Best Restaurants in Canggu 2026: 43 Places to Eat

Meimei (Mandarin for "little sister") cooks everything over wood and charcoal, drawing on Balinese, Batak, Javanese and Minangkabau traditions. The room is built around a circular cocktail bar and an open fire kitchen.

Order the Papuan crab opor on toast, the 15-hour short ribs with green-anchovy sambal and the spit-roasted organic chicken with sambal bakar. It is dinner only, and the bar runs until 2 AM.

The restaurant once called Mason now trades as MASONRY. Bar | Grill: a 100-seat room by designer Kelvin Ho in concrete, stone and wood around an open kitchen, with sister venues in Uluwatu and Niseko.

The kitchen makes its own cheese and cured meats. Go for the 48-hour short rib with chimichurri, the wood-roasted lamb shoulder or hummus with burnt chilli butter and wood-fired flatbread, then move on to The Back Room, the hidden cocktail and DJ bar behind the restaurant. Chop House, a separate steak room, opens Tuesday to Saturday.

Among Canggu's most notable openings of 2026, CURE brings chef Andrew Walsh, whose CURE in Singapore earned a Michelin star, to the oceanfront Regent Bali Canggu.

The cooking is seafood-led and built on curing, served to share: citrus-cured hamachi, kombu-cured Hokkaido scallop and giant river prawn with a tom yum bisque, plus potato bread with salmon roe. Bar Nua, inside the restaurant, serves cocktails.

BELLA in Berawa calls its food "wood-fired soul food": Mediterranean and Middle Eastern plates from executive chef Oğuz Karadoğan, meant for sharing with cocktails.

The signature is potato and caviar with truffled yoghurt; the shrimp dumplings with yoghurt and the slow-cooked lamb shank are worth ordering too. Later in the night, dinner gives way to DJ sets, and there are weekly Taverna nights.

Chef Wayan Kresna Yasa cooked in Michelin-rated kitchens in New York and Chicago and created Kaum for Potato Head before opening HOME in Pererenan.

The food is modern Balinese: pork cheek in bumbu Bali, ayam serosop in spiced coconut broth and grilled octopus, with a full vegan menu and "Feed Me Like I'm HOME" set menus.

Luma opened on Batu Bolong in 2022 in a former villa redone with marble mosaic floors and white arches. Behind it are chefs Cameron Emirali and Kieran Morland, who first cooked together in London.

The kitchen cooks its Mediterranean menu over wood and charcoal, using Indonesian produce: whole fish from the wood-fired hearth, beef cheek cannelloni with taleggio, tiger prawns with pil pil, and a wagyu rib-eye for two. The menu changes with the seasons.

Shelter cooks most of its Middle Eastern and Mediterranean menu in a wood-fired oven. Executive chef Francisco Benedicto Borges runs the kitchen with co-owner Stephen Moore, who has worked in a three-Michelin-star kitchen in Barcelona.

Start with smoked baba ganoush and saj bread, then wood-roasted moon scallops, BBQ octopus and pulled lamb shoulder. There are separate vegan, lunch and dessert menus.

Colombian co-founder and chef Andres Becerra cooks Latin American food over wood fire and charcoal at Santanera, a three-storey building of about 160 seats with a rooftop bar up a spiral staircase.

Share the ceviche mixto and the wagyu tartare tostada, then the char-grilled octopus or wagyu picanha. Go up to the rooftop, with its DJ booth and mural by Kuro Neko, for sunset drinks.

A moody grill room in Berawa, Vore cooks much of its menu over flame or coffee-wood smoke and takes ageing seriously, from 20-day dry-aged Australian Angus to 12-day dry-aged duck.

The menu goes well beyond steak. Start with freshly shucked oysters and the smoked beef carpaccio, then share the 15-layer beef lasagna and the two-way duck, served as breast and confit leg.

Pony opened in Berawa in 2026 as a wood-fired restaurant, cocktail bar and lounge in one: burgundy walls, low light and a covered terrace that runs into the bar, so dinner drifts into late drinks without changing rooms. The cooking is modern European with a quiet Japanese touch.

Start with Murotsu Bay oysters in smoked ginger tosazu or the smoked short rib croquettes, then share the grilled Papuan tiger prawns in peri-peri butter, the short rib agnolotti and the 400 g smoked and wood-fired pork tomahawk. The carbonated house cocktails, such as the Velvet Pony and the Picante Blanc with mezcal and tepache, suit the later hours. Tasting menus start at IDR 550,000 per person.

Ulekan serves heritage recipes from across the archipelago in a traditional Javanese joglo hung with batik. It opened in 2016 and is now owned by an Indonesian family.

Satay is grilled over rambutan and coffee wood, and the beef cheek rendang, Balinese crispy duck and sate lilit are the dishes to try. "The Ulekan Experience" lets you build a full Indonesian meal for IDR 350,000 per person.

