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, founded on Park Avenue in 2004 by Wolfgang Zwiener after more than 40 years in the steakhouse trade, opened its Bali branch on Jalan Petitenget on 21 August 2026, a sister to its Jakarta restaurant.

The steaks are USDA Prime, dry-aged in the restaurant's own ageing room. Order the Porterhouse for Two (IDR 2,600,000) 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 and Two Moods), My Dear Clara opened on Jalan Labuansait in August 2026: a two-level, 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 16-layer 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.

W Bali – Seminyak replaced Woobar with Alunê in September 2026, 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 newest venue from the Bali Mandira Beach Resort group (Azul Beach Club, Farmer's Daughter), 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 of Kenderan, 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, and 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 I Putu Erawan Ari Widhiantika, Bali Best Sommelier 2025, and the night ends with petit desserts and cocktails in the Aura Lounge.

The latest addition to Ulu Cliffhouse, burnt opened around September 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.

The menu is sustainably sourced seafood and grass-fed Angus for sharing: wood-fired Flores oysters with tiger prawn mornay, Spanish mackerel crudo, wild king prawns in harissa butter and a whole grilled coral grouper with smoked garlic. The Burnt Marshmallow Espresso Martini is the house cocktail.

From Pulau Projects, the group behind YUKI and Osteria Luna, Cafe Daśa opened on Jalan Danau Tamblingan in early September 2026 as an all-day social dining house built around the way Sanur actually 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, the smoked beef brisket Penang curry or seafood XO fried rice later, and a Scarlet Marg with pineapple tequila and raspberry. There's a kids' menu, and Friday is Daśa Social with 2-for-1 cocktails and wine.

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 it's one of the better-value openings of the season.

Order 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. It 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, fish pollichathu and Aceh's ayam tangkap. Bring a group and order a spread.

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.

Karma Kandara opened Tandoori Bar & Grill on Karma Beach in July 2026, calling it Bali's only beachfront homage to the Indian subcontinent. You reach the sand on the resort's cliff hill tram.

By day it serves Indian street food, from chaat and pani puri to pav bhaji; later the tandoor takes over with lamb seekh kebabs, laal maas mutton curry, a whole red snapper in red tikka marinade and three biryanis. Chef Jeevraj Singh leads the kitchen, and the Goa Gimlet is the cocktail to order.

ORYn opened on Monkey Forest Road in June 2026 from Tom and Bina Philip of The Blue Door. Built on "smoke, spice and spirits", it seats 75 around an open-fire kitchen, in a room of deep tones and neon by My Shrine Studios.

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 850g Stone Axe rib. Happy hour runs daily from 5 to 7 PM.

Berawa's spot for long, open-ended evenings, Pony opened on Jalan Raya Semat in June 2026 and blurs restaurant, cocktail bar and late-night lounge. Founder Ramon Vincent styled it on 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 400g smoked and wood-fired pork tomahawk (allow 45 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.

Sana is the restaurant of Nuju Uluwatu, an adults-only private-pool villa resort in Bingin, and 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.

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.

Order the babi guling dry ramen, the hamachi miso-matah and the Katsu Bali curry, with a Spice Of The Island: aged arak, coconut liqueur and a jamu-style tamarind and turmeric. Signature cocktails are buy-one-get-one from 2 to 6 PM.

Capturing a slice of Roman soul on the island, CAVO Bar & Bistro is a new Italian sanctuary in Uluwatu, opened in spring 2026 by Mitchell and Judith, an Australian-Italian couple cooking family recipes. The pizza dough comes from Judith's Italian-born father, Frank, and 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.

Tucked inside SIKI at The Bay Bali in Nusa Dua, KALIH opened in May 2026 as a 16-seat cocktail lab. There's no drinks list: you tell the bartenders your mood and the flavours you like, and they build a drink from house distillations and infusions.

