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Batu Alam Restaurant Sumedang Offers a Nice Taste of Local Dishes

Senin, 16 November 2020 - 02:23 | 70.05k
A nice natural ambience of Batu Alam Restaurant, Rancakalong, Sumedang, West Java. (PHOTO: DF for  TIMES Indonesia)
A nice natural ambience of Batu Alam Restaurant, Rancakalong, Sumedang, West Java. (PHOTO: DF for TIMES Indonesia)

TIMESINDONESIA, SUMEDANG – If you would like to have a nice taste of local West Java dishes served on your table then Batu Alam Restaurant of Sumedang could be a good alternative to go. Amazing natural scenery around the restaurant will make your dining feels like you were totally welcome to East Java.

This restaurant is located at jalan raya Citali-Rancakalong KM 11, Ciherang, RT 02/RW 03 Pasir Biru, Rancakalong, Sumedang, West Java. As its located near a high way this play could be easily accessed with any vehicle you have.

Nasi liwet or tasty coconut milk rice with several other ingredients cooked in kettle has become their main signature dish. This dish usually served with another companion dishes such as fresh grilled fish.

“We have a hall or open space area that could accommodate some party, gathering or even meeting,” the owner of Batu Alam Restaurant H. Asep Koswara said on Friday (1/11/2020).

Asep also explained that the restaurant was firstly open at the beginning of 2011. At first it was a mere public fishing pool was the guests usually spend their time there fishing.

At the end of the day, with the support of his loyal customers, Asep decided to add some restaurant to comfort his guests with food and beverages.

Beside the famous nasi liwet, this restaurant also has some other local delicious local dishes such as karedok, pencok leunca, fried rice, and several deserts.

You could have a set of food for 10 people for IDR 300 K. other than the magnificent restaurant, Batu Alam, Sumedang East Java also provide their guests with nice accommodation for IDR 300-900 K/ night. (*)

**) Ikuti berita terbaru TIMES Indonesia di Google News klik link ini dan jangan lupa di follow.

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Editor : Khodijah Siti
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