Summer is here and its unsurprisingly another busy month with an array of cool events and new experiences right across Lombok. Make a weekend of it with new staycation options at Villa Skyfall or Kalyana Villa & Retreat. Ever wondered about the inspiration behind Lombok’s best boutique hotels? Check out our story about just this with llyas of MMI Advisors. In a similar vein, see our expat interview with Elements owners AJ and Becky and property investing with Nour Estates.
We also look at the recent GT WORLD CHALLENGE ASIA 2025 and water sport fun with Kuta based Ocean Addicts Lombok. For the epicureans, try wine tasting at BASK. We also profile the BASK chef this issue. Heading to Selong Belanak? Don’t miss the beachfront dining at our long-time favourite eatery Laut Biru. It’s always a delight.
There has also been a host of eclectic events across Lombok, from Qunci Villas’ well established Chef’s in the Wild culinary masterclass to the Rip Curl Oceanfolx, Terra’s Fermentation Workshop and a 20th birthday celebration of PT Mitra Alam.
ENQUIRIES
Telephone: +62 (0) 878 9640 3464
E-mail: info@mylombokmag.com
Instagram: @mylombokmag
Facebook: /mylombokmag
Website: www.mylombokmag.com
THE BAD GUY NOTICE
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of PT Lima Elemen Grafika. The views and opinions expressed in this publication are not necessarily those of the authors and mylombok disclaims any responsibility for any errors, ommissions or complaints arising there from. The publisher will not be held responsible for copyright infringement on images supplied by advertisers and or by contributors.
Ocean Addicts Lombok
Sports
GT World Challenge Asia 2025
Lombok Eco Market
Saavi Aromatherapy and Home Scented Goods
Local Profile
Noserider Surf and Floating You
Through a Lense
Climbing with the Carriers
EAT
Chef Interview
Bastian
Eating Out
Laut Biru Bar & Restaurant
Workshop
The Art of Fermentation: Vol. 1
ESTATE
Luxury Living
Villa Skyfall Lombok
Hotel Review
Kalyana Villas, Gili Air
Insight Venture into the Boutique Hotel Industry
Meet the Expat
Andrew and Becky—Elements
Property Investing in Lombok Real Estate
WAVES, WIND, AND COMMUNITY
THE STORY OF OCEAN ADDICTS LOMBOK
GT WORLD CHALLENGE ASIA 2025
MAJOR MILESTONE FOR MANDALIKA CIRCUIT
SAAVI: AROMATHERAPY AND HOME SCENTED GOODS
LOMBOK ECO MARKET SPOTLIGHT
explore
WAVES, WIND, AND COMMUNITY
The Story of Ocean Addicts Lombok
On the southern coast of Lombok, where the turquoise waters of Kuta Bay meet the open ocean, a quiet transformation is taking place. Since opening in September 2024, Ocean Addicts Lombok has quickly become a hub for ocean-lovers drawn not just by the waves, but by a shared sense of community and a deep respect for the sea.
Situated on Mandalika Beach and developed in partnership with ITDC InJourney as part of the Lombok tourism initiative, Ocean Addicts Lombok is more than just a water sports center. It’s a place where personal passion meets public purpose.
At the heart of this story is John, a lifelong waterman and the founder of Ocean Addicts Lombok. For John, the ocean isn’t just a playground—it’s a lifelong teacher. What began as a personal journey has grown into a training ground for beginners and seasoned water athletes alike. His vision was simple: create a space where people could connect with the ocean in new ways, whether through the smooth glide of a foil board, the pulse of a wakeboarding session, or the quiet focus of stand-up paddleboarding.
But the mission extends beyond the shoreline. Ocean Addicts Lombok has become known for its commitment to developing local talent, offering training and certification programs through global standards like the Academy of Surfing Instructors (ASI) and the International Kiteboarding Organisation (IKO). Many of the instructors, personally mentored by John, are Lombok locals who now lead sessions with a mix of technical expertise and genuine enthusiasm.
The seasons shape life here. Between June and September, the reliable southeast trade winds transform Kuta Bay into a wind sports haven. The bay’s protected waters become an ideal classroom for kitesurfing, windsurfing, and the emerging discipline of wind-winging. When the winds calm, the bay shifts in mood—slowing down, softening—perfect for paddleboarding, family tubing, or simply drifting under the wideopen sky. For thrill-seekers, the outer reef offers clean, uncrowded waves ideal for tow-in foiling and SUP surfing.
But Ocean Addicts Lombok’s connection to Lombok runs deeper than sport. Working alongside local fishermen, they’ve established a mutual exchange of knowledge—learning about migration patterns, wildlife activity, and sustainable bay use. This collaboration enhances ecotours and helps ensure a more respectful balance with nature. As Zhara, the centre’s operations manager, explains, “It’s about adapting to the local rhythm. The ocean isn’t static—neither are we.”
Zhara herself has become a powerful advocate for inclusivity and empowerment through the water. She’s an active participant in OceanFolx, a local initiative encouraging women to learn to swim and surf. Her presence at the helm of day-to-day operations adds a warm, personal layer to the centre’s character, as does the central booking hub in Kuta, which doubles as a laid-back social space for exchanging stories, sharing knowledge, and booking PADI dive trips with Scuba Froggy.
Ocean Addicts Lombok offers a wide variety of ocean-based activities: from surfing and wakeboarding to waterskiing and paddleboarding. They are currently the only centre in Lombok offering foiling lessons and tow-in services—a sport that's rapidly gaining traction for its unique blend of speed and serenity. Most newcomers, they say, are up and riding within a few sessions.
And when you’re not out on the water? The beachfront park is designed for downtime, complete with showers, change rooms, day beds, and shaded lounge areas—all set to the soundtrack of crashing waves and chilled-out music.
Looking ahead, the team has plans to build even stronger community programs. From launching a Nippers beach activity group for local youth to offering wake and foil training for expat kids, Ocean Addicts Lombok is steadily shaping not just skills, but a new generation of ocean ambassadors.
While many destinations chase a surf-meets-sunset dream, Ocean Addicts Lombok offers something more grounded: a genuine connection to the water, to the culture, and to each other. Whether you're learning your first turns on a foil board or swapping stories with local guides, it's a reminder that life at sea is best when shared.
Ocean Addicts Lombok Kuta Beach Park is open daily from 10 a.m. to sunset. To explore their activities or book online, visit www.oceanaddictslombok.com.
GT World Challenge Asia came to the Pertamina Mandalika International Circuit last May, marking the venue’s first international four-wheeled racing event. It brought the thunder of supercars from the GT3 group—such as the Porsche 911, MercedesAMG, BMW M4, Lamborghini Huracán, and Audi R8—to the 4.31 kmlong, 15-metre-wide track.
Adding soul to these machines were 68 drivers from 21 different nationalities. Under the punishing coastal climate, 34 racing teams fought with ambition to claim victory. Bob Yuan (CHN) and Leo Ye (CHN) won Race 1, but had to humbly relinquish their throne in Race 2 to Wei Lu (CHN) and Alessio Picariello (BEL)—both driving the Porsche 911 GT3 R (992).
Technically speaking, the venue first had to obtain an operational license after undergoing a strict homologation process. Aspects such as track and paddock specifications, along with the readiness of human resources, were evaluated during the examination. The circuit now boasts Grade 3 homologation by the FIA (Fédération Internationale de l'Automobile), complementing the Grade A homologation from the FIM (Fédération Internationale de Motocyclisme) obtained earlier—placing it among just a few venues with dual homologation.
Throughout the race weekend, several crashes occurred, resulting in both Safety Car deployments and red flags. Track and debris clearing were handled effectively by local marshals, demonstrating the capability of local personnel involved in the event. The Safety Car was driven by Denny Pribadi, an experienced racer and drifter, who said: “I am deeply honoured to be the first Indonesian entrusted with this responsibility. This role demands precision at high speed. I need to balance the pace of all the racers under various incident scenarios—if it's too slow, the machines will overheat; but if it’s too fast, it could be risky for on-track personnels. I hope this experience will build our confidence for more global-scale racing events in the future.”
JASON AXELLINO (24) is a Lombok local who was the Circuit Race Co-commentator for MotoGP and WorldSBK in 2022 and 2023. He is currently pursuing his Master's in Marketing Analytics at the University of Leeds. Find him on Instagram: @jasonaxellinoid
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.
Each issue, mylombok will highlight a vendor from the Lombok Eco Market—the monthly pop-up market that offers the best of Lombok’s eco-friendly crafts, foods, cosmetics, and more.
Saavi is a local brand focused on aromatherapy and home scented goods which are thoughtfully handpoured in small and slow batches in Lombok. Saavi is inspired by an originated Hindi name meaning “The Sun”, how it always shines even after stormy days. We symbolize Saavi as a hope. We are passionate about creating products that naturally complement sustainable living. All of our materials are researched and chosen intentionally, favoring ones that are biodegradable. Our fragrance and essential oils are premium quality. Our blends are inspired by memories and feelings, smelling natural yet sophisticated. Created with environmental responsibility and sustainability in mind.
Where did your inspiration come from?
Our inspiration comes from the power of scent to evoke emotions, memories, and a sense of comfort. We wanted to create home-scented goods that bring peace, joy, and mindfulness while staying true to sustainable and natural living. Beyond that, Lombok itself is a big inspiration—its untouched nature, fresh air, and tropical richness offer an abundance of scents that deserve to be captured. Indonesia is home to some of the world’s most beautiful natural aromas, yet many local products rely on synthetic alternatives. We wanted to change that by crafting authentic, nature-inspired blends that showcase the unique tropical essence of our home.
How did you get started?
Recognizing a lack of natural scented candles in Lombok, we started making them for ourselves and loved ones. The positive feedback fueled our passion for candle making and crafting other home-scented goods. Along the way, we've learned how to create products that not only boost well-being but also enhance our living spaces, turning our passion into a livelihood.
