Where hyper-local sourcing meets culinary rebellion, Locavore NXT Bali transforms Indonesian biodiversity into a groundbreaking fine dining experience that redefines sustainable gastronomy. This architectural marvel in Bali's lush landscape represents the evolution of conscious cuisine, where Dutch-Indonesian chef duo Eelke Plasmeijer and Ray Adriansyah orchestrate a localized rebellion against globalized dining.

Founded as the progressive successor to the acclaimed original Locavore (established 2013), Locavore NXT has garnered international recognition, including the prestigious Sustainable Restaurant Award 2025 and Asia's 50 Best Restaurants ranking. The restaurant's philosophy centers on "localized rebellion" – an unwavering commitment to Indonesian ingredients, particularly from Bali and Java, championing small-scale farms and zero-waste practices. Chef Alfonso, formerly of Copenhagen's legendary Noma, leads the R&D team in pushing culinary boundaries while honoring Indonesian heritage.

The cuisine unfolds as a progressive, plant-forward tasting menu spanning approximately 20 courses that celebrate over 75% plant-based ingredients. Signature elements include the prized Bali Heritage Pig and rare local varieties sourced from permaculture farms. Each seasonal menu showcases fermented specialties developed in-house – from koji and miso to tempeh – creating complex flavor profiles that honor traditional Javanese and Balinese recipes through contemporary techniques. The kitchen's zero-waste philosophy transforms every ingredient into culinary art, ensuring nothing is overlooked in this gastronomic journey.

Budi Pradono and Agency X's tropical brutalist architecture creates an immersive three-level experience spanning over 30 rooms. The rooftop food forest supplies ingredients directly to the kitchen, while the on-site mushroom vault cultivates rare varieties like Lion's Mane. Guests can explore the fermentation kitchen, discover the interactive B.I.O. Library showcasing 3D ingredient information, and witness the Circular Waste Centre's innovative sustainability practices. Solar panels provide 30% of the restaurant's electricity, while advanced rainwater systems support the on-site cultivation.

The dining experience transcends traditional fine dining through educational elements and behind-the-scenes tours that reveal sustainable practices firsthand. Service balances sophistication with warmth, guiding guests through each course's cultural significance and environmental impact. The atmosphere remains serene yet stimulating, encouraging full engagement with both cuisine and conservation philosophy.

Reservations at Locavore NXT require advance planning for this exclusive 30-seat experience. The restaurant represents more than exceptional cuisine – it's a manifesto for the future of responsible dining, where every bite supports local biodiversity and cultural preservation.