TUI BLUE Berawa blends authentic Balinese charm with modern elegance, offering an unparalleled retreat for travelers seeking both relaxation and adventure. Nestled in the heart of Berawa, this haven is just moments from pristine beaches, world-class surf, and vibrant cultural experiences. With thoughtfully designed rooms, wellness-focused amenities, and personalized service, guests are invited to immerse themselves in the beauty of Bali while enjoying the comforts of contemporary hospitality. Whether you're here for a romantic getaway, family holiday, or solo escape, TUI BLUE Berawa promises a stay that rejuvenates the body, mind, and soul.

The RR Chocolate offers premium handcrafted chocolates made from the finest locally sourced cocoa beans. Visitors can indulge in a variety of artisanal chocolate creations, from rich pralines to signature chocolate bars, all crafted with precision and passion.
With its presence at TUI BLUE Berawa, The RR Chocolate enhances the resort’s culinary experience, providing guests with a taste of Bali’s finest chocolate in an elegant and inviting setting.

Monsieur Spoon, a renowned French bakery and café, has officially opened at TUI BLUE Berawa Hotel & Resort, offering guests and visitors an authentic taste of French pastries and baked goods.
As part of The Luc lifestyle complex, this new outlet brings a selection of freshly made croissants, artisan bread, and signature desserts in an elegant and cozy setting. The collaboration enhances the culinary offerings at TUI BLUE Berawa, providing a refined yet relaxed atmosphere for breakfast, brunch, and coffee lovers.
With its presence at this luxury beachfront resort, Monsieur Spoon continues to expand its reputation as a go-to destination for high-quality French-inspired delicacies in Bali.

Chef Gabriel Fratini has immersed himself in the culinary world since the age of 15, embarking on a journey that took him through Italy, France, London, Singapore, Jakarta, Italy, Australia, and finally Hong Kong at the age of 21. Through his extensive career, he has refined his skills in prestigious hotels, operated award-winning restaurants, and served as private chef to discerning palates worldwide. Astonishingly, he became a restaurant owner by the age of 30.