Dining at Misool: fresh, local, and exotic
Our restaurant is located on the beach overlooking the North Lagoon. The airy, round-roofed structure is tucked under the coconut palms, offering a perfect respite from the mid-day heat. The restaurant's spacious terrace is the ideal place to enjoy a sunset cocktail or a bottle of wine while watching the baby sharks and long-toms hunt schools of circling sardines. The dining areas offer ample seating for couples and travel groups, with staggered mealtime options depending on the number of guests.
We offer a broad range of Asian and Western cuisine, with a focus on fresh, local, and organic fare. We offer four meals per day, plus afternoon tea on the terrace, with freshly baked treats like lemon and cardamom biscotti or island-fresh banana fritters with shaved white chocolate.
Tea, Papuan coffee, fresh juice and water are always available. We also have a selection of imported beer, imported wine, and champagne available.
Breakfast is a plentiful buffet, served to you by one of our restaurant staff. You may pick from an array of homemade granola, freshly baked breads and cakes, fresh local fruits and lots of other yummy delights. We offer a mini-breakfast before the first dive, and a hearty cooked breakfast after the first dive.
Lunch is served to you and your travel companions as a selection of dishes to share, reflecting the Indonesian style of enjoying a meal together, as a family. Afternoon teatime features homemade treats and savoury snacks.
Dinner service is plated, so your meal is always prepared fresh even if you're planning a night dive or star-gazing tour. We also have an all-day a la carte menu available. We do not recommend undertaking a diet during your stay with us.
We believe that what we eat matters, not just for us but for our planet and our future. We work hard to strike the right balance between tasty, healthy, indulgent, and sustainable fare. Guests often comment on the surprising variety of food our kitchen produces using locally available ingredients. Rather than trying (and failing) to produce what our guests have access to at home, we focus our creative energy on high quality local products with a minimal carbon footprint:
Our organic hydroponics lab provides us with fresh rucola, kale, lettuce, mint, basil, and more. Ask for a tour!
You won’t find fruits like imported grapes or plums - instead, enjoy Indonesia’s amazing mangos, sun-sweetened pineapples, jackfruit, breadfruit, and exotic rambutans and snakefruits.
We do not use palm oil because we love orangutans and rainforests.
We do our best to optimize our protein chain to keep it in-line with our sustainability goals:
Our meals tend to be mostly plant based. When animal proteins are served, they are used in smaller quantities, as is common in Indonesian and many other South East Asian cuisines.
We find creative ways to use traditional Indonesian products like tempeh and tofu, all prepared with love and exotic flavours like ginger, lemongrass, turmeric… and of course chili if you like!
We make our own cashew milk fresh every morning.
All our fish is locally sourced, line-caught blue water fish from outside the Misool Marine Reserve. We do not serve long-lined fish or reef fish: we know you’d rather see them underwater rather than on your plate.
We do not serve prawns. Prawn farming is an unsustainable form of aquaculture that destroys mangrove habitat.
Out of respect for our Muslim hosts, we do not serve pork products.
traditional indonesian cooking classes
Learn more about the exotic spices and preparation techniques from the experts.
Join our skilled kitchen crew as we prepare traditional Indonesian favorites such as Balinese Sambal Matah, a fresh lemongrass and chili dipping sauce with local-pressed coconut oil.
We'll then move on to pandan-scented crepes filled with freshly grated coconut from our own trees and a smokey coconut palm sugar.
Next is Rendang, a slow-cooked Sumatran coconut curry served to celebrate weddings and holidays. You’ll make the Rendang curry paste together with our crew.