At Saavi, our mission is to slow down the fast-paced, throwaway culture. We carefully craft our home-scented goods using natural, safe ingredients to prioritize your wellbeing and the planet's health. Each product serves as a connection point—with yourself, loved ones, and the Earth. Our commitment to sustainability shines through every step of our process, from choosing eco-friendly materials to creating blends inspired by memories and emotions. We're proud to avoid harmful ingredients and ensure our vessels are reusable and refillable. Together, through these small actions, we're working towards a more sustainable future.
How do you get ideas?
Our ideas come from everyday experiences, nature, and emotions. Scents are deeply connected to memory, so we often draw inspiration from personal moments, places we’ve visited, and traditional aromatherapy practices. We also listen to customer feedback and explore ways to create blends that feel both natural and sophisticated. But more importantly, we started Saavi because we noticed a real lack of locally made, natural aromatherapy products in Lombok despite Indonesia being rich in scent sources. With so many fragrant plants, spices, and flowers around us, we believe it should be easier to find high-quality, natural home fragrances that truly represent our environment.
What happened next?
Our vision for Saavi extends into the future, envisioning a world where sustainable living is the norm. We dream of Saavi's ethos of mindfulness, sustainability, and connection deeply ingrained in society, particularly in Lombok, inspiring others to adopt a slower, more intentional lifestyle. As we continue to innovate and expand into international markets, our goal remains to stay true to our values, leaving a positive impact on both people and the planet.
Have you always cared about the planet?
Yes! Sustainability has been at the core of Saavi since the beginning. We’ve always been aware of the amount of waste that comes from everyday consumer products, and honestly, it's frustrating to see how much unnecessary
packaging ends up in landfills. It’s easy to talk about sustainability, but in reality, we see plastic waste piling up on beaches, excessive packaging on store shelves, and disposable culture growing. Our journey started with a commitment to natural, biodegradable, and eco-friendly materials—not because it’s trendy, but because we don’t want to add to the problem. Every decision we make—from sourcing ingredients to packaging—is about creating less waste and encouraging mindful consumption in a way that actually makes sense for daily life.
That’s also why we avoid mass production. In reality, a lot of waste comes from overproduction—products made in bulk that never get used, excess materials that get discarded, and packaging that exists just for the sake of marketing. To prevent that, we’ve been hand-pouring each product in small, slow batches since 2020. This not only ensures quality but also helps us produce only what is truly needed, reducing unnecessary waste and keeping our process as sustainable as possible.
How are you helping others think differently?
We educate and inspire our community to embrace slow living and sustainable choices. Through our products and storytelling, we encourage people to see that ecofriendly living isn’t about sacrifice—it’s about making thoughtful, fulfilling choices that benefit both themselves and the planet. We’re always down for eco markets and sustainability events because they help people see sustainable businesses in action. It’s not about just selling products—it’s about showing people that sustainability is practical and possible. We hope that by exposing more people to what we do, they’ll start thinking about ways to implement these choices in their own lives.
How are you changing minds?
By showing that sustainability can be both luxurious and accessible. We challenge the idea that eco-conscious products are bland or ineffective. Instead, we offer beautifully crafted, high-quality scented goods that align with people’s values without compromising on experience. Through our refillable packaging and ethical sourcing, we demonstrate that small, intentional choices can lead to meaningful change. More importantly, we want to show people that being eco-conscious doesn’t have to be expensive. It’s not about spending more—it’s about making better choices with what’s available. Once you understand how sustainability works and how to integrate it into daily life, it actually becomes more cost-effective and rewarding.
What advice can you give to others who are interested in starting their own sustainable business?
If you’re thinking about starting a sustainable business, start with passion and purpose. Find something meaningful to you, something that solves a real problem, because sustainability isn’t just a selling point—it’s a commitment. Prioritize eco-friendly practices from the beginning by researching materials, production methods, and ethical sourcing, even if it takes more time. Educate your customers by sharing your mission transparently, because people want to understand the "why" behind what you do. Think long-term—sustainability isn’t a trend, it’s a shift in mindset, so build your brand with longevity in mind. Most importantly, stay true to your values. There will be challenges, and sometimes it might feel easier to take shortcuts, but real sustainability takes patience and persistence. If you believe in what you’re doing, others will too.
Discover more about Saavi and support eco-friendly initiatives at the Lombok Eco Market, where sustainability meets creativity.
saavicandle
Find Saavi products in shop: LOMBOK ECO MARKET SHOP and nine nine in Kuta, Juju Zero Waste in Gili Air.
For next Lombok Eco Market: lombok.eco.market
NOSERIDER SURF AND FLOATING YOU
Experiencing a Sea Change
Afortunate meeting of two women with similar philosophies and interests has led to a new swimwear range that combines practicality and principles. Emma and Riany spoke with mylombok recently about their exciting collaboration.
Emma grew up in Wisconsin, in the US. She didn’t follow the typical path into fashion. Her studies in Chinese Language and Literature and Public Health led her first into non-for-profit organisations and, later, state government departments. Aged 26, she made a life change and moved to Hawaii to fulfil a childhood dream of being a surfer. Her travels eventually took her to Canggu, in Bali, with frequent trips to Lombok.
“Once I started surfing, I was hooked. I was constantly searching for a surf suit that actually stayed on, felt good to move in, and still looked cute”. With no formal background in fashion or design, she started to make cropped rash guards to wear over her favourite bikinis. Soon, other girls wanted them, too… and Noserider was born. The name came from the style of surfing she was most drawn to—longboarding. Noserider felt like the perfect metaphor. It’s not just about surfing; it’s about balance and chasing something that lights you up. It’s about moving forward, even when it feels a little scary or uncertain.
“Timing played a big role in its success. We were in the middle of the pandemic and most stores were closed. There were other brands online, but they were expensive to ship to Indonesia”. The range expanded. Working with a local tailor, she produced the first Noserider surf set.
Riany came from Germany, where she started her career working in the music industry as a manager. “Although it was both exciting and educational, I felt unfulfilled and burned out in the corporate world”, she says. Like Emma, she took a different direction. Being of German and SriLankan heritage, she was drawn to Asia where she could discover more about her identity.
“In India, I completed a yoga teacher training program and intensive personal growth coaching. It transformed my perspective. I developed a passion for healing and holistic practices”.
The concept of Floating You came to her in Sri Lanka, after she experienced her first surf and yoga retreat in early 2018. She realised she wanted to pursue this path and use her skill set to create immersive seven-day wellness experiences for women.
Riany’s vision for Floating You is about the transformative journey of self-love, self-discovery and deep healing. Her mission is to encourage participants to reconnect with their true selves and reflect on their life's purpose and their unique choices, while fostering emotional intelligence and mindfulness. Yoga, surfing, meditation and personal growth workshops all play their part in this.
“Waves can be healing for the soul. After participating in the surf and yoga retreat in Sri Lanka, I knew I could do it differently; this fuelled my dream and my ambition”.
The Covid pandemic delayed her plans. In 2020, pure chance and Covid travel restrictions brought her to Lombok, a place where she immediately felt at home, particularly as she met her partner there. And it was there she held the first-ever Floating You retreat, hosted by Mana Yoga
A Perfect Partnership
It was through Rainy’s surf retreats that the partnership with Emma first began.
“I loved Emma’s brand, Noserider ”, says Riany. “It has a strong emphasis on inclusiveness and it seamlessly blends trends, class and quality, while fostering a sense of community. I started selling Noserider suits at my retreats in early 2024 and soon realised the impact they had on women. Everyone looked great, and it became more than just a suit; it represented a feeling of empowerment. To this day it’s lovely to see women show up to my retreats in their Noserider suits”.
Riany felt a strong intuitive pull to enter into a partnership with Emma. She had always dreamed of creating her own surf suit but recognised it wasn't her area of expertise. Emma's brand was the perfect fit.
“Riany had been selling my suits at her surf retreats for about a year when we had the idea to collaborate on a suit together”, Emma recalls. “We’d always had a good connection, but we hadn’t spent much time together until the Secret Spot Surf Trip; honestly, that trip changed everything. I got to know her on a deeper level and we had so much fun. She’s a hard-working, grounded and inspiring person. I’m really glad I trusted my gut about her, because I see this as just the beginning of a beautiful partnership”.
Yin and Yang
The first piece they created together was a new swimsuit —the Yin and Yang Playsuit. The yin-yang design came from Riany and shows the definite touch of Floating You. It supports the philosophy of light and shadow playing an equal part in everyone’s life. The idea was to showcase the co-existing dualities of life in a beautiful swimsuit.
“What I loved most was being able to contribute my creative ideas. The amazing cut and fit and fabric are Emma’s work”, says Riana. “She did her magic and brought the concept to life. She’s an amazing and ambitious female entrepreneur and I feel so fortunate our paths crossed. Our businesses complement each other perfectly and together we’ve created something special”.
They chose to feature blue—the colour associated with the throat chakra, which is the body’s energy centre. The blue chakra is also connected with creativity, speaking and listening effectively and fostering honest and open communication.
“Wearing blue can attract various things into your life once you wear it’, Rainy adds. ‘It’s also a calming and soothing colour. We hope to make the suit in other colours, too, or even make a bikini version of it”.
The two girls share the belief that what they’re offering is more than merely a product. It’s also about connection, confidence and creating something that makes women feel like they belong—both in and out of the water. There’s intention behind every design—from the fabric and the way it’s stitched to the coverage the suits offer.
Their clients are mainly women who live active, intentional lives. They appreciate suits that are made for real life in and around the water—suits that stay on, feel supportive and make them feel confident.
“There’s a lot of functional swimwear brands aimed at surfers, and that’s great”, says Emma, “But I think what makes Noserider stand out is the community.
The community focus shows up in every part of the business —from product design to social media presence. It’s especially true when it comes to hiring and building a team. “I genuinely believe in taking care of and investing in the people who work with me”, says Emma.
And the future?
What lies ahead for Noserider Surf and Floating You?
