingredients come from Saifana Organic Farm on Lombok.
Our cooking technique is European but the taste is still Asian. For example, the cucumber mousse dish has coconut cream instead of whipped cream.
Which dishes do you most like to cook?
The cucumber mousse is unique. So is the fermented potato bread; we use banana, rice and cassava flour, fermented potatoes and coconut milk. I also like to cook duck; we hang it for five days in the fridge to dry age it.
What are your favourite ingredients?
Turmeric and galangal; I like the aroma. In fact, I like all the spices; I’d never had the experience of cooking with them before I learned how in Bali.
Which is your 'must have' kitchen gadget?
The Pako Jet. It’s a mixer we use to make ice-cream. It also turns meat into a puree.
Describe a typical day at work.
After breakfast at work, I check what I have to cook for the day. Sometimes I do office work as well. At lunch service, I cook with the team. Then I have a 3-hour break until 5pm, when I make the final preparations for dinner service. After dinner is served, I finish for the day—around 10 or 11 pm.
What is most rewarding about your job?
It’s never boring. Every day is different. I love that we’re all happy and have fun in the kitchen. It’s like my home here.
What is the biggest challenge?
The language. I would like to speak Bahasa Indonesia.
What are your hopes and plans for the future?
To be successful with my team.
Apart from cooking and creating dishes, what other things do you really enjoy?
I love living on Gili Trawangan, close to the beach and the ocean. I really like to play sport; when I was younger, tennis was my passion and it was my dream to become a tennis player. Clearly, that didn’t happen! I also enjoy scuba diving and I’ve just finished my certification.
What foods do you really love and is there anything you would never eat?
I am a big fan of pasta—especially ravioli. I also love home-made burgers.
I always said I would never eat worms but a few years ago, in Raja Ampat, I did. The people there eat sago worms, which are found in the trunks of sago palms. You have to
bite the head of the worm off. I tried it, out of respect for the people. It tasted more like a plant but would I do it again?
Hmm, probably yes!
If you hadn’t become a chef, what do you think you would be doing right now?
When I was a kid at school, we wrote down our dreams. Mine was to be a policeman. Maybe that’s what I would do if I wasn’t a chef.
What would you say are the most important qualities that make a successful chef?
Being able to be in the kitchen by yourself. Having a real passion for cooking. And being able to work with a team. A chef also needs to push the team; for example, I encourage my team to experiment in the kitchen and create new dishes. If the guests like them, we put them on the menu. A chef with a good team is essential for a successful restaurant.
Do you have any tips for budding chefs?
To have the passion, to listen to what the chef is explaining to you and always to look for new ideas and inspiration.
Do you have a favourite celebrity chef?
Not really. There are lots of interesting chefs but many of the ‘celebrity’ chefs are not in it for the passion—more to make money on TV programmes. I suppose Chef’s Table is OK; it has true stories about chefs, which I like.
If there were no limits or barriers, who would you choose to cook for you?
My girlfriend.
Is there a particular person you would love to cook a meal for?
If I could turn back time, I would cook for my mom. She was always my favourite chef and, as a chef myself now, I would love to be able to cook her a meal.
Catch of The Day
INGREDIENTS
• 180 gr sea bass with skin
Carrot Koji Marinade
• 100 gr carrot juice
• 100 gr Koji rice
• 5 gr salt
Curry-lemongrass foam
• 1/6 tbsp coconut oil
• 2 pcs shallots thinly sliced
• 2 pcs lemongrass crushed
• 3 pcs kafir leaves
• ½ tbsp red curry paste
• 100 gr roasted coconut flakes
• 50 ml white wine
• 250 ml full-fat coconut milk
• 250 ml water
• 20 gr corn starch
Green Fruit Paste
• 50 gr mango
• 50 gr pineapple
• 30 gr banana
• 30 gr granny smith apple
• 10 gr parsley
METHOD
Carrot Koji Marinade:
1. Mix everything together.
2. Marinate the fish for 24 hours.
Green Fruit Paste:
Blend all the ingredients together to form a green fruit paste.
Curry Lemon-grass Foam:
1. In a medium pot, heat the coconut oil over medium heat.
2. Add the shallots, lemongrass, kafir leaves, roasted coconut flakes and red curry paste and cook, stirring frequently for 5 minutes, or until shallots are softened.
