The restaurant has only been open a couple of weeks and there are definitely some teething issues.
Let me be clear, the food is absolutely delicious - very obviously made from scratch with fresh ingredients and the Special Thali which I had was very generous in terms of portion sizes; but the chef/proprietor is clearly trying to teach the kitchen staff how to cook, wait tables etc and she is so stretched I felt really sorry for her.
Everyone has their meal cooked in turn - there is no simultaneous cooking going on, so even if you order a starter and a main course, they are cooked back to back once the people before you have had their meal cooked.
Now we are not in a hurry to go anywhere and we had plenty to talk about and a book to read (and we saw another couple playing a game); but we did wait more than an hour for our food and some may consider that too long a wait.
My suggestion is that they restrict the menu down a lot, just while you get the kitchen staff trained, so that you are always making the same things over and over and they become confident more quickly.
My only word of caution: be careful if you order a takeaway as the woman before us waited an hour to be told she couldn’t have a takeaway as they didn’t have any takeaway food containers left for her. Being eco-conscious is important on Gili but I genuinely felt sorry for her and her husband.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.