THE PUNCH LIST 2026
Best (Sustainable)
Restaurants in Bali
THE PUNCH LIST 2026
Your Guide to Bali's Most
Impactful Culinary Experiences
Bali's culinary scene blends traditional Balinese flavors with international fusion, reflecting the island's rich heritage. With a focus on locally sourced ingredients and innovative techniques, it’s a haven for food enthusiasts.
The Punch curates top responsible restaurants and bars, selected for their excellence, eco-conscious practices, and ethical principles—ensuring each meal supports the environment and local communities. Whether you crave authentic Balinese cuisine, farm-to-table offerings, or globally inspired flavors crafted with care, experience Bali's finest responsible dining.
SEMINYAK & CANGGU
KAUM
Kaum, an authentic Indonesian restaurant under the Desa Potato Head Family, was born from a deep appreciation for Indonesia's diverse cultures and flavors. Before opening its outlets in Hong Kong and Bali, the Kaum team embarked on a culinary expedition across the archipelago to immerse themselves in the indigenous cooking methods, exotic ingredients, and authentic flavors of Indonesia's tribal communities. Embracing sustainability as a core value, Kaum believes it can offer exceptional experiences without compromising its commitment to the environment. By focusing on three key areas—product, education, and action—Kaum strives to follow a zero-waste philosophy. Through partnerships with local and global changemakers, the restaurant is leading the way in creating a more sustainable future for the culinary industry.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Guest Awareness | Accessible For All
THE LONG TABLE
The Long Table at John Hardy Seminyak is a signature communal dining experience set within the John Hardy Boutique & Gallery in Seminyak, Bali. Inspired by a decades-old tradition from the brand’s original workshop, this sharing-style feast honours Indonesian culinary heritage through seasonal, regional dishes crafted by Executive Chef Tomy Saputra. With an open-air setting overlooking lush gardens and a Balinese temple, the Long Table invites guests to gather around family-style menus that celebrate local ingredients, traditional techniques, and the spirit of fellowship across Indonesia’s archipelago.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Accessibility for All | Guest Awareness
DOME
DÔME at Desa Potato Head is an all-day restaurant and natural wine bar located within the Desa Potato Head cultural village in Seminyak. The venue focuses on shared plates made with locally sourced and organic produce, paired with a curated selection of natural, biodynamic, and low-intervention wines. By combining approachable, modern dishes with creative beverages and a relaxed, social atmosphere, DÔME offers a casual yet refined dining experience that celebrates local ingredients, natural wines, and community connection.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Guest Awareness | Accessible For All
DA MARIA
Da Maria is a lively Italian gathering place in Seminyak, inspired by the easy charm of the Amalfi Coast. Known for its wood-fired pizzas, handmade pastas, and classic Italian flavours, the restaurant blends good food with a buzzing, social atmosphere. With its striking interiors, open bar, and evenings that often drift into music and celebration, Da Maria is as much about sharing moments as it is about what’s on the plate — relaxed, generous, and full of life.
Sustainability Management | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | Waste Management | Sustainable Packaging | Community Support | Accessibility for All | Guest Awareness
WATERCRESS
Watercress is a much-loved neighbourhood restaurant in Bali, known for its generous, feel-good food and strong sense of community. Built around honest cooking and fresh flavours, the kitchen works closely with local farmers and suppliers to serve high-quality, seasonal produce. Beyond the plate, Watercress is deeply committed to doing better — removing single-use plastics across its venues, moving steadily toward a zero-waste kitchen, and supporting mental health, environmental care, and local organisations through ongoing partnerships and annual fundraising events. It’s a place where good food, good people, and good intentions come together naturally.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Guest Awareness | Accessible For All
MOTEL MEXICOLA
Motel Mexicola sits just off Seminyak, where colour, music, and movement replace the street outside. Opened in 2013 as a small taco spot, it has grown into a lively place shaped by shared plates, agave drinks, and long evenings. Behind the energy, systems are handled with care. Waste is separated on site and sent to a shared sorting facility developed with neighbouring venues, keeping materials accountable beyond closing time. The largely Balinese team is supported through training, while sourcing relationships grow over time. Mexicola balances celebration with responsibility, creating nights that feel generous, social, and connected to the island itself.