3. Add white wine and water, bring to the boil.
4. Reduce heat and simmer uncovered for 30 minutes.
5. Add in coconut cream and simmer for 15 minutes.
6. Add salt, black pepper, lime juice & green fruit paste.
7. Cook for 2 minutes, then bind the sauce with cornstarch until it is textured like a purée and strain it.
Fish:
1. Heat the pan over a medium to high heat.
2. Add oil and let it heat until it simmers and is just starting to smoke.
3. Sear the fish and cook until crispy. (Let the fish cook undisturbed until the skin is golden brown and crispy & the flesh is cooked about halfway through).
4. Flip the fish and cook for a shorter time on the other side.
5. Serve immediately as the skin tends to lose its crispiness as it cools.
Carrot
INGREDIENTS
• 3 large carrots of the same size and width
• 2 to 3 tsp salt
• Kitchen twine
• 2 tbsp oil
• 1 tbsp butter
• 2 pcs crushed garlic
• 1 pc sliced shallot
• 4 tbsp coconut milk
• 1 to 2 tbsp lemon juice
• 10 gr passion fruit
• 20 gr lime juice
• 1 ½ cups raw cashews
Cashew Nut Sour Cream
• 1 ½ cup raw cashews
• ¾ cup water
• 2 tbsp apple cider vinegar
• 1 tbsp fresh lemon juice
• ½ tsp salt
METHOD
1. Prepare the carrots by washing and peeling them.
2. Slice the carrots lengthwise.
3. Place the sliced carrots in a bowl & sprinkle with tbsp of salt.
4. Let them sit for 2 min then pat them dry.
5. Roll once slice tightly, creating a ribbon or fruit roll-up.
6. Secure the rolled carrots with kitchen twine.
7. In a pan add oil, garlic and shallots.
8. Sear the carrot steak for 5 to 6 min on each side until it is browned and caramelised.
Cashew Nut Sour Cream:
1. Soak the cashew nuts.
2. Add 1 ½ cups cashew nuts to a measuring cup & pour boiling water over them.
3. Soak for 5 minutes or 1 hour if you don’t have a high powered blender.
4. Drain the cashews and blend.
5. Then add ¾ cup fresh water, apple cider vinegar, lemon juice and salt.
6. Blend until very smooth.
7. Then put in piping bag.
Garnish:
• pickled pumpkin slices 5 pieces
• passion fruit
• herbs
KIOSKO CAFÉ, GILI AIR
A Genuine Flavour of Spain in the Gilis
Travel broadens the mind with new experiences awaiting around every corner, but it can also spark those never to be forgotten memories of holidays past. For Europeans in particular, KIOSKO Café is one such place. It exudes that authentic Spanish tapas vibe, right in the heart of tropical Gili Air. Close your eyes for a second and transport yourself back to the Spanish Costas.
It showcases tapas, paella, sangría, Churros and much more across a very comprehensive menu of authentic bites. Its authenticity has been decades in the making. It’s the latest iteration of traditional Spanish family home cooking started by the Grandfather Pablo Blanco Carazo, making Churros. After two generations of Churro makers, it spread wings and arrived in Gili Air in 2020.
The local chefs have been personally trained to ensure they have perfected the real flavours of Spain in every dish. The restaurant has a homely yet bright Mediterranean ambience with rich pastel colours in an open plan layout. It makes for a great place to gather as a group and share tapas bites. Several western restaurants offer a small selection of tapas or sharing platters but this is the real deal with the most extensive options.
Kiosko’s comprehensive tapas menu features many familiar traditional bites as well as creative dishes ranging from Andalusian gazpacho, patatas bravas to blue cheese croquetas and Pica-Pica plates. Among the offerings are six tortilla variations to choose from, like smoked bacon, eggplant and mozzarella with a special house salsa to dip it into.
You will also find a dedicated menu section for its famed Churros alongside a range of sweet and spiced dips from dark chocolate to dulce de leche cream. There is also another Iberian classic—Portuguese egg tart. Of course, there is a wealth of more substantial standalone dishes too, like the timeless paella and Spanish style seafood like king prawns and smoked mahi-mahi.
KIOSKO Café is part of The Mandana resort, offering unique luxury suites with their own distinctive Iberian style, from the elegant Grande Barcelona Suite to the Ibiza Chill Pool Room.
KIOSKO now has a second outpost near Gili Air harbor, offering a grab and go option for Churro lovers on the move. The KIOSKO Churros Factory has a dedicated take away menu of Churros and other tasty snacks to go.
