The St. Regis Bali, located in Nusa Dua, the island’s most respectable resort, covers 19 hectares and is built like a traditional Balinese village. At the same time on such a large area at the same time rest no more than 250 people, most of whom occupy separate villas with their own pools. Therefore, in high season the public spaces of the hotel do not look overcrowded.
 
The resort’s wide, sandy beach, with its signature red umbrellas, is the center of attraction for all guests. It’s ideal for swimming in the sea, even at low tide. There is a beach bar with cocktails and snacks, which are delivered directly to the lounger, in addition to cool water, sorbet and slices of watermelon, which are offered to vacationers complementary during the day. It is important to note the absence of loud music and the location of sunbeds at an impressive distance from each other – the noise of the waves, relaxation and only.

If to speak about gastronomy, here the hotel adheres to the principle of maximum variety and the absence of any restrictions. Guests vacationing here for two weeks are unlikely to try all the dishes that are offered at breakfast in the restaurant Boneca, where a rich buffet is presented and offer a la carte dishes, including specialty eggs with foie gras and omelet with crab.

Sunday brunch at Kayputi Restaurant is a must. The St. Regis brunch is an island-wide smash, and guests from other hotels come here for the brunch. Sunday brunch a la carte is accompanied by black caviar and champagne, served à la carte but without restrictions: oysters, sea urchins, foie gras medallion, wagyu meat. We advise you to calculate your strength and leave room for dessert: pastry chefs here prepare absolutely fantastic variations of French pastries.

BOOKING:

Ekaterina Deryabina
[email protected]

Elina Shkolyarenko
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Svetlana Drozdova
[email protected]