Top Honours: Best Restaurants in Bali and Jakarta
From a secluded cave to a gilded New York-inspired venue, here are 7 restaurants encapsulating best dining experiences in Bali and Jakarta.
For a culinary journey like no other, restaurants pull out all the stops to craft exquisite dining experiences, offering not only soul-satiating flavours but also immersive concepts that showcase the chef’s finesse on every plate. If you find yourself in Jakarta or Bali and are searching for the best dining spots, these restaurants are worth adding to your must-visit list.
The cave by Chef Ryan Clift
The edge
The restaurant If you’re seeking the best restaurants in Bali and Jakarta, dining in a 25,000-year-old natural cave in Uluwatu offers a standout experience. The geological wonder was discovered in 2013 during a villa construction, complete with intact crescent walls and stalactites.
Opened in 2022, the highly successful 22-seat restaurant is led by culinary director and chef Ryan Clift, together with head chef Tay Chan Yong. Expect vibrant dishes made of locally grown and premium flown-in produce that made Clift’s Tippling Club in Singapore famous.
Open for lunch and dinner, guests may opt for the seven-course or ten-course tasting menus with cocktail or wine pairing options. In between courses, guests are indulged with immersive visual and audio projections on the cave’s walls.
The chef Hailing from England, culinary director Ryan Clift trained under prominent chefs such as Marco-Pierre White, Peter Gordon, and Emmanuel Renault. He established Tippling Club, known for its progressive and avant-garde dishes, in 2008. His signature brand of contemporary cuisine has earned Tippling Club coveted recognition in the World’s 50 Best Bars and Asia’s 50 Best Restaurants.
Must try The restaurant’s seven-course set menu, a two-hour dining experience in a cave interspersed with a light show, is a multisensory immersion like no other. The highlights of the current tasting menu include Onion Tartlet made with Gruyere Custard and Kaviari Kristal, the iconic Tomato Water (heirloom tomato, basil, wasabi oil), Scallop Quenelle (cauliflower velouté with British-inspired “Black Pudding”), and chipotle-glazed Stuffed Quail with parsnip and cardamom jus. The menu changes every quarter. A new tasting menu will be available at the end of October 2024. Vegetarian tasting menus are available.
Apéritif
Viceroy Bali
The restaurant In this evocative setting reminiscent of a bygone era, Apéritif ranks among the best restaurants in Bali and Jakarta for culinary excellence. Nestled amid Ubud’s rice fields within Viceroy Bali, Apéritif offers a portal to the past while celebrating boundless culinary excellence. Propelling executive chef Nic Vanderbeeken’s “Borderless Food” concept to the forefront, the restaurant presents a selection of cross-cultural cuisine with influences of Japanese, Nordic, French, and Indonesian culinary traditions.
Each dish at Apéritif tells a story, reflecting Vanderbeeken and his team’s culinary journeys and passion for global flavours. Exotic yet familiar, the menu marries time-honoured techniques with Ubud’s natural bounty, showcasing rare seasonal ingredients and microgreens from local organic farms. Even the cutlery is a testament to the island’s artistry, handcrafted by local artisans.
The chef Helming the kitchen is chef Nic Vanderbeeken, a culinary maestro with over two decades of experience. His progressive and eclectic style, honed in Michelin-starred kitchens, finds a natural home in Apéritif. Having worked in Vietnam and calling Bali home for more than a decade, the Belgian native is no stranger to Southeast Asian cuisine.
Alongside head chef Jason Doenlen, pastry chef Ida Ayu Chinthya Dewi, Pinstripe bar’s head mixologist Panji Wisrawan, and maître d’hôtel and chef sommelier Jean-Benoit Issele, guests can expect an exquisite culinary journey.
Must-try The restaurant offers two options: the Signature Menu, featuring beloved classics, and the Avant-Garde Menu, a seasonal showcase that changes quarterly. A taste of Indonesia’s cherished balado paste is evident in the Chicken Liver Mousse, served as a canapé alongside Cured Red Snapper and Chawanmushi.
While Opu Fish and the vegetarian-friendly Cured Miso Mushroom burst with Japanese umami, Vanderbeeken’s Venison Wellington is the undeniable star. This masterpiece artfully unites Belgian cooking techniques with Indonesian rendang sauce, foie gras, and sweet potato, creating a distinct and indelible flavour. Don’t miss the restaurant’s newly launched Pinstripe Brunch Club by Apéritif every Sunday.
Kubu
Mandapa, a Ritz-Carlton Reserve
The restaurant With the constant rushing of the Ayung River as the background soundtrack, the riverside Kubu has always been known for its intimate bamboo cocoons, discreet service, and outstanding cuisine. Open daily for dinner, Kubu is tucked within the serene Mandapa, a Ritz-Carlton Reserve in Ubud.
