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.

We make our own liquid soap using trimmings and leftovers from the gardens and kitchens across the project. This particu...
06/08/2026

We make our own liquid soap using trimmings and leftovers from the gardens and kitchens across the project. This particular one is made of the leafy part of lemongrass.
Things that would normally be discarded get turned into something useful again, then sent back out into the building for both guests and staff to use every day.
You’ll find them around the hand-washing sinks at NXT. And if you like the smell enough, you can also take them home from the Design Store as part of our Good(s) range, products made from scraps that ended up doing something good instead.

In the world of foraging and seasonal cooking, nature’s supply is a beautiful unknown. The harvest has its triumphs and ...
29/07/2026

In the world of foraging and seasonal cooking, nature’s supply is a beautiful unknown. The harvest has its triumphs and its quiet days, which means our kitchen gets to stay wonderfully agile. Come rain or shine, the doors open at the same time every night, inviting our team to step up and do what they do best: adapt and create.
Led by Chef Guus, the team thrives in this fluid, fast-paced environment. They spend their days mastering the fine details and the collaborative rhythm it takes to transform the day’s unique ingredients into something memorable. What might look like intense discipline from the outside is just the natural rhythm of a team that loves the creative challenge, ready to do it all over again tomorrow.

28/07/2026

Toppa lada is a traditional paste from South Sulawesi, where tubers, pepper and spices like chilli, salt and tamarind are turned into a dense, flavourful paste. Here, we are using uwi (yam) from Java.
This paste will appear in one of the dishes for the next season’s tasting menu, which is coming very soon.

Two days to go.A whole season of foraging further and growing what we couldn’t find, cashed in at the table. Our widest ...
27/07/2026

Two days to go.

A whole season of foraging further and growing what we couldn’t find, cashed in at the table. Our widest library of ingredients yet, turned into a menu that’s been months in the making.

Radically local. Primitive and progressive at once.

The Source 2.0 begins Wednesday, 29th July.

Bookings via [email protected] / +6282144956226

After a season of looking further than ever before, we came home with our hands full. Our library of ingredients is wide...
24/07/2026

After a season of looking further than ever before, we came home with our hands full. Our library of ingredients is wider than it has ever been, as is our knowledge as we broaden our understanding too. Lesser-known things, and a few nobody paid much attention to, worked with in ways we hadn't tried before.

Our whole new tasting menu, The Source 2.0, coming next week.

29.07.26

18/07/2026

The proverbial feast after the hunt.
So far this season we’ve told you about our hunt; The itch to disrupt, the fences we climbed, the ants we kept in our socks. We went looking for what was over the hill. We went to The Source.
We came home with our hands heavy and full. A whole season of foraging further and growing what we couldn’t find, cashed in at the table. Our library of ingredients is even deeper and wider than it has ever been.

And what has become of that?
Welcome to The Source 2.0.
Curious? Find out from 29th July.

If dinner is fully booked, consider having lunch at NXT. Our lunch experience serves the same seasonal tasting menu, wit...
13/07/2026

If dinner is fully booked, consider having lunch at NXT. Our lunch experience serves the same seasonal tasting menu, with one bonus: you get to explore the Rooftop Food Forest while everything is still wide awake.

Lunch is available every Thursday, Friday and Saturday. Book your table via the link in bio.

Every season eventually makes way for the next one. In our current tasting menu, The Source, we rewild our supply chains...
10/07/2026

Every season eventually makes way for the next one. In our current tasting menu, The Source, we rewild our supply chains, work less with middlemen, grab our boots and forage even further, use farms to help grow the harvests we can’t find, stop working with ingredients that are too familiar to us and take advantage of our Rooftop Food Forest, neighbouring rice paddies and jungles more than ever before.
A few weeks left before we launch our new season. There's still time to experience The Source. Come see what we've been working on.

Book your table via the link in bio.

“I like dishes that feel light but still have plenty of flavour. Passion fruit gives the snapper a bright acidity with i...
06/07/2026

“I like dishes that feel light but still have plenty of flavour. Passion fruit gives the snapper a bright acidity with its own fruity character. Paired with vanilla oil, lemongrass, roasted yellow sweet potato and pickled green peppercorns, it becomes something that feels both familiar and distinctly Indonesian.” — Chef Guus

03/07/2026

We operate NXT as a full-circle project, organic waste makes compost and fertiliser which we use on the landscape, our vegetable gardens and on our Rooftop Food Forest. In turn we grow food for staff and guests, sustain a natural habitat which keeps everything thriving.

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

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