Mosto calls itself Indonesia's first natural-wine bar, with more than 70 low-intervention labels poured by the glass, carafe or bottle, in a room by Akin Atelier.

The share plates are inventive: tagliolini with sambal arrabbiata, prawn and scallop dumplings with bone-marrow butter and seared otoro with Batak pepper. Mosto comes from the partners behind Da Maria and Luigi's.

Opened in 2023 by the team behind MASONRY, Bar Vera is a 65-seat bistro and wine bar inside a boutique hotel in Pererenan, modelled on Europe's new-generation wine bars. The room is terracotta, wood, stone and concrete, and the kitchen pairs French technique with local produce.

Open with the potato bread and beurre noisette and the jamón croquettes, then share the cappelletti with Comté and truffle or the pork tomahawk. The European wine list has plenty by the glass. At lunch it runs as Cafe Vera, daily from 12 to 4 PM.

At Sa'Mesa everyone sits at one long table and shares 14 – 18 Italian dishes served family-style, in the spirit of a nonna's open table, with house limoncello poured freely.

There is one seating a night, at 7:30 PM, so it is great for groups, birthdays and solo travellers who want to meet people. Children up to 6 eat free and ages 7 – 13 pay half.

Homemade pasta leads the menu at Riviera Bistro, a Mediterranean bistro and wine bar in Berawa: wagyu and pork ragù tagliatelle and lobster tagliolini, plus a seabream tartare.

Aperitivo runs from 4 to 7 PM with 2-for-1 cocktails, and Tuesday from 4 PM is Steak & Martini night. On Saturdays from 8 PM, DJs turn the room into PRÏVE, so book an earlier table for a quiet dinner.

Banksia Hospitality's Pablo Fourcard and Jordie Strybos, the team behind Milk & Madu and Longtime, opened Studio Pepe, their Italian restaurant, in 2026. Behind a white facade with striped Campari umbrellas sits a terracotta-floored room with tiled tables, a wood-fired oven and an open kitchen, set up for long lunches, aperitivo and lively dinners.

Everything is made for the middle of the table: wood-fired puffbread, burrata with Calabrian chilli pesto, the carbonara pizzetta with guanciale and egg yolk sauce, n'duja rigatoni alla vodka and a wood-fired beef cheek lasagna, with a bone-in Stockyard ribeye for bigger groups. The Three Martini Lunch pairs a provolone cheeseburger with martinis, and the third martini is on the house.

Around the start of 2026, 12 Kitchen & Wine opened in Berawa as an all-day restaurant and wine bar: a thatched-roof room with green chairs, terrazzo floors and a backlit bar, plus a garden terrace under the palms. Breakfast and coffee run in the morning, and the lights go down for dinner and an international wine list.

Dinner comes off the charcoal grill: Norwegian salmon steak with beurre blanc, grilled jumbo tiger prawns, octopus with yuzu kosho and the half spring chicken, with local oysters and pots of mussels in tom yum, carbonara or truffle sauce to share. Save room for the 12 Lava Tiramisu with pistachio and matcha.

Velvet chairs, leather banquettes and a glowing red-tiled bar give Longtime its 1950s and 60s "espionage chic". The modern Asian restaurant and bar comes from Milk & Madu founders Jordie Strybos and Pablo Fourcard with Randa Assi. Chef Tyler runs the kitchen.

We'd order the Curious Burrata with chilli crunch and house roti, the pork and prawn dumplings, the twice-cooked pork belly with tamarind caramel and the crispy half duck in tangerine master stock. Lunch is bottomless yum cha from noon to 4 PM with an optional two-hour drinks package, and DJs take over at weekends.

Chef Will Meyrick runs Billy Ho, a short walk from Batu Bolong Beach. Part restaurant, part cocktail bar, it serves modern Japanese food with East Asian touches, has an air-conditioned dining room and plenty of bar seats, and stays open from coffee at 11 AM to late.

Pick from the flame-torched salmon tornado, scallop and prawn har gow, a tonkotsu ramen or the half Peking duck with Mandarin pancakes. The seven-course Feed Me menu is IDR 550,000 per person; the Early Bird set (IDR 430,000) runs daily from 5 to 6:30 PM.

Husband-and-wife Alvaro Rosales Machado and Casandra Escamilla Frutos are behind Origen, a traditional Mexican restaurant in Pererenan, with Veracruz-born executive chef Alejandro Urbina Andrade in the kitchen. The room channels colonial Mexico, with exposed brick, an open kitchen under a grand archway and terracotta bowls of coloured corn. The bar claims the largest mezcal selection in Bali.

