Banyuwangi & Bondowoso Regencies (East Java)

Canggu & Pererenan (Badung North Coast)

Central Highlands (Kintamani) - Bangli Regency

Central Highlands (Kintamani / Lake Batur)

Central / Near Ubud - Bangli Regency

East Bali (Candidasa region) - Karangasem Regency

East Bali (Karangasem Regency)

East / North-East Bali (Karangasem Regency)

Kuta–Legian–Seminyak (Southwest Coast)

North Bali (Bedugul highlands) - Buleleng Regency

North Bali - Buleleng Regency

North Bali -Buleleng Regency

Nusa Dua–Tanjung Benoa–Jimbaran (South Bali Resort Belt)

Nusa Penida, Nusa Lembongan & Nusa Ceningan (Nusa Islands)

South Bali (Denpasar)

South Bali (Denpasar / Kuta-side)

South-East Bali (Sanur)

South-East Bali (Sanur) - Denpasar City

South-West Bali - Tabanan Regency

Ubud & Tegallalang (Central Bali / Gianyar Highlands)

Uluwatu & the Bukit Peninsula (South Cliffs)

Bali

Balinese food and drink culture runs on bold spice pastes, coconut-based preparations, and tropical ingredients. This cluster covers the island's core culinary categories — the dishes and drinks that define everyday eating in Bali.

• **Local Foods** — Signature dishes such as babi guling (roast suckling pig), bebek betutu (slow-cooked duck), lawar, and nasi campur Bali.
• **Local Beverages** — Traditional drinks including arak (palm spirit), tuak (palm wine), jamu (herbal tonic), and Balinese coffee (kopi Bali).
• **Street Food** — Portable snacks and quick meals sold from carts and roadside stalls — pisang goreng, martabak, bakso, and sate.

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Bali's local cuisine reflects centuries of Hindu-Balinese tradition, with dishes rooted in ceremonial practices and village cooking techniques. From slow-roasted meats to spice-heavy rice plates, the island's food offers visitors an authentic connection to its cultural heritage.

F & B

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A whole suckling pig stuffed with turmeric, lemongrass, black pepper and garlic, then spit-roasted over an open flame. Babi guling is central to Hindu-Balinese temple ceremonies and family celebrations. The late Anthony Bourdain featured the dish on his programme, calling it one of the finest pork preparations he had encountered.

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Babi Guling

A whole duck marinated in a spice paste called bumbu betutu, wrapped in banana leaves and slow-cooked for up to twelve hours. The dish dates back to the Majapahit empire era around the 1500s. It remains a staple at Hindu ceremonies and temple offerings across Bali, with its preparation passed down through specialist cooks in villages.

Bebek Betutu

Minced meat, typically fish or chicken, mixed with grated coconut, lime leaves and Balinese spices, wrapped around lemongrass sticks and grilled over charcoal. Unlike standard Indonesian satay, sate lilit does not use skewers or peanut sauce. It is a common offering at temple ceremonies and a staple in Balinese mixed rice plates across the island.

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Sate Lilit

A traditional Balinese salad of minced meat, grated coconut, vegetables and spices. Variants include pork, chicken and duck, with some recipes incorporating animal blood for ceremonial versions. Lawar is prepared for nearly every Hindu-Balinese ceremony, and each village often follows its own recipe handed down through generations.

Lawar

Indonesia's national dish of stir-fried rice cooked with kecap manis (sweet soy sauce), garlic, shallots, chilli and tamarind. It is served with a fried egg, prawn crackers and sliced cucumber. In 2018, CNN ranked nasi goreng among the top 50 foods in the world. Street vendors and warungs across Bali serve their own regional variations.

Nasi Goreng

A plate of steamed rice served with an assortment of side dishes such as shredded chicken, sate lilit, lawar, fried peanuts, crispy tempeh, boiled egg and sambal. Each warung composes its own selection, making every plate distinct. Nasi campur functions as the primary lunch meal for most Balinese and is sold at roadside stalls island-wide.