The first chapter explores Balinese arak, with sake planned next. Before the bar opens, the Arak Workshop (5 to 6 PM, IDR 450,000 net per person) ends with you mixing your own cocktail behind the bar.

Ding Ding Hot Pot's second Bali branch, after Canggu, sits inside Akkulla Resort on Jalan Batu Belig and keeps late hours: it's open until 4 AM, which makes it the place to eat after a night out in Seminyak.

Pick a full, half or personal pot and a broth: the 8-hour chicken bone broth, the traditional mala or a seasonal crab soup. Then add wagyu or Kobe A5 platters, handmade meatballs and wontons.

Spice opened on Monkey Forest Road in 2015 under chef Chris Salans and relaunched in mid-2025 as Spice by Blake, led by Blake Thornley, chef and co-owner of Mozaic. It won Best Modern Indonesian Restaurant at the Exquisite Awards 2025.

Go for the Feed Me menu (IDR 388,000 per person, eight dishes to share), or order the braised wagyu rendang, cured kingfish with pomelo and rujak sauce, and duck nuggets with a turmeric lemon dip. The cocktails, by Bili Wirawan, are built on Indonesian spices.

Della Terra brings the farm-to-table Italian osteria to Pererenan, and won Best New Restaurant at the Exquisite Awards 2025. Boston-born chef and partner Vinny Lauria made his name in Hong Kong with Frank's, Fini's and Posto Pubblico, and the menu changes daily with what Bali's hills and waters bring in.

The pasta is the reason to go: pappardelle and fazzoletti "grano arso", made with burnt wheat. There's mortadella with gnocco fritto, charcoal-grilled pork ribs and a chef's tasting menu, with natural and biodynamic wines and a soundtrack of psych rock, soul and hip-hop.

NARI is a fire-influenced bistro and bar on the first floor of the old Beggar's Bush building, one of Ubud's first bars, looking over the Campuhan ridge and the Gunung Lebah temple. Stone walls, rattan-weave ceilings and ironwood beams frame the view.

Start with the wood-fired bread and noisette butter, then octopus, pipe rigate alla vodka or charcoal barramundi; steak eaters should try the MB+6 picanha. Come for Ridge Hour (4:30 to 6:30 PM) and a Salak Rum cocktail at sunset.

Sazón opened on Batu Bolong in early 2025 as a Spanish tapas bar and has grown into an open-fire Mediterranean bar and restaurant under Andrew Walsh, whose CURE in Singapore won a Michelin star, with Bali-born chef Tude. It seats 133 in a room by architect Nick Derickx.

The signature seafood paella with squid ink sofrito is made for sharing, after wood-fired potato bread with whipped anchovy butter and a wagyu tartare. There's a paella masterclass most days, Sazón Fiesta on Thursdays and Disco De Barrio on Friday and Saturday nights.

There is no stopping the rise of Italian dining in Bali, and we're here for it. Zia Tina, chef Maurizio Bombini's third restaurant, sits inside KLEO Seminyak (JdV by Hyatt) with a menu inspired by the kitchens of Puglia, and won Best Italian Restaurant at the Exquisite Awards 2025.

Expect antipasti platters, homemade pasta (the Zia Tina Kiss fettuccine is finished at the table), thin-crust pizzas and slow-cooked lamb. Don't miss the melanzane alla parmigiana, and finish with the house-made tiramisu and limoncello.

From the team behind Bacari, Tucky and Galle Club, 2 Bulan is a modern Thai restaurant and wine bar in Mas, south of Ubud, that calls itself "Thai & Somewhat Thai". Curry pastes and noodles are made in-house, and you can watch the kitchen at work.

Plan on three or four dishes for two: the wagyu ribeye with Massaman curry butter and baguette, eggplant miang on betel leaf, and khao soi Doi Pui with braised lamb. Drink natural wine or a Hi So, made with tomato water and Haku vodka. There's a Thai set lunch every day.

