KALA Uluwatu, the latest addition to Bukit’s vibrant culinary landscape, officially opened in June 2024, offering a sophisticated yet minimalist dining experience just a short walk from Padang-Padang Beach. The restaurant, which specializes in modern Greek cuisine, pairs its food offerings with speakeasy-grade cocktails and a curated selection of classic and natural wines.
The name “KALA” carries significance in both Greek and Indonesian languages—meaning “GOOD” in Greek and “TIME” in Indonesian—reflecting the restaurant’s ethos of creating a “GOOD TIME” for all its guests. This philosophy is evident in every detail of the establishment, from its open kitchen concept, where diners can observe the cooking process, to its logo, inspired by Cerberus, the three-headed dog from Greek mythology. The logo symbolizes the three founders—Roman Golubyatinikov, Vladimir Vanin, and Ryan Jefferson—who are seasoned veterans of Bali’s hospitality scene. Known for their previous ventures such as Lola’s Cantina Mexicana in Canggu and Uluwatu, and Two Moods in Canggu, the founders bring their extensive experience to KALA, where they deliver Greek-inspired dishes prepared on an open wood fire grill. The menu emphasizes the use of the finest local ingredients, including daily fresh catches from local fishermen, imported beef, and locally grown produce from Bali.
Leading the kitchen is Head Chef Zarrukh Farkhodovich, whose impressive resume includes over 12 years of international fine dining experience. Farkhodovich has worked alongside world-renowned chefs like Juan Mari and Elena Arzak at the 3-Michelin-starred Arzak in Spain, Jerome Coustillas at La Colline in Greece, David Hemmerle at Grand Cru in Moscow, and Nino Graziano and Luca Verdolini at Semifreddo, a renowned Sicilian restaurant in Moscow.
The menu at KALA offers a diverse array of Greek dishes with a contemporary twist. Guests can start with freshly baked bread paired with meze dips, Tuna Carpaccio, and Lamb Kofta seasoned with za’atar and fennel, served with refreshing tzatziki. Other highlights include Dolmadakia—grape leaves stuffed with minced beef and lamb; Spanakopita spirals filled with spinach and feta; Sizzling Halloumi Tiropita drizzled with honey and cinnamon; and a fresh Greek Salad. For the main course, diners can enjoy a Succulent Lamb Shoulder slow-cooked with chickpeas and tomatoes, Grilled Octopus with baby potatoes and peperonata sauce, and a variety of Souvlaki options featuring grilled skewers like chicken with flatbread, tzatziki, and chimichurri. To finish the meal, desserts such as Loukoumades (Greek doughnuts) with ice cream and the decadent Baklava Cheesecake are available.
The restaurant’s interior design is a collaborative effort by the three founders, who aimed to create a space that is both minimalist and natural, standing out uniquely in Uluwatu. The relaxed setting features wooden tables, rattan chairs, and an open, inviting atmosphere. In line with KALA’s commitment to sustainability, the dinnerware is part of an eco-conscious collaboration between Kevala and designer Sara Howard, crafted from industrial byproducts to reduce environmental impact.
“We’re excited to bring KALA to Uluwatu, offering a unique blend of modern Greek cuisine and a welcoming atmosphere,” said co-owner Ryan Jefferson. “Our aim is to create a space where guests can relax, enjoy high-quality dishes, and experience great company. We take pride in our culinary craftsmanship and are committed to providing an exceptional dining experience that keeps our guests coming back.”
KALA
Jl. Labuansait, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali 80361
