The Damai Lovina

• Low Season apply starting January 11 – June 30 and October, November and December 01 – 19.
• High Season apply starting July and September, Chinese New Years and Easter Weeks.
• Peak Season apply Agustus and December 20 – January 10

Damai has just 14 villas, varying in size from the intimate to the palatial. Each villa is decorated with artifacts from Bali’s rich cultural heritage to stimulate your dreams and discreet modern comforts to let you relax completely.

SUPERIOR VILLA
40 m2 villas with semi-open showers, all the luxuries that matter, and none that doesn’t, surrounded by lush tropical gardens.

DELUXE VILLA
68 m2 villas with spacious open-air bathrooms, all the luxuries that matter, and none that doesn’t, surrounded by lush tropical gardens.

THREE BEDROOM POOL VILLA
310 sqm, palatial butler serviced villa with three bedrooms, three bathrooms, living room with dining area, large veranda, balcony, pavillion and two private swimming pools surrounded by lush gardens with seaview.

ONE BEDROOM POOL VILLA
155 -200 sqm butler serviced villas with bedroom and en-suite living room, bathroom with bathtub and open-air shower, veranda,pavillion and private 44 sqm swimming pool, surrounded by lush gardens with seaview.

TWO BEDROOM POOL VILLA
310 sqm, butler serviced villas with 2 bedrooms, living room, 2 bathrooms with bathtub and open-air shower, veranda, two bale pavillions and 2 private swimming pools, surrounded by lush gardens with seaview.

Dining
Already the subject  of several cook books and magazine articles the award-winning restaurant at Damai serves organic vegetables and meats from our own small farm, together with fresh catch from the bountiful Bali sea and selected imported delicacies.

Here, everything is home made. Right down to the balinese krupuk and potato chips served in the bar. The daily changing three-course menu reinvents the traditional Balinese cuisine serving new versions of Balinese classics such as babi guling and sates.

Simple and delicious dishes can also be ordered from our 24-hour room service menu. A vegetarian menu is available and special dietary wishes and individual requests are catered for.

Damai Lovina Villa – Facilities

The Swimming Pool is saltwater, with a salinity approximately 1/7th of sea water. Together with Damai Lovina Villa’s cozy little pool bar, it is naturally a spot where the guests congregate after an active day.

Damai’s ‘Bale’ is the cozy little pavilion in the middle of the gardens, where the guest can sit and read, have a massage, or just enjoy the gamelan-music in the distance and enjoy the sunset. The pavilion is surrounded by a small moat filled with exotic fish.

Spa dan Beauty Treatments are done by Damai Lovina Villa’s team of five dedicated and innovative massage and beauty-therapists.

Damai’s Kitchen – Damai Lovina Villa boasts one of the best restaurants in Bali, and the cornerstone is the daily gourmet menu. It is created every day from the best ingredients the market has to offer, in combination with what is available from the hotels own ecological farm surrounding the hotel which at present produces about

60% of the kitchens requirements. Typically, the menu is composed of five courses, which unify the best of the finer aspects of European cuisine with the rich diversity of Asian culinary tradition. Typically the five-course menu costs USD $38 plus 21% government tax and service charge, but for lesser appetites, a smaller menu can be ordered.

Outside of the restaurant one can order from the room service menu, which includes dishes such as salad and steaks, among others. For lunch a lesser menu, consisting of two to three dishes, as well as an a la carte menu is served. A separate room service menu is available, but all of the menus including the 5 course gastronomic evening menu are available as room service.

It is also possible to order picnic baskets for excursions. With groups it is possible to arrange cooking classes with balinese and French- tropical cooking, learn to carve fruit, as well as classes in flower decorating and the creation of traditional Hindu offerings