Balinese food is way more than just pretty plates on Instagram. It’s explosive flavors, ancient spices, and dishes that’ve been perfected over centuries.
If you’re heading to Ubud and wondering what to eat, you’ve landed in the right place.
We’re breaking down every must-try dish, where to find the real deal, and how to eat like a local without the tourist traps.
Quick Tips for Enjoying Balinese Food in Ubud
- 🍽️ Start with Nasi Campur – It’s your cheat code to sampling multiple Balinese dishes in one go
- 🌶️ Know Your Spice Level – Just say “tidak pedas” (not spicy) and they’ll dial it down for you
- 🥥 Try Coconut-Based Dishes – Coconut milk and grated coconut are the soul of Balinese cooking
- 🍚 Rice is Sacred – In Bali, rice isn’t just food, it’s blessed by Dewi Sri, the rice goddess
- 👃 Follow Your Nose – Fresh turmeric, lemongrass, and galangal smells mean you’re in the right spot
- 🕐 Lunch is Prime Time – Most traditional Balinese dishes are cooked fresh in the morning for lunch service
18 Balinese Foods & Drinks to Try in Ubud
Real Balinese food is built on bold spices, fresh coconut, and cooking techniques passed down through generations. Unlike the rest of Indonesia where Islam influences the menu, Bali’s Hindu culture means pork is king, and every dish tells a story. Here’s your complete breakdown of what to order.
Want to impress locals with your food knowledge? Study up on authentic Indonesian food including regional specialties and cooking methods.
Main Dishes: 8 Balinese Foods to Try
Babi Guling (Roasted Suckling Pig)
This is the dish that put Balinese food on the map. A whole suckling pig gets stuffed with a paste of turmeric, garlic, ginger, galangal, and about a dozen other spices, then slow-roasted over coconut husks until the skin crackles like glass.
What hits your plate is ridiculous: tender pork slices, crispy skin that shatters when you bite it, spicy lawar (minced meat salad), sate lilit, pork sausage, and a ladle of rich bumbu spice paste. Originally reserved for ceremonies and temple offerings, now you can find it at warungs across Ubud.
Nasi Campur Bali (Mixed Rice Platter)
Perfect for indecisive eaters or first-timers who want to taste everything. Nasi Campur literally means “mixed rice,” and it’s exactly that—steamed rice surrounded by small portions of whatever the kitchen’s serving that day.
You might get sate lilit, shredded chicken, crispy tempeh, spiced vegetables, sambal matah, fried peanuts, and a hard-boiled egg. What makes the Balinese version different is the Base Genep spice blend that flavors everything—a paste of shallots, garlic, turmeric, ginger, and candlenuts.
Every warung has their own recipe, so you’ll never eat the same Nasi Campur twice.
Sate Lilit (Balinese-Style Satay)
Forget what you know about satay. Sate Lilit doesn’t use chunks of meat—instead, it’s minced fish, chicken, or pork mixed with grated coconut, coconut milk, lime juice, and spices, then wrapped around lemongrass stalks or bamboo skewers.
Grilled over charcoal, it gets this incredible smoky flavor while staying super moist from all that coconut. The lemongrass skewers aren’t just for show—they release their oils while cooking, adding another layer of aromatics.
You’ll taste sweet, savory, and just enough heat, all in one bite.
Ayam Betutu (Slow-Cooked Spiced Chicken)
Patience is everything with Betutu. A whole chicken gets rubbed inside and out with Base Genep spice paste, wrapped tight in banana leaves, then buried in hot embers or rice husks for 6-8 hours.
The result? Meat so tender it falls off the bone, infused with layers of turmeric, galangal, chili, and shrimp paste. Every bite is smoky, spicy, and intensely aromatic. Traditionally made for ceremonies, preparing Betutu is basically an act of devotion, which is why it tastes like nothing else.
Bebek Betutu (Slow-Cooked Spiced Duck)
Same technique as Ayam Betutu, but with duck. The difference? Duck has richer, fattier meat that soaks up those spices even more intensely.
After hours wrapped in banana leaves over embers, the duck becomes ridiculously tender with crispy skin and meat that’s bursting with flavor. It’s heavier than chicken, so come hungry.
You’ll usually find it at places specializing in traditional Balinese food or during big temple ceremonies.
