This is what a meal looks like at restaurant Locavore. When we visited Ubud in Bali, Locavore was ranked The Best Restaurant in Indonesia and no. 42 on Asia’s 50 Best Restaurants. Chef Ray Adriansyah has created two unique menus – herbivore and locavore. Of course, we had to try them both! As the name implies, Locavore is all about using local Indonesian ingredients, and they even won an award for being the most sustainable restaurant in Asia. This summer, Locavore is closing its current venue and reopening as Locavore Next, in a new location just outside of Ubud. We can’t wait to revisit!
Looking for more great spots for food and drinks in Bali? Check out our video from Viceroy!
Address & Contact Information
Jl. Dewisita No.10, Ubud, Bali, Indonesia
Flower offerings & torched ginger emulsion.
Locavore was located in Ubud when we visited.
Marigold flower tempura, with marigold spray, and pickled marigold emulsion.
BBQ mango marinated in long pepper, served with mango kombucha.
Locavore is all about local ingredients and sustainability.
Flatbread, sambal, cashew sour cream, and onions.
Locavore had great cocktails!
The main dining room of Locavore in Ubud.
Savoury Citrus – five different citrus fruits, cashew coriander crème, spice nuts, citrus oil, chilli soy sauce, and citrus peel powder.
Eggplant in its Element – baby eggplant, pickled in ginger torch vinegar, smoked eggplant crème, and aromatics.
Lobster Tartar – almost raw lobster, coconut pickled heart of palm, aromatic oils, shallot lemongrass sambal, warm lobster gel, and siracha chilli powder.
Into the Sawah, aka everything that lives, grows, and swims in and around the Ubud rice fields – rice porridge, 64 degrees duck egg yolk, snails, frog leg, fern tips, and wildflowers.
Bangkuang Loves Passion Fruit – oven-roasted jicama, passion fruit emulsion, turmeric pickled jicama, peanut miso crème, and tempered spices.
Everything Pumpkin – the whole pumpkin, confit in cacao nib oil, charred pumpkin candlenut crème, spiced cacao nib crumble, pickled pumpkin, and salted pumpkin seed powder.
Black is the New Orange – carrot slow roasted in smoked beef fat, kecap glaze, carrot reduction, spiced carrot puree, and smoked lacto-fermented carrot powder.
Lobak 2.0 – Roasted daikon, caramelized koji crème, citrus soy reduction, pickled daikon, kulim oil.
Aayam Hitam – Jon’s chicken, grilled with black garlic, garlic confit purée, black garlic kecap emulsion, pickled solo garlic, green garlic oil, and crispy chicken skin cracker.
Ice Cream Sandwich – coriander coconut ice cream, tuak poached green mango, coriander crackers, green mango gel, lime powder, and candied coriander seeds.
So Much More Than Just Nutmeg – nutmeg fruit gelato, white chocolate chantilly, warm chocolate foam, kombucha pickled salak, and cacao nib nougatine.
Petits fours – chocolates and pastries served in Congklak (a traditional game of Indonesia).
Everything Palm Tree – palm sugar caramel gelato, tamarind jam, makrut lime pickled palm heart, kolang kaling tamarind candy, and palm sugar meringue.
Makrut lime sorbet & makrut lime oil.
Have you been to Locavore? Let us know how your experience was in a comment below.
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Anders Husa and Kaitlin Orr are food & travel bloggers and creative content creators. From their base in Copenhagen, they operate the largest and most influential restaurant-focused travel blog in Scandinavia.