Locavore NXT

Locavore NXT New tasting menu: Nature’s Compass 2.0 — the story of our evolution, so far.
(1618)

From 28th May
Lunch 12.00pm - 1.30pm
Dinner 5.30pm - 8.30pm

Click the link below to book
beacons.ai/locavorenxt Locavore is a small restaurant established in 2013 by chef-owners Eelke Plasmeijer and Ray Adriansyah. We serve modern, creative cuisine through our tasting menu which is completely updated every 4 months with new ideas and themes. Locavore’s core concept is to celebrate local-only ingr

edients with social responsibility and sustainable practices. Exclusively working with local ingredients is a conscious decision; it's certainly more challenging, but it's also more rewarding and creative too. Locavore has been Indonesia’s only restaurant to be ranked in Asia’s 50 Best Restaurants 5 years in a row, with their highest ranking being #21 in all of Asia. We have also previously been awarded the coveted Most Sustainable Restaurant Award by Asia’s 50 Best Restaurants.

How it looks, how it feels, how it sounds. A lot of thought went into this room, as guests will spend most of their time...
02/05/2026

How it looks, how it feels, how it sounds. A lot of thought went into this room, as guests will spend most of their time here.

Come and experience dining with us. Bookings via the link in bio.

As an important part of the LabX ecosystem, the Fermentation kitchen is always busy finding new ways to work with new an...
29/04/2026

As an important part of the LabX ecosystem, the Fermentation kitchen is always busy finding new ways to work with new and overlooked ingredients, as well as transforming the leftovers into something deliciously useful again. A few of them might soon be available for your kitchen too.

Work in progress, as most good things are.

Step into ‘the source’ by joining our foraging team for a morning in Bali’s jungles and rice fields, where many of the i...
23/04/2026

Step into ‘the source’ by joining our foraging team for a morning in Bali’s jungles and rice fields, where many of the ingredients in our current tasting menu are found in their natural habitat.
Our team has spent years on the ground, learning what Bali has to offer. Took us plenty of time searching, testing, and getting to know these ingredients: what’s edible, what’s not, and when they’re at their best. Out there, you’ll hear those stories directly from our foragers.

The day starts at NXT with breakfast and coffee, then heads north of Ubud for a guided exploration. It ends with a lunch in nature, cooked using wild ingredients gathered from the surrounding landscape, before we drop you back at NXT.

Available as a standalone experience or paired with your NXT reservation, which we recommend, to get to know our menu better.� More details via the ‘Reservations’ link in bio.

Pairings don’t start with the drink. They start with the dish. Steven is the one quietly working that puzzle behind the ...
18/04/2026

Pairings don’t start with the drink. They start with the dish. Steven is the one quietly working that puzzle behind the scenes. Coming from a wine background, with some time spent in kitchens as well, he starts with identifying the characteristics of the dishes’ flavour structure; acidity, fat, bitterness, sweetness, texture, etc. From there, he works out what kind of ingredients for the drink could sit next to it without fighting for attention.
For The Source, this thinking process helped shape the Creative Beverage Pairing. He makes it look quite easy, which is often a sign that it isn’t.

When we built Locavore NXT, we decided that waste wouldn’t be an afterthought but rather its own ecosystem. And so... so...
05/04/2026

When we built Locavore NXT, we decided that waste wouldn’t be an afterthought but rather its own ecosystem. And so... somewhere between the kitchen’s hustle and the garden’s green calm, there’s a less glamorous corner of NXT (that’s also Chef Eelke’s favourite space of the project), where the leftovers go. With a small, diligent team the Circular Waste Centre is where our scraps get a second shot at life. The journey of implementing this system into NXT wasn’t always seamless, but what started as hard work for everyone now becomes natural and diverts over 98% of our waste from landfill.

Photos were photographed by &

We’re at #44 on Asia’s 50 Best this year. :-)Last year we were #92, along with the Sustainable Restaurant Award. Big j...
26/03/2026

We’re at #44 on Asia’s 50 Best this year. :-)
Last year we were #92, along with the Sustainable Restaurant Award. Big jump.
Nice to see the work being recognised, but this isn’t really about the numbers. It’s a nice moment to pause and acknowledge the people behind it; the ones cooking, researching, fermenting, planting and growing, cleaning, serving, fixing, thinking and doing the creative work every single day.
It takes all of it to make this place work. We’ll keep at it. Congratulations to all of our teams!

Soybean, a humble ingredient is turned into our own soy sauce, which we produce in decent volumes, around 40 litres per ...
25/03/2026

Soybean, a humble ingredient is turned into our own soy sauce, which we produce in decent volumes, around 40 litres per gentong (clay barrel). It takes a minimum of six months, sometimes up to two years. Once ready, our Fermentation team ‘harvests’ two distinct soy sauce styles, Chinese and Taiwanese, each with its own character. Some get slowly cooked down into sweet soy sauce, and the leftover pulp gets dried and turned into our own gochujang.

There’s a particular kind of joy in working with something that doesn’t rush you back. And most days, this is where we s...
22/03/2026

There’s a particular kind of joy in working with something that doesn’t rush you back. And most days, this is where we start. Growing, harvesting, replanting… Meet the garden troop!

Our Rooftop Food Forest has over 400 varieties of local edible plants used across our menu, our mini-farm has a vegetable garden to grow produce for staff meals, and the animal pen has happy chickens, rabbit and – yes – turkeys running sound eating organic scraps and helping make potent fertiliser. Compost management and soil health is also on this team’s widely varied scope. Hats and wellies are the uniforms of the highly respected crew.

Photographed by

“Finding organically grown Javanese soybeans felt like a small victory. We turned them into silken tofu and, as always, ...
18/03/2026

“Finding organically grown Javanese soybeans felt like a small victory. We turned them into silken tofu and, as always, worked with what was left. The okara, a protein-rich by-product of the soymilk process, became the base of this layered skewer. Between the slices, we add mushrooms from our Mushroom Chamber like lion’s mane, wood ear and grey oyster, bringing interesting textures to the dish.
It’s the second course in our Root System, served with a coffee miso emulsion made from leftover grounds from the Canteen, mushroom praline, palm heart sauce and a barbecued tamarind glaze. It’s savoury, slightly smoky and layered with different notes of umami.” — Chef Guus

New arrivals. When fresh ingredients reach NXT, they don’t go straight to the kitchen. They first pass through the hands...
13/03/2026

New arrivals. When fresh ingredients reach NXT, they don’t go straight to the kitchen. They first pass through the hands of Ajik Ose, the sole protector of our Dry Storage. He inspects quality, separates by use, adjusts storage conditions and ensures nothing is wasted or forgotten. What would we do without him? :-D

This is the prep for The Source tasting menu. By the time you step into NXT, the work has already been done. What looks ...
10/03/2026

This is the prep for The Source tasting menu. By the time you step into NXT, the work has already been done. What looks effortless at the table is hours of repetition, adjustment and discipline.
Curious how it tastes like? Book your table via the link in bio.

Address

Jalan A. A. Gede Rai Gang Pura Panti Bija, Lodtunduh, Kecamatan Ubud, Kabupaten Gianyar
Ubud
80571

Opening Hours

Monday 17:30 - 23:00
Tuesday 17:30 - 23:00
Wednesday 17:30 - 23:00
Thursday 17:30 - 23:00
Friday 17:30 - 23:00
Saturday 17:30 - 23:00

Telephone

+6282144956226

Website

https://locavorenxt.com/

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