Bottega Italiana Batu Bolong — Restaurant in Bali

I really wanted to like this place but the food poisoning I experienced kind of killed the whole experience for me. I should have known since the pasta I ate was extremely salty and tasted like something was being covered up. I only ate it because I was hungry but it did not taste good. I ordered a pesto pasta and spent the entire night vomiting then had to go to the hospital the next day. I had to extend my hotel stay another day because I was due to check out that day and couldn't due to being bed ridden. For obvious reasons, I won't be going back.

UPDATE: I find it interesting when owners get super defensive about their restaurant when someone gets food poisoning instead of asking if there's anything they can do. So, I will respond. One: you responded to my review two months later which is already an issue. Two: I had just arrived to Bali and had not eaten a meal in 12 hours. Three: I know my body better than you and it's not my first experience with food poisoning so don't speak to me like I'm a child pointing fingers with no proof. Four: The plate of food you served me was DISGUSTING. I had to force it down because I was very hungry. Five: Be responsible and own up to the fact that cooks make mistakes all the time and can unintentionally give someone food poisoning, instead of blaming the consumer. I know what I ate and I know how it made me feel afterwards. I was literally in perfect condition before I ate there. For food poisoning to show up 10 days later is almost unheard of - using extreme examples is not going to help you in this situation. It was your restaurant. Plain and simple. And just to add one more detail: your restaurant is not European quality. I have lived in Europe and was dining with an Italian male who also did not like your food. Looking European quality and having European quality food are two different things. Good job on the...

Ordered their ravioli for my first meal after landing in Bali and had terrible food poisoning for 5 days straight, ruining my entire experience in Bali - we knew it was definitely from this restaurant as my friend and I both experienced the same symptoms the next day (approximately 12-14 hours later) and we did not eat/drink anything else apart from our dinner at Bottega.

Writing this as a warning to other Bali visitors - hope the restaurant can take ownership for food poisoning incidents that occurred as a result of their food, instead of hiding behind their oddly good reviews and getting defensive when they do not receive positive feedback.

You can already tell from the way they responded to other 1 star reviews from customers who experienced food poisoning.. Flabbergasted at how they could describe an incident of food poisoning as “karma” in response to another customer’s review, instead of acknowledging the possibility that they may have caused it, and reflecting on how they can improve to avoid similar situations in the future and thereby regain customer confidence.

And no, this is not a targeted attack since all your past customers experience food poisoning at different periods.

Only speaking up as a warning to other potential customers - eat at your own risk, but don’t be surprised if you experience severe diarrhea/vomiting as a result of your food at Bottega (and anticipate an extremely passive aggressive response, which I’ll likely receive too as a result of purely being transparent through...

In the 2 weeks that we have been in Bali so for, my husband and I have been to Bottega Bali at Batu Bolong twice because we love the quality of that pasta so much.

I think it’s brilliant that you get to pick your sauce and then they have a list of different pasta shapes that you can then choose from to go with the sauce. What’s also great is that their are also recommendations on the menu for which shape goes best with each sauce.

On our first visit we shared the amatriciana, one of my favourites, and had it with garganelli. The tomato sauce was silky smooth and clung well to the garganelli, and the dish contained lovely fatty chunks of guanciale. We also shared the ragù do cinghiale. This had been a favourite of ours when we visited Florence in Italy. We had it with the usual pappardelle and thought it tasted delicious, but it did have as much rich, meaty goodness as the Florence version. I also don’t think the olives add anything to the dish.

On our second trip we opted the very simple but flavourful pomodorino with rigatoni and the nduja e pecorino with orecchiette. Both dishes were bursting with flavour and the pasta was cooked to perfection.

I would say that we will most likely be back again to try more of their...