Unique Island Villa Resort Blending Sleek Luxury and Timeless Period Design
AGili Trawangan fixture for more than a decade, the Kuno Villas name is apt. It isn’t just a luxe villa resort, its also a part of living history. Antique Joglo style houses with soaring roofs are juxtaposed with sleek, modern island style villas. These reimagined villas and detached rooms represent luxury living with exacting modern standards but with a sense of timelessness you only get from a century and more of history. Much of the resort has been constructed from recycled old teak wood and antique fixtures, fully restored to their former glory. Yet, they have been repurposed to provide the contemporary creature comforts that the modern traveller demands. Still, they exude a distinctive elegance of the past.
It features poolside Joglo and ‘Sumba’ rooms, as well as an eclectic range of self-contained private villas. You get an authentic, yet contemporary reinterpretation of the classic Joglo style with wood fixtures throughout and rustic stone tiling. There are lots of intricate detailing in the furnishings. Expect a bright and airy, clutter-free space perfect for a cozy couples’ weekend getaway, or added luxury space and privacy in the pool villas.
Each villa has its own unique layout, drawing from antique structures and lush garden surroundings. Seamlessly blending functionality with elegance, there is a perfect hideaway at Kuno Villas for every travel style, be it for couples, active families, a lively social group gathering or even a small scale corporate getaway.
Kuno Villas’ relaxing in house restaurant has recently been upgraded and offers a more inviting venue for great food throughout the day, premium coffee and cool cocktails. Serving breakfast, lunch and dinner, it’s an elegant spot to indulge the palate, with tasty burgers and Rendang among the not to be missed menu highlights.
Throughout the resort, Kuno Villas’ eco-conscious values for sustainable island living are evident in every aspect of its operation. Its green from the ground up philosophy can be seen in its recycled water treatment and its own organic garden, chickens, and composting.
Jl. Ikan Kima, Gili Indah, Nusa Tenggara Barat 83352 +62 859 0313 9955 kunovillas kunovillas@gmail.com www.kunovillas.com
A Taste of Island Luxury at Cocana Resort, Gili Trawangan
Tucked along the serene shores of Gili Trawangan, Cocana Resort is a destination that delights not only with its luxurious setting but also with its vibrant culinary and lifestyle offerings. The resort is home to two standout venues—Pacifica Restaurant and the Sunset Club—both serving as the heart of the island’s social and gastronomic scene.
Pacifica, the resort’s signature restaurant, offers a breezy yet refined dining experience. The menu is a carefully curated mix of Indonesian favourites and international comfort food, with a focus on fresh ingredients and satisfying flavours. Whether you're starting the day with a tropical breakfast or enjoying lunch on the poolside, Pacifica’s stylish setting and laidback ambiance set the tone for a perfect island escape.
Just a few steps away is the Sunset Club, Cocana’s beach bar. This beachside venue is made for golden hour indulgence. Sink into plush sofas under the trees with a tropical cocktail in hand, with music that provides the soundtrack to your sunset. The menu leans into coastal fare—think ocean-fresh seafood, wood-fired pizza, and small bites that pair perfectly with your drink of choice.
The resort itself is designed as a retreat for those seeking both elegance and ease. While the villas and suites offer private comfort, the public areas—including the stunning tropical greenery—encourage guests to unwind and connect.
For those looking to restore body and mind, SAO Spa at Cocana Resort offers a sanctuary of wellness. The spa menu features personalised holistic treatments, from traditional massages and aromatherapy to body scrubs and signature facials, all in a tranquil, minimalist setting.
With its blend of dining, leisure, and relaxation, Cocana Resort delivers an immersive island experience— where every moment is designed for indulgence, connection, and calm. Whether you're in the mood for a lively beachfront afternoon or a rejuvenating spa session after a day in the sun, Cocana has it all within easy reach.
Rabbit Jump Beach Club marked its 2nd anniversary in true island style—with an unforgettable threeday celebration from July 19th to 21st, known as Bunny Beach Carnival #1. The event blended beach vibes, cultural pride, and party energy, turning the shoreline of Gili Trawangan into the ultimate birthday bash.
Things kicked off with heart, as the beach club partnered with Gili Eco Trust and Debris Free Friday for a community beach clean-up, setting a meaningful tone before the festivities began. From there, the weekend exploded with color and culture—featuring traditional performances like Putri Mandalika, Gendeng Beleq drumming, and thrilling Peresean (Sasak stick fighting) that had the crowd cheering.
