Serving modern contemporary European cuisine using local, honest produce, the spacious open kitchen in this informal restaurant located in downtown Ubud is eye-catching. For a fully interactive experience, guests can also opt to dine in the kitchen itself. Open for both lunch and dinner, the tasting menu is seasonal based on ingredients sourced from across Indonesia. The team in the kitchen has spent years working with these ingredients; exploring and experimenting with textures, flavours, preservations, unusual combinations. Each time vegetarian and omnivore menus are proposed.
Chefs Eelke Plasmeijer & Ray Adriansyah
The Chef and the Brigade
“Ray: “I’m very proud to use ingredients that are not imported: I wish more Indonesian chefs would do so. There are so many benefits all round.””
Biographies of Ray & EelkeLike so many of the best chefs, the inspiring team behind Bali’s multi-award winning restaurant Locavore, began with two passionate children, each on opposite sides of the world, who came together to forge an incredible partnership in cuisine.
Ray Adriansyah was born in Jakarta to Sumatran parents. His mother was an excellent cook and Ray grew up with a deep interest in traditional and international cuisines. While studying in New Zealand, he decided to quit the business school he was attending and switch his passions towards professional cooking. After graduating from culinary school in Christchurch he returned to Jakarta and obtained the position of Sous Chef under Chef Eelke in a city restaurant. They have been working together ever since.
Eelke Plasmeijer started his kitchen career at the age of 14 in a restaurant in his Dutch village. Working his way up through the ranks, he trained at hotel school and a Michelin Two Star restaurant in Amsterdam. Visiting a mentor in Jakarta in 2008, he was persuaded to take over as Head Chef at a city restaurant there. Ray applied as the Sous Chef, and the two hit it off instantly, soon moving to Bali where they ran the kitchen at the Alila Ubud together. Working within the Alila concept of using local ingredients where possible, the two chefs decided to take it to the next level and use only local food. They then began thinking about starting their own restaurant, instead of staying within the hotel industry and the rest, as they say, is history. Locavore was born.
”It was a gradual decision to use local ingredients. We started using a few at the beginning but our commitment continued to grow. We very proud to use ingredients that are not imported; we wish more Indonesian chefs would do so. There are so many benefits all round.”
Since its inception, Locavore has continued to win prestigious awards from around the world, and is consistently ranked amongst the top best restaurants in Asia.
Facilities and Highlights
GENERALDress code: casual.
Well-behaved children welcome.
Dinner: Mondays to Saturdays 6:30pm – 9:00pm
Time zone: (GMT+08:00) Singapore
Currency accepted: IDR
Credit cards accepted: Visa, Mastercard
Electricity voltage: 220V
Electricity plug type:
CONTACTJalan Dewi Sita #10 Ubud 80571 Bali, Indonesia