Best New Restaurants & Cafes in Bali (2026): 80 Openings by Month

My Dear Clara is one of Uluwatu's 2026 openings: a large, two-level Italian-inspired dining room with a theatrical open kitchen, white linen and seats for about 140 guests. The kitchen makes its own mozzarella, burrata, stracciatella and ricotta in an on-site cheese room, rolls pasta by hand and runs a Roman-style pizza bar, while a cocktail lab handles the drinks. Co-owner and executive chef Zarrukh Farkhodovich leads the kitchen for Clean Plates Collective, the group behind KALA Uluwatu and Lola's Bali.

Start with the house burrata with dried tomatoes and shishito, then the Cacio e Pepe Handkerchiefs with marinated egg yolk or the Duck Caramelle in mushroom butter. Pair them with one of the signature spritzes.

CURE Bali is the signature restaurant at Regent Bali Canggu, with an oceanfront terrace looking onto the Canggu coast and Bar Nua for cocktails. Chef-founder Andrew Walsh cooks modern European sharing plates with Asian influences, and the sunset from the terrace is a big part of the draw.

Open with the citrus-cured hamachi with passion fruit, the pork belly doughnut with charsiu and bacon XO and the giant river prawn with a prawn-head tom yum bisque. For mains, choose between the roasted aged duck with beetroot ketchup and black sambal and the MB 5-6 citrus-fed Wagyu picanha au poivre. Menu prices add 21% tax and service, and romantic dinner set-ups start from IDR 1,000,000++ per person.

Junsei, a Japanese yakitori-ya and izakaya in Sanur, is the Bali outpost of the London restaurant founded in 2021 by Aman Lakhiani and Zach Farr. The grill runs on binchotan charcoal and cooks nose-to-tail chicken skewers, backed by modern izakaya plates and cocktails built on Japanese ingredients. Its sister listening bar, Tamba by Junsei, is a vinyl-led space from the same team.

Work through a run of yakitori, then share the A5 Wagyu ribcap, the pork chop or the seabream donabe. The Balinese black pork katsu sandwich is the snack to add. Junsei opens for dinner Tuesday to Thursday and for lunch and dinner Friday to Sunday, and it is closed on Mondays. Tap beer and a separate drinks list round things out.

KAJA by Numa brings contemporary casual dining to the southern side of Ubud. From the NUMA group, it opened in 2026 in a dramatic room of cave-like sculpted walls and warm, layered lighting, with garden tables outside. Head chef Michail Pavourdjiev, formerly head chef at Chicama in London, mixes Mediterranean sharing plates with Peruvian touches such as crudo, ceviche and tiradito, plus wood-fired Neapolitan-style pizza and grilled mains.

Share the burrata with tomato water and basil pesto and the tuna crudo with watermelon gazpacho, then a Cacio e Pepe pizza or the Scarpetta. For a bigger main, the MB4 Wagyu ribeye comes as a 300 g cut. The bar mixes signature cocktails and also serves shot pods.

Motel Mexicola Uluwatu is the third Motel Mexicola after Seminyak and Canggu, and the group's largest: a 350-seat venue on Uluwatu's limestone cliffs with a Mexican-colonial tower, a thatched roof and a long bar. The menu turns to Baja California, with an open-fire asador, hand-pressed tortillas and plenty of seafood. Come for dinner; later in the night the room becomes a party with music and dancing.

Kick off with Ensenada oysters and the aguachile rojo, add a birria de res dorado taco, then share the pulpo a la brasa or the Tijuana lobsters (IDR 620,000) from the asador. Finish with churros. Margaritas and agave cocktails lead the bar.

CAVO Bar & Bistro is a Roman-style neighborhood bistro in Uluwatu, with a bar, a wall of wine and a pizza oven turning out oval Roman pizza from dough fermented for 48 hours. Fresh pasta, focaccia paninis and antipasti fill out the menu, with Italian wine and cocktails to match. Thursday brings live music, Friday is vinyl night, and there is free parking on site.

The Crudo e Burrata and the Diavola Nera are the pizzas to try, or keep it classic with the Margherita. The lamb ragu pappardelle and the porchetta alla Romana are the heartier picks. The daily aperitivo hour from 4 to 6 PM is the cheapest way in. Prices add 10% tax and 6% service.

Studio Pepe calls itself “something Italian, made for sharing”. It comes from the founders of Milk & Madu and sits in Canggu. The menu runs from antipasti and handmade pasta to wood-fired pizzetta, foldies (panuozzo sandwiches) and a bone-in steak for the table, backed by a big wine list and martinis. A kids' menu makes it an easy family lunch.

Build the meal around the wood-fired beef cheek lasagna or the n'duja rigatoni alla vodka with stracciatella. Start with burrata Calabrese or yellowfin tuna crudo with limoncello, and add a carbonara pizzetta. For the table, the Stockyard bone-in ribeye is IDR 1,300,000 per kg. At lunch, the Three Martini Lunch (IDR 360,000) pairs a cheeseburger or chopped Caesar with a martini.

Alunè at W Bali opened in 2026 as the beach club that replaced Woobar at W Bali – Seminyak. It bills itself as a multi-sensorial oceanfront club, with lounge seating, signature daybeds, beach cabanas and private pool cabanas with their own jacuzzi. Chef Jules Winckler runs a Mediterranean-leaning menu of dips, pasta, pizza, finger food and grills for sharing, and the Sunset Ritual cocktail program starts daily at 6 PM.

The lobster roll with ikura, the lobster orzo flambéed with palm arak and the copa, pistachio and stracciatella pizza are the plates to order. Groups can share the catch-of-the-day sashimi (IDR 500,000) or the black local pork chop (IDR 550,000) from The Social Table.

Norii Seminyak is the contemporary Japanese dining room at Ajowa Resort & Spa near Seminyak, run by Wonderspace, which also has a Norii in Ubud. The room is warm and modern: a timber ceiling, lattice screens, black marble tables, an arched back bar and an open teppanyaki counter where yakitori and teppanyaki are cooked in front of guests. The menu covers sushi and nigiri, sashimi, robatayaki, ramen and donburi.

The aburi scallop with sweet miso mayo and yuzu, the Nori Beef gyu katsu with miso caramel and a spicy tempura maki make a good first round. For a main, pick the black cod with yuzu butter or the shoyu chicken ramen, and try the Ume Negroni from the signature cocktails. Prices add 21% tax and service.

Soléa Rooftop Restaurant sits on the 11th floor of the Bali Beach Hotel in Sanur, with an open-air wooden terrace that faces the ocean and catches both sunrise and sunset. It is a Locavore Group concept by Eelke Plasmeijer and Ray Adriansyah, with executive chef Rafael Martinez Millan cooking modern Mediterranean small plates from Southern Europe, the Middle East and North Africa. Head of Beverages Raka Ambarawan runs the rooftop cocktail bar.

Graze on the scallop crudo with ajo blanco, garlic shrimp and baharat-spiced beef tartare, then move to grilled octopus with gremolata or the seasonal paella with n'duja. The Soléa tasting menu is IDR 850,000 for five courses or IDR 1,150,000 for seven, with wine pairing from IDR 700,000. Prices add 21% service and tax.

