MANGUPURA, balitourismnow.com – Have you ever dined at Bartolo? This French-Italian-inspired bistro has been named one of the best restaurants in Indonesia by major media outlets in the region.
Three years since its opening, the French-Italian-inspired Bartolo has earned well-deserved recognition from some of the most influential travel and lifestyle figures in the Asia-Pacific region.
From its inclusion in Travel + Leisure’s prestigious Tastemakers 2024: 25 Best Restaurants in Indonesia list, which described it as “a slice of Europe in Uluwatu,” to a glowing review in Urban List’s roundup of Bali’s best restaurants, which called it a “unique neighborhood paradise,” its European charm and exceptional food and drink continue to resonate beyond Bali.
Founded by Brazilian-born hospitality veteran Rafael Nardo, Bartolo is the result of a renewed awareness of a more personalized, service-oriented dining experience.
After years in Bali’s high-volume hospitality industry, Nardo felt the need to reconnect with the industry’s core. “Bartolo was born out of a desire to return to what I truly love: personalized, service-oriented hospitality,” says Rafael Nardo.
The concept was clear from the start: a place where you feel like you’re in Europe, dining on a street corner, yet still enjoying Bali’s tropical beauty from the window. “Clean cuts, minimalist presentation, and the use of local ingredients—that’s the essence of what we do at Bartolo,” Nardo continues.
The compliments kept coming. The taste was delicious. Australia, the country’s leading premium food and lifestyle brand, praised Bartolo’s elegant European bistro feel and carefully curated dishes. “There’s no other place in the region that serves a better aperitivo,” he says.
Meanwhile, regional favorite Honeycombers named Bartolo one of the 25 Best Restaurants in Bali, celebrating its ability to elevate the Uluwatu culinary scene with French-inspired share plates, expertly crafted cocktails, and a “European piazza feel in the heart of Bali.”
Bartolo is also the sister restaurant to Lulu Bistrot, which opened in Canggu in mid-2023 and was recently named one of the 30 Best Restaurants in Indonesia by Prestige Indonesia.
Together, these two venues reflect Nardo’s vision of an elegant yet welcoming dining experience with strong European influences and a deep sense of place.
Delicious French-Italian Cuisine, Indonesian Soul
Led by Executive Chef Austin Milana, Bartolo’s menu is rooted in seasonal French-Italian comfort food, brought to life with local ingredients and generous portions. Standouts include the house-made pici cacio e pepe with cavolo nero and truffle, brisket beef bourguignon with creamed potatoes, and entrecôte served with Café de Paris butter.
The daily specials reflect the chef’s creative pulse, often spotlighting local seafood, handmade pastas, or rustic pork sausage with Calabrian chili.
Lighter bites — ideal for sharing or grazing at the bar — include crispy polenta croquettes, charcuterie boards, and local clams with lemon butter. Desserts lean toward the classic, with a rich mousse au chocolat and a not-to-be-missed tiramisu.
Equally central to the Bartolo experience is its bar: casual yet considered, with a standout spritz menu, after-dinner cocktails and an evolving list of natural wines.
The signature Bartolo Spritz, crafted with Limo aperitivo, mint, honey, and tonic (on tap), sets the tone, alongside playful cocktails such as the black salt margarita with smoked honey and sage, and the Calamansi Paloma, a zesty refresher that perfectly complements the tropical setting.
But Bartolo is more than a place to eat and drink; it’s a gathering spot for the Uluwatu community. Weekly events like Pasta Fridays, daily spritzer happy hours, and guest chef and mixologist takeovers keep the atmosphere lively and ever-changing.
A recent highlight was a four-hands dinner with acclaimed Brazilian chef Dario Costa and mixologist Vinicius Parra, whose one-night-only seafood menu brought bold, tropical flair to Bali’s southern coast.
“Everything that you get at Bartolo, it’s done well. It’s sourced well. It’s served well,” Nardo shares.
“Whether it’s the food, the wine, or the cocktails — the idea is simple: we want people to feel truly looked after,” said Nardo. [oko]