The Complete Guide to Fine Dining in Sanur, Bali

Sanur was where Bali’s tourism began. The island’s first international hotel opened here in 1966, a ten-storey tower on the beach commissioned by President Soekarno, and for a decade it was the tallest building on the island. While Seminyak and Canggu grew into Bali’s noise, Sanur stayed quiet: a low-rise, tree-lined beach town on the calm south-east coast, favoured by long-stay residents and by families who came back every year.

That quiet is now doing something interesting. The old Bali Beach Hotel has reopened as the heart of a new heritage-and-wellness district, a run of chef-led restaurants has arrived, and the town everyone had filed under ‘sleepy’ has become one of the more rewarding places to eat on the island. It is still not Ubud, and it is not trying to be. Sanur’s version of serious dining comes with sea air, sunrise over the water, and none of the scramble.

This guide is the working answer we give when someone asks where to actually book in Sanur. It covers the rooftop restaurant, the chef’s counters and the fire-cooked Peruvian grill, the heritage Indonesian tables and the neighbourhood institutions people have loved for years. Some of these restaurants book through Revasi and some do not. The list is the same either way. For its sister scene inland, see our complete guide to fine dining in Ubud.

Why Sanur Is Worth Booking a Table For

Sanur has always had the visitors. What it historically lacked was a dining scene to match. The neighbourhood's reputation was cold beer, beachfront warungs, and live classic-rock covers. Calm, family-friendly, and a little sleepy after dark.

Three things changed that.

The heritage reopening of Bali Beach Hotel. The island's first international hotel, commissioned by President Soekarno in 1966 and for years its tallest building, reopened in 2024 as Bali Beach Hotel, The Heritage Collection. It brought serious dining to its rooftop and its grounds, and it gave Sanur a landmark address again.

The Locavore Group moving east. Eelke Plasmeijer started cooking at fourteen, in the small Dutch village he grew up in. Ray Adriansyah was raised in Indonesia by Sumatran parents. They met in a Jakarta kitchen, where Plasmeijer had arrived as head chef after hospitality school and a run of Michelin-starred kitchens in Europe, and found they wanted the same thing: cooking built on creativity, locality, and respect for the ingredient in front of them.

They moved to Ubud, took over the kitchens of a boutique hotel, and eleven years ago opened Locavore, a restaurant committed to Indonesian produce and nothing else. That restaurant became a group of award-winning restaurants and bars built on local-ingredients-only menus, and in late 2023 it evolved again into Locavore NXT.

Sanur is where the group went next. At Soléa, on the Bali Beach Hotel rooftop, Plasmeijer and Adriansyah shape the menu, and Raka Ambarawan, the group's head of beverages and the man behind Night Rooster in Ubud, builds the drinks. Sanur had never had an operator of that standing. It has one now.

A run of independent operators choosing Sanur. A steakhouse with an Australian chef, a Spanish seafood kitchen, a family restaurant built around a bamboo pavilion. None of them arrived because Sanur was fashionable. They arrived because the rents made sense, the residents eat out, and the neighbourhood rewards a restaurant that plans to be there in ten years.

The result is a place to eat that is less hyped than Seminyak, less concentrated than Ubud, and more rewarding than either reputation suggests.

What to Expect: Format, Booking, and Etiquette

Dining in Sanur runs differently from Ubud, and knowing the rhythm before you arrive makes the evening better.

The range is wider than Ubud's. Where Ubud is dominated by tasting menus, Sanur is almost entirely à la carte. You order what you want, at the pace you want, and you can eat at a very high level one night and very casually the next.

Sunset sets the clock. Sanur faces east, so it is famous for its sunrise. The exceptions are the rooftops, high enough to catch the sun going down over the western horizon. Across the neighbourhood, roughly 5:00 to 7:00 PM is peak demand for anything with a view. Book the early end of the evening if the setting matters to you.

The serious tables need booking; the casual ones often don't. Weekend evenings fill across the board, in any season. Midweek in the quieter months, several of these restaurants will seat two walk-ins without trouble. In high-season, roughly July to August and mid-December through early January, book anywhere on this list, and further ahead for anything with a view. Groups of four or more should book regardless.

Dress is relaxed coastal. Smart casual covers everything in Sanur. Neat, comfortable, beach-adjacent. Even the rooftop leans elegant-relaxed rather than formal.

Tell them about dietary requirements when you book. Most kitchens can accommodate vegetarian, vegan, and allergen requirements with advance notice, although availability may vary by venue. It’s always best to inform the restaurant in advance so they can prepare accordingly.

Budget across a broad band. The steakhouse and the rooftop sit at the top end, the heritage-hotel set menus at the accessible one, and the Spanish and Balinese kitchens in between.

