Helmed by chefs Eelke Plas­mei­jer and Ray Adri­an­syah, and restau­rant man­ager Adi Kar­mayasa, Lo­ca­vore, which made it to Asia’s 50 Best for three years in a row, is all about lo­cal pro­duce—from the raw Ba­li­nese abalone to the Sum­bawa Is­land oys­ter. Din­ers can choose from the ‘lo­ca­vore’ or the veg­e­tar­ian ‘her­bi­vore’ op­tion; each of­fers five to seven dishes, and is in­flu­enced by Euro­pean and In­done­sian cuisines. Plates might in­clude pan-fried mack­erel from Jim­baran, South Bali, served on pick­led sour­dough and paired with a cock­tail of fresh tomato, basil leaves, jack­fruit syrup and home­made ap­ple brandy. Jalan Dewi Sita, Ubud, Bali Tel: 62 361 977 733; lo­ca­


Lo­cated in the L Ho­tel Seminyak, GROW by chef Ryan Clift of Tip­pling Club, is based on the “bistronomie” con­cept, which show­cases re­fined fare in a ca­sual set­ting. The fo­cus at GROW is on fresh, sus­tain­able pro­duce that will sup­port lo­cal farm­ers. One of the must-try items on the menu, ac­cord­ing to Clift, is the pasta, handmade with lo­cally grown semolina. An­other must-try here is the es­tab­lish­ment’s pro­gres­sive cock­tail con­coc­tions, such as the Spring Meadow Sour or “L”der Flower Collins, crafted with whisky and gin re­spec­tively. Jalan Petitenget No.8L, Ker­obokan Kelod, Kuta Utara, Kabu­paten Badung, Bali 80361, In­done­sia Tel: 62 361 894 7908; grow­

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