Fine dining in Bali: tasting menus and chef-led tables

Fine dining in Bali: Koral's degustation menu by the aquarium in Nusa Dua, Miss Fish's omakase counter in Berawa, Andrew Walsh's CURE Bali in Canggu. Smart casual, and book ahead.

Updated October 15, 2026 · 4 min read

Fine dining in Bali is relaxed in dress and serious in the kitchen. For a tasting menu, Koral at The Apurva Kempinski in Nusa Dua serves a signature degustation menu beside its aquarium tanks. For a chef in front of you, Miss Fish in Berawa runs an omakase at its onyx chef's bar. For a chef-led dining room by the sea, CURE Bali and Sazón at Regent Bali Canggu are led by Andrew Walsh. Dress smart casual, and book ahead: the best seats are few. FirstBali books them through the concierge.

What fine dining means on the island

None of the dress codes these restaurants publish asks for a jacket. The formality is in the cooking: a set or tasting menu, a counter where the chef plates each course, a kitchen built around one technique — fire, curing, the grill. Most of these restaurants sit inside resorts or on the dining streets of Canggu and Berawa, and several of them turn into a bar or a party after dinner. Choose by the kind of evening: a tasting menu for an occasion, a counter for a conversation with the chef, a sharing menu for a group.

Tasting menus: Koral and NAMI Teppanyaki

Koral is The Apurva Kempinski's fine-dining room, which the hotel presents as Bali's first aquarium dining venue. It offers an artisanal set menu or a signature degustation menu, in modern cooking inspired by Indonesian coastal flavours. Dinner is for adults only; children twelve and under are welcome at lunch, seated at all times. The tunnel tables are for two adults aged seventeen or over. Photos are taken with a phone, from your seat.

At the same resort, NAMI Teppanyaki serves Japanese teppanyaki. At its private table, the Namikase is a set menu built around surprise; the drinks come from a sake sommelier and a tea master who makes cocktails and mocktails, with a traditional matcha ceremony. The resort's other restaurants are in our Apurva Kempinski guide.

The Apurva Kempinski

Restaurants · Nusa Dua

The Apurva Kempinski Bali is a five-star resort on the cliffs of Nusa Dua, facing the Indian Ocean, and its dining spreads across several venues. Koral, which the hotel presents as Bali's first aquarium restaurant, serves set and tasting menus beside the tanks, adults only at dinner. Izakaya by OKU is a sister to OKU in Jakarta; Reef Beach Club sits on the sand beside a 42-metre infinity pool; Bai Yun serves hot pot and dim sum; L'Atelier by Cyril Kongo is a lounge with ocean views and Mediterranean tapas.

The chef's counter: Miss Fish

Miss Fish, on Jalan Raya Semat in Berawa, is a Japanese restaurant led by Executive Chef Carlos Barvo. Its omakase is served at the onyx chef's bar, which the restaurant calls "a curated tasting journey": there is no menu, the chefs cook and present each course in front of you, from sashimi and nigiri towards richer, warm dishes, and the menu changes with the seasons. Counter seats are limited, and the restaurant asks for dietary needs in advance. Later in the evening, DJs take over the Lounge. More in the Miss Fish guide and Japanese restaurants in Bali.

Miss Fish

Restaurants · Berawa

Miss Fish is a Japanese restaurant and late-night venue on Jalan Raya Semat in Berawa, Canggu, open since 2022. Executive Chef Carlos Barvo leads a seasonal omakase that pairs Japanese technique with European and Latin American influences. Guests choose between the Omakase Bar, a chef-guided onyx counter, the open-air Patio and the Lounge for cocktails and shared plates, and the bar holds more than 40 sakes and Japanese whiskies. Later in the evening, DJs take over. Dress code: smart casual.

Chef-led rooms by the sea: Regent Bali Canggu

Chef Andrew Walsh launched CURE in Singapore, which, in the restaurant's own words, "went on to earn a Michelin star". In Bali he leads two restaurants at Regent Bali Canggu. CURE Bali serves modern European cooking shaped by Asian influence, as sharing plates of seafood, premium meats and seasonal produce, with curing used to deepen flavour; its cocktail bar, Bar Nua, and a private dining room complete it. Sazón is the resort's Mediterranean hideaway, built on fire. Taru, the resort's signature restaurant, reinterprets Indonesian dishes with contemporary techniques beside the pool.

Regent Bali Canggu

Restaurants · Canggu

Regent Bali Canggu is IHG's beachfront resort on Batu Bolong, on Canggu's southwest coast, and the first Regent in Indonesia. Designed by WATG with interiors by HBA, it has 150 rooms and suites. Two of its restaurants are led by Chef Andrew Walsh: Sazón, a Mediterranean neighbourhood hideaway, and CURE Bali, European cooking shaped by Asian flavours. The Beach House pairs its pool and ocean breeze with craft cocktails and seafood, and the resort is home to the first Regent Spa & Wellness.