“I already have a couple of new retreat destinations set up, and I can’t wait to launch them”, says Riany. “Maybe I’ll organise one with Emma.
“Another important goal of mine is to find ways to support more local girls in embracing the ocean and to help them grow as individuals”.
Emma hopes to host Noserider Surf trips and community events in different parts of the world.
Things like retreats, pop-ups, workshops or even just beach days where women can come together, surf, connect and feel part of something. That kind of real-world connection has always been important to me, and I’d love to make it a bigger part of the brand.
My dream is for Noserider to grow into a global surf, swim and lifestyle brand, known not just for our suits, but for the community and values behind them. I want it to be something that brings people together, wherever they are in the world.
Long-term, I also dream of opening more physical spaces —small, intentional shops where people can walk in, feel seen, and immediately get what Noserider is about. And personally, I just want to keep building a life that younger me would be proud of—and to help others do the same.
Before dawn breaks over the crater rim, the porters are already in motion; their job is to provide support, sustenance, and shelter to trekkers attempting to reach the summit of Lombok’s highest peak, Mount Rinjnai. Rinjani porters come from Sasak villages in northern Lombok, and for the Sasak people (predominantly Muslim), Rinjani is a sacred place. It is believed to be the dwelling place of ancestral spirits and a place where prayers are especially powerful. Locals and porters often refer to the mountain as a provider of life: providing food, water, work, and fertile volcanic soil which supports local agriculture in surrounding villages, particularly for crops like rice, coffee, and tobacco. As such, portering is a legitimate and honorable way to earn a living in Lombok, particularly for young men, who porter to support their families with their earnings, starting as young as 14 years old.
From April to December, porters work back-to-back trips, with one to two days rest in-between trips, and spend an average of 20 to 25 days per month on the mountain. The job is extremely physically demanding as porters are required to carry approximately 25 to 40 kilograms (55 to 88 pounds) of supplies including: tents, food, water, fuel, cooking supplies and occasionally client’s personal belongings.
Supplies are packed into hanging woven baskets attached to bamboo shoulder poles, which are expertly suspended across their shoulders. Porters wear rubber flip-flops with PVC straps or walk barefoot, defying the harsh terrain with remarkable endurance and agility. This footwear, or lack thereof, is used not only because of economic constraints, but also because many porters prefer it, having developed toughened feet that have been calloused from years of trekking. Walking barefoot involves minimal restriction to their movement, ultimately giving porters better balance and ground-feel than most tourists in trekking boots.
There is an added element of local pride among porters in being able to climb Rinjani “the old way.” As they trek, porters rely on their intimate knowledge of the mountain and the terrain, knowing where to step to avoid injury or accident. However, injuries do occur which result in long-term back, knee, or joint injury, especially as they age.
Porters are undoubtedly the backbone of Rinjani's ecosystem, taking tens of thousands of climbers up the mountain every year, and ultimately sustaining the local tourism economy.
Images courtesy of Jamie Schlotterer (IG: jamie_justaddwater) and Jasper Blijker (IG: jaspersblueworld)
BASTIAN
JUST BASKING BY THE SEA
LAUT BIRU BAR & RESTAURANT
AN UNMISTAKABLE PART OF THE SELONG BELANAK STORY
THE ART OF FERMENTATION: VOLUME 1
FIZZ & FERMENT: KOMBUCHA MADE SIMPLE
Bastian from BASK
Just BASKing By The Sea
Bastian was born in Iquique, in northern Chile. His interest in cooking began early. He recalls helping his grandmother in the kitchen, making pancakes and cooking simple meals for himself at the age of seven, and later helping in his uncle’s bakery. He spoke with mylombok recently and told us about his career path and where it has led him.
Was there a particular moment when you decided you would make cooking your career?
At 14 years old, my first job was in a catering company. When I was 17, we moved from Chile to Madrid, in Spain; we already had some family there and we speak Spanish. There was plenty of work there at the time. In Madrid, though, I had a lot of awful jobs—like juggling at the traffic lights and doing construction work. That was when I thought: ‘Why am I doing jobs I don’t like?’ So I found a place in the kitchen, as a cook and helper. Basically, I learned by doing. I also took classes at a small cooking school in Thailand.
Tell us about your career and some of the places you’ve worked.
After spending a year in Madrid, I moved to San Antonia, Ibiza, where I was a sushi chef in a beach club. Working in a few different restaurants in Ibiza over the next nine years, I went from sous chef to sushi chef.
Later, in Singapore, where I worked for a year, I gained plenty of experience and learned a lot. The food scene is very competitive and there are plenty of good chefs, so it keeps you motivated and ready to learn. I was working in an Italian-Spanish fine dining restaurant which had tapas downstairs and an oyster and champagne bar on the second floor.
I went back to Ibiza for a year and was then offered a job in Bali, where I worked at La Finca, a Spanish restaurant. I was the executive chef there for 3 years. After that, I was a freelance chef on a yacht. It was a high-end phinisi boat—a traditional two-masted Indonesian sailing vessel—that went between Komodo and Raja Ampat. When I wasn’t sailing, I would spend my time in Bali, working as a DJ and doing consulting work in the kitchen.
For the next four years, I worked at The Forge and ShiShi Nightclub as head chef. After that I worked at Luna Beach Club as chef de cuisine for over a year before I moved to BASK as executive chef; I have been here for a year. At BASK I cook, I manage the kitchen and I train all the kitchen staff.
How would you describe or define your cooking?
I like to prepare raw food and Peruvian food. I love seafood and I love to cook over the fire; I like the smoky flavour and smell from cooking with fire. And I suppose my ‘philosophy of cooking’ is: make it nice; don’t make it twice.
Where do you find inspiration for your dishes?
I get inspiration from ingredients. I discover new ingredients and look for ideas about ways to use them in my cooking. I’m also inspired by other good chefs and good restaurants.
What’s the best piece of cooking-related advice you’ve ever received?
‘There is beauty in simplicity—don’t complicate it, keep it simple’. The food you cook is already tasty, so there’s no need to add more to what is already good. And you also learn with time and by trying different techniques.
Tell us about your work at BASK and the concept for the menu there.
At BASK we cook modern ‘comfort foods’ from different countries. We have such a variety of food that if guests are staying longer than a week, they are never bored with our menu. There’s lots to choose from!
Which dishes do you most like to cook?
I like to cook paella; it brings people together. In Spain we always cook and eat paella on Sundays with families and friends.
Which is your ‘must have’ kitchen gadget?
The grill. Nothing compares with using a grill and cooking on a fire. Everybody loves that smoky smell and taste you get from cooking on the flames. The grill gives you that.
Describe a typical day at work.
I arrive in the morning, greet everyone and we do a round of tastings. We try all the food we’ve prepped for breakfast. We also taste every sauce and ingredients to make sure everything is done correctly. Same procedure goes for the lunch and dinner.
After that I spend some time in the office, looking at postings and recipes to get ideas for new dishes. Then I brief the kitchen staff before we start serving for the day. Right now, I am quite busy with a new project, so I’m also spending a lot of time designing plates and ceramics. We are opening a new restaurant soon!
What’s the biggest challenge?
Finding good staff is always a challenge. You can always train them if they are willing to learn. And also, getting good fresh fish is sometimes difficult, even with living on an island.
What are your hopes and plans for the future?
I’d like to help put this place on the map—in Indonesia and the world, if possible. At BASK we all have the same goals: we want to make this restaurant the best and to achieve complete guest satisfaction.
What foods do you really love to eat?
I am not fussy at all with food, so there’s really nothing I would never eat. I like simple food, though. I love to eat in the warungs sometimes, but I would say my absolute favourite food is seafood—especially grilled fish.
Is there a particular person you would love to cook a meal for?
I’d like to cook for my family. I left home when I was 16, so my family have never tried my food.
What would be your ‘dream meal’ to eat? And who would cook it for you?
I would have to say a meal of fresh fish we had caught that morning. I’d cook it myself, with another chef friend, and we’d eat it on a beautiful boat in Raja Ampat.
Who is your favourite celebrity chef?
Ferran Adrià—a Spanish chef who changed the world of food. He introduced molecular cuisine. He modernised everything, working with scientists and looking at food in a different way. He started to use ingredients we don’t usually use in food, to achieve different textures and flavours; he surprised everyone by doing that. His restaurant was a school for learning; for six months of the year it was open as a restaurant and during the other six months it was used for research and development. A lot of young chefs follow his path.
What would you say are the most important qualities that make a successful chef?
There are several: patience; perseverance and good communication skills. Obviously, it’s also essential to understand the basic techniques and have solid cooking skills.
If you hadn't become a chef, what do you think you would be doing right now?
I’d be diving. When I was in Ibiza, I worked twelve hours a day, with no day off, for six months. I had planned to become a dive instructor but it didn’t happen and I became a sushi chef—with better pay and conditions. Now I get to dive and cook!
Lobster Ravioli
Ingredients
Pasta Dough
• 200gr flour
• 2 whole eggs
• 1 egg yolk
• Pinch of salt
• 1 tsp olive oil
Ravioli Filling
• 100gr white fish (e.g red snapper, coral trout )
1. In a food processor, blend white fish with salt, white pepper, and egg white.
2. Fold in finely chopped lobster and fresh herbs, lemon zest. Chill until firm.
Forming the Ravioli
1. Roll out pasta dough thinly (setting 6 to 7 on pasta machine).
2. Place teaspoons of filling, spaced evenly. Cover with another sheet, press out air, and seal well.
3. Cut into ravioli shapes. Chill or freeze until cooking.
Lobster Bisque
1. Sauté lobster shells in oil. Add shallot, garlic, chopped carrot, celery and tomato paste. Cook until caramelized.
2. Deglaze with white wine. Add shellfish stock (crab, lobster or prawn or mix), thyme, and bay. Simmer 30 to 40 minutes.