Wisteria is a rooftop brunch spot in Canggu from The Wonderspace group. The open-air terrace has plenty of natural light, tropical greenery and banquette seating, with views over the rooftops to the green of the rice fields. The kitchen describes its food as Western comfort with an Asian pulse, and the bar mixes daytime cocktails and mocktails.

Look for the Wisteria Benedict, the Japanese shakshuka and the pandan waffle in the morning, and the gochujang prawn pappardelle or gnocchi in kimchi sauce later in the day. To drink, try the Wisteria Rosella Spritz or the Pink Guava Kemangi Fizz. It is open daily from 7 AM to 10 PM, and the rooftop hosts bridal showers, birthdays and baby showers.

Lamuri brings South Indian and Sumatran cooking together in Sanur. The name comes from the ancient kingdom of Lamuri at the tip of Sumatra, and the menu draws on Tamil Nadu, Sri Lanka and Aceh: coconut, tamarind, curry leaf, fermentation and fire. Food is served on banana leaves and eaten with your hands.

The dining room is a large pavilion with red columns, a tall timber roof, terracotta floor tiles and rattan chairs, opening onto greenery. Go for a banana-leaf spread, add a dosa, and finish with a spiced masala chai. Lamuri serves lunch from 10 AM to 3:30 PM and dinner from 5 PM to 10:30 PM, Tuesday to Sunday, and is closed on Mondays.

12 Kitchen & Wine is an all-day restaurant and wine bar near the beach in Canggu. The standalone building has a timber canopy and a wide glass front onto a tropical garden, and the menu moves from breakfast and brunch to grill and fire dishes, pasta and Indonesian plates, with wine taking over in the evening. It is a sister to 12 Urban Cafe in Canggu.

In the evening, go for the salmon and prawn tartare with passion fruit, the Ocean Octopus with smoked potato and yuzu kosho and the 12 Orzo Tiger Prawn, with local oysters on the side. Steak fans can go for the 200 g MB3 tenderloin. Finish with the 12 Lava Tiramizu.

YUKI Ubud is the third YUKI, after Canggu and Uluwatu, and the group calls it the most complete version of its modern Japanese izakaya. The central Ubud space takes its cue from a Japanese machiya townhouse, with a dark timber frame, a central garden courtyard and long communal tables. The YUKI culinary team, led by group chef Yudha Permana, cooks sushi, sashimi, yakitori and charcoal-grilled wagyu with produce from Balinese farmers and fishermen.

Lead with the Hokkaido scallop with green goddess and umeboshi, the torched salmon maki and the king prawns with fermented chili butter. The duck kamameshi clay-pot rice and the wagyu beef sando are the big plates. For the full experience, the Chef's Selection is IDR 900,000 per person.

Fuglen Bali is the island outpost of the Oslo coffee and cocktail house founded in 1963, which has since opened in Tokyo, Seoul and Jakarta. It opened in Canggu in March 2026, ten minutes from the beach with rice fields nearby, and it is Fuglen's second address in Indonesia. The open, relaxed space mixes mid-century Scandinavian design with native Indonesian wood.

The format is simple: light-roast specialty coffee among vintage design pieces from 7 AM, then cocktails from 5 PM. It stays open until 11 PM Monday to Wednesday and until midnight Thursday to Sunday, with last orders at 10 PM.

Carbón Ubud is the Latin American restaurant at Alaya Suites Ubud, and the first Bali venture of Carbón, a joint venture between MDA Restaurants and Alaya Group. The kitchen cooks Mexican and Peruvian flavors over live fire with Indonesian produce, and Chef Patron Andri Dionysius leads an evolving fire-led tasting menu. The open-air dining room sits beside a tropical garden.

After dinner, move to the Carbón Agave & Cigar Lounge, which pours more than 40 tequila and mezcal labels alongside cocktails and hand-rolled cigars. Carbón serves dinner daily from 5 PM, and Baker Butcher Barista (B3) next door covers breakfast and lunch in the same hotel. Hotel guests also take breakfast at Carbón, with a semi-buffet and à la carte options.

Baker Butcher Barista (B3) Ubud is the all-day venue at Alaya Suites Ubud, at the edge of central Ubud. As the name says, it does three things: a bakery with artisan pastries, a specialty coffee bar, and a butcher-style steakhouse with an open grill. By day the menu leans on pastries and comfort food; at night you choose premium cuts by the gram and have them grilled to order for a separate cooking fee.

Come in the morning for coffee and pastries, return for a casual lunch, and save dinner for a steak picked from the butcher counter. B3 sits next to Carbón, the hotel's Latin American live-fire restaurant, and the Carbón Agave & Cigar Lounge, so it is easy to pair the two in one day. Cocktails are on the menu too.

Wolfgang's Steakhouse Bali opened on August 21, 2026, bringing a classic New York steakhouse to Seminyak. The brand was founded by Wolfgang Zwiener after four decades as a headwaiter at Peter Luger, and the first Wolfgang's opened on Park Avenue in New York in 2004. The Bali restaurant comes from the same Indonesian operator as Wolfgang's in Jakarta.

The reason to go is dry-aged USDA Prime beef, so order a steak to share and build the meal around it. The Bali menu is split into a main menu, a lunch menu, desserts, cigars and drinks, but prices are not yet posted online, so ask when you book. Reservations go through the booking form on the official website, by phone or by email.

Mister Wasabi is the newest venue from the Bali Mandira Beach Resort & Spa family, set over two floors in central Legian. The kitchen follows sosaku ryori, a creative style of Japanese cooking. Downstairs is a lively izakaya built around sharing plates, sake and handcrafted cocktails. Upstairs is quieter: a modern Japanese dining room with an open kitchen and counter seats.

The menu spans sushi, small plates and grilled dishes, with Ikura Chawanmushi, Miso Black Cod, Nasu Dengaku and a Wagyu steak with umami butter sauce among the highlights. Choose the izakaya for a group night with sake, or the upstairs counter for a slower dinner where you can watch the kitchen at work. It runs from lunch to midnight every day.

RISERVA is an intimate modern European steakhouse at Equipoise Resort & Spa, north of central Ubud. The kitchen is built around open-fire cooking and premium Wagyu, and the room seats only 16 guests each evening, so dinner feels closer to a private table than a restaurant service. Chef Armen leads the kitchen.

The set menu, An Evening in Seven Chapters, moves through bites, a prelude, substantial courses and treats, with dishes such as Foie Gras Parfait, Scallops Crudo, Slow Cooked Short Rib and Stone Axe Wagyu Striploin MB 8/9. It costs IDR 1,500,000++ for food only or IDR 2,255,000++ with wine pairing. A la carte steaks include Sanchoku Wagyu Picanha, Sir Harry Wagyu Ribeye MB 9+ and A5 Miyazaki Wagyu Striploin, with cocktails from The Seven Elements Collection.

Cafe Lomo is the all-day brunch cafe inside Lomo Boutique Hotel in Uluwatu, about ten minutes' drive from Padang Padang Beach. The hotel takes its name from a Batak Toba word for happy, and the cafe keeps that mood: relaxed, casual and easy to drop into between Uluwatu beach sessions. It runs from morning into the afternoon, then the hotel switches to TOBA Bistro for the evening.

