Cap Karoso

At The Beach Club you will encounter a wonderfully relaxed atmosphere and refined cuisine. Under the guidance of Chef Antoine Grosso, the dishes are inspired by Mediterranean and Indonesian flavours. Fresh eggs, vegetables and herbs are sourced from the resort’s own organic farm, while most of the fish comes straight from the seas surrounding Sumba.

Cap Karoso is deeply engaged with the local community, offering many residents training and opportunities to develop their skills, including at The Beach Club. The resort’s organic farm not only supplies fresh ingredients for the kitchen but also serves as a knowledge centre for local farmers, helping them to adopt sustainable agricultural practices.

The culinary team is a harmonious blend of French and Indonesian chefs, together bringing authentic flavours to every dish. Everything is crafted in‑house, from sauces to desserts. The specially designed Acunto pizza oven, imported from Naples, with its striking blue‑and‑white design, is an indispensable feature of the restaurant.

The Beach Club regularly hosts communal dinners, where guests and staff gather around a long table. These occasions have already given rise to many memorable moments, from spontaneous music sessions with local musicians to the sharing of stories about Sumba’s rich cultural heritage.

The Beach Club is open daily for breakfast, lunch and dinner. Beyond its role as a restaurant, it is also a delightful spot for a leisurely drink. The sea views are strikingly beautiful, and the sunsets are nothing short of breathtaking. As the sky transforms into a magnificent palette of orange, pink and purple hues, a magical spectacle unfolds – the perfect way to end the day with a drink in hand and the sound of the waves in the background.

Julang is a truly unique fine‑dining restaurant, not merely for its secluded location. Instead of a resident chef, internationally renowned culinary masters take turns to bring their creativity to Julang. Their temporary collaborations are of immense value, enriching the skills of the talented local chefs.

Julang biedt plaats aan maximaal 20 gasten per diner wat bijdraagt aan de intieme sfeer. Er is ook een gemeenschappelijke lange tafel, die zich uitstrekt tot in de keuken, wat de interactie tussen de gasten en de chefs stimuleert.

Apicine is a casual restaurant where guests can enjoy a variety of Indo‑Basque finger foods. It is perhaps the most enchanting spot to savour a drink and a bite while admiring the exceptionally beautiful sunsets at Cap Karoso.