This guide covers what a fine dining experience in Bali costs, how booking works, what to wear, and 14 places we think are worth the money.
Eating out in Bali has become a culture of its own. I believe we can broadly separate restaurants into two categories: places you can go to multiple times a week, whether for lunch or dinner, where you can ease the decision fatigue and simply grab a plate and a coffee, perhaps; and places you go for a special occasion, a special night, or when someone special is visiting.
And with that special whatever comes a few special things you need to pay extra attention to.
Let’s break down fine dining culture in Bali, our favorite places in each area, and what you can expect to spend per person. The last thing you want is to show up in flip-flops expecting a plate to cost IDR 20k.
In this guide..
How much is fine dining in Bali?
About Rp1.2 million to Rp3.1 million per person. That range is for food. Drinks pairing usually adds another Rp700,000 to Rp1.75 million.
The number you see on the menu is almost never the number you pay. Nearly every restaurant in this guide quotes prices with two plus signs (++) after them, which means a 10% regional restaurant tax and a service charge still have to be added. At most of these places the two together come to 21%. We wrote a whole piece on how Bali menu prices work if you want the long answer.
Here is what that looks like for the tasting menus we could verify, with the menu price and the tax and service stacked on top of it.
A few places in this guide do not publish their prices at all. Where that is the case we say so, and the fix is one WhatsApp message before you book.
By Bali standards that is expensive, and we are not going to pretend otherwise. For many visitors it is still less than a tasting menu costs where they live, and that gap is a big part of why they book.
What is considered fine dining in Bali? A tasting menu, a booking and a dress code
There is no official definition. The most useful one we found comes from Glion, the Swiss hospitality school, which puts it down to serious cooking in a room built for an occasion, and above all to hospitality, meaning staff trained to notice what you need before you ask.
In Bali, we particularly go by this meter: you usually do not order dishes. You pick a menu length and the chef decides the rest. You have to book. There is a named chef that leads the kitchen, a dress code, and a meal that runs two to three hours. The menu changes every few months with the season, so the dish someone raved about on Instagram in March may be gone by September.
Is fine dining in Bali worth it? Yes, for dishes you will not taste anywhere else
The best reason is that the good rooms here cook with things you will not taste anywhere else. Locavore NXT does not use a single imported ingredient. Syrco BASÈ talks about traceability like other kitchens talk about truffles. Sangsaka takes regional Indonesian cooking seriously enough to name its dishes after the places they come from. Even the Italian room at Bvlgari cooks with vanilla from Kintamani and tomatoes from Plaga.
The second reason is the room. You can eat under the stalactites of a limestone cave, at a 24-seat Italian room on the Bvlgari cliffs, or at an 11-seat sushi counter in a Japanese garden in Jimbaran. The setting is half the memory.
And the honest third reason is price. If you have always wanted to try a tasting menu and could never justify it at home, this is the island (and maybe the special occasion) to do it!
How to book fine dining in Bali: do you pay a deposit first?
There is no island rule. Some places want nothing up front, and some want most of the bill.
The Cave asks for a 75% deposit when you book, and it is not refundable. Arrive more than 30 minutes late and you lose the table too. Honzen asks for a down payment on its omakase and holds your table for 15 minutes. Locavore NXT takes your card instead of your money, then charges USD 100 per person if you cancel or change inside 48 hours.
Some resort restaurants work on minimum spend rather than a menu price. At Akasa, the clifftop restaurant at Jumeirah Bali, the minimum runs from Rp500,000++ a person indoors to Rp6,000,000++ for the premium seats on the edge. You are paying for the view, and it helps to know that before you sit down.
Book early. In July, August and December, Locavore NXT fills four to six weeks ahead, according to its booking platform, and once a service is full there is no waiting list. Tell the restaurant about allergies when you book, not when you arrive, because many kitchens here prep each service to the exact number of plates. Some even cannot help your specific needs at all. The Cave says plainly it cannot cook around dairy, soy, egg, gluten or vegan diets.
