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.
The allure of modern Indonesian cuisine grows, as many foodies seek to savour local delicacies in a novel manner, as the myriad of local warungs offer limited variety most of the time. Thus, it brings immense pleasure to witness young, gifted chefs embracing the task of presenting an elevated cuisine of the archipelago, showcasing indigenous flavours, products and spices, fusion with Western cooking methods to create never-seen-before menus.
It’s not because of the restricted restaurant options in Berawa, Canggu that Milano Italian Restaurant is busy every night. It has everything to do with warm, welcoming service, generous portions of Italian cuisine, an impressive selection of wines, and a funky bar with an awesome cocktail selection and Gourmet Nibbles Menus. And a neighbourhood vibe like in Italy.
The Disciples Escoffier International APAC delegations pledged to uphold the founding values of the Association and to continue sharing and transferring knowledge and passion for French cuisine and cooking techniques. The Bali Escoffier Week was a great success from start to finish, with instructive encounters and discussions, culminating in a lavish culinary experience.
There are a ton of Italian restaurants in Bali, but few like Gioja Italian Restaurant. First of all, its location. Hidden in a remote area of Ubud, the final access is limited to bikes or by foot. Once you get in, the place is cosy and vibey. Its warm, high-ceilinged, exposed beam surrounded by tan-coloured brick wall, with a lush garden and a pool, gives the space...
Ubud restaurant Apéritif Restaurant & Bar is a big-ticket commitment, but Chef Nic Vanderbeeken and his team make a powerful case for keeping the high-end category kicking, recently launching the new Prestige Menu, a 7 to 9-course set, getting even more adventurous and original than before.
Located underground, the last place you wouldn’t expect to have a fine dining experience, here is The Cave Bali at The Edge, in Pecatu, Uluwatu! Just imagine having your lunch or dinner at more than 10 meters below ground, surrounded by stalactites formed thousands of years ago, in a large and spacious room with high ceilings, to reduce any claustrophobic feelings you might get, with dimmed lighting, creating the ultimate atmosphere.
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-honored 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 with 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.
