Restoran di Bali

Skool Kitchen in Canggu, Bali — A beachfront open-fire restaurant where wood, charcoal and flame shape a modern menu built around premium local produce.

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.

Apéritif Restaurant in Ubud, Bali — An elegant degustation restaurant in a 1920s-inspired setting, pairing global technique with Indonesian produce and a serious wine cellar.

Locavore NXT in Ubud, Bali — A hyper-local restaurant and research hub where Indonesian ingredients, fermentation, foraging and a rooftop food forest shape a long-form tasting menu.

YUKI Uluwatu in Uluwatu, Bali — A cliffside modern izakaya blending Japanese flavours with line-caught local seafood, charcoal grilling and Japanese-inspired cocktails.

Cuca Restaurant in Jimbaran, Bali — A playful Jimbaran dining destination known for globally inspired tapas, locally sourced ingredients, creative cocktails and chef-led tasting menus.

HOME by Chef Wayan in Pererenan, Bali — Chef Wayan Kresna Yasa’s contemporary take on Balinese and Indonesian home cooking, built for sharing and rooted in regional recipes.

Kubu at Mandapa in Ubud, Bali — Mandapa’s riverside signature restaurant turns locally sourced and foraged ingredients into refined tasting menus, including a dedicated root-to-leaf experience.

Nusantara by Locavore in Ubud, Bali — A contemporary portrait of Indonesia’s regional cuisines, reviving lesser-known recipes, local ingredients and traditional cooking rituals.

Room4Dessert in Ubud, Bali — Will Goldfarb’s boundary-pushing tasting experience moves through savoury bites, garden-led courses and inventive desserts with natural-wine pairings.

MAURI Restaurant in Seminyak, Bali — Chef Maurizio Bombini’s refined expression of Pugliese cooking, combining seasonal simplicity, contemporary technique and an open kitchen.

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.