Best Restaurants in Bali (2026): 21 Tables Worth Booking

Bali now has a restaurant on Asia's 50 Best list, a two-Michelin-star Dutch chef cooking in central Ubud and a dessert restaurant run by a former World's Best Pastry Chef. Tasting menus here cost a fraction of their equivalents in Singapore or London.

Not every hyped restaurant delivers, though. Bali attracts plenty of venues trading on sunset views and influencer traffic. This guide covers 21 restaurants that earn their reputations on the plate, organised by the five areas where serious dining is concentrated: Ubud, Canggu, Seminyak, Uluwatu, and Jimbaran with Nusa Dua. Every restaurant was checked as open in October 2026, and the list draws on Asia's 50 Best Restaurants 2026 and Tatler Best Indonesia 2026.

The Quick List

Prices are converted at about IDR 18,000 to USD 1. Most upscale Bali restaurants add 21% for tax and service (shown on menus as "++"), and the figures above are before that charge unless stated. For every restaurant and hotel we cover on the island, see the Bali directory.

Ubud

Ubud is Bali's culinary capital. The cooler highland air, the farms and rice terraces close by, and a clientele drawn more to culture than beach clubs have given chefs room to do serious work. Five of Tatler's 20 best restaurants in Indonesia for 2026 are in or around Ubud. If you're planning time in the area, the best time to visit Bali guide covers the seasonal changes that affect restaurant hours, as some close or reduce service in the quieter wet-season months.

Locavore NXT

There's no debate about Bali's best restaurant. The original Locavore on Jalan Dewisita closed in October 2023, and chefs Eelke Plasmeijer and Ray Adriansyah reopened as Locavore NXT ★ 4.8 in a purpose-built space in Lodtunduh, just outside Ubud. The new site sits closer to the restaurant's own farm plots, and the larger kitchen supports an even more ambitious menu. Locavore NXT is No. 44 on Asia's 50 Best Restaurants 2026, up from No. 92 the year before, and it is the only Bali restaurant on the list.

The philosophy is radically local: almost everything on the tasting menu is sourced from Indonesia, much of it grown on the restaurant's farm or foraged from Balinese forests and coastlines. Expect fermented cassava reworked as canapés, Balinese sea urchin with smoked coconut, and desserts built around tropical fruits you won't have seen before. The non-alcoholic pairing, made from house kombuchas, shrubs and infusions, is the more interesting choice over the wine.

The current menu, The Source 2.0, costs IDR 2,250,000++ (about USD 125 before tax and service). Pairings cost IDR 750,000++ non-alcoholic, IDR 950,000++ for the creative pairing or IDR 1,750,000++ for wine. Dinner runs Monday to Saturday, with lunch Thursday to Saturday. Book as early as you can, particularly in the dry season (May to September). Walk-ins are essentially impossible.

Mozaic

Mozaic ★ 4.6 has been Ubud's fine-dining anchor for more than two decades. Founder Chris Salans, a French-trained American who settled in Bali in the late 1990s, pioneered French technique applied to Indonesian ingredients long before it became fashionable. Today the kitchen is led by executive chef and co-owner Blake Thornley. The restaurant sits in a garden on Jalan Raya Sanggingan, with candlelit tables among the frangipani trees.

The six-course seasonal menu costs IDR 1,450,000++ (about USD 81 before tax and service), and there is an eight-course menu for IDR 1,800,000++. The cooking is more classically structured than Locavore NXT's: think seared duck with Balinese long pepper and palm sugar jus, or a refined babi guling (suckling pig) with crisp skin and sambal matah. The wine cellar is among the deepest on the island, with particular strength in Burgundy and the Rhône, and Mozaic is a member of Les Grandes Tables du Monde.

Mozaic is the right choice for a polished, unhurried evening without the conceptual intensity of Locavore NXT. It is also easier to book, though weekend tables in high season still need planning.