The menu covers sweet and savory brunch, bowls, sandwiches, burgers and lunch mains. Go for the Mexican Beef Bowl, the 12-hour Beef Rendang with corn fritters or the Korean Chicken Burger, or start the day with the Lomo Big Breakfast and an iced latte.

Ding Ding Hot Pot brings its Chinese hot pot concept from Canggu to Seminyak. It suits groups: pick a broth, add meat and seafood platters, and cook at the table. The hours set it apart. The Seminyak branch stays open until 4 AM, which makes it a practical choice for a sit-down meal after a night out.

The broth is the main decision. Choose the 8-Hour Chicken Bone Broth for something clean and rich, the Traditional Mala Soup for heat, or the Crab Soup or Prawn Soup for a seafood base. Then build around the Meat Platter, with Wagyu A5 and abalone as premium add-ons. Book ahead for larger groups, especially late on weekends.

Saltwood Bingin is a clifftop all-day restaurant, bakery and wood-fire grill in Uluwatu, built around three ideas: oven, garden and fire. The look draws on 1970s and 80s Bali, with natural materials, several day spaces and a Cliffside Grill where the fire is on show. The bakery opens at 6 AM with cinnamon rolls and croissants, breakfast runs until 4 PM, and the grill fires up from 5 PM every day.

For dinner, share the King Prawns with green garlic butter or the Charcoal Fish with kombu butter, then move on to a 250g Rib Eye or Picanha, or a half rack of Smoked Pork Ribs. To drink, the Coconut Negroni is one of 14 signature cocktails.

ORYn opened in central Ubud in June 2026, next door to The Blue Door and from the same founders, Tom and Bina Philip. The idea is smoke, spice and spirits: a fire-led, wood-fired kitchen with a bold global sharing menu and a botanical cocktail bar. Dark stone, red neon and glass-encased greenery set a moody tone across the dining room, bar and terrace. Executive Chef Danial Fitri Yap, most recently Head Chef at CE LA VI at Marina Bay Sands, runs the kitchen.

Ease in with the Kingfish Ceviche in green chili coconut vinaigrette, then share the Wood-Fired Tiger Prawns in Mongolian sauce, Black Cod with roasted bone jus and Confit Duck Leg Noodles. For a group, the 850g Stone Axe OP Rib is IDR 2,900,000++.

Sana Uluwatu serves modern Australian food with Asian influences inside Nuju Uluwatu, an adults-only private pool villa resort. Warm timber, natural textures and soft lighting run through a lively bar, an intimate wine lounge, a pool area and the main dining room. The day starts with brunch, moves into an all-day bistro menu and ends with cocktails, with DJs at sunset.

For sharing, order the Twice-Cooked Pork Belly with tamarind and turmeric caramel and pineapple coriander salsa and the Korean Beef Saam with braised beef cheek and lettuce cups. The menu also runs from a Lobster Roll on brioche to a 300g Australian Wagyu Ribeye MB7. Finish with the hot Pineapple Pie and a Dirty Tora, made with dashi-infused gin.

MYKAZA is a Japanese-Balinese restaurant and cocktail bar on level 2 of The Arc House in Canggu, open to non-guests. Chef Antok, Indonesian-born and Japanese-trained, and Chef Gerardo from Mexico put local ingredients through Japanese technique, with sambal matah, jamu and arak all on the menu.

The Babi Guling Dry Ramen with confit pork belly, ajitama egg and sambal embe is the dish to start with. Follow it with Hamachi Miso-Matah or Katsu Bali Curry, and finish with Matcha-Miso Dadar Gulung. At the bar, Spice Of The Island mixes tamarind and turmeric jamu with aged arak. The kitchen serves breakfast from 7 AM, and the bar stays open until 11:45 PM.

Pony is a modern wood-fired restaurant and cocktail bar in Canggu. The cooking is European-inspired, built on open fire with subtle Japanese touches, and the room is designed to shift from dinner into a late-night lounge as the evening goes on.

Whipped hummus, green olive tapenade and toasted focaccia make an easy opener, alongside grilled Papuan tiger prawns in peri peri butter. The 400g smoked and wood-fired pork tomahawk is the centerpiece, while the pulled short rib agnolotti suits a lighter main. Groups can go for the 900g Australian Stockyard Gold Tomahawk at IDR 2,350,000++. Tasting menus start at IDR 550,000++ per person, with drinks pairing at IDR 400,000++. The Velvet Pony leads the signature cocktails.

Sanctuary Umalas is the poolside Italian restaurant of Monolocale Resort, run by Wonderspace in a quiet pocket between Seminyak and Canggu. The setting is lush and laid-back, with a swimming pool, sunbeds and long communal tables, which makes it an easy place to stretch out lunch or settle in for dinner. The kitchen covers Italian comfort food: handmade pasta, pizzas, antipasti and steaks.

Snack on the Prosciutto Arancini and the Baked Vodka Meatballs with stracciatella and focaccia by the pool. Follow with the Honey Four Cheese pizza with grana Padano, bocconcini, goat cheese and halloumi, or the 200g Black Angus Rib Eye with fermented chili butter. End with Tiramisu or a Melodia di Passione cocktail.

Luca is a premium steakhouse with Italian influence in Sanur, from the team behind Boy'N'Cow. Steaks come off an open grill, with beef sourced from Australia and Japan, including Japanese Wagyu A5 from Miyazaki, Kagawa Olive and Tochigi. House-made pasta and seafood round out the menu, and a separate second-floor lounge pours cocktails, wine and whisky after dinner.

For one, the 250g Dry-Aged Black Angus Ribeye is the cut to order. For sharing, the 1kg dry-aged Bone-In Ribeye is IDR 3,100,000 and the 1kg Mort and Co MB9 Wagyu Tomahawk is IDR 4,100,000. Add the Fresh Mafaldine and finish with the Coffee Tiramisu. The barrel-aged cocktails, including the Negroni, rest 20 days in American oak, and the Lychee Club is also on the list.

Cafe Daśa is a modern Asian all-day dining house created by Pulau Projects. It follows Sanur's easy rhythm, moving from coffee and breakfast into lunch, then into Daśa Evenings with cocktails and dinner. A kids menu makes it a practical pick for families, and the team also takes group bookings for larger gatherings.

Breakfast is a good reason to come early, with the Char Siu Bacon and Egg Roll, the Crab Curry Scrambled Egg on Toast or the Breakfast Steak and Egg with striploin. Later in the day, try the Smoked Beef Brisket Penang Curry or smoked salmon on toast, and in the evening a Scarlet Marg from the cocktail list.

7AM Bakers | 7PM Diners brings its day-to-night concept to Sanur, just a short walk from the beach. The idea is in the name: a bakery and cafe in the morning, a casual diner at night. The space is warm and contemporary, built around a signature open kitchen, and it runs from 7 AM until midnight every day.

Mornings are for freshly baked artisan pastries, breakfast plates and specialty coffee, which makes it a handy first stop after a sunrise walk along the Sanur coastline. Lunch and afternoon coffee follow, and in the evening the menu shifts to global-inspired dishes for a relaxed dinner. The brand also runs outlets in Ubud and Canggu, plus one between Seminyak and Canggu, and the Sanur branch delivers through GoFood and GrabFood.