Sustainable Management | Sustainable Building & Design | Cultural Integration & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | Waste Management | Water Conservation | Community Support
LULU BISTROT
Lulu Bistrot is a Paris-inspired French bistro in the heart of Canggu that feels at once elegant and welcoming. Guided by a love of classic French cooking and a relaxed, neighbourhood energy, the kitchen celebrates seasonal, locally sourced ingredients brought to life through refined techniques and thoughtful creativity. Lulu stands out not just for its food and drinks, but for the people behind them — the restaurant is proud to empower local Indonesian talent in both kitchen and service, giving its team room to grow, express and shine within a vibrant community of hospitality.
Sustainability Management | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | Waste Management | Community Support | Guest Awareness | Accessible For All
BAR VERA
Bar Vera is a warm and social European-style bistro and wine bar tucked into the heart of Pererenan in greater Canggu. Inspired by the new generation of Parisian wine bars and neighbourhood bistros, it blends classic French techniques with fresh, locally influenced produce, and a thoughtfully curated list of European wines and drinks. With earthy interiors, relaxed vibes, and dishes meant to be shared, Bar Vera is a place to linger — whether you’re settling in for a long lunch, savouring a sunset glass, or enjoying dinner with friends in a lively yet welcoming setting.
Sustainable & Local Sourcing | Community Support | Cultural Interaction & Heritage | biodiversity Conservation | Water Conservation | Energy Conservation | Waste Management | Sustainable Packaging | Equal & Local Employment | Staff Engagement | Sustainability Management
SHELTER PERERENAN
Step into Shelter Pererenan, where Middle Eastern and Mediterranean flavors take center stage in a contemporary culinary journey. This restaurant is a fusion of authenticity and innovation, offering a fresh take on classic dishes inspired by the rich traditions of these regions. With a focus on natural elements and sourcing sustainable produce from local suppliers, every aspect of the venue is designed to minimize environmental impact while maximizing flavor.
Sustainable & Local Sourcing | Community Support | Cultural Interaction & Heritage | No Single Use Plastic | Equal & Local Employment | Sustainable Building & Design
SKOOL KITCHEN
Skool Restaurant provides a curated modern culinary experience set between a line of fire and the Indian Ocean. Located in Canggu’s Batu Bolong beach, the restaurant is an intimate space where guests can share their passion for good times, food, drinks, and culture. Skool delivers a modern menu with a fiery twist, as every item is touched by flames from natural wood and charcoal embers. Embracing primitive cooking methods, it uses a variety of woods to fuel their kitchen and relies on minimal ingredients, focusing on what’s available each day. Partnering with local line-caught fishermen and suppliers, the restaurant reflects island living by using the freshest and best possible sources.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Accessibility for All | Guest Awareness
NUMERO QUATTRO
Located in the heart of Canggu, Numero Quattro brings authentic Italian flavors to the table, using only the freshest and finest ingredients. Known for its signature pasta dishes, grilled specialties, and delicious desserts, the restaurant offers a warm atmosphere and friendly service to make every dining experience unforgettable.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Accessibility for All | Guest Awareness
RIVIERA BISTRO
Riviera Bistro, a lively Mediterranean seafood bistro and bar, opened its doors in Berawa in 2020, quickly becoming a vibrant culinary destination. Led by Chef Emilio, Riviera captures the essence of the French Riviera with its exquisite cuisine, expertly crafted cocktails, and carefully curated wine selection. Whether guests are seeking an intimate dinner for two or a lively celebration with friends, Riviera offers an unforgettable dining experience for every occasion. With its chic ambiance and delectable fare, Riviera invites guests to savor the taste of the French Riviera and create lasting memories. Riviera also recently opened a new venue in Cemagi, further expanding its reach.