Corn tortillas are pressed fresh every day. Order the quesabirria tacos with broth, the cochinita pibil, the ceviche mixto in leche de tigre and the Wagyu taco, or let the chef run the table with the seven-course Mexico Food Trip (IDR 499,000 per person, each course paired with a cocktail). Margaritas are 2-for-1 from 4 to 7 PM daily.

Bokashi began in this two-storey space in Berawa: a café and organic grocer downstairs, stocked with produce from its own LYD Organic farm in Bedugul, and a calm, wood-beamed restaurant and tea house upstairs. The menu leans Japanese, with plenty of vegetarian, vegan and gluten-free options.

Come for the breakfast bento, hojicha French toast, a chicken nanban bento or the wagyu tataki donburi, with ceremonial-grade matcha or a house kombucha. Pick up organic pantry goods from the shop on the way out.

On Pererenan Beach, Hippie Fish has an air-conditioned restaurant with beach views on the second floor and an open-air rooftop bar facing the sunset.

The menu is Mediterranean seafood: grilled octopus, tuna crudo with stracciatella, lobster linguine and market fish by weight, or the Fin & Shell platter to share.

The open-air rooftop of Ji, the Japanese restaurant at Hotel Tugu Bali on Batu Bolong Beach, Ji Terrace by the Sea looks out over the ocean with a 180-degree view. Below it sits Bale Sutra, a 1706 Chinese temple rebuilt by Tugu founder Anhar Setjadibrata.

Head sushi chef Nyoman Antara trained for 15 years under Yoshihito Kobayashi. Go for the Kani nigiri with crab and crispy rice, the Dragon of Ji roll or the Supreme sushi platter, with a smoking Coco Sexo cocktail. Book a terrace table for sunset.

Lola's has been serving tacos and margaritas since 2018, with more than 40 tequilas and mezcals behind the bar and a live Latin band on Thursdays.

The beef suadero and birria tacos are the picks. Happy hour, from 4 to 7 PM, makes every margarita and cocktail IDR 90,000. Kids are welcome, and there is a children's menu.

A French bulldog is the mascot at Little Frenchie, a casual French bistro in Pererenan that runs from morning pastries to steak-frites dinners. In 2026 it opened a sister bistro in Jakarta.

At dinner, order the steak frites, beef tartare, duck confit or French onion soup; by day, go for the jambon beurre sandwich and eggs Benedict.

Bistro favourites come with a touch of Indonesian nostalgia at Lulu Bistrot, a French restaurant and bar. The kitchen uses French techniques and local, seasonal produce, and the team also runs Bartolo in Uluwatu. It opens every evening at 5 PM.

We'd start with the onde-onde croquettes with jamón serrano, then steak frites with wagyu bavette and sauce poivre, and finish with crème caramel. For a special night, book one of the six seats at the Chef's Counter for a four-course tasting menu (IDR 850,000 per person).

Alma, the Spanish tapas bar in Berawa (with a second branch in Uluwatu), pours sangria, vermouth on the rocks and infused gin and tonics.

Share the wagyu steak with chimichurri, the squid stuffed with chorizo and pork belly, and jamón croquetas, then finish with the dulce de leche cheesecake.

For one of the cheaper sit-down sushi meals in Berawa, head to TYGR: hand rolls and maki, a sushi bar where you can watch the chefs, and a big vegan section built on jackfruit and tofu.

The Fireball roll with spicy tuna, cream cheese and sambal matah is the signature, and there is ramen too. There are now branches on Batu Bolong and in Ubud.

Gigi Susu started in 2022 as a small takeaway kiosk. Today it occupies a vintage European-style building with wooden interiors and retro furniture, and its pastel facade is one of the most photographed café fronts in Canggu, with visitors often queuing for the shot.

The Almond Croissant is the order, with a pain au chocolat or cinnamon roll on the side. Pastries usually last until about 5 PM, so come early; around 8 AM the line is short.

By/Suka Collective opened TWO FACE in 2023: a brunch café with indoor tables, a rooftop and a dark-timber coffee bar built around a La Marzocco machine. Breakfast lovers and remote workers fill it from 7:30 AM, and a second branch runs in Ubud.

The menu mixes brunch classics with Asian touches: eggs Benedict on shokupan with brown butter hollandaise and furikake, a chilli scramble with Lao Gan Ma and ricotta, triple berry pancakes and a tuna poke bowl, or you can build your own plate. Gluten-free sourdough is available.

Penny Lane is all about the space: ruined limestone arches, a six-metre glass roof over tropical gardens, colonial chandeliers and hand-made stained glass that shows rock and rap icons as angels.

Breakfast runs until 3 PM, then the menu switches to burgers, schnitzels, share plates and local dishes until midnight. Mornings get busy with people taking photos; the venue suggests coming at golden hour instead, from 4:30 PM to sunset.