Nasi Campur

Fresh-caught fish, prawns, lobster, crab and calamari grilled over coconut husk coals at beachfront cafes along Jimbaran Bay. The tradition began when fishermen from the nearby Kedonganan fish market started cooking their catch on the sand. Diners eat at candlelit tables on the beach, with sambal matah and steamed rice served alongside.

Jimbaran Seafood Barbecue

Fresh fish seasoned with a base genep spice paste, wrapped in banana leaves and steamed or grilled. The banana leaf imparts a fragrant, slightly smoky flavour to the fish. Pepes ikan is a traditional method of cooking found across Indonesia, with the Balinese version featuring turmeric, galangal, shallots and lemongrass as primary seasonings.

Pepes Ikan

A Balinese black rice pudding made from slow-cooked black glutinous rice sweetened with palm sugar and served with thick coconut milk. The dish is a common breakfast item and dessert found at morning markets across the island. Black rice is native to the Indonesian archipelago and has been cultivated in Bali for centuries.

Bubur Injin

A chicken variant of the traditional Balinese lawar salad, combining shredded chicken with grated coconut, chopped long beans, Balinese spices and fresh herbs. This version is widely accessible to visitors who prefer poultry over pork. It accompanies most Balinese ceremonial meals and is a standard component of nasi campur plates.

Lawar Ayam

A raw Balinese condiment made from finely sliced shallots, lemongrass, red chilli, kaffir lime and coconut oil. Unlike cooked Indonesian sambals, sambal matah is served fresh and uncooked. It accompanies most grilled seafood and meat dishes in Bali and is a signature element of the Jimbaran-style barbecue experience.

Sambal Matah

Local Must Eats

Bali's traditional beverages range from potent spirits used in Hindu ceremonies to herbal tonics rooted in centuries of Indonesian wellness practices. These drinks offer visitors an authentic taste of the island's cultural and agricultural heritage.

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A potent distilled spirit made from fermented coconut palm sap or glutinous rice with an alcohol content of 30 to 45 percent. Arak has been used in Hindu-Balinese temple offerings and ritual libations for centuries. In 2020, the Governor of Bali officially recognised arak as part of the island's cultural heritage, and 29 January is now celebrated as Arak Bali Day.

Arak

A traditional Balinese rice wine fermented from black or white glutinous rice using a yeast culture called ragi. Brem has an alcohol content of approximately 5 to 14 percent and a mildly sweet, slightly tart flavour. It holds a sacred role in Hindu-Balinese ceremonies, where it is placed alongside arak as part of temple offerings.

Brem

One of the world's most expensive coffees, produced from beans eaten and excreted by the Asian palm civet. The fermentation during digestion creates a distinctive smooth, low-acidity flavour. Visitors should seek out producers certified for ethical, wild-sourced civet practices. Plantations in the Kintamani highlands offer tastings alongside other Balinese coffee varieties.

Kopi Luwak

A traditional Indonesian herbal elixir made from turmeric, tamarind, ginger, honey and lime juice. Jamu has been consumed across Indonesia for centuries as a digestive tonic and immunity booster. Vendors at traditional morning markets sell freshly prepared jamu from glass bottles. Wellness cafes in Ubud and Canggu now serve modernised versions of the drink.

Jamu

A chilled green jelly drink made from the leaves of the Cyclea barbata plant, served with coconut milk and palm sugar syrup. The jelly has a mild herbal-sweet taste and is valued locally for cooling the body and soothing sore throats. Es daluman is a common refreshment at traditional markets and food stalls across the island.

Es Daluman (Cincau)

A traditional herbal drink from Penglipuran Village in Bangli Regency, made from crushed cemcem (wild hog plum) leaves blended with tamarind, palm sugar, cinnamon and coconut. The drink has been consumed since the colonial era as a remedy for high blood pressure and digestive issues. Villagers in Penglipuran sell it in bottles directly from their homes.

