Best New Restaurants in Bali: October 2026 Openings, Cafes & Bars

Brought to life by the Savaya Group, the team behind Savaya, Desa Kitsuné and Ina Ré, Zumana opened on Kuta's Sunset Bay in August 2026 and is the biggest beach opening of the year: a 35,000 sq ft beachfront designed by Rockwell Group, anchored by Zenía, a 10-metre sculpture by artist Daniel Popper that blends monumental art with sunset rituals.

Afternoons start on the daybeds and by the pools from 3 PM, then roll into sunset and DJ sets; Wednesdays and Fridays are night events until 3 AM, and the grand-opening weekend in September brought The Martinez Brothers and Satori. Next door, Zumana's sister restaurant Manuza, a coastal dining room by Savaya, opens on 11 November 2026.

New York's Wolfgang's Steakhouse was founded on Park Avenue in 2004 by Wolfgang Zwiener, after more than 40 years in the steakhouse trade. Its Bali branch, a sister to the Jakarta restaurant, opened in Seminyak on 21 August 2026.

The steaks are USDA Prime, dry-aged for 28 days. Order the Porterhouse for Two with creamed spinach and German potatoes, and start with the sizzling beef bacon or the crab cake. Open from 11 AM daily, it works for a long business lunch as well as a celebration dinner, and there's a cigar menu.

From the founders of KALA in Uluwatu (also behind Lola's Cantina), My Dear Clara opened in September 2026: a 140-seat Italian built around a fully open kitchen and a glass-walled cheese room, where burrata and stracciatella are pulled every day from Java milk.

Share the trio carpaccio of scallop, tuna and hamachi with yuzu and pistachio, then the burrata ravioli with lemon butter and sage or the Baked Layers lasagna, and finish with the pistachio tiramisu. The cocktail "laboratory" uses a rotary evaporator for drinks like the Mango Limoncello Spritz and the Green Grappa Sour.

In September 2026, W Bali – Seminyak replaced Woobar with Alunê, a beach club whose name blends the Indonesian alunan, the rhythm of the waves, with the French lune, moon. The design is by WELD: an indoor bar of hand-cut mosaic tiles and backlit orange glass, and three private cabanas with jacuzzis facing the ocean.

Chef Jules Winckler's menu is made for sharing on the sand: Lombok oysters, a lobster roll with ikura, lobster orzo flambéed with palm arak and a wagyu smash burger. At sunset, order the Ivory Tide or the Senja Negroni.

The second Norii after the Ubud original, Norii Seminyak opened in September 2026 in the lobby of Ajowa Resort & Spa. In a 34-seat room of timber, lanterns and cherry blossom, breakfast starts at 7 AM, followed by sushi, robatayaki and teppanyaki until 10 PM.

Open with the aburi scallop or the gyoza, then share yakitori and sushi rolls such as the spicy tempura maki. For something bigger there's the ribeye with teriyaki red wine jus, and the Japanese-style cocktails include an Ume Negroni. Book on WhatsApp.

Set on the rooftop of the Bali Beach Hotel in Sanur, a 1966 landmark that is still the tallest building on the island, Soléa Rooftop Restaurant opened in September 2026. Executive chef Rafael Martinez Millan, from Valencia, cooks modern Mediterranean food, and the cocktails are by Raka Ambarawan.

Everything is meant for sharing: seasonal oysters, scallop crudo with ajo blanco, beef and lamb kofta, and a seafood paella with nduja for the table. Book for 5 PM to catch the late light over the ocean.

The newest venue from Bali Mandira Beach Resort & Spa, home of Azul Beach Club, Mister Wasabi opened in Legian in August 2026 across two floors: a lively izakaya downstairs for sharing plates, and a calmer modern Japanese dining room upstairs around an open kitchen.

Order the ikura chawanmushi, the miso-marinated black cod and the premium striploin with fried rice, foie gras and caviar; the big spend is the MS8 Shimo wagyu striploin. The Lady Wasabi cocktail mixes tequila, wasabi and pistachio, and the matcha cloud cake is the dessert to save room for.

Inside Equipoise Resort above the river valleys north of Ubud, Riserva launched in August 2026 as a 16-seat steakhouse with one seating a night. Its "Evening in Seven Chapters" begins with Balinese arrival rituals and a Seven Knives ritual, with blades inspired by Bali's Pande metalsmiths. The evening also brings seven salts, including Tejakula salt from North Bali.