Sustainable & Local Sourcing | Community Support | Cultural Interaction & Heritage | Accessible For All | Equal & Local Employment
ULEKAN
Ulekan celebrates beautiful Indonesian recipes passed down through generations, now shared in an elevated dining atmosphere. Beloved dishes from across the archipelago are selected and served with all the flavors the regions are known for. Made with love, each traditional dish takes you on an aromatic journey through clove, turmeric, and ginger. Committed to cultivating community bonds, the restaurant exclusively employs local staff, many of whom have been integral members since its establishment in 2016. The team undergoes continuous training akin to a culinary academy, nurturing both personal and professional development.
Sustainable & Local Sourcing | Community Support | Cultural Interaction & Heritage | biodiversity Conservation | Water Conservation | Energy Conservation | Waste Management | Sustainable Packaging | Equal & Local Employment | Staff Engagement | Sustainability Management
MASONRY
Masonry is a Mediterranean-inspired restaurant dedicated to making everything from scratch, by hand. Group Chef Benjamin Cross employs timeless cooking techniques like smoking and wood fire grilling to coax maximum flavor from minimal ingredients. Constructed with natural elements like stone and wood, Masonry respects the local culture and provides employment opportunities to residents, prioritizing them for staff and management positions. Committed to environmental responsibility, Masonry avoids single-use plastics, uses biodegradable paper delivery boxes, and partners with suppliers that manage biodiversity efficiently.
Community Support | Cultural Interaction & Heritage | Biodiversity Conservation | No Single Use Plastic | Sustainable Packaging | Accessible For All | Equal & Local Employment | Guest Awareness | Sustainable Building & Design
MOSTO
Mosto is a neighbourhood restaurant and wine bar where food, wine, and conversation move together. Known for its natural wine selection and European spirit, it offers seasonal plates designed for sharing in an atmosphere that feels both thoughtful and social.
Sustainable Management | Sustainable Building & Design | Cultural Integration & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | No Single Use Plastic | Energy Conservation
ZALI
Inspired by a profound love for cuisine and the belief that sharing meals is synonymous with sharing stories and joy, Zali captures the essence of Lebanese hospitality, bringing the warm and traditional flavors of Beirut to its guests. Rooted in core values of responsibility, local sourcing, and community engagement, the restaurant seeks to not only satisfy taste buds but also foster a sense of connection and well-being among its guests. The restaurant offers many vegan-friendly dishes to celebrate the variety of fresh and local produce available on the island.
Sustainable & Local Sourcing | Community Support | Cultural Interaction & Heritage | Biodiversity Conservation | Water Conservation | Energy Conservation | Waste Management | Sustainable Packaging | Equal & Local Employment | Staff Engagement | Guest Awareness
Canggu & Uluwatu • @zali.inbali • Sustainability Profile
SABABA
Warm interiors at Sababa bring Middle Eastern and East Mediterranean cooking to Berawa, with share plates, grills, and spice-led dishes. The setting favors local materials, a renovated Balinese house, and everyday practices that limit disposable plastics across kitchen and service, while meals encourage gathering and conversation.
Cultural Integration & Heritage | Equal & Local Employment | No Single Use Plastic | Sustainable | Accessibility for All
WARUNG LOCAL
At Warung Local, buffet-style Indonesian dishes are prepared daily with familiar flavors. The space feels tropical and straightforward, staffed and supplied locally, with practices that manage waste, recycle materials, and support community.
Sustainable Management Cultural Integration & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | Waste Management | Sustainable Packaging | Energy Conservation | Community Support | Accessibility for All | Guest Awareness
SIENNA
Sienna pairs dining with play, built around an open basketball court that anchors the space. Meals unfold alongside pickup games and conversation, creating an easy rhythm where food, movement, and community meet, inviting return visits at any hour together naturally, day and evening alike, within a relaxed, social neighborhood setting.
Sustainable Management | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Accessibility for All
LUIGI'S
Luigi’s centers on pizza, music, and late hours, as casual dinners turn social. The space feels energetic and familiar, serving straightforward Italian comfort food alongside DJs, creating a place people return to for nights shared together, well past midnight most evenings.
