Discover Locavore NXT in Ubud, Bali
Locavore NXT is one of Indonesia's most distinctive destinations for contemporary fine dining. Located in Lodtunduh, south of central Ubud, the restaurant takes a research-driven approach to Indonesian ingredients, combining traditional food knowledge with modern culinary techniques.
The restaurant was developed by chefs Eelke Plasmeijer and Ray Adriansyah, who previously established the original Locavore in Ubud. Locavore NXT opened in December 2023 as the next stage of their culinary journey, with a larger focus on ingredient research, sustainability and the relationship between food and the surrounding environment.
Its philosophy goes beyond serving an inventive meal. The team explores local ecosystems, works with farmers and foragers, experiments with fermentation and develops ingredients that reflect Indonesia's rich biodiversity.
The Source 2.0: A 14-Course Tasting Menu
The main dining experience at Locavore NXT centres on The Source 2.0, a set tasting menu comprising 14 courses. Instead of ordering individual dishes, guests follow a carefully planned progression that introduces different ingredients, techniques and flavours.
The menu changes approximately every six months following a research and development cycle. Each new season introduces a fresh collection of dishes and creative beverage pairings, making the experience different for returning diners.
The kitchen draws on ingredients grown around the restaurant's gardens and rooftop food forest, gathered through foraging on Bali and sourced from farmers and foragers across Indonesia. This approach gives each course a strong connection to its origin.
One notable example from the current menu is a course inspired by the whole banana plant, demonstrating how the kitchen explores ingredients beyond their most familiar uses.
Hyper-Local Ingredients and Sustainability
Sustainability is central to Locavore NXT's identity. The restaurant follows a hyper-local sourcing philosophy that prioritises Indonesian ingredients and reduces dependence on imported products.
Its published approach includes no imported ingredients, no dairy, no wheat, reduced animal protein and a strong commitment to reducing food waste. The kitchen reports operating at approximately 98% waste-free, reflecting its efforts to use ingredients as fully as possible.
These principles influence how the menu is designed. Plant ingredients, local grains, mushrooms, fermented preparations and seasonal produce can all play important roles in the dining experience.
For visitors, this means the meal offers a perspective on Indonesian cuisine that goes beyond familiar dishes. It highlights the diversity of ingredients available across the archipelago and shows how they can be transformed through contemporary cooking.
More Than a Restaurant: A Culinary Research Space
Locavore NXT was designed as a broader culinary campus rather than a conventional restaurant. Its facilities include growing areas, a rooftop food forest, a fermentation laboratory, mushroom-growing facilities and spaces dedicated to ingredient research.
These features connect the dining room with the processes behind the menu. Growing, sourcing, fermenting and preparing ingredients are treated as connected parts of the same culinary system.
The building also incorporates large windows and views of the surrounding landscape, reinforcing the restaurant's relationship with Bali's natural environment. Guests who are interested in food research and sustainable gastronomy may find this aspect just as compelling as the tasting menu itself.
Creative Beverage Pairings
Locavore NXT applies the same local-ingredient philosophy to its beverages. Its Creative Beverage Pairings are developed to complement the tasting menu, using ingredients and techniques that may include local produce, fermentation and foraged elements.
Guests can choose an alcoholic pairing or a non-alcoholic or very low-alcohol option. A separate curated wine pairing is also listed. The beverage experience is optional, but it can add another layer to the meal by introducing flavours that interact with the individual courses.
Confirm the current pairing options and prices when booking, particularly if you prefer not to consume alcohol.
Planning Your Visit to Locavore NXT
Locavore NXT is located on Jalan A.A. Gede Rai, Gang Pura Panti Bija, in Lodtunduh, Ubud, Gianyar, Bali. The setting is quieter than central Ubud, so arrange transport and allow extra time for Bali traffic.
The restaurant offers lunch from Thursday to Saturday, with seating times beginning between 12 PM and 1:30 PM. Dinner is available Monday to Saturday, with seating times beginning between 5:30 PM and 8:30 PM. The bar operates Monday to Saturday from 8 PM to 11 PM.
Allow approximately three to three and a half hours for the tasting menu. Reservations are strongly recommended, although walk-ins may be accepted if space is available. The dress code is relaxed and casual, with beachwear and alcohol-branded clothing excluded.
Frequently Asked Questions
1. Where is Locavore NXT located?
Locavore NXT is located on Jalan A.A. Gede Rai, Gang Pura Panti Bija, in Lodtunduh, Ubud, Gianyar, Bali, Indonesia. It sits south of central Ubud in a purpose-built setting surrounded by the area's landscape. Since it is outside the busiest part of town, arrange transport in advance and allow additional time for traffic.
