Haute cuisine, degustation experiences… these can be found across the world. What makes fine dining in Bali any different?
Well, inspired by Indonesia’s very own recipes, produce and traditions, the chefs of Bali’s top restaurants pay homage to the country they are in by fusing flavours and ingredients of the region into high cuisine cooking. The result, showcased in the restaurants below, is world-class fine dining restaurants in Bali with an unmistakable Indonesian touch. From fine dining in Ubud to Uluwatu, these restaurants go above and beyond to present a truly decadent experience.
Apéritif Bar & Restaurant
As one of Bali’s most opulent fine dining restaurants, Apéritif Bar & Restaurant welcomes patrons into its grand 1920’s inspired restaurant, nestled between a verdant rice field and the majestic Ubud river valley.
Inside, Executive Chef Nic Vanderbeeken and his team showcase their mastery from the open kitchen, visible from the sparkling dining hall. Offering a classic degustation journey, complete with the European traditions of pre-dinner drinks and canapés, Apéritif presents true fine dining in Bali experience.
Premium ingredients are very much at the centre of Chef Nic’s creations, but these are complemented with eclectic flavours inspired by global cuisine, from European, Japanese and many lesser-known Indonesian recipes. The fresh Opu Fish emulates the richly aromatic Sulawesi dish, ‘woku’; a Javanese-inspired dish, ‘Mangut’, with a lemongrass-smoked Red Snapper; ‘Duck’, presents a unique combination of a Madura Island sauce with Bali’s classic lawar minced vegetables, accompanying a rich and delicate duck breast.
A crowd favourite since Apéritif opened its doors is ‘Venison Wellington’, which features foie gras and a gravy inspired by Indonesia’s most celebrated curry, rendang. From these fusion flavours, to clean classics — ‘Russian Sturgeon Caviar’, ‘Canadian Lobster’, ‘Heirloom Tomato’ — every dish is immaculately presented, staying true to the culture of haute cuisine. A selection of 6 or-8-course degustation menus is available, including vegetarian and vegan options. This is complemented by the premium wine list and signature cocktail creations by head mixologist Panji Wisrawan from the adjoining Apéritif Bar, a destination in its own right.
The venue has recently unveiled ‘The Private Dining Room at Apéritif’, which offers a private chef’s table for up to 12 guests with direct access to the kitchen and greater interaction. A dedicated waiter serves the 7-course degustation menu, paired with the finest wines selected by the restaurant’s new French sommelier.
Jalan Lanyahan, Br. Nagi, Ubud
+62 361 908 2777
di Mare Restaurant
With a location that’s hard to beat atop the cliffs of Uluwatu, this al-fresco hotspot with impeccable views across the Indian Ocean is a true fine dining in Bali destination. At di Mare, found in the five-star Karma Kandara resort, Executive Chef Joseph Antonishek takes guests on a discovery of his favourite Indonesian ingredients, infused masterfully into a fine dining experience.
Travel has been one of the biggest inspirations for the American-born chef, as has his kitchen team, who have shared their knowledge of Balinese and Javanese cuisine and produce. Their collective knowledge has resulted in some exotic regional ingredients being used in the dishes at di Mare.
The restaurant’s signature, a must-try- is ‘Butterfish Aburi’, lightly torched butterfish which has been cured in volcanic salt from Java, dressed in fresh pressed sugar cane juice with coconut vinegar from Tabanan, matoa fruit, curry leaves and green chillies. Another fusion favourite is ‘Australian Lamb Loin’, roasted after being marinated in a Borneo guajillo chilli paste with palm sugar from Roti Island — this is served with purple sweet-potato gnocchi, roasted root vegetables from Bedugul and lightly sauced with a kluwek demiglace. Kluwek, a particularly flavourful black fruit pulp inside the seed of a kepayang/pangium tree, is the chef’s self-confessed favourite Indonesian spice, one which he must actively avoid overusing. Another dish that features this ‘black gold’ is ‘Roasted Kingfish with puffed Balinese Red Rice, with morning glory and a roasted fish bone ‘rawon’ (a central Java dish with kluwek at its core) – an extremely complex sauce with loads of flavour and layers.
Such inspirations are found in the starters and desserts too. sandwiching Chef’s richly flavoured mains with respectively fresh and sweet flavour profiles. di Mare has a fabulous wine list, but for a uniquely ‘Karma’ touch, try one of the custom-made Karma Wines, with Rosé, Burgundy and Beaujolais varieties available, all made from renowned vineyards in France.
