Curated by the culinary experts at Dine & Wine Bali, Foodies Notes offers in-depth dining experiences and editor’s picks from across the island. We celebrate unforgettable meals at hidden gems and provide insightful reviews of Bali’s most iconic venues. This section is your personal guide to indulging in the island’s finest tastes and aromatic delights. Our passion for exceptional cuisine shines as we highlight talented chefs and share our most memorable culinary discoveries. Let our notes stimulate your palate, ignite your enthusiasm, and inspire your next gastronomic adventure in Bali, where every meal is a work of art.
Hidden beneath the earth’s surface, where few would expect to dine, lies The Cave Bali at The Edge Uluwatu. Step ten meters underground into a realm shaped by time, surrounded by stalactites formed over thousands of years. The space feels vast yet intimate, softly lit to draw you into a world of calm and curiosity. Here, Chef Ryan Clift transforms an ancient cave into a stage for modern gastronomy and pure imagination.
East Mediterranean & Middle Eastern cuisine is finally having its moment in Bali. Sababa Bali, a fresh new lifestyle restaurant, opened in Berawa recently. The eatery’s name refers to a Hebrew slang word meaning “great or cool” and can express passion and pleasure. Sababa comes from the Arabic word tzababa, which means great or excellent in spoken Arabic.
With an ambiance of relaxed, comfortable elegance, Ona Eatery Canggu’s concept fuses deeply rooted Mediterranean culinary traditions with the excitement of contemporary wanderlust. Using time-honoured classic techniques and modern methods, Italian Chef Daniele Taddeo showcases a true coastal and cultural mosaic of cuisines, highlighted by the home-garden spices & herbs, in a convivial and casual atmosphere.
Ubud is well-known for being the artistic hub of Bali so it’s no surprise that it has become the destination for epicureans. After all, chefs are artists, isn’t it? Many restaurants up there reach the fine dining division, a pure delight for foodies playing in the neighbourhood. Apéritif Restaurant & Bar at the Viceroy is definitely playing in that category. Offering an upscale contemporary global cuisine, the menu crafted by Belgian Chef Nic Vanderbeeken will delight any gourmet.
Everyone accustomed to Indonesian haute cuisine knows or has heard of chef-owner Mandif Warokka, one of a few to served traditional dishes, prepared and presented in a contemporary and Michelin-star way at Blanco Par Mandif. Despite the à la carte option, it is highly recommended to go for the Adiboga, the chef degustation menu, be it 7 or 9-course. The beverage pairing is optional, but to ease your evening, do not pass on it.
From the cuisine to the bar, with all its signature conscious cocktails in which the spirits are made in-house and the ingredient by-product is reused whenever possible, no doubt, Ijen with its mountain of sustainability, is reaching the uppermost peaks of Haute gastronomy!
Tokyo Meets Paris set dinner, at Indigo Canggu, offered Japanese-French fusion dishes with surprising, simple and flavourful components, taking the tradition and heritage of Japanese gastronomy and mixing it with modern European cooking techniques, creating a world-class dining experience. They also provided a fabulous list of first-class sakes, an assembly of premium local and imported wines, with a well-rounded list by the glass, to pair with the food.
Bali is not Ibiza, and Ibiza is not Bali, but Ibiza in Bali has accomplished the tour de force to blend the best of both, creating a classy beach club with a Hispanic atmosphere in the charming thus not popular area of Jimbaran. The Balearic-inspired venue with its elegant high-ceilinged white interior with mezzanine, a glass pool with swim-up bar overlooking the clear water beach and its colourful fishing boats, gives a true Spanish experience, perfect for couples and groups alike looking for a relaxing day with foodie’s extravagance at the beach.
In the verdant heart of Ubud, Mozaic Restaurant unveils a rare celebration of gastronomy: “The Diamonds of Périgord”, a dedicated dinner around the legendary Périgord black truffle. From amuse-bouches to dessert, each course is imbued with the deep earthiness, aromatic complexity and luxury of this prized “diamond.” As the flavours unfold, Chef Chris Salans demonstrates how mastery, provenance and sensory elegance converge into an unforgettable fine-dining journey.
When it comes to a wide selection of steak, FIRE Restaurant at W Bali-Seminyak, is a reference. Eight singular cuts, aged minimum 21 days in their meat cellar and grilled expertly by Chef Rangga’s specially trained brigade. Presented at your table on a wooden board by a “meat sommelier” as they call it here, explaining each cut, its origin, ageing period and helping select the grail, according to diner’s taste and desire of the moment.