Chef Putu Armen, formerly head chef of Habitat Bistro Ubud, cooks over open flame: Stone Axe fullblood wagyu striploin, Sir Harry citrus-fed wagyu ribeye MB9+ and A5 Miyazaki striploin. The wine list is by sommelier I Putu Erawan Ari Widhiantika, and the night ends with petit desserts and cocktails in the Aura Lounge.

The latest addition to Ulu Cliffhouse, burnt opened in August 2026 as a coastal fire-dining restaurant: an open fire kitchen at the centre of the dining room, an upstairs Sunset Terrace and a lounge with fire urns on the edge of the cliff.

Expect sustainably sourced seafood and grass-fed Angus, made for sharing: oysters from the fire, a raw crudo, whole grilled coral grouper and Angus cooked over the embers.

Sana, the restaurant at Nuju Uluwatu, an adults-only private-pool villa resort, opened in mid-2026. The interiors by inDesign mix wood, leather, stone and glass across a dining room, a terrace, a wine lounge and a cocktail bar, and diners can use the pool.

The cooking is modern Australian with Asian flavour: twice-cooked pork belly with pineapple coriander salsa, Korean beef saam and coral trout with dashi cream. The Dirty Tora, with dashi-infused gin and dabu-dabu brine, is the cocktail to try, and there are DJs at sunset.

Pulau Projects, the group behind YUKI and Osteria Luna, opened Cafe Daśa in August 2026 as an all-day social dining house built around the way Sanur lives: breakfast from 8 AM, long lunches, then Daśa Evenings from 5 PM. The space was blessed with a Melaspas ceremony before it opened.

The modern Asian menu uses Jatiluwih organic rice and Kintamani coffee. Try the crab curry scrambled egg on toast in the morning and, later, a Scarlet Marg with pineapple tequila and raspberry. There's a kids' menu, and Fridays are Daśa Social, with 2-for-1 cocktails and wine from 5 to 7 PM and music from 6 PM.

Wisteria is The Wonderspace's new rooftop brunch spot, opened in September 2026 in an open-air pavilion high above Canggu. The menu pairs Western comfort food with Asian flavour, and the rooftop is one of the better-value openings of the season.

Pick from the Wisteria Benedict on Indian bread with a panko egg, the Japanese shakshuka with curry and nori prawn crackers, or the truffle wagyu nasi goreng. The brunch cocktails are light and local: try the rosella spritz or the pink guava kemangi fizz.

Named after an ancient kingdom at the tip of Sumatra, Lamuri opened in Sanur in August 2026 from chef-founder Aman Lakhiani of Junsei. The menu follows the flavours that travelled between South India and the archipelago, cooked around five ideas: coconut, tamarind, fermentation, fire and spice.

Food comes family-style on banana leaves: kare kambing (goat curry), kothu roti, crab masala and Aceh's ayam tangkap. Bring a group and order a spread.

The founders of Bali's Milk & Madu opened Studio Pepe in Canggu in mid-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.

Plates go to the middle of the table: wood-fired puffbread, burrata with Calabrian chilli pesto, the carbonara pizzetta, n'duja rigatoni alla vodka and the wood-fired beef cheek lasagna. At lunch, the Three Martini Lunch pairs a provolone cheeseburger with martinis, and the third one is on the house.

Motel Mexicola's third Bali venue, and its biggest, opened on the Bingin cliffs in July 2026. It swaps the Seminyak original's retro-kitsch for Baja California: mission-style stone and archways by Mexico City architect Carlos Cole, more than 65 custom tile designs, murals by Brent Smith, and a 21-metre belltower with a bar on the ground floor and another in the belfry.

A three-metre asador grill fired with rambutan and coffee wood turns out the Pescado Los Cabos whole snapper and Tijuana lobsters, alongside Baja fish, birria and barbacoa tacos on hand-pressed tortillas. The back bar holds 45 Mexican spirits; the El Maíz margarita, with burnt-butter tequila, mezcal and grilled corn, is the one to try before the night turns into a party.

Carbón, the Latin American live-fire restaurant from Jakarta's MDA Restaurants, opened its first Bali outpost at Alaya Suites Ubud in August 2026, with Chef Patron Andri Dionysius. Inspired by Mexico and Peru, the kitchen is built around a live-fire grill, and the Agave & Cigar Lounge pours more than 40 tequila and mezcal labels alongside hand-rolled cigars.