What to wear to fine dining in Bali: smart casual, and no flip-flops
Please do not wear your Bintang muscle tanks. Save them for the next day’s morning beach walks!
Bvlgari asks for resort smart casual, a collared shirt for men, and no singlets, t-shirts or flip-flops. The Cave bans thongs (we think they meant flip-flops?), singlets, swimwear, beach shorts and anything with an alcohol brand on it, though tailored shorts are fine.
Plenty of these rooms are open to the garden or the sea, so dress for heat. Merah Putih’s own dress code explainer says the sensible answer is linen, and we agree. Long trousers or a dress, with proper shoes or clean sneakers, in something that breathes.
If you are bringing children, check first. Bvlgari does not seat children aged 5 and under. Mozaic welcomes children from 6. The Cave has a kids menu.
Fine dining etiquette in Bali: what happens at the table and how long it takes
You are welcomed by the staff who ask about your booking. You sit, someone explains the menu, and you choose a length and whether to add a drinks pairing. After that the kitchen takes over. Dishes arrive small and often, and someone will usually tell you what is on the plate and where it came from. Listen to that part. That is one of the things that makes your dinner special.
Portions are small because there are a lot of them. Ten or twenty courses of full plates would be a punishment!
Pace yourself on bread, ask questions freely, and do not worry about which fork. If you want to take photos, take them quickly and put the phone down. A service charge is already on the bill, so an extra tip is your choice rather than an obligation. One cultural tip as someone who grew up in Indonesia, it’s always better to give your waiter a cash tip directly to them instead of adding tip to your restaurant bill. They’ll be so happy!
How to plan a fine dining night in Bali
Pick the area you are already staying in, then pick the restaurant by the kind of night you want. Book two to four weeks ahead, and ask whether a deposit is taken and whether it is refundable. Multiply the menu price by 1.21 so the bill does not surprise you. Tell the kitchen about allergies when you book. Wear linen, not flip-flops. And when someone at the table starts explaining where your food came from, put your phone down and listen, because that is one of the reasons you are paying extra.
Best fine dining restaurants in Ubud
Ubud is where Bali’s fine dining actually lives. Four of the rooms below would be the best restaurant in most cities in the world!
Locavore NXT, Ubud: Bali’s Asia’s 50 Best restaurant
In March, Locavore NXT went from 92 to 44 on Asia’s 50 Best Restaurants, one of only two Indonesian restaurants on the list. Chefs Eelke Plasmeijer and Ray Adriansyah cook with nothing imported, and the default menu is gluten free and dairy free without announcing itself as such. The building is concrete and rice field views, with a food forest on the roof and a lab downstairs where they grow their own mushrooms and koji. They set up that grow room with a supplier because, as Ray has said, most mushrooms in Indonesia are imported.
Order: The Source 2.0 tasting menu. Add the non-alcoholic pairing if you want to taste what they do with ferments and garden botanicals.
Price: Rp2,250,000++ per person. Pairings from Rp750,000++. Wine pairing Rp1,750,000++.
Address: Jl. A.A. Gede Rai, Gang Pura Panti Bija, Lodtunduh, Ubud
Book: Revasi. Card held, USD 100 per person charged for changes inside 48 hours.
Mozaic, Ubud: French tasting menu in a tropical garden
Mozaic is the Ubud institution. It cooks French technique on whatever the market has that week, and you eat it in an open-air tropical garden. The current seasonal menu, dated August 2026, runs to A5 wagyu with yabbie and tropical fruit, and a dessert built on toasted rice ice cream. There is a separate Botanical menu for plant eaters.
If you want your first tasting menu to feel generous rather than intimidating, start in Mozaic.
Order: The 8-course seasonal menu if you have the appetite, 6 if you do not. Vegetarians should ask for the Botanical.