Hujan Locale

If Locavore NXT represents Bali's culinary future, Hujan Locale ★ 4.6 looks to its past. Chef Will Meyrick built the restaurant around heritage Indonesian recipes, many collected from home cooks across the archipelago. The name means "local rain", and the menu reads like a tour of Indonesia's regional cuisines.

The dining room occupies a converted building on Jalan Sri Wedari, with exposed brick, vintage photographs and warm lighting. Dishes arrive family-style: slow-cooked beef rendang from West Sumatra, grilled octopus with Manado-style rica-rica sambal, roasted bone marrow with black nut sauce from Minahasa.

Mains start from around IDR 140,000++ (about USD 8), which makes this one of the best-value serious meals in Ubud. It is open daily from noon to 10pm. Weeknights rarely need a booking, but reserve for Fridays and Saturdays.

Room4Dessert

Room4Dessert ★ 4.6 is Will Goldfarb's dessert tasting restaurant on Jalan Raya Sanggingan, a few doors from Mozaic. Goldfarb was named the World's Best Pastry Chef by Asia's 50 Best in 2021, and Tatler Best Indonesia 2026 gave Room4Dessert its Best Innovation award.

The menu runs to around 15 courses, moving between the garden, the cocktail bar and the dessert counter over two and a half to three hours. The drinks lean towards natural wine and cocktails.

The menu costs IDR 890,000 (about USD 50) without drinks, or IDR 1,290,000 (about USD 72) with the full pairing. It opens from 4pm, is closed on Mondays and only accepts guests aged 12 and over. Book ahead; tables are secured with a credit card. It works well as a second stop after an early dinner elsewhere.

Syrco BASÈ

Chef Syrco Bakker held two Michelin stars at Pure C in the Netherlands before opening Syrco BASÈ ★ 4.9 on Jalan Sri Wedari in early 2024. Bakker has Indonesian heritage, and his cooking is Indonesian-inspired fine dining built on ingredients he can trace to their source. Tatler named it one of Indonesia's 20 best restaurants in 2026.

There are two experiences. The main dining room serves the BASÈ Journey menu at IDR 1,750,000++ (about USD 97 before tax and service), with a shorter lunch menu on Fridays and Saturdays. Inside, KU Culinary Atelier is a 12-seat chef's counter running Wednesday to Friday, from IDR 1,950,000++. If you want to watch a kitchen of this level work at close range, KU is the seat to book, and it fills first.

Apéritif

Apéritif ★ 4.7 is the fine-dining restaurant at Viceroy Bali, styled after a 1920s colonial dining salon. Belgian executive chef Nic Vanderbeeken applies European technique to Indonesian ingredients, in dishes such as a venison Wellington with foie gras and rendang sauce. Tatler named it one of Indonesia's 20 best restaurants in both 2025 and 2026.

Dinner is a set menu of five courses from around IDR 1,700,000++ (about USD 95 before tax and service) or seven courses from around IDR 1,900,000++. A vegetarian menu is available. Apéritif is the most formal room in Ubud, so it suits an anniversary or a dressed-up final night.

Canggu

Canggu has grown from a surf village into Bali's busiest dining neighbourhood, and the best kitchens have moved well beyond smoothie bowls. The restaurants below sit along Jalan Pantai Batu Bolong and the quieter roads towards Pererenan, a short drive north of Seminyak.

Home by Chef Wayan

Home by Chef Wayan ★ 4.7 is the only restaurant in the Canggu area on Tatler's 2026 list of Indonesia's 20 best. Chef Wayan Kresna Yasa is Balinese, trained in Michelin-starred kitchens, cooked for the Potato Head group and co-wrote the cookbook PAON. At his own restaurant on Jalan Pantai Pererenan he cooks modern Balinese and Indonesian food for sharing, with plenty of seafood and a full vegan menu.

Mains start from around IDR 85,000++ (about USD 5). For serious Balinese cooking on the west coast without the formality of a tasting menu, this is the place. It is open daily from noon to 10pm, and booking is recommended for dinner.

