28 Best Restaurants in Bali (2026): By Area, With Prices

Kayuputi is the beachfront restaurant of The St. Regis Bali Resort in Nusa Dua, and one of the most polished addresses on the island for a celebration meal. The kitchen serves Pan-Asian haute cuisine, à la carte or as degustation menus at lunch and dinner, backed by a two-story wine cellar that has held a Wine Spectator award for sixteen consecutive years since 2010.

Al fresco tables look across the Indian Ocean, and private cabanas suit anniversaries and proposals. The bar, with its ivory-upholstered sofas, works well for a drink before dinner. Weekends bring two brunches: The St. Regis Bali Brunch on Saturday and The Astor Brunch on Sunday. Non-resort guests are welcome by reservation.

Down a back street in Seminyak, Sangsaka is a 60-seat modern Indonesian restaurant run by chefs Kieran and Yunika Morland. Family recipes from Yunika's Javanese heritage are reworked over a wood-fired oven and grills, and each dish is named after the region it comes from.

The menu is built for sharing: slipper lobster dumplings in red pepper laksa, wagyu short-rib sate, smoked duck, beef cheek kalio and Kucit Siobak, a suckling pig (pork). A wine list and Di Atas, the rooftop cocktail bar above the restaurant, give you a reason to stay on after dinner. Food-focused couples and small groups get Indonesian cooking at fine-dining level, without the formality.

Gajah Putih, just south of Ubud, turns dinner into theater. From Wednesday to Sunday, the restaurant serves an 11-course Balinese and modern Indonesian tasting menu alongside a live Balinese theater performance. There are two programs to choose from: Lingkaran, which evokes the Balinese dawn and its traditions, and Malam, which carries the island into sunset and night.

The kitchen works with fresh seasonal produce from local Balinese farms alongside fine ingredients from abroad. Alcoholic, non-alcoholic and wine pairings are offered, and vegetarian or vegan menus can be arranged in advance. Dress is smart casual and reservations are strongly recommended. Save it for an anniversary or a first trip to Bali, when you want Balinese culture and a serious dinner in a single evening.

Amici Bali is a modern Italian restaurant in Seminyak, with a menu designed by Enrico Bartolini, the Italian chef whose restaurants hold 14 Michelin stars. Head Chef Alessandro D'Amico leads the kitchen.

Pasta is the reason to book: duck ravioli with saffron sauce and pear mostarda, the house ravioli al tovagliolo and lobster tagliatelle. Pizzas include the Crudo e Burrata, topped with Levoni prosciutto aged 20 months (pork). From the grill come Tokusen wagyu, from striploin to a tomahawk of a kilo or more, plus rock lobster and fish al cartoccio. Finish with the pistachio dessert or tiramisu. It suits date nights, anniversaries and long Italian dinners with friends.

On the fourth floor of Double-Six Luxury Hotel in Seminyak, The Plantation Grill is a 1920s-style grill room with marble finishes, a vaulted double-height ceiling, leather booths and tall windows facing the sea. Imported, dry-aged meats are cooked over custom-made coal and wood grills and in wood-fired ovens.

The headline cuts include a 600-gram dry-aged T-bone, wagyu rib eye and A5 Japanese wagyu striploin, alongside a wagyu-patty burger, oysters Rockefeller or Kilpatrick, lobster thermidor and a San Francisco cioppino. A saxophonist or soprano singer performs every night, and a spiral staircase leads up to Saloon 66, a whisky and cocktail bar. Dress is smart casual. Book it for a celebratory steak dinner close to Double Six Beach.

Cuca has been one of Jimbaran's defining restaurants since chef Kevin Cherkas and Virginia Entizne opened it in 2013. Cherkas trained at El Bulli and Arzak in Spain and at Daniel in New York, and the kitchen turns that background into globally inspired, locally sourced tapas, cocktails and desserts.

Order à la carte, with favorites such as the honey baked pumpkin salad, cold smoked butterfish, barbecue octopus and lobster bun, or let the whole table share the Chef Tasting Meal, which runs through tapas, desserts and the house Cuca Brews digestives. Vegan, vegetarian, gluten-free and dairy-free menus are available. The garden setting suits couples, friends and families looking for creative cooking without fine-dining formality.

Batubara Wood Fire is a steakhouse on the south side of Ubud, built around a grill that burns only locally sourced coffee wood. The night's cuts are chalked on a board and sold by weight: Japanese wagyu, Scottish Angus and Bali cow, cooked medium-rare.

The rest of the menu leans Spanish, Catalan and Argentinian, with pan con tomate, croquetas, homemade Argentinian empanadas, pulpo a la brasa, gambas al ajillo and chorizo criollo (pork) to share. Truffle mashed potatoes come on the side, and crema catalana or dulce de leche pancakes close the meal. A wine list, cocktails and a children's menu round it out. Meat lovers and groups should book ahead.