2. What type of cuisine does Locavore NXT serve?
Locavore NXT serves contemporary Indonesian fine dining focused on hyper-local ingredients, seasonal produce and experimental cooking techniques. Its menu explores Indonesia's biodiversity through ingredients sourced from gardens, local farmers and foragers. Rather than focusing on a single traditional cuisine, the restaurant develops a modern culinary interpretation of the country's regional food resources.
3. What is The Source 2.0 tasting menu?
The Source 2.0 is Locavore NXT's 14-course set tasting menu. It explores Indonesian ingredients through a planned progression of dishes and is built around the restaurant's sourcing, research and sustainability principles. The menu changes approximately every six months, so returning guests can encounter a different collection of dishes and beverage pairings.
4. How much does Locavore NXT cost per person?
The published price for The Source 2.0 is IDR 2,250,000++ per person. Optional Creative Beverage Pairings are listed at IDR 950,000++ with alcohol and IDR 750,000++ without alcohol or with very low alcohol. The “++” means tax and service are added, so confirm the final total at booking.
5. How long does the Locavore NXT experience take?
Plan for approximately three to three and a half hours for the complete tasting menu. Each course arrives as part of a carefully paced sequence, making the meal an experience to enjoy without rushing. Avoid scheduling another activity immediately afterwards, and allow extra time for travel to and from Lodtunduh.
6. Does Locavore NXT have a Michelin star?
No. As of 2026, the Michelin Guide does not publish a restaurant guide for Indonesia, so Indonesian restaurants cannot currently receive Michelin stars through that guide. Locavore NXT has instead received recognition through other culinary rankings and sustainability awards, including Asia's 50 Best Restaurants and sustainability-focused organisations.
7. What makes Locavore NXT different from other Bali restaurants?
Locavore NXT combines fine dining with ingredient research, fermentation, growing and foraging. Its menu is built around Indonesian ingredients and sustainability rather than relying heavily on imported luxury products. The restaurant's dedicated culinary campus, seasonal tasting format and emphasis on local biodiversity make it different from a conventional hotel restaurant or à la carte dining venue.
8. Can Locavore NXT accommodate dietary requirements?
The restaurant asks guests to share allergies and dietary preferences when booking, rather than waiting until arrival. Its kitchen already operates without dairy and wheat and uses less animal protein. Many requirements may be accommodated with advance notice, but the restaurant should confirm whether it can meet your particular needs before you reserve.
9. Is Locavore NXT suitable for vegetarians or vegans?
The menu's emphasis on plant ingredients and local produce may appeal to diners who prefer plant-forward food. However, a fully vegetarian or vegan menu should not be assumed. Contact the restaurant before booking, explain your requirements and ask whether the current tasting menu can be adapted to meet them safely.
10. What are the opening hours of Locavore NXT?
Lunch seatings are available Thursday to Saturday, beginning between 12 PM and 1:30 PM. Dinner seatings are available Monday to Saturday, beginning between 5:30 PM and 8:30 PM. The bar operates Monday to Saturday from 8 PM to 11 PM. Confirm your exact seating time and the latest schedule when reserving.
11. Do visitors need to make a reservation?
Reservations are strongly recommended because Locavore NXT serves a set tasting menu to a limited number of guests at each seating. Walk-ins may be accepted if space is available, but they are not guaranteed a table. Booking ahead also gives the kitchen time to prepare for dietary requirements and special requests.
12. What should visitors wear to Locavore NXT?
Locavore NXT has a relaxed, casual dress code, so formal evening clothing is not required. Smart, breathable clothing is suitable for Bali's warm and humid weather. The restaurant excludes beachwear, singlets and alcohol-branded clothing. Guests can dress up if they wish, but comfort is appropriate for the extended meal.
13. Is Locavore NXT suitable for a special occasion?
Yes. Its carefully paced tasting menu, creative presentation and focus on local ingredients make it suitable for anniversaries, birthdays and other special occasions. Mention your celebration when booking so the team can advise whether any arrangements are possible. Because the menu is planned in advance, requests are easier to manage before arrival.
14. Can visitors explore the restaurant's gardens and research facilities?
Locavore NXT's wider campus includes a rooftop food forest, growing areas and facilities related to fermentation and ingredient research. The restaurant's focus is on connecting food with its origins, but access to individual facilities or guided experiences may depend on current arrangements. Ask the team before booking if you specifically want to explore these areas.
15. Is Locavore NXT worth visiting during a Bali holiday?
Locavore NXT is especially worthwhile for travellers who are interested in food, sustainability and contemporary Indonesian gastronomy. It offers a different perspective on Bali by focusing on the island's ingredients and the wider biodiversity of Indonesia. Because the meal takes several hours and the restaurant is outside central Ubud, it is best planned as a main activity for the day or evening.
