The Ultimate Bali Food Guide (2025 Edition)

Bali's food scene has undergone a quiet revolution. The island that was once known for cheap nasi goreng and resort buffets now hosts a constellation of world-class restaurants, artisanal roasters, and zero-waste farms that would hold their own in any global city.

Start at a Warung

The humble warung — a family-run street kitchen — remains the soul of Balinese eating. Order babi guling (spit-roast suckling pig) at Ibu Oka in Ubud, nasi campur (mixed rice) at Warung Babi Guling Pak Malen in Seminyak, or lawar (chopped meat salad with spiced coconut) anywhere you can find it fresh.

Ubud's Farm-to-Table Scene

Locavore in Ubud consistently ranks among Asia's 50 Best Restaurants. Chef Ray Adriansyah's tasting menu uses only Indonesian ingredients and changes with the harvest — book weeks ahead. Nearby, Hujan Locale serves beautifully researched regional Indonesian dishes you won't find on menus outside their home provinces.

Seminyak for Sundowners

Merah Putih for modern Indonesian in a cathedral-like bamboo space. Sarong for the prawn bisque that appears in every serious food photographer's Bali gallery. La Lucciola for the beach view and the tiramisu.

Save room for dessert. Balinese black rice pudding with palm sugar and fresh coconut cream, served warm, is one of the great simple pleasures of the island.