From Here Bali is an all-day cafe and restaurant in Sanur, set in a restored traditional joglo building with a garden. It works for a family breakfast, a laptop coffee break or a slow afternoon, and it is both pet-friendly and kid-friendly, with a separate kids menu. The day starts at 6:30 AM with bakery items and specialty coffee, then moves through bowls, sandwiches, mains, afternoon tea and cocktails.

The Korean Fried Chicken & Waffles with gochujang glaze and chili honey and the Scallion Pancake Sandwich are the plates to order. The Sichuan Turkish Eggs and Big Breakfast cover the morning crowd, and the Harissa Chicken suits lunch. Pair any of them with the Einspänner topped with cloud cream.

KŌRO Bali is a beachfront fine dining restaurant on Nyanyi Beach in Tabanan, set in gardens with a main Dento Room, a bar lounge, a private room, a Sunset Lawn facing the ocean and a Wine & Cigar Cave. Co-founder Chef Eric Cocollos builds the food around Koku, the Japanese idea of umami depth, blending Balinese, Japanese and Italian influences. Co-founder Made Ariani Siswanto started Bali Culinary Pastry School, and the restaurant doubles as a living classroom for its students.

The day runs in three parts: lunch, a Sunset Intermezzo with cocktails from the mixologist's trolley, and Kokumikase set menus at dinner (Verdure, Rosso, Nero and Vegetal), with optional wine pairings. Dishes include slow braised short ribs with sweet truffle teriyaki and onsen egg, seared black cod with sakekasu vongole, and spaghetti in lobster bisque.

Farmer's Daughter is a rustic-modern all-day eatery and bakery in Legian, a calm stop just off one of the area's busiest streets. Woven bamboo, natural textures and earthy tones set the mood, and the counter fills with fresh pastries and artisan breads from 7 AM. The menu runs from breakfast through panini, quiche, baguette sandwiches and pasta to comfort mains, with dietary tags marked throughout.

For breakfast, go for the Avocado on Toast. Later in the day, pick the Classic Fish & Chips with tempura tilapia and pea puree, Nonna Maria's Lasagne, the Fettuccine Truffle Mushroom or the Wagyu Beef Burger. There is no alcohol on the menu.

Terra Verte is the all-day restaurant of Equipoise Resort in Kenderan, north of Ubud, run by Wonderspace, the team behind RISERVA steakhouse at the same resort. The cooking is Italian-Mediterranean with local Balinese produce, served in a softly lit room with a 180-degree view over the rice fields. Chef Armen created the signature selections.

The menu moves from small bites and antipasti to handmade pasta, pizzetta and charcoal-grilled mains. Pasta comes first: the Carbonara Revisitata with fennel sausage, pecorino fonduta and organic yolk, followed by the Prawn Agnolotti or Mafaldine alla Ragu. For a main, choose the Wagyu Skirt Steak with porcini jus or the Sir Harry Wagyu MB-5 Cube Roll.

Hikiniku En is a Japanese hamburg specialist in Canggu. Hamburg is the Japanese take on a hamburger steak: a hand-pressed beef patty served on its own rather than in a bun, usually with rice and soup on the side. Hikiniku En builds its whole menu around it, which makes it a focused stop for a simple, filling meal between beach sessions and errands along the main road.

The kitchen keeps long hours, opening at 11:30 AM for lunch and running until 11 PM every day, so it works just as well for an early dinner as a late one. Updates go up on the restaurant's Instagram, the best place to check current sets and prices before you go.

The Chowk is an Indian restaurant inside Taman Gita at InterContinental Bali Resort in Jimbaran. It seats up to 220 guests across an indoor room and a semi-outdoor area overlooking the pond. Chef Dhoom Singh, with more than 25 years in Indian cooking, leads the kitchen, and Chef Suresh handles chaat and desserts. The menu covers street-food chaat, the tandoor, North and South Indian dishes, biryani and Indo-Chinese plates.

Papdi Chaat is the snack to start with, then Chowk's Butter Chicken and the Dal Makhni, simmered overnight in the clay oven. The Kashmiri Rogan Josh with mutton and the Tandoori Prawn round out the order. For a broader taste, the vegetarian or non-vegetarian tasting menu costs IDR 625,000 per person (minimum two guests).

FERRO Grill Restaurant & Bar is a fire-driven grill house in Ubud, created by Empat Hospitality Group. The grill sits at the center of the restaurant, and the bar builds its drinks around a Fire & Water theme. It suits a steak dinner, a seafood night or a cocktail before heading out.

The 180-day dry-aged American Ribeye with mashed potato and mushroom sauce is the headline, and the dry-aged Tomahawk (IDR 2,700,000) is built for sharing. For something lighter, try the Beef Cheek Carbonara with homemade pasta and 8-hour slow-cooked cheeks, grilled Octopus with smoked tomato and stracciatella or a Whole Grilled Snapper. At the bar, order the Ferro GnT or the Nitro Espresso Martini.

JUNA Ubud sits on a private hilltop at the end of a car-free alley, about a five-minute walk from the main road. The all-bamboo, open-air restaurant has a wooden deck and an indoor dining room around a central water courtyard, looking over rice terraces and forest. Chef Rishi Arora of Part Thai in Singapore shapes the menu: Southeast and South Asian comfort food with a Thai-Indian mix, made for sharing.

The Burrata Chaat with housemade chutneys and papdi crackers and the Tom Yum Crudo with hamachi and pomelo show off the Thai-Indian mix. For mains, the Duck Khao Soi with confit duck and crispy noodles and Halloumi Makhni stand out, alongside Juna Chicken Tikka from the tandoor. To drink, try the Nimbu Pani cocktail with cumin and black salt.

Hiland 1280 is the bar and restaurant of Handara Golf & Resort in the Bedugul highlands, named for its altitude of about 1,280 meters. The cool mountain air sets the mood: a lodge-style dining room, plus an open-air deck and terrace looking over the golf course. The kitchen serves comfort food, premium steaks and charcoal-grilled meats, from breakfast through to dinner.

For lunch or dinner, the Crispy Pork Belly with potato puree and apple compote, the Beef Swedish Meatballs with cranberry compote and the 400g Braised Baby Back Ribs in house BBQ sauce are the warming picks, along with the 200g Wagyu Beef Burger with aged cheddar. At the bar, the Java Tamarind Sour leads the signature cocktails.

Cocomo Canggu calls itself an island bistro: a Caribbean- and tropical-inspired grill with a seafood focus, a short walk from Batu Bolong Beach. The open kitchen smokes over coffee wood and grills over charcoal, and the room has a playful vacation mood that suits a long lunch or a group dinner.

The Mackerel Ceviche with citrus red pepper sauce and plantain chips gets things going. The char-grilled Tamarind Snapper Fillet with mango salsa and Grilled Garlic Coconut Prawns lead the seafood, while the 400g coffee-wood-smoked BBQ Pork Ribs and the 15-day Coffee Aged Angus Rib Eye suit meat eaters. To drink, order a Coco Negroni.

Seabird is an all-day Mediterranean bistro in Canggu, part of the Wonderspace group. The menu mixes Italian comfort food with French touches and a few tropical twists, and the relaxed beach-bistro room works for a slow brunch, a post-surf bite or an easy dinner. Breakfast is served from 7 to 11 AM, and the lunch and dinner menu runs until 10 PM.

