Bali Beaches, Countryside, Food & Wine
The best restaurants in Bali right now
Syrco BASÈ Restaurant
A curated guide to Bali’s top dining destinations, where atmosphere, craftsmanship and style converge
It is far from an under-the-radar travel destination, yet Bali’s dining scene has evolved to become one of Asia’s most compelling. Beyond the beach clubs and smoothie bowls is a sophisticated culinary landscape where setting meets substance.
Here, a curated edit of the best restaurants in Bali, from polished fine dining rooms to characterful local favourites.
Kubu at Mandapa, Ubud
Tucked within the jungle-fringed Ayung River valley in Ubud, Kubu at Mandapa is defined by its commitment to place-based community sourcing and a deep respect for the surrounding landscape. Bali-born chef Eka Sunarya presents original, beautifully plated cuisine that celebrates local ingredients through modern techniques. Private bamboo pods are paired with candlelit riverside tables to set an intimate scene, ideal for slow evenings immersed in nature.
Rumari, Jimbaran
At Raffles Bali, Rumari delivers barefoot luxury with polish. Set high above Jimbaran Bay, the restaurant commands sweeping ocean views and draws its inspiration from the Indonesian archipelago. The focus is on sustainable Southeast Asian cuisine, crafted with chef Gaetan Biesiz’s 80/20 philosophy in mind, meaning 80 per cent of produce is sourced from the archipelago. Bold flavours are matched with a considerable wine collection of more than 250 labels.
Aperitif, Ubud
From its grand portico entrance to white-jacketed staff and polished Art Deco interiors, Aperitif delivers classic fine dining with theatrical flair. Located within the leafy grounds of Viceroy Bali, the restaurant is led by executive chef Nic Vanderbeeken, whose seven-course degustation menus showcase technical precision and European elegance. For an aperitif of a different kind, start your evening by pulling up a seat at the adjoining bar, Pinstripe.
Masonry, Canggu
Canggu’s creative pulse is channelled at Masonry (formerly Mason), where diners are lured by dishes grounded in care. Under the direction of co-founder and culinary director Benjamin Cross, the menu features Mediterranean and Australian influences and centres on elemental cooking, where fire, time and skill do the heavy lifting. Masonry also has an outpost in Uluwatu, and opened in Niseko, Japan, in December 2025.
Sycro BASÈ, Ubud
A destination for conscious luxury, Syrco BASÈ blends sustainability, craftsmanship and flavour into an unforgettable dining experience. Michelin-star-awarded chef Syrco Bakkar celebrates Bali’s terroir through menus built on traceability, nature and transparency. His à la carte and tasting options elevate Indonesian tradition in a bucolic setting. For a truly unforgettable evening, upgrade to the intimate KU culinary atelier – a 12-seat chef’s counter journey.
Il Ristorante – Niko Romito, Uluwatu
Il Ristorante brings Niko Romito’s acclaimed Italian vision to the dramatic cliffs of Uluwatu. Set within Bvlgari Resort Bali, the serene dining room opens to vast ocean views, while the kitchen reflects Romito’s philosophy of precision, restraint and balance. In-house guests can choose from the à la carte or tasting menus (tasting only for outside guests) and will be spoilt by the skills of resident chef Alessandro Mazzali.
Koral, Nusa Dua
There is a dreamlike quality to an evening at Koral. Surrounded by enormous aquariums, including overhead in some spaces, the Nusa Dua restaurant, which is located at The Apurva Kempinski Bali, presents a dining experience unlike any other on the island. Putting aside the irony of eating seafood while admiring sea life, Koral’s seafood-focused menu, starring local ingredients and flavours, is a match for its spectacular surrounds.
Artisan, Pererenan
Part wine bar, part restaurant, Artisan has become a magnet for Bali’s design-savvy crowd. The Pererenan locale is the hospo group’s newest opening, while there are also outposts in Uluwatu, Ungasan and Bingin. Executive chef Paolo Tancredi Arlotta (Noma, Quay, Vue de Monde, Guy Savoy) draws on his Italian roots, creating ingredient-driven plates that change with the seasons.
Locavore NXT, Ubud
Locavore is a pioneer of contemporary Indonesian dining and Locavore NXT, as the name suggests, is the restaurant’s latest incarnation. The architectural, multi-level space houses an immersive experience built around hyper-local sourcing, fermentation and a zero-waste philosophy. The current tasting menu, dubbed The Source, is a multi-sensory, multi-room dining journey rooted entirely in Indonesian terroir. Locavore NXT challenges conventional ideas of fine dining.
Home by Chef Wayan, Pererenan
Wayan Kresna Yasa is a longstanding champion of Balinese food. He spearheaded the culinary portfolio at Seminyak hotspot Desa Potato Head, a tenure that included the launch of Kaum, a restaurant renowned for its revival of tribal recipes from across the archipelago. At Home, he continues to hero authentic Balinese fare, combining traditional and modern techniques with locally sourced ingredients to deliver homestyle dishes packed with flavour.
Sangsaka, Seminyak
On an unassuming Seminyak street, Sangsaka is anything but. Led by Kieran and Yunika Morland, Sangsaka reinterprets Indonesian cuisine with elegance and a deep respect for tradition. Family recipes, passed down through Yunika’s Javanese heritage, are reworked by Kieran, a Melbourne-born chef with a contemporary touch. Lined with studded banquette seating and dark wood, the scene is set for a slick dining experience.
Room4Dessert, Ubud
Room4Dessert is surely Bali’s sweetest dining destination. Founded in New York in 2005 as an intimate dessert bar, the concept evolved after Room4Dessert relocated to Ubud in 2014, where nature and community now shape every dish. Led by James Beard Award-winning pastry chef Will Goldfarb, the dessert-led menus change seasonally, while the overall operation, complete with extensive kitchen garden, is committed to local ingredients and zero-waste practices.
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