14-course tasting menu: The Source 2.0 presents a carefully planned culinary journey.
Hyper-local ingredients: Focuses on produce from Bali and other parts of Indonesia.
Sustainability-led cooking: Prioritises local sourcing, reduced animal protein and waste reduction.
Creative beverage pairings: Offers alcoholic, non-alcoholic and very low-alcohol options.
Culinary research campus: Includes growing areas, fermentation facilities and a rooftop food forest.
Seasonal menus: A new menu is developed approximately every six months.
International recognition: Ranked No. 44 in Asia's 50 Best Restaurants 2026.
Relaxed dress code: No formal attire is required.
Dedicated driver facilities: The property offers a drop-off area, parking and a waiting area for drivers.
Locavore NXT serves a set tasting menu rather than an à la carte menu. The current menu is The Source 2.0, featuring 14 courses based on Indonesian ingredients. The menu changes approximately every six months.
Tasting Menu
The Source 2.0 — 14 courses
Seasonal dishes built around Indonesian ingredients
Produce from the restaurant's gardens and rooftop food forest
Ingredients sourced through local farmers and foragers
Fermented preparations and other research-led techniques
Plant-forward courses with reduced animal protein
Creative presentations designed around ingredient origin and seasonality
Beverage Pairings
Creative Beverage Pairing with alcohol
Creative Beverage Pairing without alcohol or with very low alcohol
Curated wine pairing
Additional drinks, subject to the current menu
Dietary Information
No dairy in the standard menu approach
No wheat in the standard menu approach
Reduced animal protein
Dietary needs considered with advance notice, subject to confirmation
Menu note: The current tasting menu is listed at IDR 2,250,000++ per person. Confirm the latest menu, beverage prices and final charges before booking.
By private car: Driving or hiring a private driver is a convenient way to reach Locavore NXT in Lodtunduh.
From central Ubud: Allow additional time for traffic and the journey south of town.
From Canggu or Seminyak: Travel can take considerably longer, particularly during busy periods.
By scooter: Visitors familiar with local roads may travel by scooter, but take care on unfamiliar routes and after dark.
For dinner: Arrange return transport before your meal, as ride availability may be limited in quieter areas later in the evening.
Parking: The restaurant provides a drop-off area and parking space for visitors.
For drivers: A dedicated waiting area is available on the property.
The Source 2.0 tasting menu: The main experience for understanding the restaurant's current culinary philosophy.
Locally grown vegetables: Look for courses that highlight seasonal produce and regional ingredients.
Fermented preparations: Explore the ways fermentation adds acidity, depth and complexity to the menu.
Foraged ingredients: Ask the team about ingredients collected from Bali's natural environment and how they are used.
Plant-based courses: The restaurant's low-animal-protein approach can introduce diners to creative uses of vegetables and other local ingredients.
Whole-ingredient cooking: Look for dishes that use more of an ingredient and reduce unnecessary waste.
Creative Beverage Pairing: Consider the pairing if you want drinks designed specifically to complement the courses.
Non-alcoholic pairing: A good option for guests who prefer to avoid alcohol.
Central Ubud: A convenient base for cafés, cultural attractions, shops and access to the wider Ubud area.
Lodtunduh: Suitable for travellers who want to stay closer to the restaurant and Bali's quieter inland surroundings.
Nyuh Kuning: A village area near Ubud known for its local atmosphere and access to nearby attractions.
Tegallalang: Worth considering for visitors interested in rice terraces, landscapes and rural Bali.
Gianyar: An option for travellers who prefer a less central base while exploring eastern and southern parts of the regency.
Ubud Monkey Forest: A forest sanctuary known for its macaques, temples and walking paths.
Tegenungan Waterfall: A popular waterfall south of Ubud, subject to local access and weather conditions.
Goa Gajah: An archaeological site known for its historic cave entrance and temple grounds.
Ubud Palace: A cultural landmark in central Ubud featuring traditional Balinese architecture.
Ubud Art Market: A popular place to explore handicrafts, textiles, souvenirs and local products.
Tegallalang Rice Terraces: Famous for their layered green rice fields and scenic views.
Bali's local farms and villages: Explore the agricultural landscape and traditional communities around Ubud.
Arrange reliable transport to and from Lodtunduh, particularly for evening dining.
Allow extra time for Bali traffic so you arrive at your reserved seating.
Inform the restaurant of food allergies and dietary requirements when booking.
Confirm whether the kitchen can accommodate your specific dietary needs before paying for a reservation.
Check the final menu price, taxes and service charges before confirming your booking.
If travelling by scooter, wear a helmet and avoid riding after drinking alcohol.
Carry a suitable payment method and check the restaurant's payment policies.
Respect the restaurant's sustainability and food-research spaces, following any instructions from staff.