Led by executive chef Eka Sunarya, it now brandishes a sustainable gastronomic experience where produce is foraged within 100 kilometres, sourced from nearby farms, or line-caught from the local community of fishers. Embracing an eco-conscious approach like many of the best restaurants in Bali and Jakarta, Kubu also operates on a zero-waste philosophy, turning its vegetable scraps into nourishing broths, dehydrating its fruit peels into garnishes, and turning remaining organic matter into compost for the herb garden.
Apart from a stellar wine selection, guests are also pampered with distinctive house-made ferments and infusion pairings to enhance the degustation menu experience.
The chef Born and raised in the village of Buahan, Gianyar, Sunarya grew up in a close-knit community where gatherings were celebrated through cooking authentic Balinese fare, and using locally grown and foraged ingredients was the norm.
After satisfying the urge to experience the world and cutting his teeth in high-end restaurants in Bali, Moscow, and the Maldives, Sunarya returned to lead Kubu in 2023. He takes pride in being able to closely work and collaborate with the island’s farmers, fishers, and food producers.
Must try Tales of the island’s rich terroir are told through a compelling ten-course menu, The Kubu Experience. Flawlessly balanced dishes shine light on the island’s diverse produce, from humble legumes to pork belly from indigenous pigs. Highlights include Singaraja Bonito Crudo served with tangy housemade blood berries vinegar, earthy Payangan Wild Foraged mushrooms, fulfilling Tabanan Braised Beans, Jimbaran Lobster served with cauliflowers cooked three ways, and an impressive petit four (Kluwek Chocolate, Guava Fruit Jelly, and Tape Choux). A ten-course Plant-Based tasting menu is also available.
Watu Steakhouse
Six Senses Uluwatu
The restaurant Surf and turf is the spirit of the dining experience at this clifftop chophouse in Uluwatu. Guests better come early to sip at The Cliff Bar to gaze at the spectacular sunset before heading to Watu Steakhouse after the amber sky darkens.
Seductive flame, char-grilled seafood and steaks, and intimate settings are the mainstays of the oceanfront resort’s bistro-style venue. With executive chef I Made Indrawan behind the open kitchen, a sizzling spectacle is to be expected as he works his magic on island-sourced produce, ingredients grown onsite, and prized delicacies. Fresh seafood catches are chargrilled to perfection while mushrooms are picked from an incubation hut in the resort.
Clad with wood panelled walls and an installation of swimming fish suspended from the ceiling, the subtle elegance of the venue pays homage to the island’s bounty, allowing the flavourful sensation of each dish to stand out.
The chef Ignacio Moreno, the resort’s director of F&B, brings a wealth of culinary experience from working in Michelin-starred restaurants and luxury hotels. From the award-winning Martín Berasategui restaurant in Spain to Six Senses Ibiza, he adds a creative and sustainable approach to complement Watu Steakhouse’s locale and environment, making it one of the best restaurants in Bali and Jakarta alike.
Must try Opt for the five-course Chef’s Seasonal Best tasting experience to gain a better understanding of the menu. Alternatively, order the highlights from the a la carte menu, be it the Bali Fresh Oyster topped with fermented strawberries mignonette, Bedugul Sustainable Avocado (with ginger onion criolla, ume beurre blanc, coriander essence), Jimbaran Market’s Octopus served with smoked cassava, baby potatoes, and burnt lemon; or the Wagyu Rib Eye MB7+ cooked to your liking. End the feast with an indulgent Tape Cheesecake or platter of artisanal selections from Rosalie Cheese with honey from Karangasem.
AKASA Restaurant & Bar
Jumeirah Bali
The restaurant With an abundance of the archipelago’s legacies, Indonesian restaurants do it best at embracing the vast heritage, whether in Bali or Jakarta. At Jumeirah Bali, the Hindu-Javanese influence of the Majapahit empire resonates beautifully, showcasing the region’s rich cultural history. On the resort’s uppermost level, AKASA Restaurant & Bar embodies this golden age through its interiors and a well-appointed terrace, inviting diners to savour flame-grilled delicacies with an Asian twist amid a Javanese royalty-inspired atmosphere.
The restaurant honours Balinese traditions, presenting family-style dishes on grand platters reminiscent of royal banquets for esteemed guests. In the kitchen, chef Joan Achour and her team orchestrate a flavourful Asian fusion where aromatic Balinese smoky delights are infused with subtle Thai, Japanese, and Korean influences. The use of wood-fired cooking and produce from across the country intensifies the local flavours in each bite.
The chef Chef de cuisine Joan Achour, hailing from Jumeirah Maldives and previously Jumeirah Mina A’Salam in Dubai, has found her culinary home at AKASA Restaurant & Bar. Honing her skills in esteemed establishments such as Sinner Paris and Michelin-starred Royal Monceau, she now embraces traditional Javanese cooking methods at AKASA.