The menu works Balinese produce into Latin technique: skillet cornbread with burnt poblano chile and honey butter, Balinese black pig pork belly with an al pastor marinade and pineapple, and wagyu cheek in a black mole made with kluwek nut. The "tape" flan, a cultured cassava custard with bitter-sweet coconut caramel, closes the meal.

Bbasam, a Korean butter-aged grill brand, opened its first restaurant outside Korea in Seminyak in October 2026. KAWANO International runs the restaurant. The 66-seat dining room has tabletop grills under copper extractor hoods, warm wood and backlit lattice screens.

The signature is the butter-aged pork belly, Beoteo Sukseong Samgyeopsal. The Bbasam Set for two to three adds pork jowl, tenderloin and grilled vegetables with refills, and side dishes come with every table. Finish with the soybean soup rice with butter.

YUKI Ubud is the third venue of the modern Japanese izakaya founded by Rai Sutama and run with Pulau Projects, the group behind Meimei and Osteria Luna. It opened in October 2026 steps from Ubud Palace, with 252 seats in a split-level room modelled on a Japanese machiya townhouse.

The sharing menu runs from truffle tuna tartare with nori cracker and line-caught island sashimi to charcoal-grilled octopus, duck kamameshi clay-pot rice and a 200 g Jack Creek wagyu striploin. To drink, there's the Yukies (gin, goji berry, calamansi, raspberry, yuzu) or sake. It's dinner only; book on SevenRooms.

From the team behind Margaret Bistro in Bali, IKI Izakaya by Margaret opened in Canggu in 2026. The all-day izakaya spreads over two floors: walk-in tables and bar seats at the open kitchen downstairs, and a room with panoramic windows upstairs.

Breakfast runs until 2 PM, with dishes such as steak and eggs and the okonomiyaki-style omelette with prawns. Later, order hand rolls, the Japanese beef cheek curry, miso chilli white fish and the wagyu burger, with soju or sake cocktails. Valet parking is available for cars and motorbikes.

Tom and Bina Philip of The Blue Door opened ORYn in central Ubud in June 2026. Built on "smoke, spice and spirits", it seats 75 around an open-fire kitchen, in a moody room of dark stone, red neon and glass-encased greenery.

Executive chef Danial Fitri Yap worked in Michelin-starred kitchens in Singapore and ran the kitchen at CÉ LA VI, Marina Bay Sands. Share the kingfish ceviche in green chilli coconut, the wood-fired tiger prawns in Mongolian sauce and the black cod with roasted bone jus; for a group, there's an 850 g Stone Axe rib. Happy hour runs daily from 5 to 7 PM.

Canggu's new address for long, open-ended evenings, Pony opened in June 2026 and blurs the lines between restaurant, cocktail bar and late-night lounge. It takes its cue from the effortless cool of a New York lounge, in deep burgundy and soft light.

The kitchen is wood-fired European with a Japanese touch: whipped hummus, grilled Papuan tiger prawns in peri-peri butter and the 400 g smoked and wood-fired pork tomahawk. If you order the 900 g beef tomahawk steak, allow 45–50 minutes. Cocktails move from aperitivo serves to clarified and carbonated drinks like the Velvet Pony, and tasting menus start at IDR 550,000 per person.

On level 2 of The Arc House in Canggu, MYKAZA opened in June 2026 and fuses Japanese technique with Balinese flavour. The name riffs on "mi casa es tu casa". Diners can use the hotel's rooftop pool, and there's a tatami room for private dinners.

The babi guling dry ramen, hamachi miso-matah and Katsu Bali curry show the Balinese side of the kitchen; drink a Spice Of Island, the bar's take on traditional Balinese jamu. Signature cocktails are buy-one-get-one from 2 to 6 PM.

Roman in spirit, CAVO Bar & Bistro was opened in Uluwatu in May 2026 by Mitchell and Judith, an Australian-Italian couple cooking family recipes. The pizza dough recipe comes from Judith's Italian-born father, Frank. The room is small, about 30 seats with candlelit tables for two.

Start with the burrata e pomodorini and olive ascolane, then a Roman-style oval pizza on 48-hour dough (the crudo e burrata is the one) or spicy paccheri alla vodka, and finish with nonna's tiramisu. Aperitivo runs from 4 to 6 PM daily, with live acoustic music on Thursdays and Vinyl & Vino on Fridays.