Mozaic Restaurant Gastronomique
When you think of fine dining in Ubud, you’ll likely think of Mozaic. Opened 20 years ago by Founder and Head Chef Chris Salans, Mozaic introduced Indonesian ingredients to French haute cuisine. With its al-fresco seating scattered within the warmth of a whimsical tropical garden, this intimate dining venue gave the classic ‘white tablecloth experience’ a Bali twist.
In December 2022, Mozaic Ubud was ‘reborn’, with Chef Blake Thornley, a previous Executive Chef, joining Chef Chris in creating a brand-new experience for the renowned restaurant after two decades. The restaurant remains at its original venue in Ubud, but the interior design has been revamped. A ‘fresh’ green colour palate to match the tropical vegetation, adding lots of natural wood finishes to give warmth and sophistication. The dining room is now air-conditioned, with contemporary furnishings added.
The most important changes are of course to the menu, into which Chef Blake Thornley has presented his own creativity in the eclectic dishes. Staying within the core philosophy of highlighting Indonesian spices and seasonal ingredients, Chef Blake’s new menu includes ‘Blue Swimmer Crab’, with pomelo lard, and laksa leaf; ‘Seared Foie Gras’, with smoked eel, apple and lemongrass. The Botanical Menu (vegetarian) is incredibly innovative, with ‘Beef Carpaccio’, a rendang-spice inspired tofu creation; Black Pudding, a reimagining of this British classic; and The Whole Onion, featuring a rare mushroom, burnt bread and onion. Mozaic’s quintessential experience to presenting a board of produce to the table to showcase Indonesia’s rich produce remains.
Mozaic offers a Seasonal and Botanical Degustation Menu of either 6 or 8 courses, wine pairings are also available. The new Lounge experience invites guests to experience an a la carte selection of whimsical bites and sips from the Mozaic kitchen and bar. Make your way to Mozaic for an exquisite fine dining in Bali experience.
Culinary connoisseurs with a burning passion for flamed-grilled creations can now revel in an exquisite dining experience at AKASA, a clifftop venue serving up aromatic wood-fired seafood and prime cuts.
AKASA, meaning sky, is found on the uppermost level of Jumeirah Bali, with breathtaking views across Dreamland Beach. Like the resort, this sophisticated restaurant draws inspiration from the golden era of Java’s Majapahit Kingdom. Inside, the stylish décor echoes an imperial banquet of the past where the royal Javanese family would entertain a close group of friends amidst the grandeur of a royal ceremony.
Presenting a refined Asian fusion menu, AKASA’s culinary offerings have been meticulously curated by Chef Joan Achour highlighting the rich and smoky flavours of Bali, while also referencing Thai, Japanese and Korean cuisines. The dishes pay homage to Bali’s time-honoured tradition of serving family-style meals on large platters, perfect for sharing.
The crudo selection features flame-grilled tuna tartare with Timut pepper and wood-fired veal katsu. Plus plates of grilled Jimbaran prawn, charcoal Wagyu beef salad and fresh oysters. The mains feature more premium ingredients, with giant blue river prawns with mango and passion fruit, and whole scallops with red bean cream to the succulent local sea bass cooked in banana leaf with freshly grated coconut, turmeric, mustard seed and lemongrass. Meat lovers can cut into Wagyu tenderloin MB 8/9 with Chinese apple and truffle, tender lamb rack with yakiniku sauce, or T-Bone and tomahawk steaks served with options of sides and sauces.
Guests can book the Chef’s Table experience, an exquisite set menu that celebrates local and global flavours, featuring highlights including seaweed foie gras, lobster ravioli, marble cod with seafood, chicken ballotine with ruffle jus and a selection of cheeses and desserts. Experience world-class fine dining in Bali at AKASA.
One of the most eye-catching restaurants on the island, Koral is submerged inside a giant aquarium. This signature restaurant of The Apurva Kempinski Bali resort, Nusa Dua, invites guests to ‘dive’ into artisanal dishes of their set menus, surrounded by swimming sea life. Koral presents a unique fine dining in Bali experience to all who visit.
The underwater world of Koral offers a full ‘bistronomic’ experience, where fine dining creations are presented in a laidback, rarified atmosphere. The dishes have been created by Chef Andrea Astone, bringing fresh and seasonal products to the fore, crafted into exquisite edible creations. Two distinct culinary journeys have been curated, inspired by Indonesian coastal flavours, with optional dishes to ‘enhance’ each menu available.
