For the couple who pairs linen tailoring with a thirst for the extraordinary, Locavore NXT is Ubud’s avant-garde love letter to Indonesia’s untamed biodiversity. Nestled in a repurposed 6,000m² compound flanked by emerald rice paddies, this Michelin-starred sanctuary (Asia’s #42, 2019) redefines fine dining as a multisensory revolt against the ordinary. Think mushroom chambers humming beneath your feet, rooftop forests dripping with jackfruit, and cocktails crafted from spirits older than Bali’s temples.

The Vibe Check


Locavore NXT thrums with the quiet audacity of a rainforest reclaiming concrete—lush, relentless, and utterly alive.


  • Atmosphere: Industrial-chic meets jungle mystique. Think exposed concrete softened by cascading ferns, open kitchens glowing like forge fires, and a mushroom chamber lit like a David Lynch dreamscape.
  • Dress Code: Earth-toned elegance—think khaki culottes, raw silk shirts, and sandals that’ve seen a hundred temple steps.
  • Soundtrack: The crunch of foraged seaweed, the hiss of koji-fermented sauces, and the clink of arak cocktails served in hand-blown volcanic glass.


This is where Dutch-Indonesian chefs Eelke Plasmeijer and Ray Adriansyah wage a “localized rebellion,” swapping imported truffles for torch ginger and Bordeaux for banana blossom gin.

A Legacy Rooted in Rebellion


Born from the ashes of their original Locavore (2013–2023), NXT is the chefs’ manifesto for a culinary future untethered from global supply chains. The pandemic offered a brutal clarity: why chase Parisian butter when Bali’s sawah rice fields yield nutty red cacao?


In 2023, they unveiled this temple to hyperlocality—a labyrinth of labs, fermentation chambers, and edible rooftops. The 3D B.I.O Library, a digital archive of 473 Indonesian ingredients, anchors the space, while solar panels and worm-powered toilets whisper their eco-credo: “Unfuck the future.”

A Culinary Odyssey: 20 Courses, Zero Imports


Signature Acts


  • “Ugly” Mushroom Tea: Lion’s mane and reishi brewed in a terrarium, served with dumplings stuffed with basement-grown fungi.
  • Every Edible Element Chayote: A vertical garden of sprouts, flowers, and fruit draped over cured ayam kampong egg yolk “pond.”
  • Duck Two Ways: Smoked breast with burnt honey glaze + confit leg wrapped in banana leaf, paired with brem (Balinese rice wine).


Menus


  • Nature’s Compass (Rp1,950,000++/person): A 20-course trek through Bali’s seasons. No wheat, no dairy—just jackfruit “cheese” and sago pearls.
  • Herbivore: Plant-based alchemy like banana blossom “crab cakes” and mangosteen ceviche.



Wine Pairings


  • Alcoholic (Rp850,000++): Arak cocktails infused with snake fruit and torch ginger.
  • Non-Alcoholic (Rp650,000++): Fermented coconut water, tamarind shrubs, and coffee brewed from civet-free luwak.

The Experience: More Than a Meal


  • Pre-Dinner Ritual: Sip passionfruit mocktails in the 360 Bar, then descend into the Mushroom Chamber for amuse-bouche served from terrarium drawers.
  • Mid-Meal Detour: Stroll the rooftop Food Forest at sunset, plucking kemangi leaves for your next course.
  • Overnight Immersion: Sleep in The Wood Rooms—minimalist cabins overlooking paddies—then breakfast with staff on turmeric-spiked congee.

Practical Intel


  • Book: Via Tock 3+ months ahead. Slots drop quarterly; target Feb/May/Aug/Nov 1.
  • Dress: Barefoot-friendly elegance (shoes optional in the mushroom basement).
  • Find: Jl. A.A. Gede Rai, Lodtunduh—look for the unmarked gate flanked by offering baskets.

Pro Tips


  • Opt for the Alcoholic Pairing—arak’s floral punch elevates dishes like nothing else.
  • Post-meal, raid the Design Store for kemangi salt and shirts stamped “UNFUCK THE FUTURE.”

Why It Resontes


  • For the Purist: 98.13% waste-free (per 2025 La Liste Award). Even toilet water feeds worm farms.
  • For the Adventurer: Menus change with monsoons—monitor their B.I.O Library for real-time ingredient logs.
  • For the Romantic: Propose in the Mushroom Chamber, where spores float like fairy dust.

Locavore NXT isn’t dinner—it’s a dare. A challenge to taste Bali not as a tourist, but as a co-conspirator in its wild, tangled beauty. For couples who find magic in the crunch of a foraged fern and the tang of fermentation, this Ubud rebel outpost is where Southeast Asia’s culinary future is being written—one zero-waste course at a time.