RFK Rankings · Bali
Best Wine Lists in Bali 2026
Restaurant cellars & sommelier programs · Bali · 6 lists ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published May 22, 2026 · Updated June 18, 2026 · Reviewed by Fredrik Filipsson, Editor-in-Chief · How we rank · Corrections
Bali drinks better than its beach-club reputation suggests. Behind the cocktail bars and the sunset crowds, a small set of rooms has built serious cellars: an Ubud fine-dining valley with vintages back to 1855, a Canggu bar that brought natural wine to the island, and a Seminyak cellar stacked eighteen thousand bottles deep. Import duty makes wine expensive here, which is exactly why a thoughtful list is rare and worth seeking out. Ranked on the depth of the cellar, how well it pours by the glass, and what the sommelier does with a tasting menu.
1.Apéritif Restaurant
Take the cellar tour before dinner; Bali's most decorated wine list, with vintages reaching back to 1855.
Apéritif sits in the Viceroy valley outside Ubud, where chef Nic Vanderbeeken cooks a "borderless" tasting menu of European technique and Indonesian ingredients. The wine program is the island's most serious: head sommelier I Made Yudiana keeps around 220 labels across old and new world, with vintages reaching as far back as 1855, and a cellar tour offered before service. The list reached the finals of the 2026 Star Wine List of Southeast Asia, the only Bali cellar to do so. Burgundy and Bordeaux run deep, alongside a skin-contact selection. Book the degustation, ask Yudiana to walk the cellar with you first, and let him pair the menu rather than ordering off the list cold.
2.Merah Putih
Take the wine pairing with the spice; a climate-controlled cellar built to stand up to Indonesian heat.
Merah Putih has anchored Jalan Petitenget in Seminyak for over a decade, its soaring concrete-and-glass room a fixture on every best-of-Seminyak list. The cooking is refined modern Indonesian, built around a nine-course tasting menu, and the wine program is woven into it: a climate-controlled in-restaurant cellar feeds an extensive by-the-glass list built to stand up to chilli, lemongrass and tamarind, where many cellars wilt. The Sumatran-style beef curry and the Balinese pulled-pork buns are signatures. The pairing is the move. Book the tasting menu, take the wine flight rather than a single bottle, and watch how the sommelier matches each course to the spice rather than fighting it.
3.CURE Bali
Book early for the beachfront tables; a Michelin-pedigree chef opening a dedicated cellar in Canggu.
CURE Bali opened on the Canggu beachfront inside the Regent in 2025, the island debut of chef Andrew Walsh, whose Singapore restaurant CURE earned a Michelin star and a place on the World's 50 Best Discovery list. The food is modern European-Asian, built on curing and fermentation, and the room is backed by a dedicated in-venue wine cellar spread across the main dining room and bar. A twelve-seat "Curing Room" with an open kitchen and counter pairing is slated to follow in late 2026. As a recent opening it is still finding its signature plates, so trust the kitchen. Book a beachfront table at golden hour and let the floor pair the menu by the glass.
4.Mosto
Order small plates and a low-intervention flight; Indonesia's first dedicated natural-wine bar.
Mosto sits in Berawa, Canggu, and is Indonesia's first dedicated natural-wine bar, run by sommelier Nicolas Lento, the country's only importer of low-intervention wine, with chef Lorenzo De Petris in the kitchen and Denny Bakiev directing the bar. The list runs to seventy-plus carefully chosen natural and low-intervention labels from small producers worldwide, a roster you will not find anywhere else on the island. The food is European bistro small plates built to share and to drink with. This is the island's reference point for skin-contact and pét-nat. Come for the wine first, order a spread of the small plates to match, and let Lento steer you toward a producer you have never heard of.
5.VIN+ Seminyak
Browse the bottle wall before you order; the island's deepest inventory at eighteen thousand bottles.
