Dadap leaves

Cuisine with a cause might be the right way to describe Locavore. The brains behind the restaurant, prize-winning chefs Eelke Plasmeijer and Ray Adriansyah, have long been known for connecting local producers and discerning diners, by working closely with farmers, fishermen and food artisans in Indonesia. Aiming to support sustainability within the community, the brilliant duo pay attention to the importance of reducing their carbon footprint and taking responsibility for the ingredients they use.

Diners can expect locally produced vegetables and herbs, the best coffee beans from Kintamani, hand-crafted sea salt from north Bali, spices from the highlands and the freshest seafood from eastern Indonesia. In addition, the team makes sure the meat used in the kitchens comes from free range stock, raised on wholesome natural foods and dispatched with respect.

The best ingredients, combined with the refreshing talents of Eelke and Ray, resulting in delectable seasonal dishes – significantly relying on the freshest produce – give Locavore its well-deserved buzz. If you haven’t been to Locavore, you should, and remember reservations in advance are paramount.


Jalan Dewi Sita, Ubud

Bali 80571, Indonesia

T: +62361977733