Our feast guide, crafted by local chef Made Dhanu, founder of FED restaurant, showcases a culinary philosophy that’s as much about community as it is about taste. FED, created by the community, for the community, offers a dining experience that’s deeply rooted in the island’s traditions and its profound connection to the land.

Here, dining is an immersive experience. Many of these restaurants work hand-in-hand with local farmers, fishermen, and producers to ensure that what ends up on your plate not only satisfies the palate but supports the community and the environment. The emphasis is on nourishment—not just for the body, but for Bali’s broader ecosystem.

From plant-based dishes to local specialities, every bite is a journey of cultural heritage. In Bali, food is about feeding the soul, preserving tradition, and celebrating a way of life that has stood the test of time.

Dhanu says there are “good and bad” things about Bali’s ever-evolving culinary landscape, but is wary about the amount of new eateries opening up on the island. “many are not locally owned, and I think there needs to be more control,” he says.

He adds that locally run businesses build “a stronger community” with a “welcoming identity”, something that benefits both locals and visitors alike. ”Tourists from all over the world travel to Bali and would appreciate it if more businesses are owned by locals.”

Find his guide below to the best places to eat sustainably in Bali.