Read the "++" before you order. Almost every menu in Sanur quotes prices before tax and service. Tax is set by the regional government; the service charge is set by each venue and varies, typically 5 to 10%, and higher inside hotels. Together they usually add somewhere between 15 and 21% to the bill. Ask when you book if you are working to a budget.

The Restaurants Worth Knowing

There's no strict ranking here — just the Sanur restaurants worth knowing, and what each does best. Where you can book online there's a link; Soléa books in real time through Revasi. The $$ to $$$ guide is relative to this list, and almost every menu quotes before a 15–21% tax and service charge.

There's no strict ranking here — just the Sanur restaurants worth knowing, and what each does best. Where you can book online there's a link; Soléa books in real time through Revasi. The $$ to $$$ guide is relative to this list, and almost every menu quotes prices before a 15–21% tax and service charge.

Soléa

Soléa occupies the tenth-floor rooftop of Bali Beach Hotel, and it is the most ambitious kitchen to open in Sanur in years.

The kitchen describes its own brief as guided by the seasons and by what Bali's land and sea are giving, read through Mediterranean flavours, drawing on eighteen countries. Some ingredients are imported to preserve the soul of the Mediterranean, but they also stay grounded in what grows nearby, aligning with the Locavore philosophy: cook from the closest surroundings, as long as it doesn't compromise the integrity of the dish. The menu is à la carte, which suits a brief that wide. Rather than being taken on one fixed route across the Mediterranean, you build the evening yourself.

The drinks come from Raka Ambarawan, the Locavore Group's head of beverages, who also built the list at Night Rooster in Ubud, and who works here with the produce and spices of the Mediterranean rather than the archipelago.

Front of house is run by Marine Lorain, who grew up in Burgundy around her father Jean-Michel Lorain's Michelin-starred La Côte Saint Jacques. She has worked the three-star Waterside Inn in England and The Inn at Little Washington in the United States, ran her father's Bangkok restaurant for eight years, and came to Soléa from Mozaic in Ubud, where she was restaurant manager.

The setting is the part nothing else in Bali can replicate.

Sanur faces east. That is the neighbourhood's whole identity: it is where people come for the sunrise, and it is the reason the coast here has almost no sunset bars. Soléa sits ten floors up on a building that was, for years, the tallest in Bali, and from that height the view clears the rest of the town entirely. You get the sun coming up over the ocean and going down over the western horizon from the same terrace, which no other rooftop in Sanur can offer. It is very likely the highest rooftop bar on the island.

Book the early end of the evening if the light matters to you.

One thing to know. Soléa opened in September 2026, following a soft opening through August. The room is very new, and the kitchen is still finding its rhythm. Attention is already picking up, and because the rooftop serves Bali Beach Hotel guests alongside outside bookings, demand will keep building as word gets around. Now is the easier moment to secure a table. Book further ahead once the room is better known, and further ahead again in high-season.

Hours: Daily, 5:00 PM to 10:30 PM (last order).
Price: À la carte.
Address: Jl. Hang Tuah, Sanur Kaja, Sanur, Denpasar.
Booking: Direct through Revasi, with real-time availability and instant confirmation.

Fisherman's Club at Andaz Bali

If you searched for fine dining in Sanur and kept seeing the same beachfront seafood restaurant, this is it.

Fisherman's Club sits on the Sanur promenade at Andaz Bali, built as a contemporary reading of a classic fish market. You choose your catch before it is cooked, and it goes over burning coconut husk rather than charcoal, which gives the fish a softer, sweeter smoke. For a neighbourhood whose whole identity is the sea, it is the restaurant that finally makes the obvious argument properly.

The resort's Village Square holds three more kitchens if you are staying nearby: Fire Fox for Korean barbecue and open-fire grilling, Blue Oven for Mediterranean, and Wok Wok for Indonesian. Fisherman's Club is the one to book for an occasion.

Best for: Seafood, a beachfront dinner, picking your own fish.
Where: Andaz Bali, on the Sanur beachfront promenade.
Booking: Through Andaz Bali.

Book at Fisherman's Club →

Roso at Bali Beach Hotel

Roso is the Indonesian heart of the Bali Beach Hotel campus, and the most educational meal in Sanur.

The kitchen works to a Sabang-to-Merauke philosophy, travelling the full length of the archipelago rather than staying in Bali. That is a genuinely different proposition for a visitor who has spent a week eating nasi goreng and satay: Indonesian food is not one cuisine, and Roso is built to demonstrate it.

There are two ways in. The four-course Halmahera Heritage menu is the accessible version. On Fridays, the Rasa Nusa tasting journey runs to some twenty-two dishes and is the fuller argument, an evening that covers more regional ground than most visitors will encounter in a whole trip.

For guests who want to understand Indonesian cooking rather than simply enjoy it, this is the booking to make first.

