Meet Olaf Aistleitner. The Austrian Restauranteur with over 15 years of running experience in Paradise restaurants.
I come from Austria, the home of Arnold Schwarzenegger. My last divorce led me to distant lands ... in fact the islands, so I came here in paradise there are more than 18 years.
What made you decide to go into the restaurant industry?
offered me a very interesting investment in research, in the end I lost all my money in a very short time! But fortunately I managed to save the restaurant's setup, which made me a new-born restaurateur ... the real beginning of a very steep learning curve. But I must say it was very interesting to do something completely new and very different (actually being a type of computer).
Austrian cuisine has a lot of pork dishes, are there any favorites that you would recommend?
"Krautfleisch" which is a kind of goulash made from pork belly and sauerkraut, especially when cooked by my Austrian friend Ernesto!
Any restaurants you can recommend for lovers of pork countrymen in Bali?
Go to "Babi Guling Andayani" which is a traditional food of Bali (roast pig on a spit), very good, very clean and fresh. Every day, they start at 9:30 am until maybe around 13 hours. It is located on the ring road in Denpasar Topati, about 50 meters from the crossroads in Gianyar. Or you can wait until I open a new restaurant again!
So in your experience, what is the most difficult aspect of running a restaurant in Bali?
Finding the right staff! Their training, looking at 24/7 and keep them as long as possible.
What would you say are the three most important ingredients in running a successful restaurant?
care about your guests care about your staff, and care about your business.
And what was the most rewarding part of the restoration?
When I finally started making some money! But even more rewarding when clients tell me that my dishes were as good as home cooked food from their mother.
You have been described as "the most popular host of Bali". All plans to open a new restaurant?
I'm not sure of the first part, he was told by a very good friend and guest who now already deceased, but I always had support unbelievable to many special guests! Food and Beverage related issues still interests me a lot and some of my best friends are still the best chefs in the world Bali. But all the daily responsibilities of running a busy restaurant became too much for me. I did that for 15 years and I think that's enough. Otherwise, you become crazy and a complete alcoholic ... Now I'm only part!
Do you have any advice for expats looking to open a restaurant in Bali?
not! (Just kidding!)
Last question: If you had to choose only one dish to eat for the rest of your life, and nothing else, that would be -He is?
Nasi Campur ... or maybe Dim Sum ... or rice Taffel. Ahhh! Very difficult, drink would be the right wine easy!