Price: 6 courses Rp1,450,000++, 8 courses Rp1,800,000++.
Address: Jl. Raya Sanggingan, Ubud
Book: mozaic-bali.com or WhatsApp +62 821 4723 5550. Dinner daily, 6pm to 10pm.
Syrco BASÈ, Ubud: Indonesian heritage tasting menu and chef’s counter
Syrco Bakker built his name in the Netherlands and came to Ubud to cook from his Indonesian side, with a kitchen that talks a lot about traceability and fair deals with the farmers it buys from. There are two ways in: the main restaurant runs tasting menus at dinner. KU Culinary Atelier is a 12-seat counter where you watch the kitchen work in front of you.
In high season they serve only the Journey menu, so check which one is running when you book.
Order: The KU counter if you can get a seat. The dinner tasting menu if you cannot.
Price: Dinner menus from about Rp1,500,000 to Rp1,750,000, premium experiences Rp3,200,000 to Rp4,500,000.
Address: Jl. Sri Wedari No. 72, Ubud
Book: WhatsApp +62 822 2712 2250 or enjoy@syrcobase.com. Tuesday to Saturday.
Gajah Putih, Ubud: fine dining dinner theatre
Gajah Putih serves an 11-course Balinese-inspired tasting menu with a live performance of dance, music and storytelling woven between the plates. There are two shows, each with its own menu. Lingkaran follows the arc of a sunrise and the cycle of a life. Malam is about the night. About 30 guests a night, 2.5 to 3 hours.
This is the one for an anniversary, or for parents visiting who would enjoy a show more than a lecture about fermentation. It sits in the same village as Locavore NXT, which tells you something about Lodtunduh.
Order: Either show. Pick by mood. Sunrise for gentle, night for drama.
Price: Rp1,200,000++ per person. Alcohol pairing Rp1,850,000 nett. Non-alcoholic pairing Rp700,000++.
Address: Jl. Raya Mawang No. 88, Lodtunduh, Ubud
Book: gajahputihbali.com or WhatsApp +62 878 1440 3575. Wednesday to Sunday, from 6:30pm.
Best fine dining restaurants in Seminyak
Seminyak does fine dining the way it does everything, with a bit more swagger and a later finish. Strictly speaking all three of these sit on the Petitenget and Kerobokan edge, but everyone calls it Seminyak.
Mauri, Seminyak: Italian tasting menu
Chef Maurizio Bombini cooks contemporary Italian with his Puglian roots showing, on custom ceramics, with a menu that changes daily. There are 40 seats downstairs and five at the chef’s counter. Take the counter if you can. Watching a pasta kitchen that knows what it is doing is its own kind of dinner show.
Order: The Signature Tasting Menu, 5 courses. From the à la carte, Honeycombers singles out the scallop tartare and the parmigiano ravioli.
Price: Rp2,328,480 for two, which works out at about Rp1.16 million each. With wine, Rp4,110,480 for two.
Address: Jl. Petitenget No. 100, Seminyak
Book: reservations@mauri-restaurant.com or +62 817 776 177.
Merah Putih, Seminyak: Indonesian fine dining
The name means red and white, the colours of the flag, and the room is often described as cathedral-like. The menu treats Indonesian cooking as something to celebrate rather than simplify. Chef Wiwik moves between traditional recipes and experiments with regional spices. The dinner tasting menu runs to nine dishes, and there are vegan and wine pairing versions.
Bring the friend who thinks Indonesian food just means nasi goreng.
Order: The Tasting Menu for Everyone at dinner. At lunch, order the nasi campur!
Price: Tasting menu price not published, so ask when you book. Mains from Rp180,000++.
Address: Jl. Petitenget No. 100x, Kerobokan
Book: merahputihbali.com/booking. Tables are held for two hours.
