For many travellers, the quest for authentic local cuisine leads to unexpected discoveries. For one Australian journalist, it led to a mouth-watering, eye-watering encounter with Lombok's true culinary heat at a hidden gem called De Tatar Vintage.
A Fiery Welcome to Sasak Flavours
The adventure began with a seemingly simple order: an urab salad, a traditional Indonesian dish of steamed vegetables, grated coconut, sambal, and peanuts. Requested at a medium heat level (2,500-30,000 Scoville units), the salad arrived as a volcanic eruption of flavour. The journalist quickly found it ranked far hotter, likely in the 30,000-100,000 "hot" range on the Scoville scale. Fluffy white rice, the usual antidote, did little to quell the fire, requiring a cold water rescue.
"Are you OK?" asked host Andrei, a Lombok local who, like many Indonesians, uses a single name. Through coughs and a watering nose, the journalist confirmed survival but questioned the 'medium' label. Andrei's explanation was simple: "For us, yes, because the typical food of Lombok is quite spicy." He revealed the kitchen had already shown mercy, using one large and one small chilli instead of the standard two of each.
More Than a Warung: An Oasis of Calm
De Tatar Vintage is no ordinary warung (local restaurant). Tucked away on the outskirts of Narmada in central west Lombok, it is an eco-conscious sanctuary set among dreamy green rice paddies. The complex features terraces and gazebos inspired by traditional joglo and berugak architecture, adorned with vintage decor and indigenous art.
Manicured tropical gardens, archway trees, life-sized wooden water buffalo sculptures, and even a children's playground complete the picture. "Our concept is an eco-restaurant," Andrei explained. "We blend nature, rice field views and wooden decorations." The venue promises stunning sunset views over the paddies when the weather is clear.
Feast for the Brave (And the Not-So-Brave)
The culinary journey continued beyond the salad. The meal included half a small chicken roasted in a rich, spicy marinade of chilli, shrimp paste, garlic, tomato, coconut milk, candlenuts, and sambal. A side of Indo-Chinese-style water spinach, fried with garlic, sambal, and shallots, added a tangy kick. Every dish, served with rice, carried bold, smoky, and spicy notes true to Lombok's Sasak cuisine.
But what about visitors with zero tolerance for heat? Andrei assured they need not flee. The kitchen adapts by using just one large chilli, removing the seeds (the spiciest part), and adding plenty of fresh tomatoes. This preserves the chilli's essence without overwhelming fire.
Found largely by chance by travellers en route from Senggigi to central Lombok's waterfalls, De Tatar Vintage is a destination worth seeking. A full lunch or dinner with non-alcoholic drinks costs approximately $10 per person.
The Real Secret Ingredient: Hospitality
The experience earned a five-star rating, not solely for the vibrant food or stunning setting, but for the profound hospitality. Andrei didn't just serve; he joined, shared, and educated his guest about Lombokian cuisine. He made a solo diner feel like family, not a paying customer—a rarity that transforms a simple meal into a lasting memory.
De Tatar Vintage Coffee & Eatery is located at 99 Jalan Kirab Remaja, Narmada, West Lombok. It's about a 25-minute drive from Mataram, the capital, or 45 minutes from Lombok International Airport. More details can be found on their website, detatarvintage.com/en.
