Locavore in Ubud is one of the new foodie hot spots in Bali! The World’s 50 Best Restaurants referred to it as a ‘One-of-a-kind Balinese restaurant’ and I absolutely agree with them. Locavore made it their mission to only use the finest locally sourced produce for their innovative and creative taste combinations. The highly dedicated team of food enthusiasts put together ingredient driven set menus in either Locavore (carnivore) or Herbivore style with the most enjoyable dishes.
It was fun to eat at a restaurant that is so dedicated and passionate about the ‘locavorism’ movement – the eco-conscious way of mainly using local ingredients to reduce food miles and to support local communities. Furthermore, the fruit and vegetables are organically grown and the meat comes from farms where animals are ethically fed and raised. The restaurant is usually fully booked – it is therefore advisable to book a table in advance. We enjoyed a 5-course locavore set menu with drinks for lunch as part of our day trip to Ubud.
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The menu was absolutely amazing with aesthetically beautiful palate pleasing dishes as well as gorgeous little taste teasers inbetween (I have only included photos of the main dishes though). I hope the photos and food descriptions will speak for themselves. We started with the ‘Squid’ – thinly sliced squid, marinated with oyster juice, coconut water and kaffir lime juice, young coconut, pomelo segments, cucamelon, spring onion, black squid krupuk, emulsion from Sumbawa oysters. Beverage: fresh turmeric, pomelo, fermented honey, kaffir lime leaf, Tanqueray Gin, sea salt from Les (North Bali)
An absolute highlight of the menu was ‘Into the Saway…’ with a silky smooth perfectly prepared duck egg yolk as the centre piece! The whole dish read: Rice porridge made from hi-grade rice (from Jatih Luwih, Central Bali), snails pressure cooked in garlic stock, 64 degrees (celsius) duck egg yolk, catfish anon, dehydrated fern tips, wild flowers. Beverage: Muddled cemcem leaves, young coconut, lemon Bali, lemongrass, tamarind syrup, Myer’s Rum
Next we were served mackerel (from Singaraja, North Bali) brined, cooked on the bone in a bag with wild berries, savoury blood berry juice, sorrel and potato puree, wild berry compote, grated barbecued beets, caramelised shallots, sorrel leaves. Beverage: Wild berry shrub, lime juice, Tanqueray Gin, homemade soda water infused with jasmine flowers, wild elderberries.
The meat dish was roasted pork belly (from Payangan, Central Bali), blood sausage sauce, kaolin in bacon fat, applesauce, brined green pepper corns, bacon crumbs. Beverage: 2009, Pinot Noir, Golden Gate, Sea Smoke Cellars, California, USA
For dessert we had this gorgeous looking white chocolate and passion fruit ganache, mangosteen sorbet, rambutan gel, raspberries (from Plaga, North Bali), vanilla lull, dehydrated raspberries, coconut jelly, pickled aloe vera, mint leaves. Beverage: 2013, Moscato D’Asti, Novole, Michelle Chiarlo, Piedmont, Italy.
The drinks were also an absolute delight – I just loved the creative and beautiful ways in which they were served. The tumbler (picture above right) was made from fragrant cinnamon wood and could be bought from their little shop (of course locally produced)! In case that you are unable to get a table or just won’t have time for a long sit down – Locavore also runs a little deli opposite.
Jalan Dewi Sita, Ubud
+62 361 977733