Begin with the chef's signature Smoked Duck Spiedini, smoked for 24 hours and served with salsa verde and labneh. For mains, choose from the Two Layer Lasagna Verde with beef brisket bolognese, the Seabass Two Ways with muhammara and the 180g Black Angus Rib Eye MB4 with café de Paris butter and fries. Finish with the Tiramisu Cube.

Kurasu, the Kyoto specialty coffee brand, runs an Ubud pop-up inside the Panen Padi Lounge at Tanah Gajah, a Resort by Hadiprana. The estate was once the home of architect Hendra Hadiprana, and the cafe looks out over gardens and rice fields in Kemenuh. The focus is hand-drip coffee, espresso and ceremonial matcha, with a short Japanese-inspired brunch menu.

Try one of the Bali-only signatures: the Matcha Kinako with kinako cream and dango, or the Coconut Matcha Cloud. Hand-drip and espresso coffees fill out the list. To eat, choose the Duck Dry Ramen with smoked duck and tea egg, the Salmon Ochazuke with warm dashi broth or the Cold Roasted Vegetables with lentils, quinoa and lemon-yuzu dressing.

Estia is a wood-fired Greek restaurant near Seminyak Square, run by 8° Projects Group. It takes its cue from Athens street food, with spreads and wood-oven breads, skewers, grilled plates and pasta. The setting is casual and no-fuss, with indoor and outdoor seats, an open grill and a wood oven, plus a late-night street-food window on Thursday to Saturday.

Tear into Taramasalata and wood-oven bread, then share the Prawn Saganaki with tomato, feta and ouzo. The Spit Roasted Pork Gyros with tzatziki is served from 5 PM. The Charcoal-Grilled Fish with capers and burnt lemon and the Pastitsio Beef Cheek Greek lasagna are the heartier plates. Save room for the Pistachio Tiramisu.

Rockfish sits in a natural limestone grotto about 100 meters above the Indian Ocean, inside The Uluwatu venue. A wooden deck and glass balcony extend over the cliff edge, and the mood shifts from daylight to golden-hour sunset to candlelight at night. DJs play from sunset Friday to Sunday. Head Chef Andrey Legkiy, formerly of Nobu, cooks fine-dining seafood and Wagyu with Japanese, French and Italian influences.

The signatures are the Baked Miso Cod with pickled ginger shoot, the Lobster Linguine with vanilla beurre blanc and pangrattato, and Grilled Jumbo Prawns with garlic soy. Start with the Tuna Toro Sashimi with green jalapeño sauce and black caviar, and for meat, order the 7+ Wagyu Picanha with bordelaise and roasted bone marrow. The bar pours Kulturale craft beer on tap and cocktails such as The Cliffside.

Nui da Mano is a Polynesian-inspired beachfront restaurant in Seminyak from the team behind Mano Beach House. The open-air space uses natural materials around a Moai stone centerpiece, and the menu is built for sharing: communal plates, charcoal-grilled dry-aged meats and fish, and island cocktails. It serves breakfast, lunch and dinner, and leashed pets are welcome.

Taro Sourdough with island native oil and the Ota Povi beef tartare with dry-aged Wagyu sirloin, strawberry and shiso open the meal. From The Hangi Haul, share the Grilled Whole Chicken with palm sap sauce, and add the Kale Mamoe Fijian lamb curry or the Tunu Ula grilled prawns. Pair it all with a Paina Margarita or a Moai Tai.

SHUN Omakase Counter is Tavolo Group's Edomae-style omakase, now on the ground floor of The Komu Hotel in Canggu. Chef Mark Jeremie Oliver serves sushi, sashimi and Wagyu across the counter to 11 guests per seating, with two seatings a night at 6:30 PM and 8:30 PM. Each experience runs about 60 to 90 minutes, so it works as a focused dinner or the first stop of a night out.

There are two set menus. TSUKIYO is 14 courses for IDR 1,399,000 per person, and YUGEN is the longer 19-course chef's table menu at IDR 1,899,000. The chef sets the courses each night, so the exact line-up changes, but the format stays the same: piece after piece made in front of you and served the moment it is ready.

Archive Coffee is a specialty coffee and bakery cafe in Canggu, set inside the Drom Space and Drom Gallery complex. It keeps things simple: a short menu of coffee, smoothies and pastries, served in a calm space that suits a slow morning, a catch-up with friends or an hour of work away from the busier cafes on Canggu's main strip.

The cafe opens at 7 AM and closes at 7 PM, which makes it an easy first stop before the beach or a quiet break in the afternoon. Order a coffee with something from the pastry counter, and pair your visit with a look around the gallery space in the same complex. Check the counter for the day's bakes, as the selection changes.

Spice By Blake is the modern Indonesian restaurant in central Ubud, relaunched under New Zealand-born Chef Blake Thornley, who previously led the kitchen at Mozaic. The original Spice opened in 2015. Today the menu is built around sharing-style small plates and mains, with a cocktail list based on Indonesian fruits, spices and arak.

Make the Braised Wagyu Beef Rendang with charred vegetables and kenari nuts and the Crispy Duck Leg with green chili kemangi puree and urab the core of the order. The Coral Trout cooked in banana leaves with pepes spices and the Charred Pork Jowl Rujak with green mango and tamarind round out the table. For a table, the Feed Me set menu covers eight dishes over four courses for IDR 388,000 per person.

Cantina Classe Ubud is the hillside sibling of the Canggu Italian favorite, run by The Collection of Wonderspace. It sits in the hills north-west of central Ubud, with jungle and rice terraces around it. The kitchen covers wood-fired pizza, handmade pasta and the grill, and the day starts with breakfast from 7 AM.

Pizzas include the Truffle Mushroom, the Meat Madness Beef and the Bresaola, and Spaghetti Carbonara leads the pasta. The Grilled Rib Eye with garlic matchstick potatoes and l'entrecôte sauce is the big plate. Spend IDR 250,000 and the Dip & Lounge offer adds free pool access. On Wednesdays and Saturdays, Pizza Special Day costs IDR 250,000 nett per person including one cocktail.

Craving authentic Chinese cuisine with a modern touch? Book a table at Liu Li Palace Seafood Restaurant, a modern Chinese restaurant at RIMBA Jimbaran BALI by AYANA. Hailing from Jakarta, this elegant restaurant brings a fresh culinary perspective to the island, offering a delicious journey through various Chinese culinary styles.

You can enjoy everything from meticulously handcrafted dim sum and rich Cantonese favorites to bold Sichuan dishes and a lively hotpot experience perfect for sharing with friends and family. With a menu inspired by the artistry of porcelain tile glazing, you can be sure to find high-quality dishes that blend rich tradition with innovative artistry.

Stuja Di Danau is the Bedugul branch of STUJA, the Bali coffee brand behind Stuja Di Pantai in Sanur and its cafe near Seminyak. It occupies a traditional Balinese building in Candikuning, facing Lake Beratan, with indoor tables, an outdoor terrace and a small pier at the water's edge.

