The Italian Restaurant at Amanusa

Frommer's Review

OK, so I had to correct the spelling of some of the menu items. While surprising considering the cachet of the resort, what was not surprising was the superiority of the meal. The venue is expectantly exquisite, under lofty ceilings and overlooking the pool and Colonnade. The outside courtyard sits in an amphitheater where dinner is often garnished with traditional Balinese performances. The Sydney-trained chef, Sean Flakelar, oversees a parade of Italian recipes executed to perfection, like the carpaccio di tonno alla Genovese (raw tuna with olive oil and lemon), agnolotti di cape sante (half moon ravioli with shellfish sauce) and tonno ai ferri (grilled tuna served with eggplant caviar). Top the meal off with a cool version of the cassata Neapolitana or skip directly to the selection of ports, cognacs, and liqueurs, and you may be feeling a bit godfather-like yourself.

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