KAJA by NUMA opened in Ubud on 5 June 2026: a Mediterranean dinner room with Nikkei accents, shaped like a cave with sculpted white walls and low, layered lighting. Head Chef Michail Pavourdjiev spent eight years at Chicama in London, and the pizza programme is led by Pasquale Mormile, 2023 World Neapolitan Pizza champion.

Scallop ceviche in coconut-yuzu tiger's milk or truffle arancini with aji amarillo mayo opens the meal; share the Tonno e Cipolla pizza (four takes on onion with raw tuna), then the pork belly with roasted apple or a robata MB4 wagyu ribeye. KAJA serves dinner only, from 5 PM.

The team behind Boy'N'Cow opened LUCA in Sanur on 16 May 2026: a two-storey steakhouse in warm neutral tones, with an open grill and a dry-ageing display in the dining room and a cocktail lounge upstairs.

The beef comes from Australia and Japan: a 250 g Stockyard Gold ribeye, a 1 kg Wagyu MB9 tomahawk for two or three, and A5 Miyazaki cuts. Start with the bone marrow with beef ragout, add the mafaldine with short rib ragout, then take a barrel-aged Negroni upstairs. Dress is smart casual: no singlets or wet board shorts.

Baker Butcher Barista (B3), the all-day bakery, coffee bar and butcher-led kitchen from Jakarta's MDA Restaurants group (Animale, Aged & Butchered), opened its first Bali outlet in May 2026 inside Alaya Suites Ubud. It runs as a bakery and cafe in the morning and a steakhouse in the evening.

Pastries include the OG croissant, the Kenari croissant with Eastern Indonesian almonds and the Garlic Bomb; plates range from Corny Bennie and the B.Mw.-Cang bone-marrow zongzi to a wagyu pastrami sandwich. Steaks are chosen at the butcher counter and priced per 100 g. Coffee is roasted in-house.

Chef Andrew Walsh, whose CURE in Singapore earned a Michelin star, opened CURE Bali in April 2026 at the oceanfront Regent Bali Canggu: a seaside dining room serving modern European cooking with Asian influence, plus Bar Nua, a cocktail bar named after the Irish word for "new".

Curing runs through the sharing menu: citrus-cured hamachi, kombu-cured Hokkaido scallop, giant river prawn with a prawn-head tom yum bisque and potato bread with salmon roe. At Bar Nua, try the Tirtha highball with arak and calamansi. Plan on two or three plates each.

Junsei began as a yakitori bar in London's Marylebone in 2021, founded by chefs Aman Lakhiani and Zach Farr. The Sanur branch opened in April 2026: an izakaya around an open binchōtan grill, with Tamba by Junsei, a vinyl listening bar that works as a tea room by day.

Organic chicken is cooked nose to tail, from tsukune meatballs and thigh to heart and tail skewers. Add the chicken wing stuffed with crab, the Balinese black pig katsu sandwich and a claypot rice with soy-braised beef cheek, which needs 45 minutes, so order it first.

Founded by Indonesian musician Marcello Tahitoe, Mata Berawa opened in Canggu in March 2026 as a compound with three parts: a warung, the Paisley speakeasy bar built around live music, and Live byChance, a shop for clothes and records.

The warung's daily showcase of Nusantara dishes, such as beef rendang, sate lilit and Manado-style ayam woku, sits alongside Angus burgers and pasta. At Paisley, try the Mata Negroni with jackfruit vermouth or the Karamata, a Balinese arak highball. Paisley stays open until 2 AM on Fridays and Saturdays.

In June 2025, AYANA replaced Ah Yat Abalone with Liu Li Palace, the Chinese seafood restaurant from AYANA Midplaza Jakarta, in RIMBA on the AYANA estate in Jimbaran. The name comes from liu li, the ancient Chinese art of coloured glass, and the dining halls are themed on the four seasons around a live seafood aquarium.

The menu runs from Cantonese to Sichuan: dim sum, Cantonese suckling pig, a mini Buddha Jumps Over the Wall and family-style hot pot with tomato, mala or chicken broth. With nine private rooms and seating for 130, it's built for family dinners.

12 Kitchen & Wine, the sister of 12 Urban Cafe, opened in Canggu in December 2025. It has a thatched-roof room with green chairs, terrazzo floors and a backlit bar, plus a garden terrace under the palms. Service runs from breakfast to a late dinner, with an international wine list.

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

Founded by Made Ariani Siswanto and chef Eric Cocollos, KŌRO Bali opened in December 2025 on Nyanyi Beach in Tabanan. A buggy takes you through the gardens to a bar lounge, a wine and cigar cave and dining rooms that open onto a lawn above the black-sand beach. The kitchen also trains students of Bali Culinary Pastry School.

