Curators of Taste — an independent guide to how, and where, Bali eats best.
Bali Epicure began with a simple conviction: that a holiday is only ever as good as its dinner. The island has become one of Asia's most exciting places to eat — a collision of ancient Balinese tradition, world-class produce and a generation of ambitious chefs — and yet so much of the best of it happens quietly, behind villa gates and down unmarked lanes. We started this magazine to map that world for the travellers who care about it.
We write about the whole spectrum of island food luxury: the private chefs and in-villa dinners that have redefined fine dining here; the deep traditions of Balinese cooking, from the royal megibung feast to the base genep spice paste; the restaurants of Seminyak and Ubud; and the markets, spirits and rituals that tie it all together. Our aim is always the same — to be genuinely useful to a discerning reader planning a genuinely memorable meal.
The team is small and opinionated. Our writers — among them Elodie Marchand, Putu Ariani and James Calder — split their time between the coast and the highlands, eating widely and recommending narrowly. We are not a listings site and we do not chase every opening. We prefer to point you toward the handful of experiences worth building a trip around.
Have a tip, a question, or a table we should know about? We would love to hear from you — visit our contact page to get in touch.
