When one thinks of Asia’s major culinary hubs, it’s Singapore, Tokyo, Seoul, Hong Kong, and Bangkok that spring to mind. But it’s high time for Bali, with her beautifully potent blend of local gastronomic traditions and international influences, to be added to that list. Indonesia may not yet have a Michelin Guide—though in 2025 the first spate of Michelin Keys was handed out to 21 hotels and resorts on Bali—but the quality, creativity, and sophistication of the island’s current dining scene begs for it. Sure, it was once mostly super-casual warungs with the odd expat chef opening a boîte dedicated to his own country’s cooking. But in recent years, the game has changed. More wood-fired grills have been installed. More artistry has been added to the mix. More cooks, both Balinese and foreign, are being inspired by the archipelago’s abundance, bold and idiosyncratic dishes, and relatively friendly atmosphere for opening a new eatery. Sustainability and circularity have begun creeping into more concepts, as have responsible sourcing and storytelling. The result is an island quite literally bursting with flavor—spicy, sour, sweet, savory, bitter, umami… all of it. Bali has moved well on from formerly ubiquitous nasi goreng (fried rice) dinners, to tender local bamboo lobster with rujak, fantastically crispy fried duck, heart-warming Nusa Penida potato and corn porridge, and addictive katsu sandos. From fine-dining destinations to fresh-from-the-surf spots, here are our choices for the best restaurants in Bali.
Read our full Bali travel guide here, which includes:
How we choose the best restaurants in Bali
Every restaurant on this list has been selected independently by Condé Nast Traveler editors and reviewed by a local contributor who has visited that restaurant. Our editors consider both high-end and affordable eateries, and weigh stand-out dishes, location, and service—as well as inclusivity and sustainability credentials. We update this list as new restaurants open and existing ones evolve.