Open since 2014 and now with five cafés, Milk & Madu started here in Berawa and is still the family favourite, with ricotta cakes, burgers and lava-stone pizzas in a big open hall hung with rattan pendants.

Pizzas are 2-for-1 on Tuesdays and Sundays from 4 PM, cocktails are 2-for-1 at the Sunset Sessions from 4 to 7 PM. There is live music on Tuesday and Friday nights and at weekend lunchtimes, plus playgrounds and kids' pizza-making parties.

Run by Tavolo Group, The Avocado Factory opened in 2018 near Batu Bolong Beach as South East Asia's first all-avocado kitchen. It has since moved to a larger space, with an air-conditioned dining room, a terrace and hours that now run through dinner.

Mornings call for the Avo Royal Croissant with poached eggs and hollandaise or the shakshuka with avocado and ricotta. Later, go for the avo birria tacos or the Korean brisket bowl. Every dish can be made vegetarian or vegan on request.

Danish couple Nadia and Jeppe opened Copenhagen in February 2018, and this original café is still the heart of their Nordic cafés and bakeries around Canggu, with long shared tables and everything baked in-house.

Breakfast is build-your-own: pick three, five or seven items (IDR 79,000, 119,000 or 165,000), from rugbrød and cinnamon rolls to scrambled eggs, whipped feta, smoked salmon and waffles with lemon curd. Add a coconut matcha or a Københavnerstang brunch cocktail, and come early: it closes at 6 PM.

From the By/Suka team behind Suka Espresso, LUSA Bistro (formerly Lusa by/Suka) opened in Berawa in 2021 as an Australian-style café by day that turns into a European bistro by night, with signature cocktails and live music.

Come for specialty coffee with the Big Brekky or a prosciutto and ricotta omelette, or in the evening for beef bourguignon, housemade truffle mushroom fettuccine or a 250 g wagyu steak.

Head chef and owner William Salim grew up in Medan and spent most of his career in Australian fine-dining kitchens before opening Sensorium on the road to Echo Beach, a small, minimalist café inspired by Australian and Japanese interiors.

The dry Brunch Ramen is the dish everyone talks about; the Textural of Mushroom on rye, the Ba-Chi Egg Sando and the Miso Pancake are good too. It opens during the day only.

The couple behind early Canggu café Betelnut opened The Shady Shack in 2016, and it is still a breezy, palm-shaded favourite.

The whole menu is vegetarian, with vegan and gluten-free dishes marked: smashed eggplant toast, Bees Knees nachos, the vegan Shady Lasagna and a vegan cheeseburger.

Zee and Alex opened iam VEGAN BABE in September 2018. It is fully plant-based and makes almost everything in-house, from breads, cakes and cheeses to almond and coconut milks.

The kitchen serves breakfast until 5 PM and dinner until 10 PM. Try the Peaceful Benedict, the blueberry pancakes or the Bali poke bowl with crispy plant-shrimp, and order an Uncle Rudy iced coffee.

Part of ZIN Canggu Resort, two minutes' walk from the beach, ZIN Cafe spreads across three open-air areas, roasts organic Indonesian coffee on site (Z Roasters) and has a free co-working space next door.

The all-day menu runs from Asian tuna steak with yellow rice to Indonesian curry and poke bowls, and the kitchen takes orders until 1:30 AM. Menu prices already include tax and service.

Created by the team behind Zest in Ubud, Mostly in Pererenan serves seasonal Asian dishes cooked over an open flame from late breakfast until midnight, in a timber-and-rattan room with a jungle garden.

By day there is Korean shakshouka, a buttermilk soufflé pancake and truffle ramen; later, duck dumplings, sushi rolls and a short rib massaman to share.

The third venue from chef Maria Huyen's MeVui group, HoiAn by MeVui sits beside a vast rice field with some of Canggu's best sunset views, under thatched roofs with yellow arches and Hoi An lanterns.

Order the pho Hà Nội with wok-seared sirloin in an 8-hour slow-cooked broth, a bánh mì, bún chả or grilled pork chop rice. The menu leans into vegan and vegetarian dishes and has a long drinks list.

Founded by friends brewing in a backyard in 2018 and opened in early 2019, Black Sand Brewery pours its own beers in a beer garden facing the rice fields, including an IPA that won silver at the Asia Beer Championship and a lager brewed with Jatiluwih rice.

Chef Angelo Tellini, from Ostia near Rome, runs the kitchen, turning out pizzettas, smoked brisket tacos and Italian comfort food, with 2-for-1 pizza on Tuesday nights and a Texas-style BBQ on Sundays.

French chef Maxime Chené is behind Fold, an artisan bakery in a jade-green tiled building with black steel columns, tall windows and a cosy loft upstairs.

Come in the morning while the pastry counter is full: the canelé is what most people rave about, alongside croissants, French scrambled eggs on sourdough and homemade gelato.