Indonesia

Bali

At the heart of a truly regenerative experience is the idea of sustainability without compromise, and Bali’s food culture embodies this perfectly. Our feast guide, crafted by local chef Dhanu Made, founder of FED restaurant, showcases a culinary philosophy that’s as much about community as it is about taste. FED, created by the community, for the community, offers a dining experience that’s deeply rooted in the island’s traditions and its profound connection to the land.

Here, dining is an immersive experience. Many of these restaurants work hand-in-hand with local farmers, fishermen, and producers to ensure that what ends up on your plate not only satisfies the palate but supports the community and the environment. The emphasis is on nourishment—not just for the body, but for Bali’s broader ecosystem.

From plant-based dishes to local specialties, like the celebrated pork dishes that are a staple in Balinese Hindu cuisine, every bite is a journey through Bali’s rich cultural heritage. Each dish tells a story—of ancient agricultural techniques, sustainable farming methods, and the island’s long-standing respect for its natural surroundings. In Bali, food isn’t just about feeding the body; it’s about feeding the soul, preserving tradition, and celebrating a way of life that has stood the test of time.

Potato Head 

The thing about this restaurant that always amuses people dining in is their welcome snacks, which changes frequently depending on the season of certain
produce. The welcome snacks consisted of 9-10 different dishes. There were two things on that snacks course that blew my mind, which was the gulai of young banana (indonesian curry) and this sour green leaf with tamarind, it's just something that i’ve never tasted before. I would recommend people to come to Nusantara with a group of friends that love tasty spicy food, as the restaurant concept is sharing style and you have to order a lot.

This is a humble spot by Indra Sanjaya, a good friend of mine, located in his house in Batukaru,Tabanan. The food at Standar Lokal is very simple yet it can be addicting. Indra continues his grandmother’s traditional smoked pork sausage and it is served with seasonal veggies like fern tips or cassava leaves, smoked chicken with sambal matah, and rice. People around Bali would drive up to standar lokal to enjoy this delicacy, as it's located close to the mount of Batukaru and it can be a journey to get there. You can go here with a date or group of friends.

American BBQ style smoked brisket run by young local Balinese located in the heart of Denpasar. Komang Tryananda or can be called Nance, a good friend of mine as well. Nance learned American bbq smoking technique from the Internet, built his DIY smoker machine and ran a couple of pop ups until decided to open up his own joint at his home in Denpasar. Everything from the menu is tasty, so better come with groups of friends and order and share everything on the menu. They are taking bookings only, as they have a very limited space.

Another humble warung located in Ubud, serving chicken rice dish. The place is a house courtyard, turned into an eatery with a view of rice fields and now “villas”. The first time I came to this warung was 6-8 years ago with my friend Nikolas, I got hooked ever since then and always took some friends to eat here when visiting ubud.

If you're visiting Bali, Babi Guling is a must on the food list. Babi Guling is a traditional Balinese suckling pig. Spit roasted whole pig served with condiments and rice. Balinese people would normally eat babi guling for breakfast or lunch, back then Babi Guling Selingsing started open at 2am as they only served limited portions. A lot of people go there after a night out in Canggu. As time goes by, the demand increases and they become commercial and open at normal times.

Come and visit our restaurant FED. It’s a space where you can come with your mates or on a date. Have a drink at our bar and some snacks before starting dinner. You should definitely try the Chickpea fritter with smoked fish. Whn we purchase a whole line caught fish. All the trimmings and bones don’t go to the bin, we utilise them by adding to other dishes which become our favourite snacks.  It is one of our way to tackle food waste and try to be as sustainable as we can. Come Friday or Saturday night if you’re into music.

FED

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