Issue1 TasteBound compressed - Flipbook - Page 87
COOKS ABROAD
INDONESIA
Balinese wellness
from Bettina’s
Kitchen
sessions with Bettina and her trusted
local team of experts.
Accommodation spans ten open-plan
rooms set among tropical gardens,
each with a daybed and
open-air shower. Guests
Led by plant-based chef
Bettina Campolucci Bordi,
this restorative week on
Bali’s wild west coast is
rooted in nourishment
– for body, mind and
soul. Set above the
sacred Balian River (long
believed to have cleansing
powers), the retreat offers
barefoot luxury in a serene, littledeveloped pocket of the island.
Days begin with sunrise yoga and
black rice coconut bowls topped with
caramelised banana and fresh coconut
cream. From there, the pace remains
gentle – guests rotate through various
workshops in fermenting, foraging
and ceramics, balanced with poolside
lounging and one-on-one healing
Best-selling author and
plant-based chef Bettina
Campolucci Bordi in action
A dip in the infinity pool at
Mèlisses beckons between breezy
walks and expert-led workshops
PHOTOS: ALLEGRA POMILIO; JADE
NINA SARKHEL; JOE WESTLEY
GREECE
A Greek odyssey
curated by
Allegra Pomilio
Secluded Andros guesthouse
Mèlisses offers a modern take on
Med living: seasonal, slow and
interpreted through the impeccable
gaze of Allegra Pomilio. The Italian-
have access to a private stretch of river
and are a two-minute stroll from the
beach’s black volcanic sands.
Courses from £2,250, including
accommodation, food and drink
and workshops. bettinaskitchen.com
views, with fiery sunsets over Ghiaros
island from the infinity pool.
Workshops are led by Allegra and
a handpicked cast of chefs, stylists and
storytellers. Her courses are released
with little fanfare and sell out fast.
Little surprise, when each retreat offers
a new lens on the island, bestowing
guests with a shared passion and
culminating in golden-hour feasts that
stretch long into the night.
From £2,100 (4-day course; option to extend
from £210 per night). melissesandros.com
born creative director has spent
decades immersed in Hellenic
culture and tradition, and the result
is exquisite: morning dips in the
Aegean, followed by breakfasts at
linen-draped tables laden with fresh
fruit and oven-warm pastries.
Set on a headland in the island’s
west (the northernmost part of
the Greek Cyclades), the house’s
soft lines almost disappear into the
hillside. Every room opens on to sea
TA S T E B O U N D
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