Grilling meats and fish over open flames fuelled by firewood from coffee, coconut, clove, and durian trees, chef Achour infuses her creations with unique smokiness, complemented by seasonal spices that further enhance the tropical notes in her creations. In her menu, she serves family-style portions to pay homage to Bali’s cherished tradition of communal dining.
Must-try Banana Leaf Seabass (marinated in lemongrass, lime, and coconut before being grilled to perfection) showcases the vibrant Balinese influence. The restaurant also boasts a range of dry-aged beef, expertly prepared in dishes including Truffle Tenderloin and Yakiniku Lamb Cutlets.
A global selection of peppercorns, from citrusy Lampung to Vietnamese Phu Quoc, further elevates the steak experience. For dessert, the chef’s French heritage shines in creations such as Pandan Crème Brûlée with homemade kaya jam and a decadent Chocolate Sphere.
Oliverra
Umana Bali, LXR Hotels & Resorts
The restaurant Oliverra is a signature Mediterranean dining destination at Umana Bali, LXR Hotels & Resorts, one of the best restaurants in Bali, offering a dining experience that rivals the top spots in both the island and Jakarta. Perched on Ungasan’s limestone cliffs, it is divided into three areas: The Dining Room, The Bar, and The Veranda, a dramatic al fresco patio with an ocean view.
Guests will do well by arriving before sunset. Whether sipping a chilled white wine in the air-conditioned Bar or watching the sun go down with a glass of Oliverra Spritz at The Veranda, life is sweet from this elevated corner of the island. The ocean is also visible from The Dining Room. With its floor-to-ceiling window and curvaceous Mid-Century interior, Oliverra invites guests to slow down and indulge in a leisurely dinner with their loved ones.
The chef Balinese executive chef Gusti Ngurah Putra honed his skills in five-starred hotels and restaurants in Dubai, Doha, and Bali. His commitment to excellence and exemplary leadership is evident in the hotel’s four dining venues, including Oliverra.
Must-try The three- or four-course set menus might be a good place to start. It showcases the restaurant’s forte, be it with seafood or premium beef cuts cooked over a charcoal grill.
Highlights of the a la carte menu include housemade Salmon Gravlax, Lobster Tortellini, and Lobster Catalan. The beef specialties, Kiwami Wagyu MB9+ (served with truffle mashed potato, asparagus, morel jus) and Stockyard Striploin MB5 (ginger-glazed carrot, charred pickled onion, red wine jus) are not to be missed. Pair the dishes with notable wines from Italy, Spain, or France, as well as refreshing Italian-inspired cocktails such as Burnt Lemon Spritz and Negroni.
J.J.A.
The St. Regis Jakarta
The restaurant The gilded dining destination is an abbreviation of the name of the founder of the first St. Regis hotel in New York, John Jacob Astor IV. The softly-lit setting offers an intimate space for a romantic or private dinner, either in the main dining area or the hidden private dining room. The ingredient-driven a la carte menu spotlights high-quality produce from the archipelago and beyond. Expect impeccable and amicable service throughout the meal.
Guests may enhance their dining experience by tasting Jakarta’s largest and best-curated wine list: the St. Regis Wine Vault, to pick one from the vault’s collection of more than 400 labels. Recognised by the Wine Spectator’s 2023 Restaurant Award for its outstanding wine programme, it features vintages from notable wineries from various regions. After dinner, head down to the St. Regis Bar (currently ranked 88 on Asia’s 50 Best Bars 2024) for a bit of jazz and New York-inspired cocktails.
The chef The hotel’s culinary director Oscar Perez has worked with Marriott International since 1996. He was responsible for the pre-openings of the group’s best hotels and restaurants in Bali, Singapore, Maldives, Malaysia, and Dubai before arriving in Jakarta. His international experience allows him to bring together classical techniques with a contemporary flair, resulting in a flavourful menu. Together with dessert creations from executive pastry chef Kevin Lee, expect a night to remember when one dines at J.J.A.
Must try Celebrating the art of conviviality through food sharing is highly encouraged. Foodies will find dishes such as the Hokkaido Scallops Crudo, cured Japanese Beef Tartare (with a decadent option for Oscietra Caviar topping), and slow-poached Atlantic Lobster Salad utterly delightful.
Don’t miss the timeless mains such as salt-baked Seabass and pan-roasted Australian Lamb Cutlet. Using the alchemy of a Pira woodfire oven and sugarcane husk, the bovine selections such as Ribeye MB9+ and Dry-Aged Tomahawk MB5+, are sure to impress. Leave room for Couverture Chocolate 55% (layered cake served with cocoa nibs and chocolate ice cream) and Mango (baked cheesecake with spéculoos biscuit and mango crème fraîche granita).
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