The menu is all-day Indonesian and international comfort food, backed by a full coffee bar: hot and iced espresso drinks, manual brew, cold brew and house signature drinks. Bakmie Genyol, one of STUJA's featured noodle dishes, is a solid order, and a big breakfast or nasi goreng covers an early start. It makes an easy coffee-and-lunch stop on a drive to Ulun Danu Beratan Temple, which is just along the same lakeshore road, or on the way up to Munduk.

The Little Hill Terrace is the restaurant of The Little Hill Suites, set on a hilltop in Dusun Munduk Langki, Munduk. The dining room is glass-walled, so the hills and valleys below stay in view from every table, and late afternoon is the time to come for sunset over the highlands.

The kitchen cooks Asian, Western and Indonesian comfort food with a modern twist. The signature is Sop Buntut, an oxtail soup with kidney beans and jasmine rice, and the Finger Licking Pork Ribs come in a sweet kapulaga (cardamom) BBQ sauce with fries. For something lighter, try the Nasi Goreng Kampung with omelet, shredded chicken and satay or the Spicy Thai Basil minced chicken with egg and rice. The restaurant closes at 8 PM, so plan an early dinner.

2 Bulan is a modern Thai restaurant on the southern edge of Ubud. The kitchen makes its own curry pastes and noodles from scratch and draws on regional Thai flavors, with a natural-wine list and Thai-leaning cocktails alongside.

Plan on three or four dishes for two. Anchor the order with the Wagyu Ribeye MB5 with Massaman curry butter and baguette and the Khao Soi Doi Pui with braised lamb and curry noodles, then add the Grilled Jimbaran Prawns in jungle curry bisque or the Isaan Tuna Ceviche. Set lunch runs IDR 145,000–155,000 with jasmine rice and som tam. From 4 PM daily, the sundowner deal takes up to 25% off selected wines and cocktails. Vegan khao soi and wok tofu cover plant-based diners.

Tsune Uluwatu is a modern Japanese restaurant inside Seascape Resort & Spa Uluwatu, and the sister of Tsune Sanur under The Collection of Wonderspace. The room is minimalist and the hilltop setting looks out to the ocean. The menu mixes grilled dishes, contemporary sushi, teishoku sets, signature cocktails and sake.

Warm up with the Tuna Tartare on nori cone crackers with miso peanut jam or the Hokkaido Scallops, then move to the chef-recommended Saikoro Wagyu Goma Dare, wagyu cubes with shimeji and sesame sauce. The menu also runs to an Unagi Katsu Sando and a 200 g Rib Eye MB5+ for a splurge. At lunch, the six-plate Teishoku Experience is IDR 350,000++. The Hanami-zuki leads the signature cocktails.

Sazón is the bar and grill at Regent Bali Canggu. It launched as a Spanish tapas house under Chef Andrew Walsh and now cooks a wider Mediterranean menu over a wood-fire grill: grilled flatbreads, citrus seafood, slow-cooked meats, fire-roasted vegetables, paella and handmade pasta.

The Signature Seafood Paella with squid ink sofrito (IDR 560,000) is built for sharing. The 14 Days Dry Aged Duck with duck bone cinnamon jus and za'atar and the Wagyu Beef Tartare with spicy aioli and cured egg yolk are the other dishes to know, and the Wagyu Stone Axe MB9 striploin is the blowout. Sunday Brunch runs 11 AM – 3 PM at IDR 750,000++, and Sazón Fiesta Thursdays and Disco De Barrio weekends bring music to the room.

Xavi Croissanterie is an artisan croissant and pastry bakery that works like a small pastry lab: laminated doughs, a full coffee bar and an all-day counter from 7 AM. The brand's home base is in Sanur, and this entry covers its Kesiman outlet inside the SANGKARA complex in East Denpasar, a short drive from Sanur.

Come in the morning for the widest choice at the counter. The almond croissant is the classic order, and the Ispahan bow tie is the showpiece pastry. Drinks run from a straight cappuccino to a black matcha sakura drink for something different. It suits a quiet breakfast, a laptop hour or a coffee-and-pastry stop between Sanur and Denpasar, and boxes of pastries make an easy gift for a villa breakfast.

Chamas Brazilian Churrascaria brings the all-you-can-eat rodizio format to Kuta from Surabaya, where the brand has run at Vasa Hotel since 2018. The Bali branch opened in 2025 inside the Bali Bites Complex in Kuta, and the setting is casual.

The format is simple: gaucho-style servers bring skewers from the grill to your table and carve at your plate. The rotation covers around 17 varieties of beef, lamb and chicken, plus pork. Look for Picanha com Sal Grosso, the rump cap with coarse salt, Cupim Marinado (marinated beef hump), Tokusen Beef Flank, Tomahawk, Pernil de Carneiro (lamb leg), Baby Back Ribs and Smoked Pork Loin. Come hungry, skip the bread early and pace yourself through the rounds. Lunch and dinner both run the full rodizio.

Nari is a wood-fire bistro in Ubud, looking over Campuhan Ridge, the surrounding forest and Gunung Lebah Temple. The open-air kitchen cooks almost everything over fire, with a Mediterranean lean and local touches, and runs separate day and night menus.

Tear off some Woodfired Bread with noisette butter, then share the Woodfired Pumpkin with whipped feta, agrodolce and quinoa and the Pipe Rigate alla Vodka in mascarpone tomato butter sauce. At night, order the Half Barbequed Chicken with coconut velouté and smoked XO, or go big with the 250 g MB+6 Grass Fed Picanha with house salts, chimichurri and BBQ shallots. The Chef Selections set for two costs IDR 1,200,000++, with wine pairing at IDR 450,000++ per person.

Tonton is a Kumamoto ramen bar in Kuta, run by the KAWANO Group and opened in 2025 as the brand's first bar outside Japan. Recipes come from Tamana in Kumamoto: pork-bone broth slow-simmered in hagama pots and homemade noodles in two cuts, thick 4.0 mm and thin 1.5 mm. The 53-seat room has a casual counter-bar feel.

The signature Tonkotsu Tamana Ramen comes finished with kogashi ninniku, deep-fried black garlic; the Tonkotsu Black Ramen is the darker take, and Tori Paitan Original is the chicken-broth option. Add five assorted yakitori or a Chashu Don. Tonton Set 1 bundles mini ramen, mini buta don, three gyoza and iced tea for IDR 120,000. Sake, Balinese wine and arak fill out the bar.

Flairs is the contemporary Thai restaurant at Asvara Resort Ubud in the hills north of Ubud, run by Wonderspace. The space is open-air with a warm wooden interior and rice fields beyond, and a pool lounge sits alongside for a slow afternoon. Breakfast runs from 7 AM, then the Thai menu takes over from 11 AM.

The Thai Pomelo Seafood Salad comes first. Follow it with Pad Karapow Khai, stir-fried chicken with holy basil and a fried egg, or Moo Tod Nam Pla, 200 g of fried pork collar with green chili dipping sauce, and go for the Short Ribs Massaman Curry if you want something richer. Finish with the Mango Rice Crème Brûlée and a Tom Yum Splash, the lead signature cocktail. Groups of up to 28 can book out the whole venue.

Aged and Butchered is a Jakarta-born steakhouse from MDA Restaurants, set inside The Komu Hotel in Canggu. The draw is its on-site dry-aging program: dry-aged and wet-aged cuts, an A5 wagyu collection and signature aging methods such as Nuruk Aged Kainomi, Port Aged Ribeye, Bulleit Bourbon Aged Ribeye, Camembert Ribeye and a wagyu ribeye aged for a full year.

