Hyper-local tasting menus, farm-to-table, fermentation lab
Jl. A.A. Gede Rai Gang Pura Panti Bija, Lodtunduh, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571, Indonesia Get directions
Rp 250,000+ · Menu
"After closing Locavore, a hot-ticket and hyperlocal eatery in Bali’s Ubud late last year, Dutch Indonesian chef duo Eelke Plasmeijer and Ray Adriansyah moved on to open the concept’s aptly named next iteration. Pitched up in the rice fields just outside Ubud, concrete-clad Locavore NXT takes the chefs’ wildly ambitious methods to a new extreme with 20(ish)-course tasting menus that draw on ingredients grown in the rooftop food forest, subterranean mushroom vault, and koji fermentation lab—and ones sourced from surrounding farmers, fishermen, and foragers. Seasonal menus could include imaginative creations such as honi pineapple with lardo and flower-flecked pudding from rice koji with bee pollen. For a full immersion in Locavore NXT’s closed-loop ethos, guests can stay overnight in one of the restaurant’s adjoining cabins and participate in a chef-guided tour and staff breakfast the next day. In the original Locavore’s place is now Herbivore, a plant-based tasting menu with the same steadfast dedication to Indonesian ingredients, and the same ability to exalt simple vegetables." - Regan Stephens
"A fine-dining restaurant that grows many of its ingredients in a subterranean mushroom chamber and a rooftop food forest, and turns local fruits and kitchen leftovers into fermented condiments." - Travel + Leisure Editors
"After closing Locavore, a hot-ticket and hyperlocal eatery in Bali’s Ubud late last year, Dutch Indonesian chef duo Eelke Plasmeijer and Ray Adriansyah moved on to open the concept’s aptly named next iteration. Pitched up in the rice fields just outside Ubud, concrete-clad Locavore NXT takes the chefs’ wildly ambitious methods to a new extreme with 20(ish)-course tasting menus that draw on ingredients grown in the rooftop food forest, subterranean mushroom vault, and koji fermentation lab—and ones sourced from surrounding farmers, fishermen, and foragers. Seasonal menus could include imaginative creations such as honi pineapple with lardo and flower-flecked pudding from rice koji with bee pollen. For a full immersion in Locavore NXT’s closed-loop ethos, guests can overnight in one of the restaurant’s adjoining cabins and participate in a chef-guided tour and staff breakfast the next day." - Chris Schalkx
"After closing Locavore, a hot-ticket and hyperlocal eatery in Bali’s Ubud late last year, Dutch Indonesian chef duo Eelke Plasmeijer and Ray Adriansyah moved on to open the concept’s aptly named next iteration."
"Adriansyah and his partner Eelke Plasmeijer are the chefs behind Locavore in Ubud—a fixture on the Asia’s 50 Best Restaurants list—and its casual offshoot, Nusantara, where the S.A.L.T. group had gathered that morning for a hearty Indonesian breakfast. After devouring seconds and thirds of nasi campur (rice with strewed pork belly, shredded chicken, pickled vegetables, and spicy sambal), we drove up, up into the hills above Ubud, finally arriving at this wild orchard/rice farm/impromptu bush food lab."
