Soléa at Bali Beach Hotel: How a Sanur Rooftop Runs Service

A red aubergine purée and catch-of-the-day crudo, and big plates like the Seasonal paella. It is a menu for a table that shares, orders in waves and stays. The bar runs on Mediterranean botanicals, from house signatures like the Frago-cchio to an Aperol Spritz and a Negroni.

The setting is what makes it Soléa. Bali Beach Hotel opened in 1966, before the island introduced the rule that keeps buildings below the height of a coconut palm. It stayed, and it is still the tallest building on Bali. Sanur is a sunrise coast. From this roof you get the sunset too.

For the full dining guide and menu, read Rooftop Dining in Sanur: Soléa at Bali Beach Hotel.

The team behind Soléa

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 in November 2013, built on menus of Indonesian produce alone. In late 2023 it became Locavore NXT.

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

Raka Ambarawan leads the drinks as head of beverages for the Locavore Group. Self-taught and more than a decade in, he is the person behind some of the group’s most recognisable pours, and the sky bar’s list is his.

How Soléa fits into the Locavore Group

The Locavore Group runs venues in Ubud and Sanur, each with its own format. They share one rule: cook from the closest surroundings, as long as it does not compromise the dish. At Soléa that means a Mediterranean menu where most of what reaches the plate grows or swims nearby, and only what keeps the Mediterranean recognisably itself is brought in.

• Locavore NXT, Ubud: a tasting menu built on Indonesian produce. The special-occasion evening, booked well ahead.
• Nusantara, Ubud: pan-Indonesian cooking, à la carte and shared plates. A culinary tour of the archipelago.
• Soléa, Sanur: Mediterranean small bites and shared plates on a rooftop, with a sky bar. Sunset drinks or a long dinner by the sea.

If you know the 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. Same kitchen values, a different evening.

All three run their reservations on Revasi, which was built with Eelke and Ray. That shared setup is part of why Soléa could go live with the group’s own way of running service already in place.

Why a sunset rooftop changes how you take bookings

A sunset rooftop has a demand curve most venues never see. Everyone wants the same hour, and the best seats are the ones facing west.

Demand arrives all at once. Sunset in Sanur falls between about 6pm and 6.30pm, year round. A 5.30pm table catches the light on both sides of it, so that is the booking nearly every guest asks for. After eight the rooftop thins out. The challenge is not filling the floor. It is spreading an evening that wants to start in one half-hour.

Tables stay. Shared plates ordered in waves mean a sunset table can still be there at nine. Turn times built for a two-course dinner would oversell the second half of the night.

Drinks and dinner share one roof. Some guests come for a sunset drink, others for a long dinner, and both want the same seats at the same moment. The floor has to hold tables for both without either crowding the other out.

It is open air. A rain changes which tables can be used, and the team needs to see the whole evening at a glance when it does.

It sits inside a hotel. Bali Beach Hotel is a heritage property managed by InJourney Hospitality. Guests booking Soléa should see Soléa, in Soléa’s own identity, not a third-party booking screen.

It opened with no history. A new venue has no past bookings to calibrate against. Every setting had to come from how the team planned to run service, before the first guest arrived.

How Revasi was set up for Soléa

Built with the team, in person, before opening

Revasi’s founders worked on site with Soléa’s team before opening night, running the reservation workflow against real service scenarios and changing the setup as the service plan changed. By the time Soléa opened, the booking flow had been through the equivalent of several weeks of dry runs.

A printed brief for every service

Before each service, the kitchen and floor team align on the evening ahead: who is arriving, how many covers, dietary needs, occasions and notes from earlier visits. Soléa wanted that on paper, not on a dashboard screen.

So we built a structured PDF reservation export during Soléa’s setup. It did not exist in Revasi before. It is now available to every venue on the system.

A booking page in Soléa’s own identity

Soléa’s booking page carries Soléa’s name, look and guest messaging from the first click to the confirmation. Guests book Soléa. Revasi stays in the background.

At Revasi, we build around how a venue actually runs service. At Soléa, that meant a rooftop, a sunset and a team who wanted the evening on paper before it started.

Booking Soléa

Soléa takes reservations online, and booking ahead is the surest way to get a table at sunset.

• Book online: revasi.net/restaurants/solea, or call or WhatsApp +62 823 1353 1891, or email reserve@soleabali.com
• Sunset tables go first. A booking from 5.30pm catches the light either side of sunset.
• Later is quieter. The kitchen takes last orders at 10.30pm and the bar at 11.30pm.
• Changes and cancellations: at least 48 hours’ notice, by email or WhatsApp.
• Dress: relaxed and casual, no beachwear. It is open air, so bring something light for the wind.
• Getting there: park in the hotel car park or use the valet service. A shuttle bus runs from the car park to the hotel lobby, and from there the team will direct you to the lift up to Soléa on the 11th floor.

Reserve a table at Soléa →

Frequently asked questions

What kind of restaurant is Soléa?

Soléa is a modern Mediterranean restaurant and sky bar on the roof of Bali Beach Hotel in Sanur, run by the Locavore Group. The menu is small bites, shareable plates and larger dishes, cooked with Balinese produce and drawing inspiration from eighteen Mediterranean countries.

Is Soléa a tasting menu restaurant?

No. Soléa serves snacks, small plates and big plates, ordered as you go, so a table can stop at a sunset drink or stay for a long dinner.

What is on the menu?

A sharing menu in four parts. Snacks such as patatas bravas, flatbread with seasonal dips and smoked tuna croquettes; small plates such as burrata with bluefin tuna tartare, grilled octopus and beef kofta; big plates such as the Seasonal paella, a catch-of-the-day bouillabaisse and a Wagyu striploin; and desserts such as a lemon curd tartlette with olive oil ice cream.

At the bar, Raka Ambarawan’s signature cocktails sit alongside classics like the Negroni and Aperol Spritz, plus mocktails, local beer and wine. See the full menu.

What reservation system does Soléa use?

Soléa takes its bookings through Revasi, the reservation system built for high-end venues. Its booking page runs in Soléa’s own identity, and its team prints a structured reservation brief before every service, a feature first built for Soléa and now available to every Revasi venue.

When is the best time to book Soléa?

Book from 5.30pm if you want the sunset, which falls between about 6pm and 6.30pm all year. It is the busiest hour on the rooftop. After 8pm it is quieter. The kitchen takes last orders at 10.30pm and the bar at 11.30pm.

Where is Soléa?

On the 11th-floor rooftop of Bali Beach Hotel, Jl. Hang Tuah, Sanur Kaja, Denpasar Selatan, Bali 80227, at the northern end of the Sanur beachfront. Parking is available in the hotel car park, and valet parking is also offered. A shuttle bus takes guests from the car park to the hotel lobby, where the team directs you to the lift up to the 11th floor.

Related reading

• Rooftop Dining in Sanur: Soléa at Bali Beach Hotel (2026)
• Pasar, Sanur: Pacing a Full Dining Room Around a Single Open Fire
• Why Your Reservation System Should Confirm Bookings on WhatsApp, Not Just Email
• Revasi vs Chope · Pricing

Soléa takes its reservations through Revasi, and Revasi was built with the founders of the Locavore Group, the group behind the venue. Venue details were checked against soleabali.com in October 2026. Hours and menus change, so the booking page is the current word.

See how it works → revasi.net