Hakkoku Bali brings a Ginza sushi counter to Ubud. The original Hakkoku opened in the heart of Tokyo's Ginza in 2018, and in 2024 it opened a Bali outpost inside The Sayan House restaurant, where it serves a single 15-course sushi omakase at a lunch and a dinner seating.

The cooking pairs the discipline of Japanese sushi with local Indonesian influences, and the service follows omotenashi, the Japanese idea of heartfelt hospitality. With only two seatings a day and a hillside setting above the valley, the meal is calm and unhurried. Reservations are required, by the website, email or WhatsApp. This is the pick for sushi devotees and couples who want one precise, special-occasion meal rather than a long resort dinner.

Honzen is the Japanese restaurant of AYANA Bali in Jimbaran, set in the Garden area of the estate around a courtyard designed like a Zen garden. The kitchen pairs fresh, locally sourced Balinese ingredients with Japanese technique across three ways to dine: à la carte, teppanyaki omakase, and the Sushi Kimura omakase led by the renowned Chef Kimura.

The menu follows the seasons, with dishes such as autumn salmon kamadaki alongside an assorted nigiri of eight varieties, yukhoe (Korean-style raw beef) and chilled cha soba. Teppanyaki menus feature seafood and Australian or A5 Japanese wagyu. Honzen is open to non-resort guests by reservation, and suits sushi lovers and couples looking for a refined Japanese meal in Jimbaran.

Indigo Canggu is a contemporary Japanese restaurant a short walk from Berawa Beach, open since 2017. Chef de cuisine Morita Shigehiko, known as Chef Shige, comes from Shiga prefecture and favors the charcoal grill, and his menu blends Japanese tradition with a light European influence. Fish arrives daily, and most seafood and meat are imported from Japan.

Start with New Style Sashimi of salmon, hamachi, otoro or Sanriku scallop, then the Signature Sushi Set, negitoro caviar maki and yakimono such as black cod saikyo yaki or Maesawa A5 wagyu. The room combines Japanese architecture, Balinese materials, indigo-dyed fabrics and exposed red brick. Reserve ahead for a sushi dinner or a date night in Canggu.

Honey & Smoke is Will Meyrick's fire-led bistro grill and supper club in central Ubud. The carriage-inspired dining room sits somewhere between a grand railway dining room and a private club, and much of the menu passes through the grill.

Share Turkish flatbread with za'atar, burrata and tempura zucchini flowers, then slow-cooked lamb pappardelle, oxtail, aged roasted duck or ribeye. The kitchen-chosen Feed Me menu runs every night and an Early Bird menu covers the early evening. A Lunch Set Menu is served daily. Upstairs, a supper club by day becomes a speakeasy after dark, with jazz-led DJ sets on Thursdays and Saturdays. Share-minded groups get the most out of it.

Set on the topmost level of Jumeirah Bali in Uluwatu, Akasa Restaurant & Bar is a cliffside terrace where nearly everything is cooked over fire. Seasonally changing local firewood drives a flame-grilled menu with Asian flavors from Bali, Thailand, Japan and Korea, a few Peruvian touches, and a section built for sharing.

Look for Maguro Tartar, robata Jimbaran Bay tiger prawns, Banana Leaf Seabass, a whole grilled lobster and an MB9 wagyu truffle tenderloin, with a dedicated wine list plus vegetarian and children's menus. The ocean view at sunset makes it a natural choice for anniversaries and honeymoon dinners. All ages are welcome and the dress code is smart casual. Non-resort guests can reserve a table.

Bar Vera is a 65-seat European bistro and wine bar from Mason Hospitality Group, inside Further Hotel, a boutique hotel in Canggu. The name comes from veritas, the virtue of truthfulness, and the kitchen applies timeless French technique to locally sourced produce, with a subtle local influence and plenty of cooking over wood and coals.

Begin with potato bread with sesame and beurre noisette, then whole grouper cooked in the coals, pork tomahawk with sauce robert or black Angus striploin with palm sugar hollandaise, and finish with banoffee soufflé and coconut gelato. The wine list focuses on the diversity of Europe. Cafe Vera serves lunch daily and Sunday Le Brunch runs every week. Go for a wine-led dinner or a long lunch.

Locavore NXT, just south of Ubud, is a hyper-local restaurant hub inspired by nature and one of Bali's leading tasting-menu tables. Its single seasonal tasting menu, The Source 2.0, grew out of a whole season of foraging further and growing what the kitchen could not find. The menu features animal protein, with vegetarian and vegan options on request.