3. Strain, reduce slightly, then stir in cream and cognac. Season to taste.
4. Reserve 100 ml before adding cream for foam.
Plating
1. Arrange 2 to 3 ravioli per plate.
2. Add semi-dried tomatoes and fresh basil leaves around.
3. Add small spoonful of caviar on each ravioli or on the side.
4. Spoon over lobster foam delicately just before serving.
5. Finish with micro herbs, edible flowers, or a light drizzle of herb oil.
Tuna Tataki
Ingredients
Tuna
• 400g sashimi-grade tuna loin
• Salt & pepper
• 1 tbsp sesame oil
• Teriyaki
Wakame Seaweed Salad
• 20gr dried wakame seaweed (rehydrated)
• 1 tsp rice vinegar
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 3 cherry tomatoes cut in halves
Yuzu & Avocado purée
• 1 ripe avocado
• 1 tsp yuzu juice (or substitute:
1 tsp lime + 1 tsp orange juice)
• Salt to taste
Teriyaki Glaze
• ¼ cup soy sauce
• 2 tbsp mirin
• 1 tbsp sake (optional)
• 1 tbsp brown sugar
• 1 tsp grated ginger
Method
Tuna Tataki Preparation:
1. Season the tuna loin with salt and pepper. Sear briefly on all sides (10 to 15 seconds per side) with a torch gun or seared in a pan with sesame oil—the center should remain raw.
2. Chill quickly in an ice bath or refrigerate. Slice into ½ cm thick pieces before plating.
Wakame Seaweed Salad:
1. Soak wakame in cold water for 10 minutes until soft.
2. Drain and squeeze out excess water.
Yuzu & Avocado purée:
Blend avocado, yuzu juice, and a pinch of salt until silky.
Teriyaki Glaze:
1. Combine soy, mirin, sake, brown sugar, and ginger in a pan.
2. Simmer on low heat until reduced to a thick glaze (about 10 to 15 minutes).
Plating
1. Swipe or dot yuzu-avocado gel on one side of the plate.
2. Fan out the tuna tataki slices over it.
3. Nest a small mound of wakame salad beside or on top of the tuna.
4. Drizzle teriyaki glaze over or around the fish.
5. Garnish with microgreens, radish slices, or shiso leaves for color and aroma.
Ambarella (Kedondong)
Never heard of this fruit? That’s not surprising… it has many names in different parts of the world. In the Caribbean, ambarella is called ‘June plum’ or ‘golden apple’ and in Singapore it’s known as buah long long (long fruit). In Indonesia it’s known as kedondong —a popular and versatile tropical fruit that is widely grown around the country, including Lombok, where it is a native species.
How would you describe it?
Kedondong is a small to medium-sized oval fruit (8 to 9 cm in length), with a tough, thin skin that changes from green to yellow as the fruit becomes ripe. When the fruit is still greenish and not-quite-ripe, it falls to the ground and is gathered and sold.
Inside the fruit, there’s a layer of pale yellow to white pulp, or flesh, that covers several flat, fibrous, non-edible seeds—a little like mango seeds—which become ‘hairier’ and more difficult to remove as the fruit softens and ripens.
It is found in clusters on low-growing trees, which thrive in a wide range of soil types.
The official scientific name for kedondong is Spondias dulcis, which roughly translates as ‘sweet plum’. You might not agree. When you taste it, you’ll find the flesh is crisp and juicy, with a mildly acidic or sour taste and a grassy flavour with a hint of pineapple and mango. When the fruit is softer and riper, the flavour also changes, mellows and becomes more ‘fruity’. It can be used, in slightly different ways, at both stages of ripeness.
You can keep kedondong for up to a week at room temperature and two to four weeks in the refrigerator.
How can you use it?
Kedondong is widely available in warungs (roadside food stalls), traditional markets and supermarkets and can be used in many ways:
• The pulp can be eaten raw, after the fruit is peeled and sliced and the seeds have been removed
• Blended with water, a little salt and sugar, and a dash of lime juice, it’s a refreshing drink or a great flavouring for jelly
• Especially when still green, it can be pickled with lemon or lime juice, salt and chilli and used as a preserve or flavouring for other dishes
• Steamed kedondong is used as a side dish, with rice, when serving meat and salted fish dishes
• It’s often an ingredient in cooked foods—soups, curries and stews
• The leaves are also edible, although quite tart, and can be added to salads
• Kedondong is one of the favourite ingredients in a basic rujak—a traditional fruit and vegetable salad.
A simple recipe for rujak manis (sweet rujak):
Assemble a mixture of sliced fruit and vegetables, such as green mango, cucumber, pomelo, pineapple, green apple or sweet potato. Now add sliced kedondong. Because of its natural sourness, it pairs especially well with the sweet and spicy shrimp paste, which is the basis of the dressing that’s poured over the salad.
The dressing is made by mixing together shrimp paste, hot chilis, palm sugar, tamarind, crushed peanuts and salt, with a little water to achieve the right consistency.
What other benefits does it have?
• The fruit is said to have a cooling effect; a glass of kedondong juice with plenty of ice is perfect on a hot day.
• It is a good source of fibre and believed to improve digestion
• It’s high in antioxidants and vitamin C; it also contains vitamins A and B, calcium, phosphorus and iron
• The pulp can be applied to mouth sores or skin rashes to relieve pain and itching
• The leaves are sometimes brewed as a ‘tea’ and drunk to treat diarrhea or to soothe coughs and sore throats
• A preparation made from the roots and bark of the plant is often used to treat gastro-intestinal disorders for external application
• Ambarella trees are used for their timber, which is not especially strong but light and buoyant and sometimes used to make boats.
LAUT BIRU BAR & RESTAURANT, SELONG BELANAK
An Unmistakable Part of the Selong Belanak Story
As Selong Belanak has evolved and cemented its international profile, Laut Biru Bar & Restaurant has been an unshakeable presence since the very beginning. The original beachfront restaurant is a familiar landmark that continues to deliver. It is very much part of what makes Selong Belanak Beach such a special place.
Located right on the shores of Selong Belanak Beach, there is no better place to gaze at Lombok’s iconic sunsets. It takes full advantage of the Insta-worthy perfect arc of white sand and the gently lapping waves just steps away. The restaurant showcases crowd-pleasing cuisine in a relaxed beachfront ambiance. It ticks all the boxes. The Laut Biru Bar & Restaurant menu brings together the best of Indonesia and international favourites using fresh local ingredients, including some from its own garden.
The atmosphere transforms throughout the day, attracting not only resort guests but a steady stream of beachgoers. It’s the go-to-spot for locals and expats, and a favourite among visiting tourists. The restaurant layout and the enviable location make it a top venue for groups to unwind.
Indoors, there is a timeless elegance about the décor with white wood fixtures beneath chandeliers and a sizeable bar to sip cocktails in the shade. You can dine on the deck and gaze at the beach scenery or get horizontal on comfy bean bags on the sand.
For a barefoot beach dining experience, it’s unsurprisingly a popular spot for couples with those unforgettable sunsets and just steps away to the water’s edge. Laut Biru Bar & Restaurant is open through the day for breakfast, lunch, and dinner, so it’s perfect for a meal, snacks and drinks any time of the day.
The Laut Biru Bar & Restaurant menu is an inventive one but with an array of familiar home cooked international and local favourites. Signature dishes include crispy battered fish & chips, Club Sandwich and Indonesian favourite, Beef Rendang. Not to be missed is the gluten free choco banana cake. It all adds up to the perfect fare for a casual day at the beach. Wash it all down with an ice cold Bintang beer or a signature Ginger Martini.
Mamiko—Executive Chef at Terra Restaurant— shares her passion and deep expertise in the art of fermentation. These regular features are more than just recipes; they are windows into a time-honored culinary craft that promotes both health and sustainability. At Terra Kitchen, fermentation workshops are held on a regular basis, offering a hands-on opportunity to learn directly from Mamiko herself. Whether you're a curious beginner or a seasoned food enthusiast, these workshops are designed to inspire and educate. You can book your spot directly at Terra or by scanning the QR code at the end of this article.
Mamiko’s mission is clear: to connect people with the healing power of food, one ferment at a time.
How Kombucha Comes to Life:
Kombucha is a fermented tea with a tangy kick, natural fizz, and a reputation for being kind to your gut. Often nicknamed the “tea mushroom” in Japan, this age-old drink dates back over 2,000 years, with roots in China, the Himalayas, and Eastern Europe.
The key to its transformation? The SCOBY—a Symbiotic Culture of Bacteria and Yeast. This jelly-like “mother” feeds on sweetened tea, kick-starting a 7- to 14-day fermentation process that produces organic acids, probiotics, and just the right amount of sparkle.
Some brewers enjoy it raw; others add fruits or herbs for a second fermentation and flavor boost. However it’s finished, kombucha is more than just a drink—it’s a living elixir shaped by time, temperature, and tradition.
BASIC KOMBUCHA RECIPE
Ingredients (for 500ml):
• Kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast)
1. Boil half the water in a pot, add the tea leaves, and steep for about 5 minutes.
2. Strain the tea, then stir in the sugar until dissolved.
3. Add the remaining water and allow the tea to cool to around 30ºC.
4. Place the kombucha SCOBY and previous batch of kombucha (or vinegar) into a jar, then pour in the cooled tea. Cover with a cloth or kitchen paper and secure with a rubber band.
5. Let it ferment at room temperature for 5 to 14 days.
SECONDARY FERMENTATION (FLAVOURING & CARBONATION)
To add flavour and create a fizzy kombucha, try secondary fermentation:
1. Add dried fruit, ginger, spices, herbs, or fresh fruit to the fermented kombucha.
2. Seal in a bottle and leave at room temperature for 24 hours or more. Then refrigerate.
Caution: Be careful, as bottles can burst due to gas build-up.
Spirit producers are incredibly creative and sometimes even unconventional in their efforts to make their products stand out in the marketplace. One idea that was probably considered strange was the practice of aging Norwegian Aquavit in oak barrels while traveling on a ship across the Equator. Linie Aquavit gets its name from crossing that line, the Equator, before it’s bottled and sold. It was first made around 200 years ago and is still produced and aged in the same way today.
