The Room
Locavore opened in Ubud in November 2013 and ten years later closed to make way for Locavore NXT. The chefs' 'more than a restaurant' project that takes their sustainable approach further than ever. The new building, designed with Budi Pradono Architects, includes the dining room, a fermentation lab, an in-house permaculture-driven herb-and-vegetable garden, and a chef's table that holds eight diners directly above the kitchen pass.
Eelke Plasmeijer (Dutch-born, classically trained) and Ray Adriansyah (Indonesian, raised on Indonesian heritage cuisine) run the kitchen together. The room seats 50 across the dining room and the chef's table; the booking window is six to ten weeks ahead. The restaurant has been on Asia's 50 Best Restaurants list every edition since 2016 and has held the Indonesia #1 ranking continuously.
The Food
The 20-course tasting menu rotates monthly and pulls from a 95%-local sourcing programme. Sumatran cinnamon, Java cocoa, Bali sea salt, Sulawesi reef fish, North Bali lamb, Lombok seaweed, Flores cashews, Aceh coffee, Borneo rice, Maluku spices. The progression tells a story of contemporary Indonesia through 20 small, precise courses across roughly three hours.
Beverage pairing programme is built around a serious natural-wine bench and an Indonesian-fermentation programme (arak-derived spirits, fermented fruit beverages) that few other restaurants offer. Service is brigade-international with Indonesian floor warmth.
Best Occasion Fit
Birthday: Birthdays at Locavore NXT are quietly grand. The kitchen sends out a small dessert course, the chefs frequently visit the table, and the chef's-table booking is the way to mark a milestone.
Impress Clients: International visitors to Bali recognise the Asia's 50 Best designation without translation. The 20-course Indonesian terroir tasting is the meal that frames Indonesian cuisine at its highest contemporary expression.
Proposal: The chef's table at Locavore NXT, with the kitchen working below, is one of the most-photographed proposal seats in Asia. Notify the staff at booking; the kitchen will arrange the moment.