Ulun Danu Beratan tourist object at Bedugul truly has become a fantastic holiday destination. It does not only offer a natural beauty, cool atmosphere and magical aura, but also offers culinary specialties. The existing restaurant has now been enriched with three culinary stands featuring different menus. It is located in the west of the existing restaurant.
The culinary stands opened in December 2012 can have lured many tourists to shop. The stands opened consisted of the Taliwang Chicken, Ulun Danu duck specialty and typical Ulun Danu grilled fish.“Market target of these culinary booths are domestic travelers. Previously, tourists are indeed difficult to find out an ideal place to eat,” said Operation Manager of the Ulun Danu tourist object, Wayan Mustika.
For the development of this culinary adventure, the management of Ulun Danu had handled it seriously. Even, the management had undertaken a comparative study to the Island of Lombok. With these additional three stands, practically the management of the Ulun Danu Beratan tourist object had been operating four culinary divisions.
For duck and fried fish, explained Mustika, all the ingredients were originally taken from the local lake. The spices were cultivated by local farmers in the village garden. Meanwhile, the cooking oil used was the traditionally processed coconut oil. On that account, it produced a distinctive aroma and flavor. From each stand, his party was able to sell food on average of IDR 5 million per day. By all means, his party faced a surge mainly in domestic visitors by the end of 2012, explained Mustika.
Related to the number of tourist arrivals, Mustika said that during last December, especially on Christmas and New Year holidays, it increased by 40 percent. However, the foreign tourist arrivals decreased by 20 percent. (BTN/015)
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