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Dine while enjoying the atmosphere of the mountains, for example, is commonplace. But what if dining at the same time test your adrenaline level. Hmm, really thrilling is not it?

Different sensations of taste and atmosphere that is served by all the owners of the flagship restaurant. As did a restaurant in Brussels, Belgium, which is enjoying a meal while looking at the long view of the above an altitude of 150 feet in the air.

What a unique restaurant that relies on its menu a dish called "Dinner in The Sky". This restaurant has a roof space that can be lifted up into the air with the aid of a tool carrier (tackle). Starting from the long dining table, 22 people with chairs, several waiters who stand up in the middle of the table.

Although it looks like a vehicle ombang-udder, roller coater and paragliding, but the experience of eating at a certain height remains the main attraction for every visitor of the world who come there.

Fear mixed with screams and laughter suddenly unite in an open space of this restaurant. Especially when the table and benches began to rise slowly as high as 150 feet in the air.

Once on top, you can immediately see the beautiful views of the city under the ground along with a bunch of wild birds that landed on the table ready to eat.

Miss the Betawi cuisine? Just come to the Hotel Acacia is serving Betawi culinary in the framework of the anniversary of Jakarta.

You who live in Jakarta and claimed the citizens of this city, would have tasted the dishes typical of the Land Betawi. Jengkol tamarind and vegetable stews are just some examples of foods that we often come across Betawi. However, the Betawi food is not limited to the menu plus two egg crust. If we trace, Betawi is also rich variety of other foods.

Call it gravy Pucung carp. Carp with thick and juicy meat that is processed with seasoning and the broth Betawi distinctive blackish color. What makes the broth turned black? People knew him as kluwek Java, now in the Land of the Betawi people call Pucung.

Kluwek the black makes the dish more tasty. If you notice, similar to carp soup Pucung rawon cuisine. In addition to carp, and catfish fishing cork is also used to make gravy Pucung. This dish is added saffron and starfruit into it so it feels a little fresh acid.

Few tips from Poniran, one chefThe Acacia Jakarta, starfruit first input into the dish, following herbs. "Give a distance of 10-15 minutes. While the half-cooked fried fish course that was not destroyed, just sauteed with herbs, "said Poniran.

Although fried half-baked, the result is a perfect seasoning seep into the fish. There is also a yellow-like grilled chicken with herbs pesmol, but more viscous. On this occasion there are also kebabs and stews kikil Betawi-style eggs. According Poniran, stews Betawi typical egg in addition to using potatoes, eggs are not fried. So, simply boil it.

Presumably no one when you visit this hotel to taste dishes from the past Batavia. In fact, here you can sense a popular vegetable among the Betawi people, but now hard to find, namely vegetable babanci possible endangered its existence. Naturally, given the materials used in the manufacture of vegetable babanci increasingly difficult to find in this mega city. Call it the intersection of mango, Kedaung, bangle, fennel, and lempuyang. However, in some areas, these vegetables are still greeted pencintanya on Eid al-Fitr and Eid al-Adha.

Vegetables using coconut milk is not much different appearance with curry. Kuah be thick, but tastes fresh. Presumably because these vegetables are not clearly categorized or vegetable curries, vegetable disebutlah babanci then taken from the word "kebancibancian". For the vegetable itself, its content is as diverse as pokchoy, cabbage, and there are also fungi. Not to mention the piece of meat that come added. Flavors that are present there is sweet and slightly salty. Anyway tasty.

Public Relations Manager The Acacia Jakarta Kadarsyah Sidik said, so that visitors do not get bored with the daily menu Betawi, then every day displayed a different diet to avoid monotony. Complementing the main dishes, the hotel also provides snacks that can be sampled.

There was cake bowsprit, putu Mayang, lemper, dodol Betawi, and cake dongkal. The cake is dongkal snacks made from rice flour and brown sugar for which attendance has been very rare. When in fact to make it not too complicated. These snacks are served with steamed grated coconut mixed with a little salt.

Dodol betawi slightly different from lunkhead arrowroot. The size is wider and louder than the original lunkhead Garut. The color is darker. As for drinks, try barley that became mocktail this month. This drink is a mix of guava juice, orange juice, whipping cream, and simple syrup. For cover, delicious pickles bride made dessert.

Program called Kampoeng Kite was held on June 1 to 30 of 2011. "Unlike last year, when the anniversary of Jakarta to coincide with the World Cup, so we bring the nuances of football as well. If it is now purely ornamental Betawi typical raised, "said Sidik.

At the entrance, visitors are greeted by the presence of ondel-ondel which is the best work of the artisans who won first prize at the provincial level in DKI Jakarta-Ondel Ondel Festival 2010. For entertainment, visitors are presented with the action of Studio Silat Pencak Silat Sabeni Tanah Abang. In addition there are dance performances and mask Lenggang Nyai Gong. To enjoy the buffet, everyone is charged only Rp138.800.