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.
Ijen at Potato Head Bali is committed to not only protecting the planet by following a zero-waste philosophy but also serve 100% locally sourced ingredients while they’re at it. They are sourcing hand-reeling caught seafood mainly, and locally-grown fruits & vegetables [...] In addition, all food waste is sent to their composting site or pigs farm nearby. A notable effort to duck carbon footprint to the max.
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...
Taking part in Goût de France | Good France, a gourmet festival held across the globe to celebrate French gastronomy, Mozaic Restaurant hosted, Thursday, March 21, a Black Truffle Dinner, using the legendary Périgord fungus on every course, from amuse-bouches to dessert. [...] First thing first. Mozaic’s legendary Chouquette with Truffle cream, a glass of Champagne Blanc de Blanc with 2 amuses-bouches;
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.
Recently, we have been invited to a Wine Appreciation Class at the Hatten Wines Bali Cellardoor in Sanur. Besides the Wine Lifestyle Boutique offering free wine tasting 7 days a week (Yes, FREE!), the building offers a 14 seats private dining room where you can pre-order a lunch or dinner wine pairing menus...
Living in one of the largest, if not the largest archipelago of the planet, one could think it’s easy finding a variety of local cuisines at every corner of the streets. Nay. At least not in Bali. I found it extremely difficult to catch an Indonesian restaurant offering more than the everlasting nasi goreng, ayam goreng or lalapan, sop buntut among many. Well, it’s with pure delight that we found Liap Liap Ubud.
Dumbo Bali has something for everyone's dietary needs, from the paleo, to gluten-free, to the vegetarian, and the vegan. Ubud is a pioneer of the vegetarian and vegan dining scene. While the “hippie” vegetarian restaurant might be a thing of the past, chefs and serious restaurateurs have embraced the concept, bringing thoughtful and well-crafted dishes that would stand up...
A bit lazy, I must admit, to go to Jimbaran for dinner, as we live in Canggu area, we made an exception, learning that Cuca’s Chef Kevin had changed most of the menu, bringing a lot of novelties while keeping some of the most popular dishes. With all the same dynamism, Cuca really hasn’t changed much in the past five years since it opened, still blowing off the roof of Bali’s culinary scene as one of the most innovative table of the island.
Who said that being gourmand was a bad thing? Surely someone who knows not Poule de Luxe Bali. Here, sweets are king! Beautiful, elegant, addictive, chic, and indulgent; no, I am not describing pearls, diamonds, or red lipstick. Add "yummy” to this list, and it should now be clear that Macarons and Choux à la Crème are the topics here. the topic here. But first, let’s talk about macarons, or should we be more specific and say Parisian’s macarons!
