The five-star, 24 hour, all-inclusive Hotel Riu Sri Lanka serves a variety of dishes from different destinations among which, the local cuisine is most popular. The Hotel features two main restaurants, RitiPanna and Ceylon, and three themed restaurants. The main restaurants offer a buffet with a large variety, from Sri Lankan and Asian to Italian and Mediterranean dishes, in addition to Continental breakfast and snacks at the barbecue restaurant Saute. Guests can also choose to have dinner at the Hotel’s Asian Restaurant Kaori or Italian at La Forchetta.
Guests from all nationalities, especially, the locals, enjoy the delicious variety. Riu Sri Lanka serves a minimum of eight local dishes during all three meals, and some of the most popular are banana pod tempered (kehelmuwatelata), cassava white curry (kirimangngokka) yellow fin tuna ambulthiyal, tempered chili prawn with kangkung (issokangkung theldala) yellow rice (kandiribatha) steamed red rice, coconut sambal (pol sambol) fried sprats sambal (haalmassasokatagasma) water cress sambal (gotukolasambal with fresh coconut) pot roasted pork (pork kiribaduma) cuttlefish tempered (dallobaduma) chicken black curry (kukulmas curry) grilled coconut bread (pol roti) among others.
Riu Sri Lanka’s passion and love towards food is well reflected in its cuisines and undoubtedly has one of the best kitchens in the country and guests have an irresistible crave for its top notch bakery products; French baguettes and hard roll being the most highlighted. Its consistency and taste never disappoints customers. This goes for deserts too, such as, jaggary, cashew toffee pudding, and wattalappan.
The Executive Chef, Aritha Fernando, is well reputed in the industry with diverse culinary experience, both, locally and internationally, having worked at various hotels, resorts and with chefs from around the world. He has immense experience in successful pre openings and foresees the profitable operation soon after the grand opening, in line with international standards. He is also an expert in complicated dietary requirements of clients, and likes on-the-job training and motivation with his brigade.
Chef Fernando says, ‘It’s been an exciting journey with Riu Sri Lanka, where we use our secret ingredients- love and passion- in dishing out flavourful, diverse, and delicious food. Staff is always empowered and motivated to improve, learn, develop and invent dishes with our guidance. All of our guests leave a memorable and positive impression.’