The second Tsune, after Sanur, sits in the Seascape Uluwatu complex: a hilltop open-air room with straw ornaments, textured walls, red patterned carpets and carved wooden ceilings, run by The Wonderspace.

Order a sushi box or the prawn honey roll and spicy otoro, then saikoro wagyu from the grill. The signature is Sushi On The River, with plates at IDR 25,000 – 50,000 each, and there's a Couple Sushi Experience at IDR 750,000++.

Hidden under an Italian restaurant on Jalan Labuansait, Notte is reached through an unmarked door and stairwell. Head bartender Taketo Utsunomiya applies the philosophy of a slow coffee bar to cocktails: one drink at a time, to jazz and blues rather than DJs.

There's no showy menu. Tell the bartenders what you like and they'll build a drink around it, or ask for a classic made with care.

Inspired by Bali's volcanic soul, Lava is a gastrobar and grill in Semawang, Sanur, from Empat Hospitality Group, built around fire: every dish is grilled over real flame on volcanic stone, under a cotton tree.

Steaks are the draw (ribeye, striploin and MB4-5 wagyu flank), along with king prawns with mango tkemali and sambal matah. The cocktail list, What Remains, runs in three stages; try the Lava Drop with tequila, calamansi, chocolate and chilli. There's live music on Wednesday, Friday and Sunday.

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 (including an all-you-can-eat lunch), 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.

Named "father of spice", Paparempa is the modern Indonesian restaurant of Noema Resort in Pererenan (JHL Collection), a three-minute walk from the beach. The menu travels across the archipelago, from breakfast to dinner.

Try the gohu tuna "tacos" on cassava crackers, Lombok short ribs in candlenut sauce, Jimbaran flamed fish and samsam guling, Balinese roast pork belly. Look out for themed evenings like Sizzle & Swing.

Opened on 19 April 2025 inside Maya Sanur Resort & Spa, Rue is a street-side all-day café led by Justin Mauté, culinary director of Maya Resorts: Australian café classics with a European touch, pastries and cakes, and pizzas from a lava-stone oven.

Come for brunch, then return for a truffle cacio e pepe pizza, the Big Rue Burger or a roast fire camembert to share. It's family-friendly, with its own kids' menu.

Yeshi, sister to Jiang Nan in Lombok, cooks Chinese comfort food in Canggu, with noodles and dumplings made from scratch every day and cocktails that mix tropical fruit with Chinese ingredients.

Order the xiao long bao and the sour plum duck, the two dishes regulars rate highest, then dan dan noodles and mapo tofu. On Wednesdays, dumplings are IDR 30,000.

TONTON serves Kumamoto ramen from Tamana in Kyushu, rarely found outside Japan. It's run by KAWANO Group, the team behind Honzen at AYANA, and Bali was its first outlet before Jakarta opened in May 2026.

The broth simmers for up to 36 hours in a traditional hagama iron pot. Order the Tonkotsu Tamana with kogashi ninniku, deep-fried black garlic (IDR 81,000), or the Tonkotsu Black, and add a few yakitori skewers. It's one of the best-value meals on this list.

Surabaya's Chamas brought its Brazilian churrascaria to Kuta's Bali Bites Complex in 2025, billing itself as the first real churrascaria on the island. It's all-you-can-eat: staff dressed as gauchos carve skewers of beef, lamb and chicken at your table, with 17 cuts on rotation.

Look out for the picanha with rock salt, garlic-marinated beef and pork belly, and save room for the grilled cinnamon pineapple. The Prime Skewer Set (IDR 448,000++ per person) includes the buffet.

Hi Chōri brings teppanyaki to the sand at Tropical Temptation Beach Club on Melasti Beach, with executive chef Reyno Firmansyah cooking in front of you. The name plays on "heat" and "chef".

The showpiece is the Southern Surf & Turf: MB2 striploin and bamboo lobster with yakiniku sauce. The saikoro wagyu and black cod saikyo miso are good too. It closes at 8 PM, so go for a late lunch or for sunset.