Best for: A deep dive into Indonesian regional cooking, and the Friday tasting journey.
Booking: Through Bali Beach Hotel. Reserve ahead for the Friday Rasa Nusa service, which is the one that fills.

Blossom Steakhouse

Blossom opened in July 2024 inside Icon Bali Mall and has become Sanur's steak destination, which is not a category the neighbourhood previously had.

Its advantage is the view. It is a steakhouse with an ocean in front of it, which is rare anywhere and unheard of at this price point in Bali. The cuts are dry-aged in house and sourced across Australia, the USA, Japan and Indonesia, then finished over charcoal, so the smoke is part of the seasoning rather than an afterthought.

The kitchen is led by Chef Brenton Banner, an Australian who has built the menu as a grill programme rather than a steakhouse cliché. The seafood side is worth as much attention as the beef: a 400g whole baby snapper, 180g barbecued octopus, 500g slipper lobsters, and a 1,000g whole rock lobster for a table that wants an event.

Best for: Steak, a serious grill, and the best ocean view on this list.
Address: Icon Bali Mall, Sanur.
Booking: Direct with the restaurant, by phone on +62 822 6636 2068 or by email at res@blossomsteakhouse.com.

Book at Blossom Steakhouse →

Layang Layang

Layang Layang sits inside the InterContinental Bali Sanur Resort, on the beachside at Semawang, and takes its name from the Indonesian word for kite.

The restaurant was recently refurbished and now runs two quite different spaces: an air-conditioned indoor space, and a terrace looking over the gardens and water features. Which one you want depends entirely on the month and the hour.

The menu runs Western alongside Indonesian signatures, and the Indonesian side is the stronger argument. Sop Buntut, the oxtail soup, and Soto Ayam are done properly rather than softened for a resort audience, and the Iga Babi Panggang, Balinese spiced pork ribs, is the dish to order if you only order one. The locally caught grilled mahi mahi is the lighter option.

The standing booking is the Sunday Lobster Brunch, midday to 3:00 PM, which pairs an à la carte lobster menu with a buffet either side of it. It is the most popular table in Sanur on a Sunday and it should be booked ahead.

Hours: Daily, 6:00 to 10:30 AM and 6:00 to 10:00 PM. Sunday Lobster Brunch, 12:00 to 3:00 PM.
Best for: Sunday brunch, and resort dining that takes the Indonesian menu seriously.
Booking: Through the resort.

Book at Layang Layang →

Pescado Bali

Pescado is the Spanish kitchen, and the most sociable table in Sanur.

The kitchen is run by a Spanish chef working almost entirely in seafood, and the format is built for sharing: paella, tapas, large platters and sangria, in a setting that is smart without being formal. Portions are generous by design. This is not a restaurant to order one plate each at.

The dishes people come back for are La Bomba, the garlic prawns, the tuna tartare, and the lobster paella. The restaurant also runs paella fiestas and social events, which are worth checking before you book if you would rather have a quiet dinner, or would rather not.

Weekday afternoons run a set-price menu at a noticeably lower rate than the evening carte, with paella excluded. Worth asking about if you are eating before 4:00 PM.

Hours: Daily, 11:00 AM to 10:00 PM.
Address: Jl. Duyung No.3, Sanur.
Booking: Direct through the restaurant's own booking page.

Book at Pescado Bali →

Choosing by Occasion

For the big night out: Soléa. A Mediterranean kitchen with Michelin-trained leadership, on a rooftop nothing else on the island matches. Book it as the centrepiece of your trip.

For seafood: Fisherman's Club at Andaz Bali, where you pick your catch and it goes over burning coconut husk on the beachfront.

For understanding Indonesian food: Roso, and the Friday Rasa Nusa journey if your dates allow it. Twenty-two dishes across the archipelago is the fastest education available in Bali.

For a serious steak: Blossom, for the dry-ageing programme and an ocean in front of you.

For Sunday: Layang Layang's lobster brunch, on the beachside at Semawang.

For a table of friends: Pescado. Paella, tapas and sangria, ordered broadly and shared across the table.

For a good-value lunch: Pescado again, on a weekday before 4:00 PM.

How to Book Fine Dining in Sanur

Soléa books directly through Revasi, with real-time availability and instant confirmation. Reserve at Soléa. The rooftop opened in September 2026, and while it is still new, availability is easier now than it will be as the room becomes better known and high-season demand builds.

The rest book through their own channels. Blossom takes reservations by phone and email, and through its website. Layang Layang and Pescado each take bookings through their own sites. Roso books through Bali Beach Hotel, and Fisherman's Club through Andaz Bali.

Book ahead for weekends, and for anything with a view. Midweek, most of these restaurants will seat two without notice. Friday and Saturday evenings are a different matter, as is the Sunday brunch at Layang Layang and the Friday service at Roso.

Time your booking around the light. For the rooftop, aim for the 5:00 to 7:00 PM window and book the early end if the sunset matters.

