Bali Restaurant

• Bali Restaurant
• Kuta/Legian
• Seminyak
• Nusa Dua / Jimbaran
• Sanur
• Ubud
• Candi Dasa

Bali Restaurant Guide
Whilst is quite easy to eat very nicely (and cheaply) in Bali, most of that is due to the intense competition of too many restaurants serving too much the same menu. With not much menu differentiation restaurants in Bali have, until recently, competed solely on price. Good for the hungry yobos but where to go for a nice evening and get good value for the money? (btw, good value does not always mean cheap...)

Below you'll find what could be Bali's only objective restaurant guide. We say objective because paradise-bali.com does not accept any advertising, sponsorship or freebies. We live here and when it's our money on the table this is where we spend it. Please be advised that when we say a restaurant is moderate or expensive it is in relation to other restaurants in Bali as even the most expensive restaurants in Bali are downright cheap compared to similar offerings elsewhere in the world.

Our scale is $ (Almost Free) to $$$$$ (Very Expensive). With no further ado, the knife and fork please..... 

Local Cuisine
One of the great things about Bali is the variety of cuisine from around the archipelago. Just to get you started, below we have outlined some of Bali (and Indonesia's most popular dishes):

Balinese Favourites:

Denpasar Lawar:
Minced cooked pork, mixed with young jackfruit or long green beans young grated coconut, completed by Balinese herb and spices.

Babi Guling:
Roast suckling pig stuffed with Balinese herb and spices.

Plecing Kangkung:
Boiled water spinach with shrimp paste sambal.

Ayam Betutu: Whole chicken stuffed with hot Balinese spices simmered slowly over a low fire.

Satay Lilit:
Miinced fish, chicken or pork, mixed with grated coconut and assorted spices, the resulting paste is put on to bamboo sticks or lemon grass stalks and grilled.

Jukut Ares:
Thinly sliced young banana tree simmered in Balinese spices.

Indonesian Favourites:

Nasi Goreng:
Fried Rice: The ubiquitous national dish. Usually served with grilled chicken or beef satay & sometimes a fried egg on top.

Nasi Campur:
White rice, surrounded by small selection of meats, vegetables and condiments. Delicious and never the same twice.

Mie Goreng:
Bakmie means noodles. Variation on Nasi Goreng only this time using egg noodles but not usually served with satay.

Masakan Padang:
Indonesia's original fast food, all dishes are precooked and served . You are billed for what you eat. Beef Rendang (beef simmered in coconut curry) is out of this world.

Es Campur: Shaved ice with a variety of seasonal fruits and jellied candies, topped with boiled palm sugar. Yum.

Martabak: Somewhat similar to an omelet, usually filled with minced lamb and vegetables. Often served as an appetizer or accompaniment

Terang Bulan:
Literally Full Moon, this dessert is prepared only at night at hawker stands. There are many varieties of this dessert but the chocolate ones are Absolutely sinful.

Satay Kambing:
Goat satay. Usually served with a sweet soy sauce, no wedding buffet in Indonesia is complete without this all-time favourite.

Rujak:
Featuring un-ripened fruit, mangoes, apples, pineapple and so on mixed with a thick sweet, sour and HOT sauce that women seem to prefer more than men.

Ayam Goreng:
Fried chicken. The Colonel had better watch his backside. Indonesia has several fried chicken emporiums that put paid to KFC.

Soto Ayam:
This is Indonesia's version of chicken noodle soup. Almost a meal unto itself.

Sop Buntut:
Oxtail soup (with the oxtail). Hearty soup always served with a side of white rice.

Bakso:
Indonesian style meatballs. They're rubbery, they're everywhere.

Sambal:
Chili. Since most families have a Sambal recipe passed down from generation to generation (think Korea and Kimchee) there's a good chance that there are more types of Sambal concoctions than there are dialects in Indonesia. Some sweet, some hot, some lethal. All are delicious.

Kopi Bali (Bali Coffee):
Kopi Luwak or Civet coffee is coffee made from coffee cherries which have been eaten by and passed through the digestive tract of the Asian Palm Civet . After collected, the beans are processed hygenically and given only a light roast so as to not destroy the complex flafour that develop through the process.