Pairings come without alcohol, with alcohol or as a full wine pairing. An optional foraging experience of three to three and a half hours, with car transport, is available. Once a year, chefs from across Asia, Australia and Europe gather for Into the Wild, a multi-day program of foraging and idea-sharing. The bar takes walk-ins later in the evening. Travelers who plan a trip around a meal should start here.

Soleil is the signature restaurant of The Mulia, part of the Mulia Resort & Villas complex on the beachfront at Nusa Dua. Its open kitchen cooks Mediterranean and Pan-Asian dishes à la carte at lunch and dinner, with grilled Mediterranean seafood at the center and the house Bebek Goreng Mulia as a long-standing favorite.

The Sunday brunch is the reason many diners make the trip south: a buffet of Italian antipasti and Pan-Asian tapas, a seafood bar, live grill stations and a dessert spread, with free-flow bubbles, cocktails or mimosas as an option. Families, groups and resort guests are well served, and the restaurant is open to non-guests. Seats for brunch are limited, so reserve ahead.

Far from the southern resorts, Dapur Bali Mula serves ancestral Balinese cooking in a village on the northeast coast of Bali. Chef Jero Yudi and his household cook over a wood fire, and there is no fixed menu: each dinner is built around what the land and the local fishermen bring in that day, from fish slow-cooked in bamboo to lawar and grilled tuna.

Dinner runs as two set seatings, Tuesday to Sunday, and is by reservation only via WhatsApp. Walk-ins aren't accepted, and the kitchen also closes on ceremony days. A guest house, a Meebat cooking class and village experiences make it a natural overnight stop for travelers exploring north Bali.

MAURI brings the cooking of Puglia to Seminyak. Chef Maurizio Bombini, who comes from the region, runs a modern Southern Italian kitchen that respects tradition and works closely with local growers, fishermen and artisans.

Each evening the dining room offers an à la carte menu alongside two five-course tasting menus, the Signature and the more elaborate Discovery, with dishes such as aged red mullet crudo, ravioli carbonara and Black Angus fillet. Lunch is served on Friday and Saturday, and Sunday brings a sit-down brunch served course by course, with optional cocktail and wine packages. It is a polished choice for a special-occasion dinner or a long, unhurried Sunday.

Santanera is a smart-casual restaurant in Canggu, spread over three floors, with brown leather banquettes, herringbone wooden floors and marble tables and bar tops. A spiral staircase leads up to its rooftop bar for a drink before or after dinner.

The kitchen, led by Colombian co-founder and executive chef Andres Becerra, pairs Latin American flavors with Mediterranean influences and local ingredients. The menu moves from small plates such as the yellowfin tuna and salmon roe tartelette and a mixed ceviche to wood-fired mains, char-grilled octopus and dry-aged duck for sharing. With room for 160 guests and a private events offer, it suits groups and celebrations as well as dinner for two.

HOME by Chef Wayan is a modern Indonesian restaurant at the quieter western end of Canggu. Chef-owner Wayan Kresna Yasa, a Michelin-trained Balinese chef who cooked in New York and Chicago and later at Kaum, Ijen and Tanaman, reworks Balinese recipes with a light, contemporary hand.

Standouts include Gurita Bakar (grilled octopus with tomato and chili relish), Ayam Serosop (chicken in spiced coconut broth), Babi Bali made with pork cheek and lawar, and smoked crispy duck. If you'd rather not choose, the 'Feed Me like I'm HOME' chef's selection comes in three or five courses. Tables fill up, so reserve in advance.

Liu Li Palace Seafood Restaurant, formerly Ah Yat Abalone, is AYANA's Cantonese seafood restaurant in the RIMBA area of the AYANA Bali estate in Jimbaran. Interiors inspired by the four seasons, a live seafood aquarium and nine private VIP rooms set the scene for both family meals and celebrations.

The menu covers Cantonese and Sichuan cooking: Roasted Peking Duck served in two preparations, Mini Buddha Jumps Over the Wall, Singapore-style chili crab, lobster with XO sauce and vermicelli in a clay pot, and Sichuan fish soup with pickled mustard greens. Steamed and fried dim sum are served at lunch. The restaurant welcomes outside guests as well as those staying at AYANA, with tables bookable online.

Apéritif is the fine-dining restaurant of Viceroy Bali in Ubud, set in tropical jungle with an art deco-inspired dining room and a bar that opens from late afternoon. Chef Nic Vanderbeeken, who co-created the restaurant, describes the food as European technique with Indonesian soul.