As the sun went down, the party turned up. Fire dancers lit up the night, DJs kept the beach club bouncing, and fireworks lit the Gili sky in a spectacular finale. It was a full-on celebration of Rabbit Jump Beach Club—two years of island spirit, community, and unforgettable memories.
Beach Clean-Up Kicks Off
Bunny Beach Carnival #1 on Gili Trawangan
Rabbit Jump Beach Club marked its 2nd anniversary with more than just music and celebration—it kicked things off with a purpose. As part of Bunny Beach Carnival #1, the festivities began with a community-driven beach clean-up, proving that sustainability is more than just a buzzword on Gili T.
Held on the shores in front of Rabbit Jump Beach Club—Gili Trawangan’s largest turtle nesting hotspot—the clean-up brought together passionate volunteers and ocean lovers. The event was a collaborative effort between Gili Eco Trust and Debris Free Friday, both proudly supported by the Gili Divers Association (GIDA) and FMPL.
It was another successful Friday clean-up— bags of trash collected, good vibes shared, and a beach left better than we found it. A great way to show some love to the island we all enjoy so much.
Proyek Penyu, Gili Trawangan
Proyek Penyu, a local turtle conservation initiative on Gili Trawangan, operates alongside the Gili Eco Trust to protect nesting sea turtles and educate both businesses and tourists on responsible wildlife interaction. This has been their busiest nesting season yet, with local rangers working around the clock to monitor nests, prevent exploitation, and ensure that hatchlings are released safely into the wild—not kept in captivity for tourism. So far, the team has released over 5,200 baby turtles and educated more than 1,000 visitors on how to protect these vulnerable species and support long-term marine conservation. Follow their work at @proyekpenyu.gili.
LUNI x Sharkbites Bingo Night: Rocking Gili Air for a Cause
On Gili Air, few events bring the island together like LUNI x Sharkbites Bingo Night. Hosted by Sharkbites Restaurant, this rock music-themed bingo night raises funds for LUNI Lombok, a non-profit helping animals across the Gilis. The latest event raised an impressive 15 million IDR, funding vital medical care for homeless cats on the island. Beyond the music, prizes, and fun, the night highlights the power of community—bringing together locals, travelers, and even all the dive shops. More than just entertainment, it’s a lifeline for LUNI’s clinic and a reminder that small islands can make a big impact. For the next event dates or to donate: @luni_lombok.
THIS IS THE GILIS!
GETTING THERE
From/to Lombok: There are public outrigger boats from each island direct to Lombok throughout the day starting around 7.00am. A faster (more expensive) option is the hourly speedboat service stopping at all three islands.
GETTING AROUND ON THE ISLANDS
Refreshingly all forms of motorized transport are forbidden on the Gilis. That leaves travel by “Cidomo” horse cart, bicycles or let those feet do the walking. All three islands can be circumnavigated on foot within about two hours. There are numerous bicycle rental kiosks along the beachfront on all three islands—both traditional bikes and increasingly, e-bikes.
ISLAND HOPPING
A scheduled twice a day island hopping service by outrigger boat runs between all three islands in the morning and afternoon, meaning you can visit another island for several hours and return in the late afternoon. A more flexible option is the hourly speedboat service to and from the Lombok mainland which connects Gili Trawangan, Gili Mano and Gili Air throughout the day.
MONEY MATTERS
There are money changers and a wealth of ATM machines situated on each islands’ main beach strip. All accept Mastercard and Visa withdrawals.
POWER
Electricity coverage is 24/7 but power outages are not uncommon. The good news is they are generally brief and many hotels and restaurants have a back up generator. Power outlets use two-pin plugs. International plug adapters are available for sale. Free wi-fi is available at many hotels, guest houses and restaurants.
HEALTH
Each island has health clinics able to treat minor ailments and illness, and you’ll find pharmacies for most over the counter medicines. For dental work or more serious injuries, you’ll need to go to the Lombok mainland.
STAYING SAFE
Even just metres from the shore, currents can be sudden and strong. Know your limits when swimming or snorkeling. Never attempt to swim between the islands.
BE A RESPONSIBLE VISITOR
There are many ways each visitor can do their bit to help keep the Gili Islands as pristine as possible. Conserve water where possible and turn off unnecessary power when leaving your hotel room, such as fan, lights s and air conditioning. Don’t litter streets or the beach —use the trash bins and when shopping, use a reusable bag. There are many ways you can get involved to help keep the Gilis clean, such as weekly beach cleanups where all are welcome.