Sustainable Management | Cultural Integration & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Energy | Community Support | Accessibility for All | Guest Awareness
An Insider Look at Bali Most
Inspiring Sustainable Businesses
Join us behind the scenes of Bali's conscious
destinations, brands & suppliers.
UBUD & AROUND
LOCAVORE NXT
Locavore NXT serves as a model for sustainable hospitality, redefining destination dining with innovation and eco-consciousness. The restaurant inspires individuals and communities by embracing local ingredients, reducing waste, and promoting sustainable farming. Its organic wellness center supports composting and recycling, while solar panels, closed-loop water systems, and comprehensive composting further demonstrate Locavore NXT’s commitment to minimizing its environmental footprint.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Energy Conservation | 1Waste Management | Sustainable Packaging | Water Conservation | Community Support | Guest Awareness
APÉRITIF
Apéritif introduces guests to a dining concept that seamlessly fuses the timeless European tradition of indulging in a pre-dinner drink and canapés. As guests enter the restaurant, they are enveloped in an atmosphere reminiscent of a bygone era, evoking the spirit of the roaring twenties. The dining experience unfolds as a captivating journey, inviting guests to savor each moment without haste. Through an eclectic degustation menu showcasing modern global cuisine, diners embark on a culinary adventure that transcends borders and tantalizes the palate with diverse flavors and textures. Apéritif adopts a comprehensive approach to managing its kitchen and operations, promoting tools and techniques that align with sustainable industry practices. By using the freshest, highest-quality ingredients and sourcing from exceptional local suppliers whenever possible, Apéritif aims to deliver an unparalleled dining experience in Bali.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Guest Awareness | Accessible For All
BEGAWAN BIJI
Begawan Biji is a purpose-driven dining experience where regenerative farming, Indonesian culinary heritage, and responsible design come together. Closely connected to Begawan’s organic farm and conservation initiatives, the restaurant offers a seasonal, farm-to-table menu shaped by live-fire cooking, heritage ingredients, and close collaboration with local farmers. Built using reclaimed materials and guided by environmentally sustainable design, Begawan Biji approaches luxury through care—for land, culture, and community—inviting guests to gather, share, and reconnect with food that honours both tradition and the future.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Accessibility for All | Guest Awareness
ROOM 4 DESSERT
Located on Jalan Raya Sanggingan, Room4Dessert enriches the culinary landscape of Ubud with its 21-course tasting menu, complete with creatively paired cocktails and a dynamic selection of sparkling wines. Led by Chef Will Goldfarb and supported by a dedicated team of kitchen, bar and service staff, R4D invites guests to indulge in an intimate atmosphere that promises an unforgettable dining experience infused with Balinese hospitality and Indonesian charm.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Guest Awareness | Accessible For All
SYRCO BASE
Syrco BASÈ is a conscious fine dining restaurant in Ubud founded by two-Michelin-starred chef Syrco Bakker, where traceability, transparency, and respect for nature guide every experience. Rooted in farm-to-table dining, each seasonal menu is shaped through close collaboration with local farmers, fishermen, and artisans—celebrated as the restaurant’s “Bali Heroes.” By uniting modern craftsmanship, cultural respect, and circular thinking, Syrco BASÈ offers a new expression of luxury: food with purpose, grounded in community, local sourcing, and a deep connection between people, produce, and place.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Biodiversity Conservation | Community Support | Guest Awareness | Accessible For All
TEMBAGA RESTAURANT
Located within Bambu Indah in Sayan, Ubud, Tembaga Restaurant introduces a fresh culinary expression shaped by nature, creativity, and community. Conceived as a natural art playground guided by the principles of growing, transforming, and sharing, the restaurant brings together beauty, pleasure, and thoughtful entertainment. The menu is rooted in organic, locally sourced ingredients grown in Bambu Indah’s own permaculture gardens, including produce from its underground mushroom farm. More than a place to dine, Tembaga reflects Bali’s regenerative food philosophy and communal dining traditions, where passion, craftsmanship, and respect for nature are expressed through every dish, flavour, and presentation.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Guest Awareness | Accessible For All
MOZAIC
Mozaic in Ubud is one of Bali’s most iconic fine-dining destinations, where Indonesian spices, seasonal produce, and thoughtful craftsmanship come together in beautifully composed tasting menus. Under the creative leadership of Chef Blake Thornley, the restaurant blends local flavours with contemporary technique, working closely with Balinese farmers, fishermen, and artisans to source fresh, organic ingredients that reflect the island’s richness. With a mindful approach that embraces recycled and upcycled waste reduction, composting, and minimising plastics as part of its zero-waste ethos, Mozaic invites diners into a deeply considered culinary journey that honours place, heritage, and environmental care while setting the bar for conscious gastronomy in Bali.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Guest Awareness | Accessible For All
COPPER KITCHEN & BAR
Discover the essence of Ubud like never before at Copper Kitchen, Bar & Rooftop. Reflecting the unparalleled charm of this unique destination, the dining experience is a seamless blend of authentic flavors and inspired culinary innovation, meticulously crafted with locally sourced, ethically produced ingredients. From the rich variety of International-Asian culinary traditions to the skillful use of local ingredients, every dish at Copper reflects their commitment to ethical sourcing and culinary excellence.
