Skool Kitchen

Skool Kitchen takes a bold approach to modern dining by merging Bali’s finest produce with the raw power of open-fire cooking. Led by chef Paolo Arlotta, the restaurant’s meticulously crafted menu is anchored in a philosophy that fully embraces the elemental—wood, charcoal and  flame—resulting in dishes that are both rustic and refined. Signature dishes include bone marrow on toasted brioche with onion jam and pickled shallot, Kagoshima A5 wagyu rump cap, and 72% Araguani chocolate with grilled banana and peanut toffee. The open kitchen, visible from the dining room, provides a captivating spectacle, as chefs expertly work the embers. With its sweeping ocean views, Skool Kitchen redefines beachfront dining—proving that where there’s smoke, there can be some seriously good food.

Tatler Tip

Don’t miss the Kagoshima A5 wagyu rump cap—this signature dish exemplifies the precision and depth of flavour that define Skool Kitchen’s open-fire cooking.