Locavore

Maybe the best meal I had in my life.

The Locavore restaurant is modern cooking with local ingredients (as the name, Locavore, suggests). Everything from the Sumbawa oysters to the beautiful tableware are locally caught, grown or made. Locavore’s menu lists the origins of all its ingredients, so diners can see the kohlrabi comes from the restaurant’s vegetable garden in Payangan, the pickled seaweed from Lombok and the beef short ribs from Malang, Java.

Guests can choose from the ‘locavore’ or the vegetarian ‘herbivore’ option;  each is five to seven dishes long and influenced by European and Indonesian cuisines. Plates might include pan-fried mackerel from Jimbaran, South Bali, served on pickled sour dough and paired with a cocktail of fresh tomato, basil leaves, jackfruit syrup and homemade apple brandy.

Perhaps the only import at Locavore is Eelke Plasmeijer, a Dutch-born chef ;-). Eelke is partner with Ray Adriansyrah and together they run Locavore, which they opened back in 2013. However the concept and the (very) high standard stand, and I have to say it was one of the best food experiences of my life…also LOVED the special made Gaya ceramics, which had been carefully designed to match the courses. I really hope to be able to go back one day.

 

Reservations are required, and tables can be very hard to get. To make a reservation go to their website: Locavore

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