Start with the Steak Tartare with roasted marrow, wagyu flat iron, spicy yukke and puffed tendons, or the Hamachi Tataki. The Chili Crab & Lobster with gochujang parmesan is the big seafood plate. For the main event, the Tokusen wagyu MS 6+ Tomahawk is dry-aged for 45 days, and the 700 g Ni-ban Butcher's Platter suits a table of meat lovers. Add Crab Mac & Cheese and Dry-aged Fat Fries.

Seven Paintings Ubud is a dinner show and set menu in one, held in the chapel at Kaamala Resort Ubud. Run by The Wonderspace, the format is called 'Dimenation': seven acts, each themed on an artist and told through digital animation, narration and a matching course. Only 16 guests sit per session, and you join in by painting and solving small puzzles at the table.

The Artisan menu moves from a Michelangelo Arancini De Coppa with truffle aioli to a Picasso Salmon Crudo with black tobiko and truffle ponzu, a Warhol Braised Beef Cheek and a Dalí Potato Soufflé with white chocolate and vanilla gelato. Van Gogh closes the night with a Starry Night Chocolate Bar you finish with spreadable paint. It costs IDR 850,000++ per person, or IDR 1,400,000++ with wine pairing.

Meimei is a wood-fired modern Asian restaurant in Canggu, from the team behind YUKI. Executive Chef Yudha Permana runs an open-fire kitchen built around a wood and charcoal grill, with sate skewers, a raw, cured and fermented section, and prime cuts such as an MB6+ wagyu porterhouse.

Highlights include Papuan crab opor on toast, Borneo tiger prawns with prawn-head sauce, line-caught fish with Jimbaran butter and sambal matah, and a 14-day dry-aged roast duck with ginger scallion and chili crunch. The 15-hour barley-fed beef short rib comes with spiced caramel and green-anchovy sambal. The Meimei tasting menu costs IDR 800,000 per person, and the 8–10 dish Signature Chef's Selection is IDR 1,200,000. Order a Yuzu Pandan or Watermelon Chili cocktail; the bar runs until 2 AM.

SIKI is a modern Japanese restaurant with a Balinese accent, set in The Bay at the ITDC complex in Nusa Dua, close to the beachfront. Chef-owner Vincent Hiew, formerly Executive Chef at Nobu, built the menu around Japanese technique and local ingredients, and the venue includes Bloom Bar for cocktails such as the Onibi and the SIKI Negroni.

The best way in is the chef's tasting menu, served sharing-style. Dishes to look for include Tri Taluh, SIKI Tacos, Balinese Maguro Tartare, Umami Kecombrang Chicken (kecombrang is torch ginger) and Gindara (sablefish) Caramelized Miso. Sunday Brunch runs 11:30 AM – 3 PM as an all-you-can-eat, cooked-to-order spread, with optional bottomless espresso martini or rosé. Four times a year, SIKI hosts a Tuna Cutting Show with a whole tuna and a seven-course seasonal tasting menu.

SKAI Bar & Grill is the beachfront bar and grill at Padma Resort Legian, the rebranded successor to SKAI Beach Club. It overlooks Legian Beach with an infinity pool, and a resident DJ and live music take over from late afternoon into the evening. The kitchen cooks Mediterranean and Eastern Mediterranean food over wood fire: dry-aged meats, wood-fired seafood, mezze and flatbreads. Guests of all ages are welcome.

Start with the wood-fired sourdough flatbread with za'atar oil and a Snapper Crudo with sun-dried tomato emulsion and mint jalapeño vinaigrette. Grilled Lombok oysters come with smoked cream and burnt lemon. For mains, try the Roasted Chicken Harissa or the 100 g Tajima Wagyu Marbello with hand-cut fries and red wine jus. On Tuesdays and Saturdays, The Wood-Fired Experience serves 16 dishes free-flow for IDR 499,000+ per person.

Tanah Uluwatu is a bakery, grill and all-day restaurant built with wooden finishes, local stone and a courtyard in a rustic boho style. Brunch runs from 8 AM to 5 PM, then the kitchen moves to pizza, pasta and the grill for dinner, with a full bar alongside. It is pet-friendly with free parking, and live music plays every Saturday.

At brunch, go for the Fried Chicken Schnitzel Focaccia with stracciatella and a red pepper and sesame sambal, or keep it classic with Eggs Benedict. At dinner, order the half Charcoal Chicken with agrodolce and romesco or La Margherita pizza, and for a bigger night, the 350 g Black Angus Ribeye with mushroom and cognac sauce.

Hakkoku Bali is the Ubud branch of Hakkoku Ginza, the Tokyo sushi counter Hiroyuki Sato opened in 2018. It sits inside The Sayan House, and the Bali counter, open since 2024, is run by sushi chefs trained in Ginza. The style is Edomae with Indonesian touches, served in the spirit of omotenashi. The name plays on black and white, a nod to samurai imagery.

There is no à la carte menu. You choose between two 15-course sushi omakase seatings: lunch at IDR 1,300,000++ per person or dinner at IDR 1,800,000++. Lunch starts at 1 PM and dinner at 6:30 PM, and each piece is served as soon as it is made, so arrive on time. Lunch is the lower-priced way to try the same 15 courses. The Sayan House has its own drinks list.

Optimist is an Asian-inspired restaurant and cocktail bar in Canggu, open since 2024. Expect art on the walls, upbeat playlists and pink neon, plus a menu of starters, kushiyaki skewers, mains and a house fermentation section of kimchi and pickles. It works as a full dinner or as the first stop of a Canggu night out.

To start, choose between the Kingfish Sashimi with mango and citrus dressing and the Octopus slices with tomato, garlic and soy. Then move on to the chicken katsu noodles with house-made noodles and gochujang sauce or the Char siu duck breast with spring pancakes, with a few kushiyaki skewers on the side. Save room for the Watermelon and mango granita with camembert cream and coconut caramel. The two carbonated signature cocktails are the Optimistic Jewel and the Indo Sombrero.

Habitat Bistro is Wonderspace's modern Italian bistro in Ubud, looking out over forest and jungle. The space mixes Balinese craftsmanship with Kerobokan paras stone and recycled glass, a wall of displayed wine bottles and a pool that diners can use, with no minimum spend under the current offer. It runs from 11 AM to 11 PM, and the whole venue can be booked for up to 38 guests.

Share the Grazing Plate of cured meats, aged cheese and house pickles, then pick the Mushroom Pizzetta with truffled cheese sauce and egg yolk or the Pork Milanese with chorizo relish and radicchio. From the grill, order the Beef Arrosticini, sirloin skewers with salsa verde, or the 200 g grass-fed Ribeye with herb butter.

Mori is a 10-seat Japanese teppanyaki counter inside the Bisma Eight hotel in Ubud. Every guest at a seating is served at the same time, and the kitchen ages, pickles and ferments in-house, using produce from the family garden north of Ubud alongside select proteins from Japan. Service follows the Japanese ideas of kansha (gratitude) and omotenashi.

