Indonesian Cuisine

The beautiful proprietor of Hotel les Fleurs originates from Java, Indonesia. She inherited the exquisite techniques of cooking the most delightful Indonesian dishes from her mother and grandmother. Indonesian Cuisine can only be made in a dedicated Indonesian kitchen, not by the local Chinese, Indian etc.  The art of Indonesian cuisine is in the fine and delicate herbs and spices that are being combined and used, the meats, marinating techniques and fresh vegetables. Indonesian Cuisine is not "hot or spicy" but can be available in countless fine variations of tastes.

For authentic Indonesian cuisine from Java, Sumatra, and Bali, Hotel les Fleurs offers the best and is hard to beat. Try the many little meat, fish, and vegetable dishes of the three different rijsttafel (rice table) options: the 15-plate vegetarian rijsttafel sayoeran, the 15-plate rijsttafel stimoelan, or the sumptuous 25-plate rijsttafel istemewa. The large rice table includes o.a. dishes like gadon dari sapi (beef in mild coconut sauce and fresh coriander), ajam roedjak (chicken in a strongly seasoned chili-pepper-and-coconut sauce), sambal goreng oedang (small shrimps with Indonesian spices), and atjar (sweet-and-sour Indonesian salad). For great individual dishes, go for udang raksasa (a large grilled shrimp bathed in coconut-curry sauce), the nasi koening (spiced yellow rice), or any of the vegetarian options. Finish with the spekkoek, a layered spice cake. Reserve your table here.