The grill, taken seriously

Some of the island's most ambitious dinners are built around fire. Akar, the steakhouse of K Club north of Ubud, grills premium cuts over charcoal in the jungle. Aged & Butchered in Berawa grills dry-aged cuts from its meat library over coffee-wood charcoal, with Japanese yakiniku-style grills at the table. Jade by Todd English, also in Berawa, takes its culinary direction from the American chef known for his restaurant Olives, around a wood-fire grill. The full comparison is in the best steakhouses in Bali.

Akar

Restaurants · Ubud

Akar, meaning “root”, is the steakhouse of K Club in Kedisan, Tegallalang, north of Ubud, set in the greenery of the jungle. Spread over two floors with two bars and an open kitchen, it grills Australian and Japanese cuts, Wagyu included, over charcoal, alongside seafood, charcoal-roasted bone marrow and a curated wine list. On Friday and Saturday nights dinner turns festive, with live DJs, dancers and a laser show. Akar has won Best Luxury Steakhouse in Indonesia at the World Luxury Restaurant Awards.

Aged & Butchered

Restaurants · Berawa

Aged & Butchered Bali is the island branch of the Jakarta dry-aged steakhouse of the same name, run by MDA Restaurants inside The Komu hotel in Berawa. The draw is its meat library of dry-aged cuts, grilled over coffee-wood charcoal, with Japanese yakiniku-style grills at the table where the chefs cook in front of guests. The moody, stylish room adds a sake fountain, an extensive wine collection and an outdoor bar area. An address built around the grill, for an evening of serious steak.

Jade by Todd English

Restaurants · Berawa

Jade by Todd English is a Mediterranean restaurant and bar in Berawa, whose culinary direction draws on American chef Todd English, known for his flagship restaurant Olives. The kitchen works around a wood-fire grill, with a focus on local farms and producers, on a menu designed for sharing among friends. The cocktail bar gives its drinks an Asian touch. Warm lighting and earthy tones set the room, and the mood shifts as the night goes on, with a daily DJ and weekly late-night events.

What to wear

Smart casual is the rule almost everywhere, and the restaurants spell out what that excludes:

Koral: no sportswear, sleepwear or flip-flops; no sleeveless tops for men, and only trousers for men at dinner.
Miss Fish: smart casual; no sandals, sport or swim shorts, sports jerseys, singlets or bikinis.
Akar: smart casual; singlets are not permitted for men.
Izakaya by OKU and NAMI Teppanyaki at the Kempinski ask only for casual dress.

When in doubt: closed shoes, trousers or a dress, and a shirt with sleeves.

Booking ahead

Fine dining in Bali books up, and the restaurants set conditions that are worth knowing before you ask:

Koral requires advance reservations because seating is limited, and asks for a deposit per person to hold a regular table; tunnel tables are paid in full in advance. Seating requests depend on what is free on arrival.
Miss Fish asks for a deposit per guest at dinner and full payment for a set menu.
Every restaurant wants allergies and dietary needs before the day, not at the table.

The restaurant sets any deposit and its terms; we pass them on before you decide. Tell the concierge the date, the number of guests, the occasion and any dietary needs. We ask the restaurant on your behalf, and the table is yours once it confirms.

Questions we get asked

＋Where to go for fine dining in Bali?

Koral at The Apurva Kempinski in Nusa Dua for a degustation menu beside aquarium tanks, Miss Fish in Berawa for an omakase at the chef's bar, and CURE Bali at Regent Bali Canggu for Andrew Walsh's modern European cooking.

＋Which Bali restaurants have a tasting menu?

Koral serves a signature degustation menu and an artisanal set menu; Miss Fish's omakase is a chef's-choice tasting at the counter; NAMI Teppanyaki at the Kempinski serves set menus at its private table.

＋What is the dress code for fine dining in Bali?

Smart casual. Koral bans sportswear and flip-flops and asks men to wear trousers at dinner; Miss Fish refuses sandals, swim shorts and singlets; Akar does not allow singlets for men.

＋Does Bali have Michelin-starred restaurants?

This guide makes no Michelin claim for a restaurant in Bali. What is documented: Chef Andrew Walsh, who leads CURE Bali and Sazón at Regent Bali Canggu, launched CURE in Singapore, which earned a Michelin star according to the restaurant.

＋Can children come to fine-dining restaurants in Bali?

It depends on the restaurant. Koral is for adults only at dinner and welcomes children twelve and under at lunch; ask the concierge for any other table.

＋How far ahead should I book fine dining in Bali?

As early as you know the date, especially for a counter seat, a tunnel table or a weekend in high season. Some restaurants ask for a deposit; FirstBali passes on their terms before you decide.

Want us to arrange it?

Tell the concierge what you have in mind — a table, a guestlist, a villa, a driver. The assistant answers at any hour; the team takes over from 9am to midnight Bali time.

Ask the concierge

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