Say what you need when you book. Dietary requirements, a birthday, a table on the terrace rather than inside. All of it is easier to arrange three days out than on the night.

Practical Information

Getting around. Sanur is one of Bali's most walkable areas, particularly along the beachfront path and Jl. Danau Tamblingan. A Grab, Gojek or hotel car covers the rest. Icon Bali Mall and the Bali Beach Hotel campus are both short rides from the centre.

Duration. Plan two hours or so for dinner at Soléa or Blossom, longer at Pescado, where the format encourages a table to settle.

Payment. All the restaurants here accept international cards alongside Rupiah. Prices are typically quoted before tax and service charge. Tax is set by the regional government; the service charge is the venue's own, usually 5 to 10% and higher inside hotels. Budget for roughly 15 to 21% on top of the menu price, and confirm rather than assume.

Language. Service is in English throughout, and menus are in English.

Children. Sanur is the most family-friendly part of Bali and it shows on these menus. Layang Layang and Pescado all suit a table with children. Contact Soléa and Blossom ahead if you are bringing young guests.

Prices change. Where this guide quotes a figure, treat it as a starting point and confirm at the time of booking.

Frequently Asked Questions

Is Sanur good for fine dining?

Increasingly, yes. Sanur was historically known for casual beachfront dining, but since 2024 it has gained genuine range at the top end, led by Soléa on the Bali Beach Hotel rooftop and Blossom Steakhouse at Icon Bali Mall. It is less concentrated than Ubud and considerably less hyped than Seminyak.

What is the best restaurant in Sanur?

For a special occasion, Soléa is the standout, a Mediterranean kitchen run by the Locavore Group with Michelin-trained leadership, on Bali's most historic rooftop. For a serious steak, Blossom. The honest answer depends on the occasion, which is what the choosing by occasion section above is for.

Do I need to book restaurants in Sanur in advance?

It depends on the day and the season. Weekend evenings fill everywhere on this list. Midweek in the quieter months, most of these restaurants will seat a table of two at short notice. In high-season, roughly July to August and mid-December through early January, book across the board, and a week or more ahead for anything with a view. Book ahead regardless for the Sunday lobster brunch at Layang Layang, the Friday Rasa Nusa service at Roso, and any table with a view during the 5:00 to 7:00 PM window.

How expensive is fine dining in Sanur?

It helps to think in tiers, and by person, for a full order of an appetiser, a main, a dessert, and two glasses of wine or a couple of cocktails.

At the top end — Soléa on the rooftop, Blossom Steakhouse, and Fisherman's Club at Andaz Bali — a full evening typically lands somewhere between IDR 1,000,000 and 2,000,000 per person, inclusive of tax and service. The range reflects how much you drink and where you land on the menu; a tasting menu with premium wine sits at the top of the band, a modest à la carte order at the bottom.

In the middle band — Roso, Layang Layang, and Pescado — the same order comes in closer to IDR 500,000 to 1,000,000 per person, again inclusive. Roso's four-course Halmahera Heritage set menu is the accessible way in, at the lower end of that band before drinks.

Almost every menu quotes prices before tax and service. Tax is set by the regional government, the service charge by each venue, usually 5 to 10% and higher in hotels, so budget roughly 15 to 21% on top of what the menu says.

Where should I go for sunset drinks in Sanur?

Sanur faces east, so it is a sunrise neighbourhood rather than a sunset one, which catches a lot of visitors out. Almost nothing on this coast looks the right way. The exception is Soléa, ten floors up on the Bali Beach Hotel, high enough to clear the town and see the sun go down over the western horizon. It is the only rooftop in Sanur that gets both the sunrise and the sunset, and very likely the highest rooftop bar in Bali. Along the beachfront, the golden-hour window of roughly 5:00 to 7:00 PM is still peak demand at anything with a sea view, so book the early end of the evening.

Is Sanur or Ubud better for dinner?

They are different propositions. Ubud is a tasting-menu town with a concentration of internationally significant kitchens in a small radius. Sanur is almost entirely à la carte, broader in style, easier to eat in casually, and considerably cheaper at the same level of cooking. If you are planning one destination meal in Bali, Ubud has the depth. If you are staying a week and eating out every night, Sanur is the easier place to do it. See our complete guide to fine dining in Ubud for the comparison.

What reservation system does Soléa use?

Soléa books through Revasi, which shows real-time availability and confirms instantly. Reserve at Soléa.

Related Reading

• The Complete Guide to Fine Dining in Ubud, Bali
• Soléa Restaurant, Sanur: A Mediterranean Kitchen on Bali's Most Historic Rooftop
• Best Indian Food in Sanur, Bali (2026)
• How to Reduce Restaurant No-Shows: A Guide for Fine Dining Venues in Asia (2026)