The Westin Resort & Spa Ubud, Bali presents Flavours of Italy, a one-night collaboration at Tabia Restaurant on Friday, 28 November. Executive Chef Sebastian Arnold teams up with chef and hospitality adviser Bruno Ferrari to spotlight regional Italian cooking through a composed menu with considered wine pairings. Set against Ubud’s green backdrop, the evening focuses on freshness, balance, and a clear sense of provenance in line with Westin’s Eat Well philosophy.
The culinary thread moves from bright coastal notes to deeper autumn tones. An Insalata di Polpo leads with lemon and olive oil lifting tender octopus, while later courses move into richer territory. The Tagliatelle al Tartufo brings shaved black truffle to the fore, giving an aromatic finish that plays to texture and restraint rather than excess. Each plate is matched with wines selected to echo structure, acidity, or savoury depth, letting the pairings do quiet, effective work across the meal.
Tabia’s indoor-outdoor setting adds a calm stage for the service. The room’s natural materials and open views keep attention on what is in the glass and on the plate, with pacing designed for conversation as much as flavour. The chefs’ approach finds common ground between regional technique and a Bali context – clean lines, seasonal cues, and a preference for ingredients that travel well from kitchen to table.
Positioned as a focused date on the resort’s dining calendar, Flavours of Italy at The Westin Ubud is aimed at guests who enjoy measured cooking, clear pairings, and an evening that moves with ease from aperitivo mood to a satisfying close. It’s a concise snapshot of Italy in Ubud – familiar signals, thoughtful details, and a menu that lets quality speak first.
For more information, visit westinubud.com, or make reservations through +62 3613018989.