Santanera

Santanera ★ 4.8 fills a three-storey building on Jalan Tanah Barak with a dining room, private dining and a rooftop bar. Colombian chef Andrés Becerra cooks Latin American food with European technique and Balinese produce: empanadas, ceviche mixto and dry-aged duck are the dishes most associated with the kitchen. It was named one of Indonesia's 20 best restaurants by Tatler in 2026.

Prices sit at the top of the Canggu market. Start with a drink on the rooftop, then move downstairs. The kitchen serves lunch until 4pm and dinner from 5pm to 10pm, daily.

Sazón

Sazón ★ 4.7 is built around Spanish fire cooking, with paella as the centrepiece and nightly paella masterclasses for anyone who wants to learn. The dining room won Best Design at the Tatler Best Indonesia 2026 awards, and Andrew Walsh, formerly of the Michelin-starred CURE in Singapore, is involved in the kitchen.

Mains start from around IDR 180,000++ (about USD 10), and the Sunday brunch costs IDR 750,000++. Sazón serves dinner every night except Tuesday, with lunch on Saturdays.

Seminyak

Seminyak's restaurant scene is flashier than Ubud's, reflecting the area's beach clubs and fashion-led crowd. The best restaurants here balance spectacle with substance, and the strip along Jalan Petitenget faces west over the sea for sunset. If you're staying in the area, the where to stay in Bali guide covers the best hotels within easy reach of these restaurants.

Merah Putih

Merah Putih ★ 4.5 is the most architecturally striking restaurant in Bali. The name means "red and white", the colours of the Indonesian flag, and the cathedral-like room, designed by Inspiral Architects, sends tall columns up to a vast peaked ceiling.

The menu is modern Indonesian, drawing on dishes from across the archipelago and reworking them with contemporary technique. The rawon, a Javanese black nut soup with braised beef, is dark and complex, and the cocktail list makes good use of arak, tamarind and pandan. Mains start from around IDR 180,000++, and the tasting menu costs IDR 690,000++ (about USD 38 before tax and service). Lunch runs from noon to 3pm and dinner from 5:30pm.

La Lucciola

For beachfront dining that delivers on the food, La Lucciola ★ 4.5 remains the standard. It has spent three decades on Petitenget Beach, next to Pura Petitenget, and has outlasted countless trendier competitors through consistency: well-executed Italian-Mediterranean cooking, fresh seafood and an unobstructed sunset.

Order the grilled catch of the day, served whole with olive oil, lemon and herbs. The pastas are well made if unsurprising, and the tiramisu is one of the better versions on the island. Expect around USD 40 to 60 per person with wine.

After problems with no-shows, La Lucciola now works mostly on a walk-in basis. Arrive around 5pm for a sunset table, expect a two-hour limit, and dress smart casual for dinner.

Mauri

Mauri ★ 4.8 is Seminyak's most decorated restaurant right now, named one of Indonesia's 20 best by Tatler in 2026. Chef Maurizio Bombini cooks contemporary food from Puglia, with herbs and vegetables from the restaurant's rooftop hydroponic garden.

There are two tasting menus, Signature and Discovery, from IDR 980,000++ (about USD 54 before tax and service), as well as à la carte. Dinner is served nightly from 6:30pm, with lunch on Fridays and Saturdays and brunch on Sundays. Book well ahead for July, August and the year-end holidays.

Mama San

Will Meyrick's second entry on this list, Mama San ★ 4.6, is a 130-seat pan-Asian restaurant on Jalan Raya Kerobokan, styled after a 1920s Shanghai dining hall. It has been one of Seminyak's most reliable restaurants for years: dim sum, soft-shell crab, wagyu skewers and a Burmese lamb curry are the regulars' orders.

For a group, the "Feed Me" menu at IDR 550,000++ per person (minimum two) lets the kitchen choose. It is open daily from noon to 10:30pm, and a booking a few days ahead is usually enough.

