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Housed in a brutalist beauty overlooking a stretch of paddy fields south of Ubud, <a href="https://locavorenxt.com/?destinasian">the flagship restaurant</a> of the Locavore Group encapsulates the deeply sustainable vision of chef-founders Ray Adriansyah and Eelke Plasmeijer. The two are on a mission to change mindsets and open the eyes of diners to the infinite possibilities of Indonesian produce, much of which is cultivated in <a href="https://destinasian.com/category/indonesia/bali">Bali’s</a> fertile soil or foraged from local food forests. Plasmeijer’s advice is to come with an open mind: the 20-course tasting menu defies expectations of what fine dining should be in a relaxed, playful manner. Hence a changing lineup of inventive morsels like The Whole Banana Tree, an amuse-bouche served at the bar; sappanwood-tinted smoked tofu dumplings taken beside a mushroom-growing chamber; and items made from cuttlefish, cashew, and the humble yet polarizing jengkol (dogfruit). Future dining experiences at NXT may well include time spent in the permaculture garden that carpets the undulating rooftop. —James Louie
<a href="https://locavorenxt.com/?destinasian" target="_blank" rel="noopener">locavorenxt.com</a> 
+62 821 4495 6226 
<a href="https://maps.app.goo.gl/Nu59JJLvGFU6JV7X7" target="_blank" rel="noopener">Jl. A.A. Gede Rai, Gang Pura Panti Bija, Lodtunduh, Ubud, Gianyar, Bali, Indonesia</a>

Pioneering Bali restaurant Locavore NXT rises beside an expanse of rice paddies south of Ubud.

Locavore NXT: Inventive Cuisine

Bali Dining

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