The 'Guided by the Moon Cycle' menus follow the Balinese lunar calendar in five or seven courses, with a vegetarian and vegan degustation. A cellar of more than 500 wines, a private saloon for up to 12 and a candlelight dinner that can include a photographer or a ring hidden in dessert make it a classic choice for proposals and anniversaries. Smart dress applies and only children over eight are admitted.

Few dining rooms in Bali make an entrance like Merah Putih in Seminyak. A translucent, illuminated roof soars over an indoor garden, the space is fully air-conditioned, and three teak pods on the mezzanine give small groups a semi-private table.

Executive chef Wiwik cooks modern Indonesian food built on traditional spices from across the archipelago, served family style. Signatures include Bebek Menyat-nyat, Buntut Konro and Bakpao Babi, steamed buns filled with Balinese pulled pork. Two tasting menus, the nine-dish Tasting Menu One and the longer Tasting Menu Two, can be paired with wine, and the list runs to more than 200 labels alongside cocktail flights. It is at its best for a stylish evening out or a larger group.

Mozaic has shaped fine dining in Ubud for 25 years from its home on the town's western edge. Founded by Chef Chris Salans and now led by Executive Chef and co-owner Blake Thornley, it pairs French technique with Indonesian ingredients.

An evening moves through three spaces: cocktails and canapés in the Tipple Room, the tasting menu in the air-conditioned Dining Room, and a final course in the tropical garden. Guests choose the Seasonal or the vegetarian Botanical menu in six or eight courses, with wine, cocktail or mixed pairings. A new eight-seat fine-dining lunch runs Thursday to Saturday. Smart casual dress applies, and children aged six and above are welcome. For a milestone dinner, it is a strong pick.

Inside Desa Potato Head in Seminyak, on Level 1 of the beach club building, Kaum is devoted to the regional cooking of Indonesia, from Aceh and Java to Sulawesi, Maluku and Bali. The kitchen uses traditional methods such as bamboo grilling, fermentation, pit roasting, skewer grilling and grinding spices by hand.

The bar follows the same idea, mixing cocktails with spice-infused local spirits, including a line rested for 21 days in clay pots. By day, a Seafood Grill Lunch set runs every afternoon. In the evening, the beach club setting and sea view make an early dinner at sunset worth planning. Choose Kaum to explore Indonesian food beyond the familiar staples.

Syrco BASÈ, in central Ubud, is the Bali restaurant of chef Syrco Bakker, who previously led the two-Michelin-star Pure C in the Netherlands. Its approach, described as conscious fine dining, rests on traceability and close partnerships with local farmers and fishermen.

Dinner centers on two tasting menus, BASÈ Essence and the fuller BASÈ Journey, with an à la carte list and a communal lunch on Friday and Saturday. Beef tartare rendang style with tempe crisp, barbecued cabbage with kenari nuts and a Bali bouillabaisse show the cooking's Indonesian roots. A botanical cocktail bar and KU, a chef's counter for up to 12 guests on the same grounds, round out the address.

Room4Dessert, just outside central Ubud, is Chef Will Goldfarb's dessert-led tasting restaurant. The whole evening is the point, not a single sweet course: the current season, 'Less', runs to 15 courses served across three dining spaces.

The sequence opens with five savory dishes, moves to five desserts and closes with five petits fours, drawing heavily on the garden. Pairings range from a spirit-free option to cocktails, natural wine and fine wine. It is best for adventurous diners, and the dining room admits guests aged 12 and over. Flag allergies a week ahead, and reserve online before traveling. It opens in the late afternoon and closes on Mondays.

Known for years as Mason, MASONRY is a Mediterranean-inspired grill in Canggu, with a second restaurant in Uluwatu. Under group chef Benjamin Cross, everything is made from scratch by hand, including house-cured meats and cheeses.

The wood-fired grill drives the menu: hummus with burnt chili butter, house-made halloumi with fig, flatbread from the oven, a 48-hour slow-cooked beef short rib, wood-roasted lamb shoulder and a range of aged and grain-fed steaks. In Canggu, the 100-seat restaurant also hides Chop House by Masonry, a steakhouse and cocktail bar behind the courtyard, and The Back Room, a late-night bar. Come with friends for a relaxed group dinner, or just for the steaks.

The Cave by Chef Ryan Clift occupies a natural cave inside The Edge Bali, a clifftop villa resort in Uluwatu. The cave was discovered in 2013 during villa construction and has been preserved with its stalactites and curved walls, which become a canvas for light projections during the meal.

Guests choose a seasonal seven- or ten-course tasting menu, each course with an optional wine or cocktail pairing, at lunch or at one of two dinner seatings. Before or after eating, diners can explore part of the cave with helmets and lights. The restaurant is open to outside guests, with a smart-casual dress code, and works best as a special-occasion meal that is part dinner, part experience.