Each set includes a welcome drink, three snacks, a sushi starter, crab salad, hakko miso soup, yakimeshi and two desserts; you choose the main protein. Chicken & Seafood is the entry set at IDR 900,000++, Angus Rib Eye AU MB4 is IDR 1,700,000++, Wagyu Striploin AU MB8 is IDR 2,000,000++, and Sirloin Miyazaki A5 tops the list at IDR 2,500,000++. The Land & Sea sets pair 100 g of beef with 80 g of seafood from IDR 1,550,000++.

Tsune is a Japanese restaurant in Sanur Kaja, part of the Wonderspace collection by Ini Vie Hospitality and the sister of Tsune Uluwatu. The rooftop setting looks over Sanur's coastline, and the centerpiece is the Sushi River, a floating sushi channel, alongside a Japanese fish grill. The space seats up to 60, and breakfast runs daily from 7 to 10:30 AM.

Small bites come first: the Toro Foie Gras Sashimi with gold flakes and shiso, the Egg Tart with tamago mayo and smoked ikura or the Prawn Sando with wasabi and yuzu mayo, plus the Nori Beef with miso caramel and salmon roe. For a fuller plate, the Sushi Festive brings salmon, salmon belly, hamachi, maguro and toro. Teishoku sets cover a quick lunch.

Vore, now branded Vore Grillhouse and Lounge, is a steak-focused grill and cocktail lounge in Canggu. The mood is dark and low-lit, built for lingering over a long dinner, and the kitchen pairs the grill with Italian-leaning plates such as burrata, arancini and pasta. A romantic dinner setup can be arranged on request.

The headline cut is the 750 g Rib Eye on the Bone for IDR 1,300,000, built to share. Solo steak options include a 300 g Rib Eye and a 300 g Wagyu Rib Eye MB5. Start with Freshly Shucked Oysters or the Grilled Jumbo Octopus, and add the Beef Ragout Paccheri. Cocktails run IDR 160,000–170,000, with a buy-two-get-one deal all night, and the Flaming Lamborghini is on the list too.

Longtime is a modern Asian restaurant and bar in Canggu, run by Banksia Hospitality. Founders Jordie Strybos and Pablo Fourcard, the team behind Milk & Madu, Watercress and Ulekan, opened it with Randa Assi. The room is moody mid-century with a retro-glam, 'espionage chic' look. Executive Chef Tyler Preston, formerly of Chin Chin and Bang Bang in Byron Bay, runs the kitchen.

Get the table started with the Signature Curious Burrata with chili crunch and house-made roti and the Malay Fried Chicken with rempah spices and sambal mayo. For large plates, share the Crispy Half Duck in tangerine master stock and the Massaman Curry of Beef Cheek. Bottomless Yum-Cha runs daily 12–4 PM, and Happy Hour from 4 to 6 PM is 2-for-1 on selected cocktails.

Sangam is a pan-Asian restaurant and events venue in Kemenuh, Sukawati. Its name refers to the meeting of three rivers, and the grounds include a rock waterfall over a koi pond. The kitchen works farm-to-table with seasonal local produce, marks plenty of vegetarian dishes and uses no pork or lard. Function rooms host weddings and wellness events.

The best sellers are a good guide. Goi Chay, a vegetarian green mango salad with nuoc cham, or the Sangam Laksa with prawns in a coconut seafood broth makes a good start. Nasi Nusantara brings beef rendang, chicken sate lilit, urab, perkedel and egg balado on one plate. The Crispy Duck with assorted sambals is served by the quarter, and Soup Buntut Bakar is a grilled oxtail soup.

KHAO Canggu is a Thai restaurant cooking Roi Et and Isaan-style recipes under chef Thongphun Thanatdi, a Roi Et native with nearly 30 years in kitchens that include Dubai and California. The open-air space mixes indoor, terrace, outdoor and bar seating, and the large backyard is busiest at sunset.

The Tom Yam Goong Ma Praw Oon, the signature prawn tom yam served in a coconut shell, and Gang Phed Ped Yang, a red curry with fried duck, lead the menu. From the grill, add the Moo Ping pork skewers and the Roi Et-style Neua Yang ribeye. For a group, a live grouper steamed or fried whole costs IDR 399,000. Finish with Khao Niew Turian, durian sticky rice, and a Pattaya mocktail.

Ina Ré is the restaurant inside Desa Kitsuné, the lifestyle village in Canggu, linked to Savaya Group. Chilean executive chef Cristian Encina cooks Mediterranean food with a Latin American street-food streak: ceviches, wood-fired grills, empanadas, sharing paellas and homemade pasta. The design borrows from a Balinese village, with handmade materials, weavings and private dining rooms, and the restaurant now serves lunch as well as dinner.

Paella is the reason to come. The seafood paella valenciana carries octopus, calamari, clams, prawns and the catch of the day, with bamboo lobster as an add-on. The Sumatra rendang paella with coconut-braised beef short rib is the local twist. Start with empanadas and the wagyu beef tartare with roasted bone marrow, then share the wood-fired Stockyard tomahawk.

Buzo is chef Will Meyrick's Itameshi restaurant and bar in Seminyak, mixing Japanese and Italian cooking. The room runs like an izakaya, with a bar and a separate Wine Room, and the menu spans skewers, sushi, pizza, handmade pasta, teppan rice, steak and lobster. On Fridays and Saturdays, a live DJ plays from 7 PM with 2-for-1 cocktails.

Share the Tuna Sashimi with pickled green tomato, aged ponzu and burnt butter and the Tempura Zucchini Flowers stuffed with mozzarella and ricotta to start. Then choose between the 28 cm Chilli Miso Beef Pizza and handmade pastas such as Squid Ink Pasta or Miso Ricotta Potato Agnolotti. For a bigger night, order the Porcini Ash-Crusted Rib Eye with black garlic and bordelaise.

Saltlick is the steakhouse above KU DE TA in Seminyak, run by the same team. Executive Chef Jeremy Hunt leads a kitchen built on house dry-aged beef, a Josper and parrilla wood-fired grill, wagyu, seafood, caviar and house-hung charcuterie. The room is refined, with open flames, ocean views, a sunset terrace and a martini bar.

Open on the Beef & Bone Marrow Tartare made from Kiwami MB9+ wagyu rump or the Wood-Fired Scallops with pineapple, sage and almond tarator. The steaks to know are the 21-day Tomahawk on the bone and the Kiwami MB9+ Pillow Steak, both priced per 100 g, with Buttermilk Onion Rings with chippy sauce on the side. For a lower-cost way in, the SALTLICK 500 steak dinner with fries, greens and sauces is IDR 500,000 net.

Seseh St Cafe is a contemporary cafe a few steps from Seseh Beach, a short drive west of Canggu. The rooms are white, open and tropical in feel, and the menu follows the day: Western breakfasts in the morning, then Asian and Indonesian plates at lunch and dinner.

Breakfast covers avocado toast, croissant sandwiches, pastries and specialty coffee, with fresh juices and smoothie bowls on the side. Later, the kitchen moves on to nasi goreng, Thai green curry, barramundi and seafood pasta. It makes a quieter alternative to the busier Canggu cafes, and an easy stop before or after a walk on Seseh Beach. Dogs on a leash are welcome, and the cafe takes both reservations and walk-ins, so you can turn up for an early breakfast without planning ahead.