Restaurants à Bali

Barbacoa Bali in Seminyak, Bali — A Bali dining institution built around fire: an asado pit, parrilla grill and wood oven produce Latin American meats, seafood and vegetables.

Revolver Umalas est le siège de la marque et un café ouvert toute la journée: café de spécialité, petit-déjeuner, brunch, dîner et cocktails, de 7 h à 22 h.

Syrco BASÈ in Ubud, Bali — Chef Syrco Bakker’s conscious dining project connects Indonesian heritage with modern Western technique through traceable ingredients and local partnerships.

MASONRY. Canggu in Canggu, Bali — A produce-driven Canggu grill and bar focused on quality ingredients, house-made charcuterie, open-fire cooking and confident Mediterranean flavours.

Rumari in Jimbaran, Bali — Raffles Bali’s progressive Indonesian restaurant follows an ingredient-led 80/20 sourcing philosophy and presents the archipelago through refined tasting menus.

Santanera in Canggu, Bali — A cross-cultural restaurant led by Colombian flavours, European technique and local produce, with sharing plates, cocktails and a rooftop setting.

Mozaic Restaurant Gastronomique in Ubud, Bali — A long-running Ubud gastronomic institution combining seasonal Indonesian ingredients with modern technique across a multi-space tasting journey.

Mosto in Berawa, Bali — Indonesia’s pioneering natural-wine bar pairs low-intervention bottles with a lively neo-bistro menu and sharp, inventive cocktails.

Hujan Locale in Ubud, Bali — A modern Indonesian restaurant by Will Meyrick that draws on street-food traditions and regional recipes from across the archipelago.

Mama San Bali in Seminyak, Bali — Will Meyrick’s modern Southeast Asian dining room serves bold, shareable dishes inspired by regional street food alongside cocktails and a late-night lounge.