Aperitif Restaurant & BarIndonesia/Aperitif+Restaurant+&+Bar

Located amid a lush jungle setting, a mere stone’s throw from Central Ubud in Bali, Apéritif’s menu explores global cuisine by way of the Indonesian archipelago, and introduces a mélange of flavours that reflect the borderless nature of today’s world. Belgian Executive Chef Nic Vanderbeeken takes culinary influences from the old Spice Islands and combines them with distinctively modern European flavours and cooking techniques. The sophisticated, eight-course dégustation menu presents an unrivalled culinary journey that brings together the flavours of modern gastronomy, lesser-known Indonesian ingredients, exquisite produce sourced globally, and produce grown in the restaurant’s greenhouse.



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    Aperitif Restaurant & Bar

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    The Chef & the Brigade

    “Chef Nic Vanderbeeken has over 20 years of cooking experience, and his one-of-a-kind creations are a nod to his progressive and eclectic cooking philosophy. Prior to Apéritif and the five years he spent working at Viceroy Bali’s CasCades restaurant, he worked in Vietnam consulting and developing the bistronomy concept, which he pioneered as Chef-Owner of Bistro Biggies in Belgium. These experiences greatly helped to connect him to the bounty of Asia’s rich produce and its exotic flavours. Previously, he also spent time in the kitchens of Michelin-starred restaurants including: Restaurant Berto in Waregem, Belgium; Restaurant Convent in Lo-Reninge, Belgium; and Chef Wout Bru’s two Michelin-star restaurant in France.”



    • Atmosphere
    • Atmosphere
    • Atmosphere
    • Atmosphere
    • Atmosphere
    Housed in a spacious standalone building overlooking the jungle, this 60-seat restaurant is opulently decorated in marble, dark wood and bronze elements to capture the convivially grand atmosphere of the 1920s. Taking note of Indonesia’s colonial history, the space is also dotted with authentic period photographs that depict the last Dutch-Indonesian Viceroys of Bali and Yogyakarta. Apéritif Bar encourages guests to enjoy a fancy pre-dinner cocktail in a setting that is reminiscent of the Roaring Twenties before tucking into an exquisite multi-course meal prepared in an open kitchen.


    • Cuisine
    • Cuisine
    • Cuisine
    • Cuisine
    • Cuisine
    • Cuisine
    Belgium Chef Nic Vanderbeeken’s eclectic global cuisine is sure to entice even the most sophisticated gourmand. The culinary experience begins with a pre dinner-drink and canapés, followed by an eight-course dégustation menu (there is also a dedicated vegetarian dégustation menu). About 70% of the ingredients used come from Indonesia, and vegetables, herbs and edible flowers are grown on-site in the greenhouse. Each innovative course is a feast for the senses. Dishes include: pumpkin with rosemary, endaname and marigold; duck magret with fennel, carrots, consommé and orange; venison wellington with foie gras, truffle, shimeji and rendang; peanut butter with mulberry and meringue...

    Facilities & Highlights


    Useful Information

    Opening time:
    Wednesday - Sunday,
    Lunch at 12 noon - 2pm
    Dinner at 6 - 9 pm
    Bar 4pm - late.

    Annual closing:

    Time zone: (GMT+08:00) Singapore
    Currency accepted: IDR
    Credit cards accepted: Visa, Mastercard, American Express, JCB, UnionPay
    Electricity voltage: 220V
    Electricity plug type:  
    The restaurant is located just next to The Viceroy Bali, north of Ubud.
    Dress code: smart casual or cocktail attire required.
    Children below 12 years of age are not allowed in the restaurant.

    Jl Lanyahan, Br Nagi, Ubud, Bali 80571 - Indonesia Bali, Indonesia

    Your concierge is ready to assist you with planning and completing your reservation, contact them on dine@secret-retreats.com

    We Care


    Recycling Plant
    Apéritif is dedicated to sustainability and reducing its impact on the environment. Solar panels and an efficient induction system are used to reduce energy consumption. Wastes are re-used and recycled with a goal to reach zero-waste. The restaurant uses every single part of its ingredients, which are sourced locally whenever possible, and cooking oil is reused as bio-diesel for the generator. In addition, the restaurant has a no single-use plastic policy including straws (they use glass straws instead), plastic bags or plastic wraps of any kind.

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