Cuca Restaurant

Cuca opened in Jimbaran in 2013, founded by chef Kevin Cherkas, who trained at El Bulli, Arzak and Daniel, and entrepreneur Virginia Entizne. The kitchen turns produce from Balinese farms and fishermen into inventive tapas, cocktails and desserts with fine-dining technique and a casual feel. The menu is built for sharing, ideally about three tapas per person, with dishes such as black squid risotto, hot potatoes with spiced keluak gravy and Bali soft tacos. There is a chef's tasting meal and separate vegetarian, gluten-free, dairy-free and kids' menus. The spaces include a dining room, a food bar facing the open kitchen, a garden among coconut trees, a cocktail bar and a private dining room. Cuca appears in Tatler's 2025 and 2026 Best Restaurants in Indonesia.