VIN+ has run in Seminyak for over a decade as equal parts bistro, wine lounge and bottle shop, and its inventory is the deepest in Bali: a retail cellar of more than eighteen thousand bottles across some three hundred varieties, with a glass-faced premium cellar set beside the private dining rooms. The kitchen keeps an international bistro menu of seafood and sharing boards built to drink alongside. Monthly sommelier-led wine dinners bring in guest producers. The breadth is the draw. Come with a bottle in mind, walk the retail wall first, and pay the modest corkage to drink something from the shop at your table rather than ordering off the shorter list.
6.Room4Dessert
Pair a natural-wine flight with dessert courses; chef Will Goldfarb's R4D and its Powder Room wine bar in Ubud.
Room4Dessert sits on Jalan Raya Sanggingan in Ubud, the Bali home of Will Goldfarb, named the World's Best Pastry Chef in 2021 and a pioneer of the dessert-led tasting menu, listed on the World's 50 Best Discovery. The fifteen-course menu blends savoury snacks and intricate desserts, and the wine is the surprise: an attached natural-wine bar, the Powder Room, pours a low-intervention, Italian-leaning list built to drink across a long sweet-and-savoury procession where conventional pairings fall down. It opens evenings, four until ten, closed Mondays. The pairing is the reason to come for the wine. Book the full menu, take the natural-wine flight rather than a bottle, and let the team match skin-contact and pét-nat to courses no standard list would dare.
Avoid for a wine night
Don't come here for the wine
Mejekawi (by KU DE TA), Seminyak. KU DE TA's upstairs chef's-table room, once home to a notable cellar, has permanently closed. The beach club below still runs, but the serious wine-and-tasting venue no longer exists, so don't book it expecting the old program.
The big beach clubs, Seminyak / Canggu. Bali's flagship beach clubs read like wine destinations but are cocktail- and party-led, with short, heavily marked-up lists. Go for the sunset and the pool, not the cellar.
How to drink well in Bali
Bali's wine economy is shaped by import duty, which lands hard on every bottle, so the rooms worth your money are the ones that absorb that cost into a real program rather than a token list. Apéritif and VIN+ win on sheer depth; Mosto wins on what it pours by the glass, which is the smarter play here when bottle prices climb. Take the by-the-glass route and you can drink across far more of the cellar for the same spend.
Pairing is the other edge. Merah Putih and Apéritif both build their wine around a tasting menu, so the flight is the way in, not a single bottle chosen blind against a dozen courses. Ask the sommelier to lead, and tell them your ceiling per glass so they can pour up to it. For more rooms and cellars across the island, browse the Bali dining guide and plan by area.
Frequently asked
Which Bali restaurant has the best wine list?
Apéritif in Ubud holds the island's most decorated cellar, around 220 labels with vintages back to 1855 and a finalist place in the 2026 Star Wine List of Southeast Asia. For sheer inventory, VIN+ in Seminyak runs deeper at some eighteen thousand bottles. Pick Apéritif for a guided tasting, VIN+ for browsing a vast retail wall.
Why is wine so expensive in Bali?
Indonesia levies a steep import duty on wine, which lands on every imported bottle and pushes restaurant prices well above what you would pay in Australia or Europe. The rooms on this list earn their markup with real cellars and strong by-the-glass programs, which is usually the smarter way to drink across a list without committing to a costly full bottle.
Where can I drink natural wine in Bali?
Mosto in Berawa, Canggu, is Indonesia's first dedicated natural-wine bar, run by Nicolas Lento, the country's only low-intervention importer, with seventy-plus skin-contact and low-intervention labels. It is the island's reference point for natural wine, and the European small plates are built to drink alongside the bottles.
Do these Bali restaurants offer wine by the glass?
Yes. Mosto in Canggu and VIN+ in Seminyak both lean on by-the-glass and corkage, letting you drink widely without committing to a costly bottle. Apéritif and Merah Putih both build wine flights around their tasting menus. Given how import duty inflates bottle prices, by-the-glass is often the smarter way to drink well here.
Should I book ahead for these Bali wine restaurants?
Yes for the fine-dining rooms. Apéritif, CURE and Merah Putih run tasting menus with limited seatings and book out, especially in high season, so reserve days ahead and request a cellar tour or pairing when you do. Mosto and VIN+ are more walk-in friendly, though a weekend evening table is still worth booking.
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