At Klub Kembali, we’ve aged Indonesian spirits and cocktails since we first opened, so we decided to take a page out of the Linie Aquavit book and experiment with exposing our aged Whisky to the salty ocean air, fluctuating temperatures on the seas and the rolling of the waves.
To stay original, however, we don’t just want to mimic Aquavit by sending our spirit across the Equator—plus being 3,000+ kilometer round trip it’s a bit far! Luckily, there’s an auspicious, scientifically proven, invisible line that many of our guests cross and it’s right in our neighborhood. Of course I’m referring to the “Wallace Line,” which intersects the Lombok Strait between Bali and Lombok to the south and extends north through the Makassar Strait between Kalimantan and Sulawesi. It also delineates a stark contrast in flora and fauna distribution across these lands.
Here’s the story…
In 1859, during his research trips in Indonesia, English naturalist and explorer Alfred Russel Wallace discovered the plants and animals east of Bali were very different from that of the rest of Asia. In other words, on the island of Bali and further west, you’ll find tropical vegetation and animals like elephants and tigers or—for the less adventurous—creatures like woodpeckers or squirrels. On the eastern side of the Lombok Strait, however, these species are missing. Instead, in Lombok and further east, we find flora like birds of paradise as well as savannas and deserts, plus interesting fauna species including huge lizards (like Komodo dragons), cockatoos and marsupials. Wallace concluded that Bali and Lombok were at one time connected and had separated about 120 million years ago. The resulting 1000+ meter deep Lombok Strait that Bali-toLombok travelers pass over every day led to a very different development.
So, with this exciting bit of history in our own backyard, it was an easy decision for us to create Klub Kembali’s exclusive “Wallace Line Whisky” by aging Scotch whisky as we sail over the Wallace Line and blending it with aged Indonesian Omrach Whisky, made in Java. Simple aging in our oak barrels already gives the whisky a much smoother taste, but putting it on an ocean journey takes it one step further. Similar to Linie Aquavit, the exposure to ocean air and rolly seas makes the blend that little bit smoother— even if only in spirit and story.
Stop in to the Klub to try our “Wallace Line Whisky”—we recommend you enjoy it neat, with a splash of water or in our “Spirit of the Seas Old Fashioned.” In the meantime, check out this month’s recipe on how to create the subtle saltiness of the open seas at home. Ahoy!
Daniel Schwizer is the owner and head mixologist at the Klub Kembali craft cocktail bar in Selong Belanak, Lombok.
Spirit of the Seas Old Fashioned
This month let’s dive into one of the ultimate classics; the winning formula for this type of cocktail is to balance spirit, bitterness and sweetness. Today, we start with the original recipe, using our Wallace Line Whisky. At home, you can use any whisky you like as this version adds a bit of saline solution to bring in an additional, subtle saltiness to the experience. Enjoy!
Klub Kembali’s “Spirit of the Seas Old Fashioned”
1. Fill a glass mixing pitcher with:
• 1 tsp sugar
• 1 tsp water
• 3 dashes Angostura Bitters
2. Stir until sugar is almost completely dissolved
3. Add 2 oz Wallace Line Whisky (you can use any high-quality whisky you have at home)
4. Add 3 drops of Lombok Sea Salt saline solution (see note below)
5. Stir with ice for 30 seconds
6. Double strain into lowball glass with big ice cube
7. Express an orange peel over the glass and drop in as garnish
Notes
For our “Spirit of the Seas Old Fashioned,” we use saline solution made from Lombok sea salt. As we’ve discussed in previous articles, saline solution makes most cocktails taste a little brighter, and Lombok sea salt has just a hint of the taste of the sea in it. Of course you can use any kind of salt to make your own saline solution tincture by simply adding 25 grams of salt to 100 grams of warm water and stir until the salt is completely dissolved. The tincture will stay good for a few months and is a great addition to many cocktail recipes.
VILLA SKYFALL LOMBOK
CASCADING LUXURY VILLA PERCHED ON KUTA HILLSIDE
KALYANA VILLAS, GILI AIR
A CAPTIVATING ENSEMBLE OF LUXURY VILLAS
ANDREW AND BECKY—ELEMENTS
EXPLORING THE ELEMENTS OF PROGRESS
VILLA SKYFALL LOMBOK
Cascading Luxury Villa Perched on Kuta Hillside
The latest newcomer on the Kuta luxury villa scene is both eyecatching and aptly named. Villa Skyfall Lombok is a cuttingedge contemporary residence, perched on the lush hillsides overlooking Kuta, which commands uninterrupted views of the curve of Mandalika beach. Conceptualised by Indodesign Kreatif Mandiri, it’s a skilful example of harmonising architecture and sophisticated living.
It features a multi-level construction to exploit the challenging topography. The residence appears to cascade down the contours of the site with every room and facility enjoying the sweeping beach coastline panorama below.
The villa has three distinct levels, each tailored to a specific aspect of holiday living. The lowest level is a dedicated wellness hub designed for personal rejuvenation. Here, guests can work out in the gym amid ocean views through the floor-to-ceiling glass windows. Adjacent, on the cantilevered lower-floor terrace, guests can feel revitalised in the private spa-like retreat which features an ice bath and a sauna.
The ground floor has two distinct living areas dedicated to communal living and entertaining. This expansive level features a functional kitchen with an island bench with bar seating. It is finished in darker tones, which contrast elegantly with the lighter and complementary homogenous floor tiles.
The centralised kitchen layout flows seamlessly into the large dining and living areas. In turn these are connected by a series of glass doors to an expansive outdoor living space and pool. It showcases an infinity pool, for sun-drenched daylight relaxation or twilight entertaining.
The villa comfortably accommodates twelve guests. There are two luxury bedrooms on the ground floor level, and four more on the upper level. Each of these has an ensuite bathroom featuring natural light.
All interior spaces are decorated with elegant perfection. The interior design team has given each space its own creative personality combining uniquely crafted artefacts within the architectural elements.
Construction materials feature exposed, solid board-form concrete walls and sleek steel columns. The distinctive dark timber panelling adds elegance, while softening the modernist edges. The dramatic main stairwell provides a stream of natural light via a large glass skylite.
The expansive use of glass defines the design experience of Villa Skyfall Lombok, drawing the landscape into the heart of every internal space.
Indodesign Kreatif Mandiri are the architects while Avant Bali selected and curated all interior and exterior spaces. PT. Cairns Property Group are the developers, and together they have crafted a villa which is perfectly attuned to its extraordinary setting. They have created a place of intimate comfort, with an understated essence of glamour.
Jl. Pariwisata, Kuta, Lombok Tengah, Nusa Tenggara Barat 83573, Indonesia
+62 823 4006 3515 skyfall.lombok
KALYANA VILLAS, GILI AIR
A Captivating Ensemble of Luxury Villas
Kalyana Villas have an appealing mix of modern luxe and rustic tropical design, all set in their own private garden area. It’s an ideal retreat for couples, families and larger groups, thanks to adapted, interconnecting villas. This creates a fluid shared space easily accommodating groups of up to eight people while retaining the level of privacy discerning villa guests crave.
Kalyana features a trio of distinctive private pool villas, each with their own unique charm. Constructed from rich natural wood, Villa Cahaya and Villa Tanpa Nama both exude Javanese style rustic tropical elegance with timeless hand-crafted period furnishings. They have that quintessential Joglo house ambience, and a cozy vibe with all the modern amenities you could wish for. It’s a perfect couple’s escape. The villas have fully equipped kitchen areas with a dedicated dining area and comfy lounging space, inside and out. There is an elegant study area for work and ample storage space. The bedrooms have elegant king size beds and sleek modern en suite bathrooms with vanity areas enjoying natural sunlight. Throughout the interiors are intricate hand carved wooden fixtures that give it a timeless appeal.
Each villa opens out onto its own outdoor deck with comfy daybeds and an inviting private pool surrounded by lush foliage. It’s a private little haven tailor made for chilling by the pool with a cool drink or dining al fresco under the stars. Both Villa Cahaya and Villa Tanpa Nama share a connecting door which enables a single dedicated space for larger groups of up to eight guests.
In contrast, Villa Batu offers a more contemporary take on Gili Islands luxury villa stays. Light and airy throughout, it’s a sleek retreat that incorporates a compelling mix of Old World charm. Featuring two bedrooms flanking the main living space, floor-to-ceiling glass unlock views of the pool and garden area and abundant sunlight from every corner of the villa. It houses a large fully equipped kitchen with a breakfast bar and separate poolside al fresco dining area.
The rustic wood fixtures, stonework and intricate carvings throughout the interior radiate an elegant ambiance, which extends outdoors onto the pool terrace. As well as providing full service for villa guests, Villa Kalyana has a range of signature experiences for guests, like in-villa body massage and private yoga sessions. A private dinner can be arranged and Kalyana also sells a range of natural beauty products.
The villa retreat is expanding further. Two new villas, named Villa Bulat and Villa Antara, are in the works, and expected to open in the coming months. Booking is now already open for these new additions.
Every great development begins with a vision—but only those grounded in discipline, intelligence, and heart ever reach the finish line.
Over the last decade, I’ve had the privilege of navigating the complex world of real estate across continents—from institutional investment funds and bank-backed portfolios to land development and asset management across Asia and Europe. Today, I want to share a personal chapter—my journey into the boutique hotel industry in Indonesia.
This article is more than a reflection; it’s a first step in opening the doors to our next hospitality venture. We are actively entering the licensing and implementation phase for our first flagship boutique hotel in Nusa Penida, and as we prepare to launch our roadshow to secure funding and strategic partnerships, I want to invite you behind the scenes—into the process, the passion, and the plan. Because real estate, when done right, is not just about building. It’s about crafting meaning and delivering performance.
Why Nusa Penida for Our First
Development?