Sustainable & Local Sourcing | Community Support | Cultural Interaction & Heritage | Waste Management | No Single Use Plastic | Sustainable Packaging | Equal & Local Employment | Staff Engagement | Guest Awareness | Sustainable Building & Design | Sustainability Management
SPICE BY BLAKE
Spice by Blake is a vibrant, modern Indonesian restaurant in Ubud that puts local flavours firmly in the spotlight. Bold, playful, and full of energy, the menu celebrates Indonesian spices and seasonal ingredients sourced directly from farmers, fishermen, butchers — including the families of the team themselves. Sustainability is woven into everyday practice, from zero-waste cooking and composting to recycled glass and a clear commitment to eliminating single-use plastics. Beyond the plate, Spice by Blake is a place of growth, proudly nurturing local culinary talent and working alongside Eco-Tourism Bali to promote mindful dining and responsible travel, one delicious dish at a time.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Guest Awareness | Accessible For All
API JIWA
Api Jiwa, located at Capella Ubud, is an intimate open-fire dining experience where food, fire, and storytelling come together. Using the Wara cooking technique fueled by surplus rice straw from nearby paddy fields, chefs prepare Asian-inspired multi-course dinners infused with deep smokiness and layered aromas. As evening falls, guests are welcomed around the campfire with a cocktail ritual before gathering in the open kitchen, where lively interaction and shared stories reveal the traditions and seasonal ingredients behind each dish. Api Jiwa is less about a meal and more about an immersive evening shaped by fire, culture, and connection.
Sustainability Management | Sustainable Building & Design | Cultural Interaction & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Biodiversity Conservation | Community Support | Guest Awareness
THE TEMPAYAN AT TANAH GAJAH
At The Tempayan, dining opens to rice fields and garden calm. Guests sit beneath a Balinese pavilion, enjoying relaxed meals inspired by local tradition, seasonal produce, and attentive service, where views and flavour meet without hurry.
Sustainable Management | Cultural Integration & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Biodiversity Conservation | Community Support | Guest Awareness
INDUS
At Indus, dining overlooks the Tjampuhan ridge toward Mount Agung. Carved columns, terrazzo floors, and teak furniture frame Balinese and Asian dishes across two levels, offering space for quiet lunches, sunset cocktails, and lingering dinners together.
Sustainable Management | Sustainable Building & Design | Cultural Integration & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Community Support
MANA KITCHEN UBUD
At Mana Kitchen, cooking centres on nourishment and balance. Japanese superfoods meet Indonesian flavours through probiotic dishes made with heirloom vegetables from the permaculture garden. Meals feel light and restorative.