Sangsaka, Seminyak: modern Indonesian from a wood-fired oven
Sangsaka belongs to Kieran and Yunika Morland, and a lot of what comes out of the wood-fired oven started as Yunika’s family recipes from Java, specifically Surabaya. Dishes are named after the regions they come from. It is warmer and less formal than the others here, closer to a very good dinner party, and it is the only restaurant in this guide that puts tax and service inside the price. What you read is what you pay.
Order: Ikan pesmol and the sate kelapa, per Honeycombers, plus whatever has come out of the wood oven that night. Ask whether the seasonal tasting menu is running.
Price: À la carte from Rp25,000 for coconut rice to Rp650,000 for wagyu rib eye, tax and service included.
Address: Jl. Raya Pangkung Sari 100X, Kerobokan
Book: +62 812 3695 9895. Daily from 5:30pm.
Best fine dining restaurants in Canggu
Here is the honest truth about Canggu. It has great restaurants and very few that cook a proper tasting menu. The fine dining that exists is either an intimate counter or the new Regent resort on the beach.
SHUN Omakase Counter, Canggu: Japanese omakase for 11
Omakase means leaving it to the chef, and at SHUN that is the whole deal. Chef Mark Jeremie Oliver serves 13 or 18 courses of Edomae-style sushi and grilled dishes to 11 people at a time, at 6:30pm and 8:30pm. Everything is made in front of you, piece by piece. You can just sit down and eat what arrives in front of you.
Order: 18 courses if you are hungry and want to live the full experience, 13 if you are not.
Price: Not published on its own site. Ask on WhatsApp.
Address: The Komu, Jl. Pantai Berawa No. 99, Tibubeneng, Canggu
Book: +62 823 2254 4642 or info@shunomakase.com.
CURE, Canggu: a Michelin-starred chef at Regent Bali
Andrew Walsh’s CURE in Singapore won a Michelin star in 2021. The Bali version opened this year at Regent Bali Canggu, mixing European technique with Asian flavour on plates built for sharing. Two dishes tell you the idea: a giant river prawn with tom yum relish, and a Hokkaido scallop cooked in the style of mangut, the coconut stew from Yogyakarta. A 12-seat omakase room called The Curing Room is on the way.
Order: The prawn and the scallop. Then share everything.
Price: Romantic set menus from Rp1,000,000++ per person. The regular menu is priced by dish.
Address: Regent Bali Canggu, Jl. Munduk Catu, Canggu
Book: curebali.com. Tuesday to Saturday from 5pm, lunch and dinner on Sunday.
Taru, Canggu: Indonesian heritage dinner at Regent Bali
Taru is Regent’s signature restaurant, and it cooks Indonesia region by region, naming each dish for the town it comes from. It is not a tasting menu restaurant, and it also serves breakfast around the clock, so treat it as a very good Indonesian dinner in a five-star setting rather than a formal fine dining night. For a group, the makan patita sharing set is the move. Patita is the Maluku tradition of eating together from one long table.
Order: Beef rendang in the Payakumbuh style, or the prawns with sambal pete Medan style. For two or more, the makan patita.
Price: Rendang Rp500,000. Makan patita for two from Rp1,100,000. Tax and service extra.
Address: Regent Bali Canggu, Jl. Munduk Catu, Canggu
Book: Through Regent Bali Canggu.
Best fine dining restaurants in Uluwatu and Jimbaran
Last but not least, our favorite area for sunsets and white-sand beaches. Go to Uluwatu for those over-the-cliff dinners and background sound of waves that just screams Bali.
The Cave by Chef Ryan Clift, Uluwatu: a tasting menu inside a cave
In 2013, builders digging foundations for a villa broke into a natural cave. It now seats 22 people for dinner under real stalactites, with projections running across the curved walls between courses. Ryan Clift, the chef behind Tippling Club in Singapore, rewrites the menu every four months. It sounds like a stunt, which is exactly why the cooking has to carry it.
Order: 7 courses at the early seating. 10 courses at lunch or the 9pm seating, if you want the full version.
