I don’t know where to begin. Locavore NXT is unlike anything I’ve ever experienced. It is groundbreaking, evolutionary, interactive, ambitious, and shocking. While it may not be for everyone, many will appreciate its unique approach.
Locavore started as a small restaurant in the center of Ubud, Bali, offering a modern European-Indonesian dining experience with sustainable practices and local products. Their 5-7 course tasting menus earned rave reviews and multiple awards, landing them on Asia’s 50 Best Restaurant list. After the pandemic-induced closures and travel restrictions, this was devastating for Bali. The Dutch-Indonesian chef duo Eelke Plasmeijer and Ray Adriansyah launched the magnificent Locavore NXT, 10-15 minutes outside Ubud. They must have significant backing because the scale of this venue, the property, its design and architecture, and its research and development labs are unprecedented. It is more than just a restaurant it is a dream project and a unique dining experience you won’t soon forget.
Located in a rural area, your journey begins by walking down a long, narrow path to the indoor lounge, where you settle in, enjoy a few snacks, and choose between an alcoholic or non-alcoholic cocktail. The minimalist yet cool space features a central bar and an exhibition
glass lab showcasing jars of preserved herbs and local fruits. Next, you are escorted to another lower-level room where you learn about their foraging, preserving, and sustainability practices. Here, you see the extensive mushroom lab and enjoy more snacks. This futuristic and educational component enhances the experience.
The main dining room, which faces a lit-up, tranquil rice field, takes your breath away. The modern, minimalist, and innovative room seamlessly incorporates the outside with the inside. Creative art pieces represent the Dutch and Indonesian backgrounds of the chefs. The open kitchen features three long working stations running down the middle, and the Mid-century Scandinavian tables were adorned with beautiful dishware made in Bali and a drafting light with a swing arm to illuminate your food. The room includes greenery and soft background music that adds to the ambiance.
The staff, about 100 strong, includes everyone from beekeepers and mushroom experts to reservation and laundry teams, kitchen crew, and servers, casually dressed in loose dark pants and white t-shirts.
All ingredients are sourced from Bali, and everything from the furniture and glassware to the ceramics, uniforms, and wood carvings are produced locally. The building uses solar power, recycled rainwater, and no chemicals, making it a marvel of sustainability.
But the true highlight of NXT is the cuisine. We enjoyed most of the 19-course tasting menu, finding a few items unusual but not offensive. The presentations, textures, and flawless service created a unique dining experience. The chefs’ philosophy celebrated Indonesian, specifically Balinese produce, diving deep into sourcing and foraging. They showcase Bali’s stunning biodiversity, from mushrooms like hen of the wood and lion’s mane to vanilla, nutmeg, and clove leaves used in Balinese cuisine. While the food retains the essence of the original Locavore, the NXT space allows for a “fresh start” and deeper exploration of the dishes.
What they have accomplished here is truly remarkable. Locavore NXT is a journey of culinary revolution and a unique destination dining experience. It is a must-visit, and I highly recommend it.
Happy dining,
Shanea
08/03/2024