Lawar (Traditional Mixed Vegetables with Meat)
Lawar looks simple but it’s complex as hell. It’s a mix of finely chopped vegetables (usually long beans, banana flower and, jackfruit), grated coconut, minced meat, and a heavy dose of Base Genep spices.
There are two types: white lawar (without blood) and red lawar (with fresh pig or chicken blood mixed in). The red version is more traditional and has this earthy, iron-rich taste that’s an acquired flavor.
Lawar is always part of ceremonial feasts and usually served alongside Babi Guling. Every village has their own secret recipe.
Pepes Ikan (Steamed Fish in Banana Leaf)
Fresh fish gets marinated in turmeric, shallots, garlic, chili, and kaffir lime leaves, wrapped in banana leaf packets, then steamed or grilled until the fish is tender and the banana leaf is charred.
The leaf does two things: locks in moisture so the fish stays juicy, and adds this subtle earthy flavor. When you unwrap it, you get hit with lemongrass and lime aromatics. It’s lighter than most Balinese dishes but still packs serious flavor.
Nasi Jinggo (Balinese Street Food Rice)
Bali’s ultimate budget meal. Nasi Jinggo comes wrapped in a banana leaf—a tiny portion of rice with shredded spicy chicken, fried noodles, tempeh, and a big scoop of sambal.
It’s small, cheap (around 5,000-10,000 IDR), and sold everywhere from street carts to night markets. Locals grab a few packets for breakfast or a late-night snack. Don’t let the size fool you—that sambal will wake you up real fast.
Side Dishes: 3 Must-Haves
Sambal Matah (Raw Balinese Chili Relish)
Bali’s most famous sambal, and it’s not even cooked. Thinly sliced shallots, chilies, lemongrass, kaffir lime leaves, and shrimp paste get mixed with coconut oil and lime juice.
It’s fresh, sharp, citrusy, and seriously spicy. Sambal Matah is what you dollop on grilled fish, chicken, or rice to take it to the next level. Every restaurant has their version, but the best ones have shallots so thin they’re almost translucent.
Sayur Urab (Vegetables with Spiced Coconut)
Light, crunchy, and surprisingly addictive. Blanched long beans, bean sprouts, spinach, and cabbage get tossed with toasted grated coconut that’s been spiced with chili, garlic, kencur (lesser galangal), and lime.
It’s the perfect side dish to cut through richer, heavier mains like Babi Guling. The coconut adds texture while the spices keep it interesting. You’ll find Sayur Urab on almost every Nasi Campur plate.
Urutan (Balinese Pork Sausage)
These aren’t your regular sausages. Urutan is made from pork, pork fat, and sometimes intestines, mixed with palm sugar, garlic, and spices, then air-dried or smoked.
The result is sweet, savory, slightly chewy, and intensely flavorful. Some versions are fermented, adding a funky depth. You’ll usually see it sliced thin and served as part of a Babi Guling plate or Nasi Campur.
Desserts: 3 Sweet Treats
Klepon (Green Rice Balls)
These bright green balls are made from glutinous rice flour colored with pandan, stuffed with liquid palm sugar, boiled until the sugar melts inside, then rolled in grated coconut.
Bite into one and the warm palm sugar explodes in your mouth. They’re sweet, chewy, and that pandan gives them this unique vanilla-like aroma.
You’ll find them at traditional markets and served after ceremonial meals.
Dadar Gulung (Green Coconut Pancakes)
Thin green pancakes made with pandan juice, filled with sweet grated coconut and palm sugar, then rolled up like little logs.
They’re served at room temperature, perfect with coffee or tea. The pandan makes them fragrant, the coconut filling is sweet but not overwhelming, and the texture is soft and slightly chewy. Simple but seriously satisfying.
Pisang Rai (Banana in Coconut Sauce)
Ripe bananas get coated in rice flour batter, boiled or steamed, then drowned in warm coconut milk sauce before being sweetened with palm sugar.
It’s comfort food—soft, sweet, and creamy. The coconut sauce is rich without being heavy, and the banana adds natural sweetness. Some places serve it warm, others cold. Either way works.
Planning a dessert crawl through Ubud’s cafe scene? Start with our insider picks for the best dessert spots in Ubud that won’t disappoint.