The indulgent, 5-course Koral Gourmet menu features a premium assortment of sea and land, with Koral Carpaccio (barramundi marinated with Balinese flavours, caviar, cauliflower purée), Lobster (chilli and garlic spiny lobster, with kaffir lime, parsley and mashed potato); and Beef Rossini (Wagyu tenderloin marbling 9+, Rougié foie gras, truffle beef sauce and ‘tartuffo’ chicken velouté) to name some highlights. The Experience Menu is a seafood treat with the likes of Blue Crab (with macédoine of jicama, fish pearls, torched ginger, chervil, chilli and green apple jelly) and ‘Salmon Confit (slow-cooked Tasmanian salmon with Balinese spices) as examples of the exotic flavours brought to the table.
Wine pairings are available for both degustation menus, though a premium, a la carte drinks menu is available at the venue as well. Koral provides a truly memorable dining experience in Bali, with its one-of-a-kind aquarium venue that has to be seen to be believed.
Sprawling along the banks of the sacred Ayung River, Mandapa, A Ritz Carlton Reserve presents its signature fine dining destination, Kubu. Guests are invited to sample Mediterranean-European cuisine in the cooling Ubud Valley atmosphere.
If the setting wasn’t special enough, Kubu is housed in a unique all-bamboo structure to match its all-natural surroundings. Inside are private dining cocoons that overlook the gushing river waters.
The menu is the creation of Javanese-born Executive Chef Bayu Timur, who brings 14 years of five-star experience and even represented Indonesia in the prestigious Bocuse ‘dOr Asia Pacific competition in 2018.
All dishes, including offerings in the signature six to eight-course degustation and à la carte menus, showcase Mediterranean-European specialties prepared with Bali-sourced ingredients. Diners will find seafood specialities like the Scallop “Crudo” Hokkaido (scallop, lemon gel, green gazpacho, avruga pearl) or the Lobster and Crab Ravioli (lobster consommé, broccoli, onion, crab oil). From the land, specialities include Beef Wellington (Black Angus beef tenderloin, foie gras, king mushroom, truffled potato, red wine sauce) and the ever-delicate Wagyu Beef “Kiwami” Mb 9+, served with asparagus, king mushroom, truffled potato, red wine sauce. Some a la carte highlights that aren’t on the tasting menus include the Canadian Lobster Linguine, Foie Gras Terrine and Moroccan spiced Lamb Rack with warm cauliflower salad.
As a popular fine dining in Bali, this dinner-only destination boasts a locale that’s hard to beat, where the cosy, semi-outdoor venue allows diners to enjoy the fresh Ubud air alongside an equally fresh fine dining menu.
One of the most iconic fine dining in Bali is found at the illustrious The St. Regis Bali Resort, overlooking the white sand shores of Nusa Dua Beach. Transforming Pan-Asian flavours into an haute cuisine experience, Kayuputi showcases how the region’s offerings can be elevated.
The restaurant has embodied the Balinese wisdom of “Nyegara Gunung”, from the mountain to the ocean, aimed at showcasing the bounty of both land and sea. Thus, it is only appropriate that it is Balinese Executive Chef Agung Gede who is at the helm of the Kayuputi kitchen. Renowned for his culinary craftsmanship, Chef Agung’s skill in exquisitely decorating each dish is matched by his ability to fuse Asian and Western flavours with such finesse.
Offering a la carte and degustation experiences for both lunch and dinner — and not to mention their sensational ‘Astor Brunch’ on Sunday — there are many dishes to experience at Kayuputi. To illustrate some of these superb creations, on the dinner menu you’ll find their signature dish, ‘Nyegara Gunung’, featuring Yellowfin Tuna, “rujak bulung” seaweed – cucumber, kuah pindang – tamarind fluid (representing the sea); and Wewangen Spices-Marinated Wagyu Beef Picanha, slow-braised banana blossom, pangi spices meat jus (representing land). Other specialities include Jembrana mud-crab flat dumpling ‘(shimeji mushroom, pickled salad, laksa crab emulsion, laksa leaf oil); Plaga farm zucchini ‘(zucchini tartare, citrus, coconut yoghurt, cilantro oil, organic tofu stuffed zucchini flower, lemongrass coconut, pineapple sambal); and for dessert a very unique hazelnut gianduja ‘(creamy hazelnut gianduja, blackcurrant coulis, oat milk ice cream).
That’s not all, as Kayuputi’s own wine list has been awarded by the Wine Spectator Awards, for 13 consecutive years. So, quite the dining experience awaits in their sublime setting of white wood (‘kayu putih’) and Indonesian artefacts, overlooking the Indian Ocean.