The Bali island’s restaurant scene keeps raising its game. We aimed to have a good mix of eateries, from the fine dining to the casual, and from classic french to pure Indonesian cuisine. While seminyak has become the de facto dining hub. There are other recommendations in places such as Jimbaran and Ubud.

Barbacoa
SEMINYAK
Barbacoa means barbeque in Spanish, and you know immediately what this restaurant is about when you see the suckling pig being roasted near the entrance. The restaurant specializes in Latin American style food that is mostly grilled with wood fire, charcoal, and plus a lot of smoke. Try to start your feast with its warm grilled chapa bread, battered fish taco, and its smoked sashimi tuna as your appetizer, followed by its 21 days aged rib eye that was very tender complemented with the sour taste from the chimichurri sauce. Another good choice is its signature eight-hour wood-fired asado of the day (asado is a type of barbeque). For dessert, its choco ancho chili truffles have a unique taste. The restaurant, open for lunch and dinner, is designed like a large warehouse with high ceilings, recycled wood, mosaic tiled floors and sandstone walls.

 

Mozaic
UBUD

The only restaurant in Ubud on the list, the taste is bold and flavors are upfront. If you are adventurous and want to explore the most extreme Indonesian ingredients in a French cuisine then you
can try the discovery menu, where first the staff will show you three kinds of local ingredients that will be used throughout the course. Among the ingredients is jeruk purut (lime). Chef Chris Salans combines this with seared Tasmanian Salmon, fennel and spiced almond salads. Another could be kluwek that
is turned into a sweet puree to be combined with roasted duck breast, hazelnut, and citrus. For dessert, the chef turns soursop into a fresh sorbet with grapefruit gelee and campari emulsion. For those wishing
a more conventional menu, there is a menu featuring classic French cuisines.

 

Merah Putih
SEMINYAK

The restaurant offers Indonesian cuisines from various part of Indonesia in traditional and modern interpretations; the dishes are all designed to be shared. While adopted for Western palates, the dishes still taste authentic. Its signature drink is an Indonesian favorite, an ice tea brewed with Indonesian premium tea leaf with four unique flavors such as lychee and kemangi (basil) orlime and jeruk (orange). As an amuse bouche, it serves a tiny portion of traditional soto ayam. For appetizer it features several dishes such as its tahu isi terong and the crispy boneless duck. Some of their signature main dishes are its ikan bakar sambal matah, a whole chargrilled Jimbaran fish with eggplant and shallots, and topped with Bali’s famous matah sambal, and Makassar Angus beef short rib with peanut sambal and shallots.

 

The Urchin Grill & Raw Bar
SEMINYAK

The Urchin Grill & Raw Bar offers a modern Australian style of seafood and is designed to look like a seaside holiday house with a fully exposed kitchen. Raw dishes are its main appeal, and may convince even those who don’t like raw food. But not to worry, Urchin also serves cooked food as well. For entrees it offers dishes such as roasted scallops with cauliflower, kipfler, and chicken jus. If you fancy raw beef, it has the tartar with cured egg yolk, wild sorrel, and pursalane. For main dishes one can try crispy skinned red snapper, with carrot, almonds, and sherry vinegar or roasted barramundi, served with braised cos, shimeji, and mushroom consommé. Desserts include passion fruit soufflé with passion fruit sauce.

 

Cuca
JIMBARAN

This restaurant features tapas dishes designed to be shared. The restaurant sources all the ingredients locally in Bali and turns them into dishes full of taste and color. Start off with its unique betutu flavored cotton candy, and continue to dishes such as the barbeque octopus served with asian garpacho, fresh apple, caramelized cauliflower, and coriander. Those who like fried food should try its crispy fried chicken that combines honey, country coleslaw, sesame dust and asian basil or try its rice crusted soft shell crab spiced
with blended barbeque tomato, shaved pineapple, and curry leaf. The signature dish of Cuca is the chef tasting meal that includes four tapas, a dessert and its in-house brews. For dessert, the Bali Breakfast is made from a combination of sweet runny mango, frozen passion fruit, and whipped coconut and offers a fresh and balanced sweet taste. Its bestselling cocktail is its unique sangria that uses frozen juice as ice cubes so the drink changes flavor as the cubes melt. For one who likes to see how the chef cooks, one can sit at the kitchen bar, but the place also has a spacious outdoor area for al fresco dining.

 

Kayu Putih
NUSA DUA
Located inside the St. Regis resort in Nusa Dua, this beachfront restaurant’s interior design gives the restaurant a very clean look and bright ambience. It features Asian flavors with classic Western influences on its cuisines with a modern presentation. It offers several three-course degustation menus for lunch
and six courses for dinner. One of the lunch degustation menus offers a fresh quickly seared yellow fin tuna tataki served with crunchy cucumber and pineapple salad, and a tamarind reduction. For the main course, the Australian Black Angus beef fillet is recommended—done medium rare and served with roasted vegetables, and seasonal mushrooms and red wine meat jus. For dessert, there is the mango and coconut cake served with coconut milk sherbet and mango coulis.

 

 

Ju-Ma-Na
UNGASAN
The restaurant’s dramatic setting is one of its best features. It is located 70 meters above the Indian Ocean on the edge of a cliff with a sweeping view of the beaches and sea. Open only for dinner, the Ju-Ma- Na is located inside the Banyan Tree Ungasan resort and means silver pearl in Arabic. For food, it features a French menu with Japanese culinary accents. Upon sitting at the table, guests are greeted by the waiter who gives its signature hand washing ceremony. Start with the ama ebi tartar, which is a cake of minced fresh prawn mixed with guacamole, topped with avruga caviar and gold leaves and served with miso sauce. For the main dish, the wagyu duo no. 9 is Syrah braised short ribs, grilled strip loin, Comte potatoes and glazed vegetables, presented with a red wine sauce. For dessert, its signature is the 70% Valrhona grand cru soft chocolate cake with almond croustillant, fleur de sel, and raspberry sorbet.

Metis
SEMINYAK
Featuring French Mediterranean cuisine, the restaurant offers a lounge and dining area overlooking a beautifully lit water lily pond garden for a charming ambience in the evening. Before dinner, one can sit at the lounge and enjoy cocktails. For starters, Metis features
an array of foie gras dishes, either cold or hot, with its signature being the pan seared foie gras with port and raspberry reduction, morello cherry, and roasted apple. For a starter there
is the roasted mushrooms stuffed with snails and garlic parsley butter. For the mains, it has several choices of beef, fish or poultry dish such as the Australian saltbush lamb shank slow cooked for 16 hours combined with cannellini bean ragout and natural jus. It also has a special cut of the week, such as the L’Onglet, a 100 days Australian hanging tender served with shallot sauce, Dijon mustard and homemade French fries. For dessert it has soufflés in four flavors such as chocolate and coconut.

Teatro Gastroteque
SEMINYAK
Located between fashion boutiques, the restaurant has an intimate ambiance, as it only serves no more than 30 people. The only restaurant on this list that is fully owned and run by Indonesians, it presents
a sophisticated Indonesian twist on the French cuisine. It tries to be unorthodox in its presentation and combination of ingredients, which use mostly local products. Offering small portions, the chef degustation menu will give you 12 courses. The set menu pairs up savory and sweet dishes. The signature dish is its foie gras that is served with mango, palm sugar gel and cashew. Another great dish is its caramelized Atlantic scallop with garlic puree, cauliflower, spring onion and teriyaki sauce.

 

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