Bali continues to attract food enthusiasts from around the world with its vibrant and ever-evolving dining scene. In 2024, the island welcomed a new crop of restaurants, each offering distinctive culinary experiences that reflect Bali’s rich cultural diversity and thriving international community. From beachside gems to urban hideaways, here are the top restaurant openings that have food lovers buzzing.
Longtime – Canggu
Opened in September 2024, Longtime is a modern Asian restaurant and bar that is already making waves with its fresh take on share plates, combining local ingredients with bold Asian flavours in an architecturally designed space.
The restaurant’s chic yet welcoming atmosphere invites diners to relax, indulge, and stay for “longer than expected,” giving a playful nod to its name.
Longtime is the latest venture from renowned Aussie hospitality innovators Jordie Strybos and Pablo Fourcard, the dynamic duo behind Bali’s beloved Milk & Madu. Joining forces with industry veteran Randa Assi, whose international career spans roles from Melbourne’s Lucas Group to global openings for Gordon Ramsay.
Chef Tyler Preston leads the kitchen, bringing his flair for Asian-inspired dishes honed at iconic venues like Chin Chin Melbourne and Bang Bang Byron Bay. Designed with a mid-century, retro-glam aesthetic by Brandworks, the space exudes a chic yet playful vibe.
ORIGEN – Pererenan
Opened in April 2024, ORIGEN in Pererenan by Alvaro Rosales Machado and Casandra Escamilla Frutos brings authentic Mexican cuisine to Bali, crafted from generations-old recipes.
Collaborating with local Balinese producers and fishermen, ORIGEN’s menu features classic street food, slow-cooked dishes, and hand-made, gluten-free tortillas and tostadas from locally sourced corn, beans, and chilies.
The restaurant’s colonial Mexican-inspired interiors include warm exposed brick, vibrant marigolds, and traditional decor, creating an atmosphere reminiscent of Mexico. Guests can watch the action in the open kitchen or relax in the serene Jardin and breezy Patio. ORIGEN’s logo, a nod to Quetzalcóatl, symbolises its deep-rooted connection to the land.
Casa Mezcal – Pererenan
Opened in September 2024, ORIGEN’s Casa Mezcal brings the lively spirit of Mexico to Bali with an elegant, late-night vibe. Open from 8 pm to late, Thursday to Saturday, it draws a vibrant crowd for mezcal-driven cocktails, mischievous energy, and Mexican snacks.
Casa Mezcal’s menu boasts Bali’s largest selection of mezcals, and cocktails like the fiery Spicy Margarita, Palomita with chili-infused tequila and Rosella soda, and Bésame Mucho with mezcal, strawberry vermouth, and dragon fruit.
Mexican bites include Tostada Cayo de Hacha with scallops, Salbute Camarón with spicy shrimp, and Tacos Flank with marinated flank steak. Accessed by a stone spiral staircase, the space features Aztec pillars, a mosaic Feathered Serpent on the dance floor, and lush greenery. Casa Mezcal’s launch, with guest mixologists from The World’s 50 Best Bars, set the stage for unforgettable nights ahead.
GHOST Kitchen & Record Bar – Berawa
Opened in May 2024, GHOST Kitchen & Record Bar in Berawa is a modern neighbourhood bistro near the beach, blending rustic, wood-fired dishes with a lively music vibe. Founded by Tim Stapleforth, Jodi Langford, and Henry Gordon, GHOST offers a uniqueexperience with its produce-driven kitchen, two bars, and a vinyl-focused DJ booth.
As executive chef Tim’s menu reflects his culinary philosophy: minimalist, locally sourced, and designed to let each ingredient shine. With a focus on wood-fired cooking, his dishes are simple yet packed with flavour.
Tim enjoys weaving nostalgia into his creations, adding playful nods to his past or reinventing the classics. Think Beef Tartare with Potato Scallop, inspired by childhood chippy runs; Prawns & Sambal marries Aussie BBQ memories with Indonesian spice; and Babi Guling Crumpet offers a playful (and very tasty) twist on Bali’s iconic national dish of slow roasted suckling pig.
Jodi’s eclectic wine selection and Henry’s curated vinyl collection add warmth and soul, making GHOST perfect for relaxed dining. Upstairs, enjoy cocktails like Purple Rain while vinyl classics set the mood for sunset views.
Kala Uluwatu – Uluwatu
Opened in mid-2024, KALA is located a short walk from the stunning Padang-Padang Beach in Uluwatu and offers a minimal and stylish dining experience inspired by Greece and the Mediterranean.
The restaurant boasts a carefully curated food menu paired with speakeasy-grade cocktails and a selection of classic and natural wines. KALA, a name that resonates in both the Indonesian and Greek languages, means “GOOD” in Greek and “TIME” in Indonesian – what’s better than a “GOOD TIME”?
Daily fresh catches from local fishermen, imported lamb, local Balinese cheese (Greek Touch), and fresh produce are central to the ethos of the menu. Chef Zarruh Farkhodovich, with over 12 years of extensive international experience in fine dining, has worked alongside world-renowned chefs, including Juan Mari and Elena Arzak at the three Michelin-starred Arzak restaurant in Spain, and Jerome Coustillas at La Colline (a French restaurant in Greece, Santorini, and Moscow).
KALA has also launched a Sunday Bottomless Brunch with DJs and a revolving menu, which has quickly become a favorite among the local Uluwatu community.
Meimei – Canggu
Rai Sutama and Dewa Wahyu Bintara of the esteemed YUKI Family bring Southeast Asian barbecue to Batu Bolong with Meimei, an elevated, locally-owned dining experience opening December 2024 in Canggu.
Rooted in Southeast Asian flavours, Meimei showcases seasonal produce, native Indonesian ingredients, and sustainable practices. Executive Chef Yudha Permana (known for his role at YUKI Bali) reinterpretations of traditional Balinese dishes include Pepes with mackerel and roe wrapped in banana leaves and grilled over charcoal for a smoky finish, slow-roasted pork belly inspired by Babi Guling, and Bubur Sumsum rice pudding with caramelised palm sugar and rice ice cream.
Southeast Asian flavours shine in dishes like Malaysian black pepper curry with 12-hour smoked beef cheeks, Vietnamese fish sauce wings, Thai-style line-caught fish crudo, and wood-roasted duck with ginger and chilli crunch. Once you light a fire, you are committed – to the flavours, the experience, and the moment. Meimei is a place where fire burns bright, turning charcoal nights into fiery stories. [BT/*/lan]