Locavore

Locavore could be described as “cuisine with a purpose.” The restaurant’s “brains” – award-winning chefs Eelke Plasmeijer and Ray Adriansyah – have a long history of narrowing the gap between local producers and discerning customers by collaborating closely with Indonesian farmers, fishermen, and food artisans. The smart duo pay attention to the importance of minimising their carbon footprint and taking responsibility for the products they use in order to support community sustainability.

Located in the quaint town of Ubud, Locavore uses locally grown vegetables and herbs, Kintamani’s best coffee beans, handcrafted sea salt from north Bali, spices from the highlands, and the freshest seafood from eastern Indonesia. Furthermore, the crew ensures that the meat prepared in the kitchen, is sourced from free-range animals that have been grown from nutritious natural food and dispatched with care.

The finest ingredients, together with Eelke and Ray’s talents, result in delightful seasonal recipes that focus heavily on the freshest produce, giving Locavore its well-deserved acclaim. If you haven’t gone to Locavore yet, you should, and remember that reservations are required.

HIGHLIGHTS