From Seminyak to Ubud, join in-theknow locals at these hot restaurants.
Your meal comes with a side of theater at Salazón ( salazonbali.com), a dimly lit, Scandi-styled restaurant with a long counter overlooking the kitchen. Everything on your plate is made onsite, from the sourdough and butter to the pickles and cured meats, with many dishes also wood-fired in the Scotch oven. Try the chopped tuna, which sees dry-aged and house-smoked tuna loin, cheek, and belly served with a tattie scone and sea urchin.
In vast contrast is KYND Community ( kyndcommunity.com), a popular café that is completely plant-based and almost entirely organic. The gourmet toasties, named after famous vegans and vegetarians including Gandhi and Einstein, are worth queuing for, as are the vitamin-packed juices, smoothies and elixirs, and loaded salads that look like they’ve sprouted in the bowl.
Like its older Bali sisters (Sarong and Mama San among them), Som Chai ( somchaiindonesia.com) doesn’t miss a trick when it comes to food, service, or decor. Chef Will Meyrick’s latest venture takes inspiration from Thailand, curating a street-food-inspired menu highlighting dishes such as coffee wood–smoked mackerel and curries in a rainbow of colors. End the evening in the lounge, Mekong Swizzle in hand, listening to live music.
The eastern Mediterranean is celebrated on the menu at KILN
Petitenget ( kilnbali.com), where mezze, dips, skewers, and salads are either farm fresh or cooked over hot coals— hence the restaurant’s name. The same flavors float into the bar, where you can order cocktails such as the Sumac Bloody Mary, a well-spiced version of the original.
A modern take on a traditional Japanese diner, Mad Sparrow ( fb.com/
madsparrow.bali) is intimate and loud, buzzing with the sound of beer bottles clinking and the aroma of yakitori grilling. Order smoky skewers of meat, bacon- wrapped asparagus, sushi rolls, and sake before strolling up the street to sister bar 40 Thieves.
TYGR ( tygrsushi.com) is not your average sushi joint—and that’s a good thing. Here, the specialty is made-to-order hand rolls, which means still-warm rice, crisp nori, and ocean-fresh seafood. There are some standard fillings, such as spicy tuna and salmon, but others take their inspiration from the setting: jackfruit katsu roll, anyone? Seafood also stars at Finns Sushi
Bar ( finnsbeachclub.com), part of the perennially packed Finns Beach Club complex. Signature dishes include handmade rolls and sashimi platters ideal for sharing, alongside Japanese menu favorites such as edamame, gyoza, and yakitori. A highlight is the usuzukuri, a dish of thinly sliced white fish drizzled with truffle-ponzu dressing and grated wasabi root. The best bit? The food is so light you’ll think nothing of taking a dip in the club’s pool after your meal. The menu at Living Food Lab ( living
foodlab.com) is equally wholesome, although every item available here is raw and plant-based. Like its older sister at Bali’s Green School, the Canggu café celebrates locally grown organic produce in dishes such as flax crackers with redpepper hummus, or vegan versions of your favorite burgers. The modest mission here, the company says, is to create “conscious food, healthy people and a happy planet.” Mission accomplished.
Saigon Street ( saigonstreetbali.com)
also takes menu cues from a sister establishment, focusing on classic and regional Vietnamese dishes with a modern twist. The pork belly claypot is elevated with caramel and black pepper, while wagyu stars in the nourishing pho, topped with beef brisket and tail. It’s the perfect complement to a Bang Bang martini made with chili-infused vodka and muddled with cucumber—a hot and cool flavor sensation you won’t forget in a hurry.
Nothing defines Ubud quite like emerald rice fields and dense jungle. You’ll have both as your backdrop when you pull up a chair at Akasha ( akashabali.com), a raw and vegan restaurant endorsing clean eating and organic farming. Ingredients in tonics, elixirs, jamu shots, and juices are sourced from the kitchen’s own gardens, as is the produce in the “green menu.” Don’t miss the jackfruit nuggets with smoky barbecue sauce, or the raw beetroot soup with coconut sour cream and apple.
From the owner of Elephant and Green Ginger Noodle House comes
Dumbo ( dumbobali.com), an Italian restaurant and café with a particular penchant for wood firing. In the morning, linger over breakfast burgers or crumbed-eggplant sandwiches in the coffee salon, then in the afternoon head upstairs to the restaurant where pizzas do a brisk trade alongside homemade pasta, limoncello, and indulgent desserts.
Locavore has long been applauded for its nose-to-tail cooking philosophy, so it comes as no surprise that younger sister Local Parts ( localpartsbali.com) has a similar focus in the kitchen. The artisanal butcher’s shop makes its own charcuterie—air-cured sausages, pâté, salami—and sources meat from ethical farms around the archipelago. You can also pick up delicious pickles, preserves, and jams, or have them delivered for the ultimate poolside picnic.
While most people visit Omnia Dayclub for the incredible views and party vibes, many linger for the excellent mod-Japanese cuisine at on-site Sake
no Hana ( sakenohana.com). Based on Hakkasan’s London establishment by the same name, the space is a designer’s dream, crafted using wooden latticework resembling a giant game of Jenga. If you can tear your gaze away, you’ll be rewarded with a menu that ranges from yakitori and toban (skillet) to
kamameshi (iron pot), sushi, and sashimi. It’s prepared by Hideki Hiwatashi, who trained under Michelin-starred chefs in Japan before helming Sake no Hana in London and then Bali.
Clockwise from above: Baked burrata cheese at Salazón; Saigon Street’s new Canggu outpost; enjoying a meal at KYND community.
Left: Inside Dumbo. Below: Chilean sea bass with Champagne and yuzu miso sauce at Sake no Hana. Right: A DJ night at The Den by Sea Vu Play.