There are places that speak to the soul—and Nusa Penida is one of them. Dramatic cliffs cascading into electric-blue waters, untouched jungle, hidden beaches, and mystical temples make this island a natural wonder. But we didn’t choose it only for its beauty. We chose it for its potential.
Indonesia welcomes nearly 14 million foreign tourists each year, and more than 50% visit Bali. Of those, 1.5 million make their way to Nusa Penida, drawn by its landscapes, diving spots, and Instagram-worthy panoramas. And yet— despite this footfall—the island offers very limited luxury hospitality options.
That contrast between high demand and under-supply is a textbook opportunity. Combine this with the island’s increasing accessibility, active government support for tourism development, and a growing appetite for immersive travel—and Nusa Penida becomes the perfect launchpad for a new breed of boutique hospitality.
Ask the Right Questions Before You Build
At MMI-Advisors, and in every project I personally commit to, we always begin with six core questions: What, Who, Where, Why, When and How? These questions are more than a checklist—they are a filter for clarity.
Whether you're building 10 villas or launching a hospitality brand, you must challenge your assumptions. You must define your positioning, understand your guest, and quantify the path to profitability.
I am most fulfilled when I shape not just buildings—but brands. When I map guest journeys, plan price strategies, and design spaces that translate identity into experience. Hospitality is storytelling with architecture and operations as your medium. But it all starts with purpose.
Feasibility and Financial Planning—Your North Star You cannot afford to guess your way into a hospitality development. The feasibility study is the single most important document before your first design sketch.
Our financial models always start with real market data— benchmarking ADRs, occupancy rates, seasonality, and competitive positioning. We then translate these insights into development costs per sqm, CAPEX allocation, sensitivity tables, and investor scenarios (IRR, equity multiple, break-even periods).
A creative concept is nothing without financial intelligence. You must know what your project costs, what it will earn, how long it will take, and how it survives stress scenarios. Smart development is where emotion meets modeling.
Bawah Reserve, Nihi Sumba, and the Art of Remote Luxury Indonesia is home to some of the most ambitious boutique resorts on the planet. Each stands as a masterclass in vision, bravery, and execution.
Bawah Reserve, nestled in the pristine Anambas archipelago between Malaysia, Singapore and Borneo, is accessible only by seaplane and boat. With over 300 hectares of lagoons, reefs, and islets, it offers an
extraordinary experience of ultra-luxury, off-grid serenity. Their success proves that with the right story, guests will cross the world to stay with you.
On the southern island of Sumba, Nihi Sumba set the gold standard for socially-rooted, culturally-respectful barefoot luxury. Regularly voted among the best hotels in the world, it redefined wellness, philanthropy, and experience-led design. Now, the same team is preparing to open Nihi Rote in East Nusa Tenggara—continuing their legacy in another pristine, remote island.
These projects are not accidents. They are deliberate combinations of product, brand, access strategy, and positioning. They are the benchmark.
Your Brand Is the Story Guests Will Remember
A boutique hotel must be more than well-designed. It must be deeply felt. From the website to the scent of the lobby, from your menu typography to the smile of your staff—brand is the invisible thread that makes everything coherent. It’s your soul, your promise, your positioning.
Building a brand requires both strategy and poetry. It begins with understanding your ideal guest, and it ends
with shaping an identity that resonates. A brand is not just how you look—it’s how you make people feel.
The Right Team Builds the Right Asset
Every successful project is built twice: first on paper, then in reality. The most common mistake developers make is underestimating the importance—and cost—of the preconstruction phase. But just as important as the budget is the selection of the right partners.
The team behind your project is the real foundation. Architects, engineers, designers, and consultants are not just vendors—they are co-authors of your vision. Without their technical precision and emotional intelligence, even the best ideas can collapse.
We work only with professionals who are both creative and technically brilliant, who understand the culture, the codes, and the calendar of developing in Indonesia. This is where execution meets excellence.
Legal Structure and Asset Optimization
Land structuring and legal frameworks are non-negotiable pillars in Indonesian development. From zoning and PBG / SLF permits to land titles—every step must be pre-audited.
For villas and resort structures, your options range from leaseholds (typically 25–35 years) to HGB titles through a local PT PMA. Strata title, to be clear, applies only to apartment units and potentially Condo-units.
Equally important is the tax strategy, particularly in terms of VAT on construction costs, final tax on sales, and corporate income tax on operations.
Structure your project properly—and you open the door to both investors and long-term operational success.
Hospitality: Where Operations Define Value
Hospitality is one of the most impacted real estate classes by operational quality. Unlike retail or residential real estate, your yield and valuation depend almost entirely on guest experience, operational efficiency, and brand power.
A real estate hotel asset is governed by three stages:
1. The Investment Phase—design, build, permits, and positioning.
2. The Operations Phase—management, cashflow, guest loyalty.
3. The Exit Phase—which is entirely influenced by the above… and the market appeal!
Without operations, there is no cash flow. Without positioning, there is no pricing power. Without management, there is no value.
The Challenges to Overcome
Behind every successful hospitality development lies a hidden reality: layers of complexity, risk, and constant decision-making. While many see the finished product— the polished suites, the tranquil gardens, the curated guest experiences—few understand the machinery behind it.
To bring a boutique hotel to life, you must overcome challenges across six interdependent dimensions:
1. The Team
Your team defines your outcome. From design to delivery, every person must be technically excellent, creatively aligned, and emotionally invested. The challenge is curating professionals who don’t just follow instructions— but who proactively solve problems and adapt as the project evolves.
2. The Product
Design is not about style—it’s about story, buildability, and cost control. The challenge is creating a unique and
differentiated offer that can be delivered within time and budget, while maintaining the integrity of your brand vision and positioning.
3. The Market
Understanding your target audience—and their willingness to pay—is everything. Will your boutique hotel be absorbed by the market at your planned pricing? Can you secure demand consistently year-round? The data must lead your design and pricing decisions.
4. The Technicals
From land slope to soil conditions, utilities, road access, and structure—technical constraints are real. And when you’re developing on a remote island, they become amplified. Every overlooked detail becomes a cost later. The challenge is to plan exhaustively, and build resiliently.
Permits, licenses, taxes, and land titles form the invisible skeleton of your project. If you fail to structure it correctly— legally and fiscally—you’ll limit investor access, create tax inefficiencies, and risk project delays. The challenge here is compliance with foresight.
6. The Lifecycle
From financing and investor reporting to marketing and daily execution—real estate development is a long game. You must communicate clearly, adapt quickly, and execute relentlessly. On top of that, modern hospitality projects must integrate ESG and CSR principles, giving back to the environment and the community. The challenge is to lead a development with profit, purpose, and performance.
In the end, success is not about luck—it’s about orchestration.
What’s Next?
As we navigate all the complexities of development— feasibility, compliance, operations, market alignment— it’s easy to forget the true reason people travel: to feel transformed.
Our vision goes beyond delivering a technically sound hotel. We are building a wellness-integrated resort that invites reconnection with nature, contemplation through art, and restoration through curated experience. Our approach is deeply rooted in biophilic design—spaces that breathe, flow, and respond to their tropical context. The result is a sanctuary where architecture dissolves into landscape, and guests feel grounded, even as they explore.
Art will be a living part of the resort, with curated pieces from well-known and emerging artists, blending local narratives with universal emotion. These works are not decorative—they are immersive, personal, and, at times, provocative. They serve as emotional anchors throughout the guest journey.
The facilities themselves are more than amenities—they are rituals. Movement spaces, ocean-facing meditation decks, nature trails, silent zones, and sensorial gardens— all conceived not as afterthoughts, but as integral parts of the spatial story.
We believe that in hospitality, value is not only measured in EBITDA and cap rates. It is also found in goodwill— the emotional equity you build with guests, staff, and
communities. This goodwill enhances the brand, encourages return visits, drives word of mouth, and ultimately solidifies asset value in both tangible and intangible ways.
Our mission is clear: to deliver beauty with discipline, experience with purpose, and design with conscience. We are not only building rooms to rent—we are building meaningful environments that will inspire, heal, and perform.
We are now finalizing the design and licensing of our flagship boutique hotel in Nusa Penida. The development will combine immersive wellness, cultural richness, and natural aesthetics into one extraordinary guest experience.
This July, we begin our roadshow to meet strategic investors and development partners. This is the first step in a larger vision—to build a curated chain of boutique hotels across Indonesia, in 3 to 5 high-potential destinations, before expanding internationally in Southeast Asia.
This is not a trend play. It’s a long-term hospitality investment strategy backed by operational logic, destination storytelling, and a seasoned team.
Australians Andrew and Becky have been living in Asia for 25 years. They met in Japan where Andrew, originally from Sydney, was working in finance and Becky, who was born in Melbourne, was on a six-month work visa, teaching English. They stayed there for several more years, then moved to Hong Kong and Singapore for a further twelve—Andrew as a Japanese Equity Trader and Becky as a yoga teacher and later a provisional psychologist.
“When we were living in Singapore”, they told us, “we would travel around the region. We heard about this amazing island called Lombok, so in 2010 we decided to visit. It was on this trip we met Neil Tate, an Australian property developer”.
As a result of this meeting, they decided to invest in some land.
“We bought land in different areas in the south of Lombok, but we just sat on it, waiting for the airport to move from Mataram to Praya. After Covid, though, we needed a change from Singapore and decided we wanted to get out and do something different for us and the kids. We weren’t ready to go back to Australia, so we came to Lombok to develop some of the land we’d bought previously”.
“When we first moved here, we stayed in a villa in Gerupuk and lived there for six months, but we later discovered it’s was very hard to find family villas on decent sized plots of land. That’s when we had the idea to start Elements, which offers exactly that”.
Working with The Elements
They realised they needed to create a desirable product. They already had the land but knew that adding value— water, power, access roads and landscaping—would make it more appealing. “We make sure everything is done and ready to go, so the only thing left to do is build a dream villa. We want everyone to be a part of a community but still be able to build to their own design”.
