No, this is definitely not clickbait. Locavore was chosen as one of Asia’s Top 50 Restaurants this year, making it the only restaurant from Indonesia to make it in the list and the best restaurant in Bali. This restaurant is a whole another experience on it’s own. As it’s name suggests, Locavore creates colorful dishes from locally-sourced ingredients. For example, since butter can’t be produced locally, they would substitute it with pork lard. In addition, they would adjust their menu to work with in-season ingredients.
It’s menu comprises of only two sections, Locavore and Herbivore (vegetarian menu), with two options, a six or nine-course meal. We chose the Locavore six-course meal as we had other plans after, but that ended up being an excellent choice. We were lucky to choose a six-course meal as the amount of dishes that was served to us was not six, but actually 17! The foods were plated very beautifully, it truly is a different form of art. Furthermore, the service was equally great. The server was professional and was able to fully explain the dishes in English and Bahasa Indonesia. I recommend that you carve out time for your meal. The entire meal took us about two hours and we definitely rushed the last 4 dishes. Please enjoy the pictures we took below of our experience. We went about three months ago so the menu might have changed by now, but the pictures should provide you with a solid idea of the great experience you might have when you visit!
Opted for a non-alcoholic drink, Virgin Cucumber and Lime MojitoDish 1 depicted a traditional Balinese offering to the gods, the leaves and flowers on top were eaten slowly to reveal…The menu!Dish 2: Spiced radish with vegetablesDish 3: Dried and lightly seasoned Cassava leafDish 4: Black sesame biscuit with vinaigretteDish 5: Mushroom and leaves ChawanmushiDish 6: Grilled mango and a shot of mango extractDish 7: Tomato soup and pomegranateDish 8 (My favorite): Muffin baked with pork lard that comes with an assortment of oliosDish 8-2: (Clockwise from top left) Red chili sauce, green parsley and spices, garlic olio with cumin powder, green onion olioDish 9: Surf & Turf – Pan-fried scallop, smoked mussel vinaigrette, scallop chip, green caviar, young coconut, Rambutan, Kaffir lime oilDish 10: Foie Gras Kambing (Goat) – Goat liver mousse, rice flour cracker, pickled wild berries, cured smoked goat heart, Rosella Kombucha vinaigretteDish 11: Black is the New Orange – Carrot slow roasted in smoked beef fat, Kecap glaze, carrot reduction, spiced carrot puree, smoked lacto-fermented carrot powderDish 12: Gurita Bakar (Grilled Octopus) – Grilled octopus, Kluwak-mole, starfruit Wuluh, chives, coconut curry, Timun Tikus (Cucumber), lime pickled spring onionsDish 13: The Things You can do with Rice – Freshwater fish, Koji rice crust, ginger torched Brem sauce, Tape-pickled fruits, puffed rice sambal Dish 14: Kue Buni – Blood berry tart, cocoa oil crust, egg white coconut creme, blood berry syrup, coconut blood berry sorbet Dish 15: Mangosteen ice-creamDish 16: Congklak (An Indonesian traditional game) – An assortment of bite-sized chocolate cakesDish 17: Mango ice-cream
