At Boa Vida Rote, everything we do is made with love and care. The hotel was born from a heartfelt vision: to create a place where, as our parents grow older, we could take care of them while they enjoy the beauty of Rote Island. The same care and attention we hold for our family extends to every guest who visits. We want everyone who walks through our doors to feel nourished, rested, and truly looked after like part of our extended family.
Recently, we were visited by experienced travellers (who follow a vegan diet. They encouraged us to share our vegan and vegetarian offerings with the world. For us, this is simply how we cook every day, as we love vegetables, grains, and plant-based proteins ourselves.
Our health-conscious approach begins in our own organic garden. Vegetables such as spinach, water spinach, moringa, arugula and herbs are hand-picked and brought straight to the kitchen. Leaves are our main focus, as they are delicate and absorb chemicals easily. Any produce with a skin is carefully removed before use.
Our garden also provides eggs from our free-range chickens and ducks. Everything is prepared from scratch using real, wholesome ingredients.
We also make our own coconut milk fresh everyday. The coconuts are grated then mixed with water, and gently pressed by hand to extract the milk in the traditional way. This creates a pure coconut milk without additives. Likewise we prepare own our peanut butter using only locally grown Rote peanuts and olive oil.
Start the day with a healthy and nutritious breakfast, full of protein and good fats. Guests can choose between two freshly baked breads every morning, sourced directly from Indika Rote, our restaurant and store in Nembrala: slow-fermented wholemeal bread or gluten-free bread. These are served together with organic eggs from our farm or, for vegan guests, a delicious tofu scramble, and fresh avocado drizzled with olive oil—creating a wholesome and satisfying breakfast.
We also offer a variety of breakfast bowls: tropical fruits with homemade probiotic coconut yogurt or smoothie bowls made with fruits, nuts, cacao nibs, and overnight-soaked chia seeds. Soaking the seeds improves digestion and supports absorption of ALA (a plant-based omega-3 fatty acid), while also promoting gut health. These breakfasts provide steady energy and essential vitamins and minerals to fuel your day.
To drink, we offer coconut water, tamarind infusion, or jamu—a traditional Indonesian wellness drink packed with antioxidants and anti-inflammatory properties. Our jamu combines turmeric, ginger, cinnamon, and pepper for maximum absorption. We also have fresh juices and smoothies available for those who prefer them; however, as these can result in a higher intake of glucose, we gently recommend the first three options as part of our philosophy of balanced nourishment and care.
At Boa Vida, we prepare a fantastic Moringa Latte, blending oat milk with dried moringa powder harvested from our trees. Moringa (Moringa Oleifera), often called the “miracle tree,” is exceptionally rich in vitamins, minerals, and antioxidants.
When dried into powder, moringa leaves are exceptionally nutrient-dense. 100 grams of moringa leaf powder contain:
• 7× more vitamin C than oranges
• 4× more calcium than milk
• 3× more iron than spinach
• 25–30% plant-based protein by weight
This nutrient-dense powder supports energy, immune function, and recovery—especially valuable after an active day of surfing.
Coffee lovers are also well taken care of, with specialty Arabica beans sourced from award-winning coffees in Indonesia. Our expert barista from Indika Rote, who works there daily, trains our staff at Boa Vida to prepare each cup with precision and care.
At lunchtime, enjoy fresh salads and wholesome meals: glass noodle salads, rice salads with grilled vegetables and tempeh, poke bowls with tofu, falafel bowls, and traditional Indonesian salad with peanut sauce called gado gado.
One of our guests’ favorites is our vegan tacos. We use banana blossom as a natural meat substitute, as its texture becomes surprisingly similar to pulled meat when cooked.
The tortillas are made with blended flaxseed. Flaxseeds are naturally rich in plant-based omega-3 fatty acids and fiber. When consumed whole, they often pass through the digestive system without being absorbed, so we grind them to ensure the body can access their full nutritional benefits. Flaxseed has also been associated with supporting heart health and helping to maintain healthy LDL cholesterol levels, making these tacos both nourishing and satisfying.
Dinner is simple, comforting, and full of flavor—bringing together both Indonesian influences and our Mediterranean roots.
From Indonesia, we prepare vegetable curries enriched with lentils and chickpeas, served with quinoa. We also serve one of our favourite traditional Indonesian soups, soto. Traditionally prepared with chicken, we offer our version with tofu as a plant-based alternative. It is a warm and aromatic soup infused with local herbs and spices. Its simply delicious!
From our Mediterranean heritage, we serve pumpkin soup, croquettes, corn soup, pasta with pesto, and Spanish omelet—recipes that have been part of our family table for generations.
Grilled tempeh and tofu are always on the menu, using high-quality ones, sourced in Rote.
Our kitchen avoids seed oils, using only extra virgin olive oil and coconut oil to keep flavors clean and natural.
Our desserts are artisanal and crafted with care. Vegan options include cheesecakes, crispy banana with rotenese wild honey or pumpkin coconut cakes, while vegetarian desserts feature chocolate fondant and carrot cake.
In the morning, we also serve a delicious banana bread made with raw brown sugar, with a gluten-free option. We do bake every morning in Indika chocolate chips or gluten and sugar-free cookies and we bring it to our guests upon request.
At Boa Vida Rote, every meal is made to enjoy—it’s an experience of health, flavour, and care.
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Latest news: Starting from the 2nd of April, Wings Air will operate flights from Kupang to Rote. The schedule is as follows: •Kupang to Rote – Every Monday, Wednesday, and Friday at 3:35 p.m. • Rote to Kupang – Every Tuesday, Thursday, and Saturday at 7:00 a.m. If you...
