Massimo

Massimo has been a fixture on Jalan Danau Tamblingan since 1996. Owner-chef Massimo Sacco comes from Lecce in Puglia and trained in Italy before cooking in London, Frankfurt and on cruise ships. The menu follows the food of Salento, and there are three dining areas: a planted garden, a large indoor room and an air-conditioned section.

Pasta, mozzarella, burrata, ricotta and bread are made in-house, and pizzas come from a wood-fired oven using naturally fermented dough. Look for regional dishes such as recchitelle with broccoli, sausage and rocket, mbrigghiatieddhi with meat and tomato, or ravioli of ricotta and spinach with gorgonzola; the prawn and lemon risotto is a lighter choice. Finish at the gelato counter by the pavement, where lime sorbet, espresso and tiramisu are popular.

A dependable choice for families and groups, with a full gluten-free menu and fair prices. It opens at 9am for breakfast and gelato, with lunch and dinner served from 11am until 11pm. Reserve by WhatsApp; it gets busy most evenings.