In Bali, all your senses come alive—and your taste buds won't argue with that!

We can't say it enough: the food in Bali is absolutely wonderful. Like its arts scene, Bali's tourism industry has attracted and integrated cuisines and culinary talent from around the world. The average quality far exceeds what we find in Europe, and at significantly lower prices. You can easily find excellent and authentic Indonesian, Thai, Japanese, Italian, and Australian restaurants. The ingredients are varied, fresh, and mostly sourced locally. Cooking is precise, chefs are skilled, and often remarkably talented.

We're not necessarily talking about sophisticated fine dining here, but mainly about everyday dining. Once again, the magic formula of this country with its rich flora, open-minded mentality, and appreciation for beauty and human connection works wonders.

And then there's the setting and service. Beyond culinary delights, Bali's restaurants add wonderful atmospheres: dining rooms often sit within flowering gardens, overlooking beaches or rice paddies. Servers display remarkable kindness and attentiveness.

Different types of restaurants

Warungs for locals

These are small family-run restaurants primarily frequented by Balinese people. Sometimes humble and modest, they serve Nasi/Bami Goreng, Nasi campur, Satays, Baby Guling. Very inexpensive (under 20,000 Rp per meal), we'll admit these restaurants don't always meet the taste, comfort, and hygiene standards of true backpackers. But it would be a shame to skip them—their cuisine can be excellent and they offer a chance to immerse yourself in local culture. Supporting these restaurants also means boosting the purely local economy, which isn't always flourishing. In the same category, you'll find street vendors: small carts traveling through streets selling soup, Bami, and other Bakso. Some have reputations that draw devoted followers.

"Tourist" warungs

At a higher but still affordable price point—up to 50,000 Rp for a meal with a drink—these warungs have adapted in terms of comfort, menu, and service to suit tourists and more affluent locals. The menu often offers a mix of Balinese dishes and Western fare (pasta and pizza) to satisfy nearly every taste and age. Operating primarily on Bali's resources, even when run by expatriates, they're worth choosing because they constructively support the local economy. Service is friendly, informal, but genuinely attentive and smiling! For us, these are the perfect "canteens." And you'll eat cheaper here than at the nearby McDonald's (yes, McDonald's has arrived in Bali!)

Tourist restaurants

Clearly oriented toward tourists seeking more reassuring standards, they aim to move beyond the warung format to offer a more refined environment and internationally calibrated menu. But at 100,000 Rp, the value still far exceeds what you'd expect at similar establishments elsewhere. Most specialize in one cuisine (Italian, Thai, Mediterranean...) while offering Balinese classics.

Fine dining restaurants

Often housed within large hotels, they offer the best of Bali and the world in sumptuous settings. Real chefs, most often trained abroad, oversee the kitchen and propose creative menus built on refined local and international cuisine—all at the price of a good restaurant in Europe. Even if their menu and reputation sometimes seem overstated compared to what some warungs offer, it would be a shame to miss such an experience during your stay. You may find Balinese servers appearing somewhat stiff in their role as obsequious, rigorous, and professional maîtres d'hôtel, but not everyone will complain about that!

A few tips for making the most of your culinary experience

Eat local!

Make an effort to consume local products. Prefer locally produced fish, poultry, or pork to imported beef and lamb. Generally speaking, all fresh produce—fruits and vegetables—are produced in Bali and Indonesia.

Be patient!

In Bali, dishes are prepared to order. Order a homemade purée at Warung Satia and peek into the kitchen: you'll see them mashing potatoes by hand.

Make sure your order is clearly understood

Balinese staff in warungs often speak limited English. A wide smile from the server doesn't mean they understood correctly! Have them repeat your order twice rather than once—or even verify what they've written down. Double-checking the bill isn't always a luxury, even though mistakes are usually due to notation errors rather than dishonesty.

Children at restaurants

Some people, especially children, may be resistant to the spicy delights of local cuisines. Many restaurants offer mixed menus (pizza, pasta, meat dishes...). Fewer offer children's portions. Always ask if it's possible to prepare one—chances are they can. Avoid raw vegetables and fresh fruit at small warungs or from street vendors, as hygiene standards can sometimes be questionable.

Bon appétit!

*In warungs, beef is usually locally produced and often excellent.