Ijen

Ijen ★ 4.5, on the beach at Desa Potato Head, opened in 2017 as Indonesia's first zero-waste restaurant and reopened in 2026 under head chef Albert Susanto. The menu follows the day's line-caught fish, cooked over open fire: chargrilled octopus with romesco, prawns with house-made kosho, a noodle dish made from fish bones.

Mains start from around IDR 85,000++ (about USD 5). It faces west over the sea, so it is the best sunset seafood table in Seminyak. Book early evening.

Uluwatu and the Bukit

The limestone cliffs of the Bukit peninsula, at Bali's southern tip, are home to the island's most dramatic hotel restaurants. The coast faces west, so most of these tables come with a sunset over the Indian Ocean. Distances are short, but traffic on the peninsula's narrow roads is slow, so allow time.

Il Ristorante Niko Romito

Il Ristorante Niko Romito ★ 4.2 opened at the Bvlgari Resort Bali in May 2025, replacing the hotel's previous fine-dining restaurant. Niko Romito, one of Italy's most decorated chefs, designs the menu, and resident chef Alessandro Mazzali runs a 24-seat room on the clifftop.

Choose the four-course I Classici, the seven-course La Degustazione, or à la carte. Cold tagliolini with sea urchin and a risotto with oyster, lemon and bottarga are among the signatures. Menus start from around IDR 2,900,000++ (about USD 160 before tax and service), and it serves dinner only, from 6pm. Book well ahead.

The Cave

The Cave by Ryan Clift ★ 4.2 seats 22 people inside a natural limestone cave beneath The Edge resort. Chef Ryan Clift, of Tippling Club in Singapore, designed the menu, and projections on the cave walls change the scene between courses.

Seven courses cost IDR 2,150,000++ (about USD 120 before tax and service) and ten courses IDR 2,600,000++. There are sittings at 12:30pm, 5:30pm and 9pm, and it is closed on Mondays. Being underground, it has no view, so have a drink on the clifftop first.

The Warung

For Indonesian food with a sunset, The Warung ★ 4.5 at Alila Villas Uluwatu ★ 4.7 is the best table on the Bukit. It sits under the resort's bamboo canopy on the cliff edge, facing west.

The menu covers regional Indonesian dishes: rendang in the style of Bukittinggi, sop buntut (oxtail soup) and tongkol gohu, a raw tuna dish from North Maluku. Mains cost around IDR 195,000 to 285,000 (about USD 11-16). On Fridays the Pasar Malam (night market) buffet costs IDR 1,480,000++ per person. Book ahead for a table at sunset.

Jimbaran and Nusa Dua

Jimbaran Bay faces west and is known for its beachfront seafood grills, while Nusa Dua, on the east side of the peninsula, is lined with large resorts. The luxury hotel boom has raised standards across both. Many of the best beaches in Bali are close by, so it is easy to combine a morning at the coast with a long lunch.

Sundara

Sundara Four Seasons Jimbaran ★ 4.6, at Four Seasons Resort Bali at Jimbaran Bay ★ 4.7, is the south coast's best-known beach club. A long infinity pool stretches towards the sea, and the venue turns from day club to dining room as the sun sets.

The menu centres on Jimbaran's coastal seafood. Lunch leans towards crudo and lighter plates; in the evening the kitchen grills whole fish, premium seafood and aged meats over open fire, with a dinner degustation from 6pm to 10pm. Chef de cuisine David Gavin also hosts a Chef's Table at IDR 1,500,000++. The Sunday Pink Brunch runs from 11:30am to 3pm and costs IDR 1,250,000 per person (about USD 70), with drinks packages on top.

Cuca

Cuca ★ 4.7 is Jimbaran's most exciting restaurant and one of Tatler's 20 best in Indonesia in both 2025 and 2026. Chef Kevin Cherkas, who trained at elBulli and Arzak in Spain and at Daniel in New York, opened it with Virginia Entizne in 2013. The setting, an open-air pavilion surrounded by gardens, is deliberately casual; the cooking is not.