Sustainable Management | Sustainable Building & Design | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | No Single Use Plastic | Waste Management | Sustainable Packaging | Energy Conservation | Water Conservation | Community Support | Guest Awareness
BUKIT & ULUWATU
BARTOLO
Located in Uluwatu, Bartolo is a sophisticated neighborhood bistro offering a delightful variety of small, unexpected share plates infused with European flavors. This elegant restaurant and bar prides itself on sourcing locally and seasonally, ensuring each dish bursts with freshness and flavor. Bartolo is committed to empowering local talents and operating responsibly, showcasing zero-waste cocktails and an exceptional selection of wines to complement its culinary creations.
Sustainable & Local Sourcing | Community Support | Waste Management | Equal & Local Employment | Staff Engagement | Guest Awareness
MANA ULUWATU
Located in Uluwatu Surf Villas, Mana offers a refined yet laid-back setting where guests can savor eclectic, nourishing cuisine from local land and sea, all while enjoying spectacular ocean views and an infinity pool suspended over the jungle. Visitors can relish cold coconuts, cocktails, and hyper-fresh fare from the comfort of shaded lounge chairs and daybeds, hand-carved from reclaimed Java teak by in-house artisans. Mana co-founded Project Clean Uluwatu, which designs, builds, and implements wastewater management and water gardens to keep Uluwatu beaches clean and safe.
Sustainable & Local Sourcing | Community Support | Biodiversity Conservation | Waste Management | No Single Use Plastic | Equal & Local Employment | Staff Engagement | Sustainable Building & Design | Sustainability Management
ZALI
Inspired by a profound love for cuisine and the belief that sharing meals is synonymous with sharing stories and joy, Zali captures the essence of Lebanese hospitality, bringing the warm and traditional flavors of Beirut to its guests. Rooted in core values of responsibility, local sourcing, and community engagement, the restaurant seeks to not only satisfy taste buds but also foster a sense of connection and well-being among its guests. The restaurant offers many vegan-friendly dishes to celebrate the variety of fresh and local produce available on the island.
Sustainable & Local Sourcing | Community Support | Cultural Interaction & Heritage | Biodiversity Conservation | Water Conservation | Energy Conservation | Waste Management | Sustainable Packaging | Equal & Local Employment | Staff Engagement | Guest Awareness
Canggu & Uluwatu • @zali.inbali • Sustainability Profile
ULU GARDEN
Ulu Garden is a calm, open-air restaurant set in Uluwatu, surrounded by greenery and a sense of ease. The space feels relaxed and welcoming, designed for slow meals and unhurried conversations. Menus focus on plant-forward dishes, built around seasonal produce and thoughtful preparation, offering food that feels nourishing without excess. The garden setting shapes the experience, inviting guests to linger, reconnect, and enjoy the rhythm of the day as it unfolds. Ulu Garden is a place to pause between surf, walks, or work, where atmosphere, simplicity, and care come together naturally, leaving visitors refreshed and grounded long after they leave.
Sustainable Management | Sustainable Building & Design | Cultural Integration & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | Waste Management | Community Support | Guest Awareness
MASONRY
Masonry is a Mediterranean-inspired restaurant dedicated to making everything from scratch, by hand. Group Chef Benjamin Cross employs timeless cooking techniques like smoking and wood fire grilling to coax maximum flavor from minimal ingredients. Constructed with natural elements like stone and wood, Masonry respects the local culture and provides employment opportunities to residents, prioritizing them for staff and management positions. Committed to environmental responsibility, Masonry avoids single-use plastics, uses biodegradable paper delivery boxes, and partners with suppliers that manage biodiversity efficiently.
Community Support | Cultural Interaction & Heritage | Biodiversity Conservation | No Single Use Plastic | Sustainable Packaging | Accessible For All | Equal & Local Employment | Guest Awareness | Sustainable Building & Design
WARUNG LOCAL
At Warung Local, buffet-style Indonesian dishes are prepared daily with familiar flavors. The space feels tropical and straightforward, staffed and supplied locally, with practices that manage waste, recycle materials, and support community.
Sustainable Management Cultural Integration & Heritage | Sustainable & Local Sourcing | Equal & Local Employment | Staff Engagement | Waste Management | Sustainable Packaging | Energy Conservation | Community Support | Accessibility for All | Guest Awareness
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