Drinks: 4 Balinese Classics
Arak Bali (Traditional Balinese Spirit)
Bali’s moonshine, A. Arak is a distilled spirit made from fermented coconut palm sap or rice, and it’s been part of Balinese ceremonies for centuries. It’s strong—usually 40-50% alcohol—with a slightly sweet, earthy flavor.
You’ll see it mixed into cocktails at beach bars or served straight in traditional ceremonies. Be careful with street arak though—stick to reputable brands or restaurants. The good stuff is smooth and warming, while sketchy versions can mess you up.
It’s also the base for Arak Attack cocktails popular in Ubud bars.
Es Daluman (Green Grass Jelly Drink)
After all those spices, you need this. Es Daluman is made from green grass jelly (cendol leaves), coconut milk, and palm sugar syrup, served over ice.
It’s refreshing, slightly sweet, and the jelly has this unique slippery texture that cools you down instantly. Locals drink it for its supposed health benefits—good for lowering body heat and blood pressure. Plus, it’s the perfect palate cleanser after a spicy Balinese feast.
Jamu (Traditional Herbal Drink)
Bali’s original health shot, Jamu is a traditional Indonesian herbal drink made from turmeric, ginger, tamarind, and sometimes honey. It tastes earthy, spicy, and slightly bitter—an acquired taste for sure.
Balinese people swear by it for boosting immunity, reducing inflammation, and general wellness. You’ll see Jjamu sellers walking around markets with bottles strapped to their backs. The bright orange turmeric version is most common.
Fair warning: it’s potent, but locals drink it daily.
Kopi Bali (Balinese Coffee)
Bali grows some serious coffee, especially in the Kintamani highlands. Kopi Bali is typically served thick, strong, and sweet—often with the grounds still in the cup (let them settle before drinking).
The flavor is bold and d, earthy, with chocolate notes and low acidity. You’ll find it everywhere from street warungs to specialty cafes. Some places still roast beans over coconut husks, giving it a unique smokiness. Skip the tourist trap luwak coffee—regular Balinese coffee is way better and ethically sound.
3 Restaurants for Authentic Balinese Food in Ubud
You know what to order, now here’s where to order it. These three spots serve real Balinese food without the tourist markup or watered-down flavors.
From Padang food to Javanese classics, explore the best Indonesian restaurants in Ubud where authenticity meets quality.
THIS IS BALI
Walk into THIS IS BALI and you’ll get why it’s blown up on Instagram. Clean white walls, warm ambient lighting, and plants tucked into every corner to create anthis ethereal vibe that’s both modern and somehow still very Bali.
High ceilings, open-concept layout, and those soft pendant lights make every corner photo-worthy. It’s the kind of place where you actually want to put your phone down and just enjoy the moment.
But the real magic is the food. Their stamp card ordering system is genius you literally stamp what you want on a card to build your custom Nasi Campur. Want extra Beef Rendang? Stamp it. Craving that Maple Glazed Tempeh everyone raves about? Stamp it.
Their jackfruit curry is insane, and everything uses 100% organic local ingredients. No MSG, fully halal, and every dish tastes like someone’s grandmother made it (in the best way).
The service is next level attentive without hovering, knowledgeable about every dish, and genuinely excited to see you enjoying the food. With over 12,000 reviews and a 4.85-star rating, THIS IS BALI has earned its reputation as Ubud’s go-to for authentic Balinese cuisine in a world-class setting.
- 💰 Average Price: IDR 50,000 – 150,000 per person
- 📍 Location: Jl. Goutama 2, Ubud (near Ubud Palace & Monkey Forest)
- ⏰ Opening Hours: Daily 9:00 AM – 10:00 PM
- ⭐ Highlights: 4.85★ (12,000+ reviews), Halal-certified, Unique stamp card system, 100% organic ingredients, MSG-free
Warung Biah Biah
Tucked down a quiet side street, Warung Biah Biah is where locals eat when they want real home-cooked Balinese food.
The owner, Ibu Made, cooks everything using her grandmother’s recipes—her Ayam Betutu is legendary, slow-cooked for 8 hours until it literally falls apart.
The place is simple, family-run, and you’ll probably be the only tourist there. Prices are ridiculously cheap, portions are generous, and the sambal matah is fire.