Looking for a name for the project—and future projects— they agreed on Elements because they wanted to use and incorporate as much of the natural elements as possible in each of the developments. Mandalika Elements is made up of 12 plots over one and a half-hectares, one third of which have been sold. Tampah Elements has 4 hectares, while the future development at Tampah Ridge has 38.
“We saw a lot of high density projects coming up in Kuta… 1&2 bedroom villas on 200m2 kind of thing, but this didn’t fit into our concept of living on a tropical island. We want to provide the opposite… big spaces for people to do big things in and feel connected to the environment around them.” It’s clear they enjoy their work.
Andrew (known as ‘AJ’) moved from finance and is now a self-taught developer, although he had a lot of help on the way from his network of long-term Lombok expats, such as Paul at Gemela and Neil at Tate Developments. The projects have become his passion. While not directly involved in the day-to-day work on the developments, he is continuously checking-in with managers and contractors to make sure everything has been done to the highest standards. Becky oversees a local team who deals with the social media and marketing side of the business.
“I pay attention to details, and I’m involved in every part of the projects. I don’t just palm it off to a contractor and hope for the best”, says AJ. “I also love engaging with the locals. It’s such a rare opportunity to be able to do this type of development here, and in some ways I feel more like a custodian of the land rather than just an owner. I can come up with a plan, get it designed and engineered, assemble a team and get cracking. There aren’t too many places where you can do everything at this speed, from start to finish”.
Among their proudest moments were finishing the Mandalika project successfully and completing the bridge at Tampah Elements.
The work also has its challenges.
“Getting a working understanding of the language is essential, as is becoming accepted by the locals. The local Sasak’s are a proud culture, and you cannot just jump in try and steamroll your way through; you need the community to be invested in your success”.
Environmental Awareness
Environmental considerations are uppermost. AJ and Becky are passionate about sustainable builds.
“We wanted to use renewable energy sources, because it makes more sense. We’ve started by installing a solar powered system, which runs everything at Mandalika. All our sites are connected to PLN— the state electricity network—for backup but we have, or plan to have full solar energy on all sites. “The prices of panels have come down, and given the abundance of sunny days you don’t need a weeks’ worth of battery storage capacity—making it more economical to be fully off-grid without sacrificing any of the luxuries”.
“When people buy plots of land from us, they will always have guidance available. Clients generally encouraged to build within a 24-month period, considering circular design principles which work with the elements,—not against them”.
They’ve also planned for large green spaces: 50% of each plot of land will be allocated as a garden area. All plots have water, and the landscaping is finished to a high standard.
They try to lead by example and support people in how to do things properly.
“We are concerned about the problem of corn farming on steep land in South Lombok and the severe erosion and flooding this causes and are trying our best to help everyone in the community understand this issue”. “The bottom line is a lack of education and forward thinking— for a number of issues—but people are hungry for success, and this is driving them to look for solutions and ways to do things better.”
Selling a Dream
AJ and Becky see their typical clients as families and those who want more space and larger gardens that want to build an exclusive villa for themselves.
Each plot will have only one or two villas on it, while the estates feature lush green zones, natural water features, unobstructed views and airy open spaces.
“Basically, at our projects in the Tampah region we want to showcase Lombok’s natural beauty and take advantage of the natural elements. There’s hiking, spear fishing, surfing, snorkelling… you can walk to the beach, but it’s also close to Selong Belanak”.
The land has HGB titles, so foreigners can build on leased land, and everything is safely owned in a PMA. Elements may also offer a villa management and interior design service in the future, while they are also looking at providing land and villa options.
On a personal level, AJ, Becky and their family are also enjoying life in Lombok. “We love the freedom and the adventure—every day is an adventure. It’s like a blank canvas in so many ways. We are also giving the kids a wonderful experience and we get to spend a lot of time with them”.
We are impressed with the professionalism of Basile and Bruce from Seascape, and we’re very excited to be working with them; they’re as passionate about Lombok as we are”.
And the Future?
“The project we are working towards is Tampah Ridge”, AJ says. “It has larger plots—anywhere from 50ara and up — for people to build their own projects. There are stunning views in all directions, on a north-south facing ridge line. It’s a beautiful, secluded hillside retreat.
In terms of tourism and developments like theirs, AJ realises that success is not guaranteed. He believes Lombok to be at a critical stage, where developers and investors need to learn from mistakes made in Bali, for example. He’s encouraged, though, to see a next wave of foreign investors who are actually doing the work on the ground and helping raise the standard, of not just them but all the people around them.
From Land Banking to Fractional Villas—A Closer Look at How (and Why) to Invest
Not long ago, real estate investing in South Lombok meant just one thing: land banking. You bought a piece of land, held onto it, and hoped its value would go up. If you were bold (and willing to take on some risk), you might buy land and build your own villa. That was it—two options, both for people with bigger budgets and lots of patience.
But times have changed. With Lombok’s real estate boom, a whole new range of investment opportunities has arrived. Today, South Lombok offers more choices than ever before. You’ll find everything from off-plan villas (where you buy before it’s built), to different types of fractional ownership and time-share projects. There are even leasehold options now for those with smaller budgets—something that simply didn’t exist here a few years ago.
Yes, prices have risen, but the market is also much more accessible and flexible than it used to be. Whether you’re looking for long-term growth, regular rental income, or just a holiday home, there’s now a variety of ways to get started. Here’s a closer look at the main ways to invest in Lombok real estate, how each option works, and what to watch out for before making your move.
LAND BANKING: BUYING AND HOLDING FOR THE FUTURE
What it is: Buying undeveloped land now, and holding it for future appreciation. Why it works: Land in key areas like Kuta, Selong Belanak, and Serangan have already seen price jumps of 15 to 25% over the past year. With more infrastructure and tourism growth, values are expected to continue rising. Best for: Investors who want to enter the market at a lower price point and are happy to wait for returns. Keep in mind: Make sure the paperwork is correct and the access is clear. Buying cheap land far from main areas might not pay off unless nearby development follows.
SERVICED LAND: INFRASTRUCTURE AND UPSIDE
What it is: Buying a developed land—meaning land that already has road access, electricity, and in some cases, drainage or utilities—and either holding it or building on it right away.
Why it works: Serviced land saves time and hassle. You can begin building immediately, or resell it at a higher price as demand grows. It’s more expensive than raw land, but also less risky.
Best for: Buyers who want flexibility and speed. You avoid the delays of infrastructure development and have more freedom to move forward.
Things to consider: Take time to review the land covenant to ensure it aligns with your plans—especially if you’re considering development. Double-check what infrastructure is already in place, what’s promised, and when it's expected to be delivered. Also, look into any maintenance fees, time restrictions on building, or limitations around how the land can be managed or used.
What it is: Buying a villa that hasn’t been built yet, usually at a discounted price compared to a finished one.
Why it works: Off-plan gives you a lower upfront cost and potential for capital gain when the property is completed. In Lombok, many new developments are offering modern designs and strong rental potential in top locations.
Best for: Buyers who want value and can wait 12 to 18 months for the construction to be completed.
What to watch: Always research the developer and the builder. Make sure the land title is secure, permits are in place, timelines are realistic and build quality is there.
VILLA DEVELOPMENT: BUILDING FROM SCRATCH
What it is: Buying land and developing your own villa or group of villas.
Why it works: You have full control over design, quality, and branding. In areas where land is still affordable, development can offer strong long-term returns, especially with the growing number of tourists looking for quality stays.
Best for: Investors with time, capital, and a clear vision— or those working with a local team who can manage the project.
Real talk: Construction costs are rising. Permitting can take time. But if done right, this can be one of the most profitable paths.
FRACTIONAL VILLAS: CO-OWNERSHIP, LESS COMMITMENT
What it is: Buying a share of a villa, rather than the whole thing. Usually through a management company that handles everything.
Why it works: It’s a lower-cost way to access premium property. You get a set number of weeks per year, rental income when you're not using it, and someone else handles maintenance.
Best for: Lifestyle buyers who want a part-time escape and aren’t ready for full ownership. Also great for people testing the market.
Before you buy: Check the legal structure, how the shares are split, and what flexibility you have with usage.
Why Now?
South Lombok is still early in its growth curve—but the shift is already happening. Flights are easier. Roads are better. Demand is rising. And most importantly, prices still make sense.
Whether you’re in it for the long game or looking for shortterm income, there’s room to grow here—but that window won’t stay open forever.
If you’re considering an investment in paradise, 2025 might be your moment to move.
Investors seeking future appreciation with patience
Buyers who want flexibility and speed without developing from scratch
Buyers looking for value and potential capital gain
Hands-on investors or those with a local team
Lack of nearby development
Unclear covenants, maintenance fees, or infrastructure delays
Developer reliability, construction delays
Legal structure, share flexibility Lombok Real Estate Investment Types—2025 Comparison
Part-time users or lifestyle buyers
Build quality, permitting, budget overruns
About Nour Estates
I still remember what it felt like the first time we looked for land in Lombok. The excitement. The uncertainty. The questions no one could clearly answer. We saw the potential instantly—but navigating the process wasn’t easy. There were gaps, missing pieces, and too many people focused on selling rather than helping. That’s why we created Nour Estates. To build the kind of agency we wish we had—one that puts people first, offers real guidance, and helps you make decisions you feel good about. We live here. We know the market. But more than that—we care about this island, the community, and the people building something meaningful here. Whether you’re buying, selling, or launching something new, we’re here to help you do it right—with clarity, with purpose, and with people who’ve been through it, too. Welcome to Nour Estates.
Yasmina for Nour Estates
Your Experts in South Lombok Property +62 853-3713-3898 hello@nourestates.com www.nourestates.com
Rip Curl & OceanFolx Join Forces
In early May, Rip Curl and OceanFolx joined forces to host a special partnership event aimed at empowering local women in Lombok through surf training and sustainability activities. As part of Rip Curl’s Girls Go Surfing Day, the event spotlighted and supported OceanFolx, a local program that runs during Lombok’s wet season, teaching women how to swim, surf, and practice ocean safety in a supportive, female-led environment. The weekend culminated in a community movie night at Tribe, raising funds to help OceanFolx continue its programming into next year.