Price: 7 courses Rp2,150,000++, 10 courses Rp2,600,000++. With wine or cocktail pairing, Rp3,900,000++ to Rp4,350,000++.
Address: The Edge Bali, Jl. Pura Goa Lempeh, Banjar Dinas Kangin, Pecatu
Book: cave@theedgebali.com. 75% non-refundable deposit. Closed Mondays.
Il Ristorante Niko Romito, Uluwatu: Italian fine dining at Bvlgari
In May 2025 Bvlgari handed its signature restaurant to Niko Romito, one of Italy’s most celebrated chefs. A lot of guides online still list the old chef, so if a website tells you it is Luca Fantin, it is out of date. There are only 24 seats, and eight dishes on the menu exist only in Bali. They include cold tagliolini with sea urchin, risotto with oysters, snapper tartare and wagyu fillet with black summer truffle. The kitchen uses Kintamani vanilla and Plaga tomatoes from the island’s own hills.
Order: La Degustazione, 7 courses, for the full experience. I Classici, 4 courses, if you just want the famous dishes.
Price: Not published. Ask when you book.
Address: Bvlgari Resort Bali, Jl. Goa Lempeh, Banjar Dinas Kangin, Uluwatu
Book: Through Bvlgari or +62 361 847 1000. Dinner only, 6pm to 10pm. No children aged 5 and under.
Honzen, Jimbaran: sushi omakase at AYANA Bali
Honzen sits in its own compound of Japanese-style pavilions inside AYANA, connected by little bridges over zen gardens, next door to its yakiniku sister Sumizen. The heart of it is an 11-seat sushi counter. The dinner omakase still carries the name of Chef Takumi Kimura, who led the relaunch in 2023. The lunch omakase is the cheapest way into serious Japanese cooking anywhere in this guide.
Order: Sushi Kimura Omakase at dinner. The Sushi Luncheon Omakase if you want the counter for less.
Price: Dinner omakase Rp2,500,000++. Lunch omakase Rp1,000,000++.
Address: AYANA Resort Bali, Jl. Karang Mas Sejahtera, Jimbaran
Book: TableCheck. Down payment required for omakase. Book dinner at least a day ahead.
Frequently Asked Questions
How much is fine dining in Bali?
A fine dining tasting menu in Bali usually costs Rp1.2 million to Rp3.1 million per person for food, after 21% tax and service is added. A drinks pairing adds Rp700,000 to Rp1.75 million.
Is food expensive in Bali?
Everyday food in Bali is relatively cheap(er), and fine dining is expensive by local standards. A tasting menu usually costs Rp1.2 million to Rp3.1 million per person after tax and service.
What does ++ mean on a Bali menu?
The ++ on a Bali menu means tax and service charge will be added to the price. At most fine dining restaurants the total is 21%, so a Rp2,000,000++ menu costs about Rp2,420,000.
Do you have to pay a deposit for fine dining in Bali?
Some Bali restaurants require a deposit and others only hold your card. The Cave takes 75% up front, non-refundable, while Locavore NXT charges USD 100 per person for late cancellation.
What should I wear to fine dining in Bali?
Smart casual is the standard for fine dining in Bali. Wear long trousers or a dress, closed shoes or clean sneakers, and a collared shirt for men at hotel restaurants. Flip-flops, singlets and beachwear are banned almost everywhere.
How long does a fine dining dinner take?
A fine dining dinner in Bali takes two to three hours. Longer tasting menus and theatre dinners can run past three.
How far ahead should I book?
Book fine dining in Bali two to four weeks ahead, and four to six weeks ahead in July, August and December for the most popular rooms.
Where is the best fine dining in Bali?
Ubud has the most fine dining in Bali, including Locavore NXT, which ranked 44 on Asia’s 50 Best Restaurants 2026. Uluwatu and Jimbaran have strong resort restaurants, and Canggu has a few intimate counters.