THE PUNCH TRAVEL GUIDE
Best Responsible Restaurants
& Bars Driving Positive Change in Bali
Updated April 2024 – By The Punch EditorsÂ
Reflecting the island's rich cultural heritage and diverse influences, Bali's culinary scene offers a captivating journey through a wide variety of flavors. From traditional Balinese delicacies to international fusion cuisine, Bali’s culinary landscape is as dynamic and eclectic as the island itself. With a focus on fresh, locally sourced ingredients and innovative cooking techniques, Bali has become a haven for food lovers seeking memorable dining experiences.
The Punch proudly presents a curated selection of the best responsible restaurants and bars. Each establishment is carefully chosen for its outstanding quality, dedication to sustainability, and commitment to ethical values. This ensures that every meal you enjoy makes a positive impact on both the environment and the people of Bali. Whether you're craving traditional Balinese dishes, farm-to-table cuisine, or international fusion, immerse yourself in Bali's best responsible dining experiences.
CAFÉ
Times Beach Warung
"As we are committed to keeping the collaboration with the community, we ensure taking actions toward the people, the neighborhood, and the environment. Providing a space for the surf community to gather and hang out, also a space for keeping their board by signing up for monthly membership and keeping the river and the beach clean."
RESTAURANT
Milk & MaduÂ
"Milk & Madu is at the heart of our family where sustainability runs deep within our values and is practised by all of our team. Aluminium, plastic, cardboard and paper is collected by staff and recycled everyday, as well as an in-house compost system which reduces food waste. Ingredients are sourced as locally as possible with all seafood being sustainably sourced and entirely traceable."
CAFÉ & STORE
Bokashi
"We value sustainability in our brand as much as we do in our daily lives. We incorporate sustainability and being organic into our cafe, foods, grocer, kitchen and management to be as environmentally conscious as we can. We source and purchase most of our products from trusted local suppliers to decrease carbon emission and footprints as well as use products that contains recycle materials e.g. Toilet napkins, paper napkins and packaging and also manage our waste."
CAFÉ
Suka Espresso
"Suka employs all local staff and has created a culture of inclusiveness and growth. As both locations get very busy during the first shift, founders noticed that some of their staff didn’t have time to have their breakfast. So they have been providing breakfast delivered to the venue early morning to make sure all their staff has eaten before the breakfast peak hours. The team also receives 2% bonus when they achieve breaking point sale."
RESTAURANT & BAR
Apéritif
"Restaurants play a pivotal role in influencing community sustainability decisions and food production processes. Apéritif undertakes a more encompassing approach to management of kitchen and operations, promoting tools and techniques that align with a responsible industry approach. By using the freshest, finest-quality ingredients and products sourced from outstanding local suppliers wherever possible, Apéritif aims to deliver an unprecedented dining experience in Bali."
CAFÉ
BakedÂ
"Our bakers hand-make nearly every item on our menu - constantly pushing the boundaries of flavour without ever compromising on quality or taste. Where we can, we use locally-sourced, organic ingredients to minimise our impact on the environment. We might not be perfect, but we’re doing what we can to blend sustainability with the food industry."
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