Fine dining in Ubud has become a reason to fly to Bali all on its own. Outside the windows, rice terraces and jungle ravines. Inside, tasting menus built by chefs who treat the Indonesian pantry as something to study rather than simply plate. Here are six tables worth organizing a stay around, from a long-standing French-Balinese dining room to a kitchen devoted entirely to dessert.
Fine Dining in Ubud: Six Tables to Book First
- Mozaic, on Jalan Raya Sanggingan. Chris Salans and Blake Thornley cook Balinese flavors through a modern French lens, with two tasting menus, one of them vegetarian. As of this writing it is the only Indonesian member of Les Grandes Tables du Monde, which says plenty about its staying power.
- Locavore NXT. Eelke Plasmeijer and Ray Adriansyah build a long degustation around ingredients sourced close to home, with a zero-waste mindset running through the whole evening. It has appeared on the Asia’s 50 Best Restaurants list, so reserve as far ahead as you can.
- Room4Dessert. Will Goldfarb, who featured on Netflix’s Chef’s Table, leads you through savory snacks, plated desserts and petits fours across several spaces. A cocktail pairing is available. It’s a joyful way to end a Bali itinerary.
- Syrco BASÈ, on Jalan Sri Wedari. Chef Syrco Bakker, who earned Michelin stars earlier in his career, cooks nature-led dishes from Indonesian ingredients and his own Javanese and Sumatran family roots. Look for the banteng beef and the beef rendang. As of this writing it opens for dinner Tuesday through Saturday.
- Hujan Locale. Will Meyrick’s dining room is the relaxed counterpoint, serving upscale Indonesian street food as shared plates. A lovely first night when you want flavor without ceremony.
- Begawan Biji, in Payangan, around twenty minutes from central Ubud. Farm-to-table Indonesian cooking on a working rice farm, much of it done over open fire. The drive is part of the evening.
How to Plan a Gastronomic Stay in Ubud
Reservations drive everything. These kitchens are small, and the tasting-menu rooms fill weeks ahead, so book the dinners first and build the rest of the trip around them. Opening days can change with the season, so confirm each one when you reserve.
Pair one grand evening with one easy one. A degustation can run several hours, and it feels best followed by shared plates at Hujan Locale or a quiet supper at your hotel. Let the restaurant know about any dietary preferences when you book; most kitchens welcome the note and plan around it.
Spend the afternoons slowly. A morning walk through the terraces, a long spa treatment, a late lunch beside the pool. Our guide to Ubud’s most considered hotels suggests places to stay that suit exactly this rhythm.
Smart, relaxed clothing suits nearly every room on this list. Bring a light layer for the evenings, when the valley air cools, and leave a little time between the walk and the first course. In Ubud, the pace is part of the pleasure.