- 💰 Average Price: IDR 25,000 – 60,000 per person
- 📍 Location: Jl. Kajeng No. 24, Ubud
- ⏰ Opening Hours: Daily 10:00 AM – 8:00 PM
- ⭐ Highlights: Family-owned, Authentic home recipes, Best Ayam Betutu in Ubud, Local favorite
Bebek Tepi Sawah
If you want crispy duck with a view, this is your spot. Bebek Tepi Sawah sits right on the edge of rice terraces, and their Bebek Goreng (crispy fried duck) is cooked to perfection—skin shatters when you bite it, and the meat is tender and flavorful.
The setting is stunning, especially during sunset when the paddies turn golden. It’s touristy, but the food backs it up. Their sambal is brutal (in a good way), and the complimentary crackers are addictive.
- 💰 Average Price: IDR 75,000 – 150,000 per person
- 📍 Location: Jl. Raya Goa Gajah, Ubud
- ⏰ Opening Hours: Daily 11:00 AM – 10:00 PM
- ⭐ Highlights: Rice paddy views, Crispy duck specialty, Scenic sunset dining, Popular with tourists and locals
Foodies Frequently Asked Questions
What is the most popular Balinese dish tourists should try?
Babi Guling takes the crown—it’s Bali’s signature roasted suckling pig that Anthony Bourdain called “the best pig ever.” The meat is tender, the skin is crackling crispy, and it comes with all the sides: lawar, sate lilit, and spicy sambal.
If you can’t do pork, go for Nasi Campur instead—it lets you sample multiple dishes on one plate. Both give you a legit taste of real Balinese flavors without any guesswork.
Don’t let dietary requirements limit your Ubud experience – learn how to find certified halal restaurants with our updated directory.
Is Balinese food always spicy?
Not always, but most dishes have some heat. Balinese cooking loves chili, but the spice level varies—some dishes are mild, others will make you sweat. The good news? You can always ask for “tidak pedas” (not spicy) and they’ll adjust. Sambal is usually served on the side, so you control how much fire you want.
Start slow if you’re sensitive to spice, and build up as you go.
What makes Balinese cuisine different from other Indonesian food?
Bali’s Hindu culture changes everything. While most of Indonesia avoids pork due to Islam, Balinese food celebrates it Babi Guling and pork-based dishes are everywhere.
The spice blends are different too Base Genep uses turmeric, galangal, and aromatic herbs in ways you won’t find in Jakarta or Sumatra. Plus, food in Bali has deep spiritual meaning, with many dishes originally created as temple offerings.
It’s bold, spice-heavy, and rooted in centuries of tradition.
Can vegetarians find options in traditional Balinese restaurants?
Absolutely. Tempeh and tofu show up on almost every menu, and dishes like Sayur Urab (vegetables with spiced coconut) and Gado Gado (vegetable salad with peanut sauce) are naturally vegetarian.
Nasi Campur can be customized without meat—just point at the veggie options. Some places like THIS IS BALI even have vegetarian-specific dishes like Maple Glazed Tempeh. Just watch out for shrimp paste in sambal or lawar—ask if you’re strict veggie.
Don’t settle for sad salads when Ubud has incredible plant-based cuisine – check out the best vegan restaurants in Ubud that even meat-eaters love.
How much should I budget for Balinese food per meal in Ubud?
Street warungs and local spots: IDR 20,000-50,000 (around $1.50-$3.50) for a filling meal. Mid-range restaurants like THIS IS BALI: IDR 50,000-150,000 ($3.50-$10) per person. Upscale or touristy places with views: IDR 100,000-250,000 ($7-$17).
The best value is Nasi Campur or Nasi Jinggo at local warungs—you’ll eat like a king for pocket change. Budget IDR 100,000-200,000 daily if you’re mixing street food with sit-down restaurants.
Ready to Taste Real Bali?
Balinese food isn’t just a meal—it’s history, culture, and tradition all wrapped up in banana leaves and smothered in sambal.
From the crispy skin of Babi Guling to the complex spices in Ayam Betutu, every dish tells the story of an island that’s perfected its flavors over centuries.
Whether you’re stamping your custom Nasi Campur at THIS IS BALI, discovering a hidden warung down a side street, or checking out some of the best restaurants in Ubud, Ubud’s food scene has something that’ll blow your mind.
Don’t settle for sad salads when Ubud has incredible plant-based cuisine – check out the best vegan restaurants in Ubud that even meat-eaters love.
So get hungry, bring your appetite, and dive into the real Bali—one incredible bite at a time.
