WEBSITE PREVIEW – LAUNCHING AUGUST 2021

BAR SOUVENIR

Berawa’s latest drinking den believes that good things come in small packages.

Souvenir has just opened its doors, a clandestine bar seating just 12 that’s tucked into the multi-faceted Kinship Studio.

Owners Louise Millroy, of Kinship Studio, and Michael Madrid, a Bali-based photographer, sought to recreate the small neighbourhood bars scattered across Japan. The result is a devoted drinking space boasting a quartet of bar seats, and a lounge to comfortably host 12.

“We were inspired to open a neighbourhood bar that serves really good drinks, in an intimate, relaxed environment. Separately, we both have good memories of hole-in-the-wall style bars we've visited in Tokyo, Hong Kong and Seoul and we wanted to relive that sort of intimate, and carefully curated experience. A hunger to create a point of difference amongst the blossoming population of Bali bars also proved a factor.

A lot of places here are heavily focused on food, with the bar being secondary to the meal. We wanted to have the experience of going out for a drink - whether it be alcoholic or non even just popping by after work - to be the focus of the experience.”

 


 

 A Gg. Jalak VIB No.4, Tibubeneng | IG @bar.souvenir

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RESPONSIBLE COMMITMENTS

20.ThePunchIcons_Honor_CommunityGuidance
Sustainable & Local Sourcing
18.ThePunchIcons_Honor_CommunitySupport
Community Support
15.ThePunchIcons_Conserve_BiodiversityConservation
Biodiversity Conservation
13.ThePunchIcons_Conserve_EnergyConservation
Energy Conservation
12.ThePunchIcons_Neutralize_WasteManagement
Waste Management
11.ThePunchIcons_Neutralize_NoSingleUsePlastic
No Single Use Plastic
10.ThePunchIcons_Neutralize_EfficientPurchasing_Packaging
Sustainable Packaging
7.ThePunchIcons_Upgrade_FairEmployment
Equal & Local Employment
5.ThePunchIcons_Upgrade_StaffEngagement_
Staff Engagement
3.ThePunchIcons_Plan_SustainableDesigns
Sustainable Building & Design
1.ThePunchIcons_Plan_SustainabilityManagement
Sustainability Management

 

Zero Plastic Policy

All fruit & vegetable must be delivered in cloth bags. No single use plastics (no straws etc). Using canned sodas instead of plastic bottles sodas.

 

Sustainable Building & Design

Floor is made from recycled gymnastic mats.

 

Minimizing Waste

Spoilage from wine that is opened/not consumed is turned into vermouths & tinctures. Using all parts of fruits/veg when they are incorporated into a cocktail.

Small bar = less stock on hand = less waste: ensuring we aren’t over-ordering supplies to be spoiled, in return producing less waste.

 

Local Purchasing

Purchasing local where possible: swapping out imported fruits for local counterparts, buying directly from local farms.

 

 


 

 

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