Loloh Cemcem

A robust coffee made from Robusta beans grown in Bali's volcanic highland soil, traditionally hand-roasted over firewood and brewed unfiltered. Fine grounds are placed directly in a cup, steeped with boiling water and left to settle before drinking. Kintamani Arabica coffee, cultivated between Mount Batukaru and Mount Agung, is a regional variant with a citrus-forward flavour profile.

Balinese Coffee (Kopi Bali)

Local Beverage

Bali's street food scene thrives across night markets, beach vendors and roadside warungs. From grilled skewers and meatball carts to stuffed pancakes wrapped in banana leaves, these dishes represent the island's most accessible and affordable culinary traditions.

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Skewered and charcoal-grilled meat served with peanut sauce, sweet soy glaze or sambal. Indonesian satay uses chicken, pork, goat or seafood, marinated in turmeric and coriander before grilling. In 2017, CNN Travel listed satay as one of the 50 foods in the world. Street vendors grill satay to order at night markets and along main roads across Bali.

Satay (Sate)

Indonesian meatballs made from beef, fish or chicken mixed with tapioca flour and salt, served in a hot broth with yellow noodles, vermicelli and fried wontons. Bakso vendors operate from pushcarts and modified motorcycles across Bali's streets and beaches. The dish originates from Chinese-Indonesian culinary traditions and is one of the most consumed street foods in Indonesia.

Bakso

A stuffed pan-fried pancake available in two forms: martabak telur (savoury, filled with egg, minced meat and vegetables) and martabak manis (sweet, filled with chocolate, cheese or peanuts). The savoury version traces its origins to Arab and Indian traders who brought the dish to the Indonesian archipelago. Martabak stalls operate across Bali's food courts and night markets.

Martabak

A small portion of rice wrapped in banana leaf with shredded chicken, fried noodles, sambal goreng tempeh and chilli sauce. Nasi jinggo rose to popularity in northern Bali during the 1997 Asian financial crisis as an affordable meal. It is now sold by roadside vendors and from parked motorcycles across the island, typically from evening until the early morning hours.

Nasi Jinggo

Whole corn cobs grilled over charcoal and coated with butter, chilli sauce or sweet barbecue glaze. Variants include jagung manis keju (sweet corn with cheese and condensed milk). Beach vendors along Kuta and Jimbaran sell grilled corn at sunset. The dish is one of Bali's most popular beachside snacks and costs under 20,000 IDR per serving.

Grilled Corn (Jagung Bakar)

Battered and deep-fried banana fritters, served as a snack or dessert across Indonesia. The bananas are coated in a rice flour batter and fried until golden. Some vendors add cheese, chocolate or condensed milk as toppings. Pisang goreng is a staple at morning markets and afternoon food stalls throughout Bali.

Pisang Goreng

Steamed fish dumplings served with boiled potato, cabbage, egg and tofu, topped with peanut sauce and lime juice. Siomay derives from Chinese shumai but has been adapted with Indonesian ingredients and flavours. Vendors push siomay carts through streets and neighbourhoods, typically serving the dish with a spicy sambal alongside the peanut dressing.

Siomay

A vegetable salad of blanched cabbage, bean sprouts, green beans, tofu, tempeh and boiled egg, dressed in a thick peanut sauce. Gado-gado is one of Indonesia's national dishes and is recognised as a plant-forward meal with protein from tofu and tempeh. Street vendors assemble the salad fresh to order, adjusting the chilli level on request.

Gado-Gado

A thick, spongy pancake made with flour, eggs, coconut milk and palm margarine, folded over fillings of chocolate, cheese, peanuts or condensed milk. Also known as martabak manis in other parts of Indonesia, terang bulan translates to 'bright moon' in reference to its round shape. Vendors prepare the pancake on a large flat griddle at night market stalls across Bali.

Terang Bulan (Indonesian Sweet Pancake)

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