Michelin Magic in Paradise: A Culinary Journey at Qunci Villas
In an evening where elegance met island soul, Qunci Villas played host to a rare and unforgettable culinary experience—where nature’s beauty set the stage for Michelin-starred brilliance. Guests were invited to indulge in an exclusive gastronomic event, featuring the bold creativity and refined technique of celebrated Michelin-starred Chef Christophe Lerouy.
PT Mitra Alam Celebrated Its 20th Anniversary, South Lombok
On May 31st, PT Mitra Alam celebrated its 20th anniversary with two days of festivities—music, food, a lively fair, and big prizes—shared with employees, families, and special guests.
The company proudly stands behind Sempiak Seaside Resort, Laut Biru, Dalam, Seaside Gallery, and South Lombok Land.
This is Lombok!
Lombok’s time is here and now, having finally stepped out of Bali’s shadow, showcasing to the world its unique mix of adventure, pristine natural scenery and captivating art and culture. A new airport, international yacht marina and improved roads have made travel to and within Lombok much easier, but it is its untamed natural beauty and traditional charm that captivates. It is an adventure-seeker’s paradise, home to world-class scuba diving, surfing and mountain climbing yet travellers looking for a cosmopolitan beach lifestyle and luxury creature comforts will not be short of options. Experience the best of Lombok with these recommended highlights and hidden gems:
Senggigi and The West Coast Senggigi, just a short drive from the island capital Mataram is Lombok’s premier beach resort, extending along a series of sweeping bays. The main beach strip is fringed by a wide expanse of sand framed nightly by spectacular ocean sunsets. It is a fairly spread out beach town that rarely feels overcrowded yet there is a broad variety of places to stay, eat and socialise. There is a vibrant expat community here with lots of opportunity for sports and leisure, business networking and searching out those hard to find imported goods. Senggigi is the best place to arrange days out and guided trips to other parts of Lombok. The beach road then winds its way north to upmarket Mangsit, dotted with hip boutique hotels and villas among some of west Lombok’s most captivating scenery. In all, the Senggigi area stretches for almost 10 km along the west coast, and away from the main tourist centre, comprises numerous palm fringed beaches dotted with colourful fishing boats.
Gili Islands
A trio of tiny tropical islands off the northwest coast, known simply as ‘the Gilis’ are the go-to place for laid-back island life and the simple pleasures of sun, sea and superb scuba diving. Each of these three islands has its own distinctive atmosphere; the smallest is Gili Meno, a peaceful tropical island haven with few distractions other than deserted white sand beaches and a couple of chilled out beach bars. Legendary ‘party island’ Gili Trawangan is largest and most cosmopolitan of the Gili Islands with no shortage of swanky boutique villas, diverse dining and plenty of action after dark. Gili Air, located closest to the Lombok mainland, sits somewhere in the middle of these two extremes and has the most authentic local atmosphere. The enduring appeal of the Gili Islands is the refreshing absence of any motorised transport making for a pleasant alternative to Bali’s congested beach resorts. Scuba diving is still the main draw and it is one of Asia’s top spots to learn the basics and get qualified. For landlubbers, there are few better places to get horizontal on a tropical beach and soak up the unique island vibe.
Kuta and South Lombok
Like its namesake in Bali, Kuta Lombok is synonymous with world-class waves but thankfully without the hassle of 24/7 traffic and infuriating beach hawkers. In fact, Lombok’s south coast surf breaks are more than a match for the best in Bali, and savvy surfers are heading here to enjoy miles of uncrowded, adrenaline-fuelled waves. Kuta, invitingly close to Lombok’s new international airport, is the main tourist hub yet remains a fairly tranquil tropical haven favoured by both surfers and adventurous families. It makes for a great base for exploring the rugged southern coastline dotted with numerous breathtaking beaches. Scenic highlights include up-andcoming Tanjung A’an, Gerupak and isolated Ekas Bay.
The Southwest
Lombok’s ruggedly beautiful southwest peninsular is largely unexplored by visitors but is now getting serious recognition with the discovery of superb offshore scuba diving and miles of deserted beaches. The main gateway is Sekotong Bay, located just south of Lombok’s main ferry port Lembar and is the jumping off point for Lombok’s ‘Secret Gilis.’ These small offshore islands feature pristine coral reefs and idyllic tropical beaches for a real castaway experience. Heading south, the coastal road winds its way past tiny fishing communities and secluded bays all the way to the tip of the peninsular where the legendary surf breaks of Bangko Bangko (Desert Point) are found — rated among the best in the world.
Mount Rinjani
For an alternative to surf, scuba and sandy beaches, a trek up the immense Rinjani volcano is hard to beat. At over 3,700 meters, this is Indonesia’s second highest volcano and makes for challenging 3–4 day trek but the views are definitely worth all the effort. The mountain dominates much of north Lombok and the caldera alone covers a mind-boggling 50 square kilometres. Most climbers only go as far as the crater rim which offers vertigo-inducing views down into the volcanic lake but the extra effort to get to the summit will be rewarded with views as far as Java and eastwards across to the island of Sumbawa. If this all sounds too arduous for comfort, the mountain’s foothills offer a wealth of leisurely hiking opportunities. Head to Senaru village for easy-going walks through remote weaving villages and dense jungle to uncover a succession of scenic waterfalls.
THE DIRECTORY
EAT
Senggigi and the West Coast
Asian Tiger
+62 817 399 666
Kayangan
+62 8214 4404 046
Verve Beach Club
+62 878 6451 1311
La Chill
+62 878 9273 4182
NooQ
+62 821 4732 7446
Qerang
+62 821 4732 7446
Quali
+62 821 4732 7446
Salt
+62 8234 0979 003
The Pearl—Jeeva Santai
+62 3706 1971 23
Waroeng—Jeeva Klui
+62 8779 8043 859
Kuta and South Lombok
Amber
+62 853 3875 3290
Ashtari
+62 811 388 4838
Boni Beach
+62 823 3943 0612
Chez Marlin
+62 822 5844 3170
Damonte Gelato
+62 878 3709 7570
Disini
+62 813 3842 4605
Klub Kembali
+62 817 977 7701
LA CABAÑA
+62 859 2158 9690
La Fama
+62 895 0523 6729
Laut Biru
+62 821 4430 3339
Mama Pizza
+62 812 4659 0212
Mango Rooftop
+62 853 3777 0451
Nohi
+62 812 3715 8418
Origin
+62 821 4446 9996
Papi Sapi
+62 823 4217 3719
Pronto Pizza
+62 812 7777 3977
Pullman
+62 370 7525100
Segara Lombok
+62 823 4096 3101
Soiree
+62 851 8315 8089
TAKU
+62 819 1595 0318
Tanah
+62 811 9631 0196
Terra
+62 859 3663 3130
The Breakery
+62 811 381 2124
The Club House
+62 812 2662 9106
The Emporium Collection
+62 813 3283 3047
The Garden Collective
+62 853 3841 0214
The Well
+62 822 6642 5518
Three Sisters
+62 823 3943 4472
Tree House +62 821 4488 8710
Tropik
+62 877 9804 3859
Gili T
Fat Cats
+62 8533 7156 982
Kayu Café
+62 878 6239 1308
La Cala
+62 8177 2852 855
L'Osteria Dell'Isola
+62 8180 5771 375
Pearl Beach Lounge
+62 819 9715 6999
Pearl Sunset Resort
+62 8113 9009 050
Pesona Lounge
+62 8133 8088 963
Regina Pizzeria +62 8776 5066 255
The Banyan Tree +62 8789 8524 709
The Roast House +62 8174 9160 04
Gili Air
Gili Coffee Roasters +62 859 6034 2360
Kopi Susu +62 821 4737 1516
Pachamama Cafe + Cantina +62 821 4649 5915
Papaya Beach Club +62 819 0784 7382
Gili Meno
BASK +62 812 3764 7471
PLAY
Spas and Wellness
Senggigi and the West Coast
The Sira +62 370 7525555
Kuta and South Lombok
Ashtari Yoga +62 812 3892 0735
Kensho Spa +62 813 3282 5878
Mana Yoga Retreat +62 853 3862 8659
Moon Lombok +62 823 4028 0029
Gili T
Azure Spa +62 823 3910 4881
YOU SPA +62 821 4456 7093
Retail Kuta and South Coast
Anggrek Lombokensis - florist +62 877 3884 5107
Billie’s +62 877 8422 9426
Nine-Nine +62 823 4027 1064
Health & Leisure / Recreation Senggigi and West Coast
Scuba Froggy +62 878 1633 5000
Kuta and the South Lombok
360 Surf Academy +62 853 3895 5800
Ashtari Cooking Class
+62 811 388 4838
Awan Paper
+62 822 6601 0423
Blue Marlin Dive
+62 823 4098 6987
Nine-Nine
+62 823 4027 1064
Ocean Addicts Lombok
+62 813 5332 5630
Scuba Froggy
+62 878 1633 5000
Gili T
Dive Central
+62 812 29569183
Gili Divers
+62 821 4789 0017
Lutwala Dive
+62 859 5521 6926
Estate
Kuta and South Lombok
7Palms
+62 817 1729 2980
Atrium Lombok
+62 811 3900 7500
NAGAINDO
+62 813 5332 9501
Nour Estates
+62 853 3713 3898
Seascape +62 813 3820 4672
Gili Islands
Palm View Properties
+62 823 4164 7242
STAY
Hotels
Senggigi and West Coast
Jeeva Klui
+62 370 693 035 www.jeevaklui.com
Kebun Villas & Resort
+62 370 692 999 www.kebunresort.com
Living Asia Resort & Spa +62 370 693 519 www.livingasiaresort.com
