Rooftop Dining in Sanur: Soléa at Bali Beach Hotel (2026)

The name is the whole idea. Sol for sun, olea for olive: Mediterranean cooking is often called the cuisine of the sun, and Soléa is named after it twice over.

It sits on the roof of Bali Beach Hotel in Sanur, which matters more than it sounds. The hotel went up in 1966, before Bali brought in the height restrictions that keep almost every building on the island below the tree line, and it has been the tallest thing here ever since. From that one roof you can watch the sun come up over the ocean and, hours later, go down on the western horizon. Sanur is a sunrise coast. This is the address that gets both.

Soléa at a glance

What

Modern Mediterranean restaurant and rooftop bar

Where

Roof of Bali Beach Hotel, Jl. Hang Tuah, Sanur Kaja

Format

Small bites and shareable plates, larger plates for a full meal

Hours

Daily, 5pm to midnight. Last orders 10.30pm

Best for

Sunset drinks, a long grazing dinner, a first night in Sanur

Dress

Relaxed and casual, no beachwear

Book

Book online → · +62 823 1353 1891

The setting, and why it is the only one

Bali Beach Hotel opened in 1966. Shortly afterwards the island introduced the rule that has shaped how Bali looks ever since: nothing taller than a coconut palm. The hotel was already up, so it stayed, and it remains the tallest building on the island.

Everything that follows comes from that accident of timing. Sanur is flat, low and green, a long calm beachfront known for its sunrises, and there is nowhere else here to eat above the palms. Soléa describes the result as the view travellers are looking for when they type "restaurant with a view", which is a fair description of what a single ten-storey exception to a height rule buys you.

The space itself is open and airy, indoor and outdoor at once, lush with greenery and edged by sea views. The venue's own line for it is that it feels like sailing the Mediterranean at golden hour, and on a clear evening with the wind up, that is not marketing.

Mediterranean, cooked in Bali

A Mediterranean menu in Sanur could easily be an import job. It is not, and the reason is the group behind it.

Soléa is a Locavore Group venue, and the group's rule travels with it: cook from the closest surroundings, as long as it does not compromise the integrity of the dish. Some things are brought in to keep the Mediterranean recognisably itself. Most of what reaches the plate grows or swims nearby.

At the centre of the menu are vegetables, which is not what most rooftop restaurants lead with. Sun-ripe tomatoes, smoky aubergine, tender courgette, aromatic chilli. Simple things treated properly. Fresh fish of the day is handled the same way, cooked to let it taste of itself rather than of technique.

The frame around all of it is broad on purpose: eighteen countries touch the Mediterranean, and the kitchen treats that as its range rather than picking one flag to cook under.

What to order

The food leans casual. Crispy patatas bravas. Flat bread with seasonal dips. The kind of bar plates you order without thinking and then order again.

Past those, three dishes come up repeatedly as the kitchen's regulars: beef kofta, scallop crudo, and a classic paella, rich with saffron and whatever the season is giving. It is a menu built for a table that shares, orders in waves and stays.

If you know the Locavore Group from Ubud, set your expectations differently here. Locavore NXT is a tasting menu and a long evening on rails. Soléa is somewhere you sit down at six, keep ordering, and leave when the bar goes quiet.

The sky bar

The bar is not the waiting room for the restaurant.

The list runs bold and herbaceous through the house signatures, the Frago-cchio among them, and lands on the classics you would order anyway, a Sunset Spritz, a Negroni. What is behind them is the interesting part: imported spirits mixed with thyme, rosemary and celery leaf, and warm spices, cardamom, cumin, star anise. Mediterranean botanicals, worked the way this group works ingredients everywhere else.

Come for a drink alone and the hour before sunset is the one to book.

Who is behind it

Eelke Plasmeijer and Ray Adriansyah, chefs and co-founders of the Locavore Group, are behind Soléa. Eelke started cooking at fourteen in the Dutch village he grew up in, went through hospitality school and several Michelin-starred kitchens, and was head chef at a leading Jakarta restaurant when he met Ray, then a sous chef, raised in Indonesia by Sumatran parents. They moved to Ubud together and opened Locavore eleven years ago, built on menus of Indonesian produce alone. In late 2023 it became Locavore NXT.

Marine Lorain is general manager. She grew up in Burgundy inside her father Jean-Michel Lorain's Michelin-starred La Côte Saint Jacques, and worked at the three-Michelin-star Waterside Inn with Michel and Alain Roux, and at The Inn at Little Washington with Patrick O'Connell. She ran her father's Bangkok restaurant, J'AIME, for eight years, and was general manager of Mozaic in Ubud before Soléa.

Raka Ambarawan leads the drinks as head of beverages for the Locavore Group. Self-taught, more than a decade in, and the person behind some of the group's most recognisable pours.

Booking, timing and what to know

Book ahead. Reserve a table at Soléa →. Or call +62 823 1353 1891, WhatsApp the same number, or email reserve@soleabali.com.

The sunset hour is the busy one. Sunset in Sanur falls between roughly 6pm and 6.30pm all year. A booking from 5.30pm gives you the light on both sides of it. Walk-ins at that hour are optimistic.

Later is quieter. Last orders are 10.30pm and the rooftop stays open to midnight. After eight it thins out, which some people prefer.

Dress code is relaxed and casual. Dress up if you want to. Just not beachwear.

Cancelling. The venue asks for 48 hours' notice on changes and cancellations, by email or WhatsApp.

Getting there. Jl. Hang Tuah, Sanur Kaja, at the northern end of the beachfront. Parking is available at the hotel. It is open air, so bring something light for the wind.

Frequently Asked Questions

What is Soléa?

A modern Mediterranean restaurant and rooftop bar on top of Bali Beach Hotel in Sanur, from the Locavore Group. The kitchen draws on the eighteen countries that touch the Mediterranean and cooks them with Balinese produce. Small bites and shareable plates alongside larger dishes, with a cocktail list to match.

Where exactly is it?

Jl. Hang Tuah, Sanur Kaja, Denpasar Selatan, Bali 80227, at the northern end of the Sanur beachfront. The restaurant is on the roof of Bali Beach Hotel. Parking is available.

What are the opening hours?

Daily from 5pm to midnight, with last orders at 10.30pm. The Dinner service on the booking page runs 5pm to 10.15pm.

Do I need a reservation?

Yes, particularly around sunset and at weekends. Book online, or contact the venue on +62 823 1353 1891 or reserve@soleabali.com.

What is on the menu?

Small bites and shareable plates: crispy patatas bravas, flat bread with seasonal dips, and the kitchen's regulars, beef kofta, scallop crudo and a saffron-rich paella. The vegetables do a lot of the work, and there is fresh fish of the day.

What is the bar like?

Herbaceous house signatures like the Frago-cchio sit next to a Sunset Spritz and a Negroni, mixed with imported spirits and Mediterranean ingredients: thyme, rosemary, celery leaf, cardamom, cumin and star anise.

Is there a dress code?

Relaxed and casual. Dress up if you feel like it, but the venue asks guests not to arrive in beachwear.

What is the cancellation policy?

Changes and cancellations should reach the venue at least 48 hours ahead, by email or on WhatsApp at +62 823 1353 1891.

Related reading

Best Indian Food in Sanur, Bali (2026) · The Complete Guide to Fine Dining in Ubud · 10 Best Bars in Ubud, Bali (2026)

Soléa takes its reservations through Revasi, and Revasi is published by the same group behind the venue. Details here were taken from soleabali.com in September 2026. Hours and menus change, so the booking page is the current word.