The menu is built around small plates for sharing, with Indonesian and Asian ingredients treated with modernist technique. Four or five plates per person is about right, which brings dinner to around USD 40 to 75 with drinks. The Chef's Tasting menu costs IDR 960,000++. It is open daily from noon to 11pm. Book ahead for dinner, particularly at weekends.

Rumari

Rumari ★ 4.7, at Raffles Bali, is the most expensive meal on this list. Chef Gaetan Biesuz serves progressive tasting menus from IDR 3,000,000++ (about USD 165 before tax and service), and the 10-seat Rumari Counter runs Wednesday to Sunday from IDR 4,235,000 net. Tatler named Rumari one of Indonesia's 20 best restaurants in 2026 and gave it the award for Best Service. It is also billed as Indonesia's only Krug Ambassade. Book well ahead, particularly for the Counter.

Kayuputi

Kayuputi ★ 4.7 is the oceanfront restaurant at The St. Regis Bali Resort ★ 4.8 in Nusa Dua, serving pan-Asian food as an eight-course degustation or à la carte. Weekend brunch is the main draw: the St. Regis Brunch on Saturdays and the Astor Brunch on Sundays. Packages cost between IDR 1,250,000 and IDR 2,850,000 per person (about USD 70-160). Nusa Dua faces east, so there's no sunset over the water; book lunch or brunch to enjoy the view.

Practical Considerations

Reservations: For Locavore NXT, Syrco BASÈ's KU counter, Rumari Counter, The Cave and Il Ristorante Niko Romito, book as far ahead as you can, two to four weeks in the dry season and over the year-end holidays. Most other restaurants can be booked a few days ahead. La Lucciola now works mostly on walk-ins.

Tax and service: Menus marked "++" add about 21% for tax and service. An additional tip of 5-10% for exceptional service is appreciated but not expected. At more casual places without a service charge, 10-15% is appropriate.

Sunset: Seminyak, Canggu, Jimbaran and Uluwatu face west, so they get the sunset over the sea. Nusa Dua faces east. For a sunset table, arrive by 5:30pm.

Transport: Bali's traffic is relentless, particularly between the south coast and Ubud. Allow at least 90 minutes from Seminyak to Ubud at peak times. If you're dining in Ubud and staying in the south, make a day of it rather than driving up for dinner alone.

Dress code: Bali is relaxed, but the better restaurants expect smart-casual. Shorts and flip-flops are fine at La Lucciola at lunch, but not at Locavore NXT, Apéritif or Rumari at dinner.

Dietary needs: Bali's top restaurants handle vegetarian, vegan and allergy requirements well. Locavore NXT, Mozaic and Apéritif all offer vegetarian menus, and Home by Chef Wayan has a full vegan menu. Mention serious allergies when you book rather than on arrival.

Frequently Asked Questions

What is the best restaurant in Bali?

Locavore NXT in Ubud. It is No. 44 on Asia's 50 Best Restaurants 2026 and the only Bali restaurant on the list. For a special occasion in the south, Rumari at Raffles Bali and Il Ristorante Niko Romito at the Bvlgari are the strongest alternatives.

Which area of Bali has the best restaurants?

Ubud has the most acclaimed tasting menus, including Locavore NXT, Room4Dessert and Syrco BASÈ. Seminyak and Canggu have the widest choice and the liveliest evenings. Uluwatu and Jimbaran are best for hotel dining and sunset tables.

How much does fine dining cost in Bali?

A top tasting menu costs around USD 50 to 165 per person before drinks, plus about 21% tax and service. That is a fraction of the price of a comparable meal in Singapore, London or New York. Excellent Indonesian food at places like Hujan Locale or Home by Chef Wayan costs much less.

Do you need reservations for Bali restaurants?

For the tasting-menu restaurants, yes, and two to four weeks ahead in the dry season (May to September) and over the year-end holidays. Most casual and mid-range restaurants take bookings a few days ahead, and some, like La Lucciola, work mostly on walk-ins.