Dinner is a Kokumikase set menu of three to five courses, built on the Japanese idea of koku, with dishes such as lobster ravioli with chawanmushi and sake bisque, and baba au sake. Come for lunch or the Sunset Intermezzo to see the ocean in daylight.

For its Greek venture, 8° Projects Group opened Estia in November 2025: a wood-fired kitchen inspired by Athens street food, set behind a leafy courtyard, with timber, travertine and an open fire at the centre of the room.

Spreads such as taramasalata of cured Greek cod roe and whipped feta with burnt chilli come first, with house pita; then come lamb skewers with mint yoghurt, prawn saganaki with ouzo and loukoumades with burnt honey. The spit-roasted pork gyros is ready from 5 PM, and a late-night menu runs Thursday to Saturday until 2 AM.

Juna opened in November 2025 at the car-free end of a street in central Ubud, in a circular bamboo pavilion by Pablo Luna Studio above a rice terrace and river valley. It comes from Suraj Melwani (Bisma Eight), Rishi Arora (Part Thai, Singapore) and Christian Tseng (Amala, KAWI), with Arora behind the Thai-Indian menu.

Dinner, from 4 PM, brings tom yum crudo with hamachi and pomelo, burrata chaat, duck khao soi and Isaan chicken with guava somtum; lunch adds nasi bakar and tuna wonton tacos. Try the Cha Yen Ramos Fizz with Thai tea. Arrive on foot or by bike.

CHITO Bistro brought Georgian and Caucasus cooking to Ubud in late 2025, about five minutes from the town centre. The room is dark and warm, with terracotta-tile walls, glass chandeliers and patterned cushions, and the kitchen works from traditional Georgian recipes.

Khinkali come by the piece (beef, lamb, chicken, mushroom or cheese); add the boat-shaped Adjaruli khachapuri with egg yolk and butter, and lamb shashlik or lula kebab from the charcoal grill. The bar pours house-infused tinctures in tasting sets. Delivery around Ubud is free through its own site.

Osteria Luna brings coastal Italian cooking to Uluwatu, near Padang Padang Beach, in a bright, airy room with artistic touches. Run by managing director Dewa Wahyu Bintara, it opened in late 2025 as an everyday osteria for lunch, aperitivo and dinner.

Open with focaccia and wagyu tartare, then a pizzetta on 48-hour dough or rigatoni alla vodka with stracciatella. Pasta Pranzo pairs a pasta with a drink for IDR 250,000++ from noon to 4 PM, and aperitivo cocktails are IDR 130,000++ with complimentary bites from 4 to 7 PM.

Giselle opened in Canggu in October 2025, led by chef Antoine Darquin and sommelier Théo Lavergne, the duo behind Bisou Bangkok, with Pastel Bangkok founder Jules Pierrefitte. The Mediterranean house nods to the 1960s Riviera, with beige walls, rattan and terracotta, an open courtyard and an upstairs bar.

Seafood leads the menu: madai sashimi with yuzukosho vinaigrette, Fine de Claire oysters with aguachile and calamansi, a crab roll with beurre blanc, and seabass in a flambéed salt crust (allow 40 minutes). For pasta, there is truffle tortellini with Comté and Paris ham. Club 55 runs on Friday and Saturday nights.

In a quiet corner of Ubud near the Monkey Forest, 2 Bulan is a modern Thai restaurant and natural-wine bar. The cooking follows Thailand region by region, from the snacks of the north and the fermented, cured dishes of Isaan to the heat of the south, with curry pastes and noodles made in-house.

Order three or four dishes for two: the Isaan tuna ceviche, Khao Soi Doi Pui with braised lamb and the yellow curry with snapper, then mango sticky rice panna cotta. From 4 PM, selected wines and cocktails are 25% off. Book dinner on WhatsApp.

Led by chef Andrew Walsh, whose Singapore restaurant Cure earned a Michelin star in 2021, Sazón opened in Canggu in early 2025. Walsh and Bali-born chef Tude cook over fire at this Mediterranean bar and grill with a Spanish heart.

Start with octopus croquettes and the wagyu beef tartare, then share the seafood paella with squid ink sofrito. Sunday brunch is a six-course Spanish feast at IDR 750,000++ per person. Book the 6 PM paella masterclass ahead; it needs at least two people.