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Likely Bali’s most dramatic dining location, <a href="https://www.thecavebali.com/?destinasian">The Cave by Chef Ryan Clift</a> occupies a limestone cavern in the Uluwatu cliffs with space for just 20 diners on a sleek black cantilevered platform. Slim stalactites hang suspended above elegant banquettes; limpid pools and moving water enliven a side passage; and multimedia representations of geological time flow across the natural ceiling at key points during the seven- or 10-course tasting extravaganzas. Clift’s cuisine lives up to the surroundings, and indeed the reputation the Briton forged for himself at Singapore’s Tippling Club. A playful sensitivity to texture and color enhances the structured, thoughtful, but creative East-meets-West approach. While menus change regularly (dishes might include amaebi shrimp ceviche and wagyu pot-au-feu), one constant is the Tomato Water, a palate-cleansing gel of clarified tomato studded with jewel-like tomato elements. Both vegetarian options and drinks pairings are on point. —Theodora Sutcliffe
<a href="https://www.thecavebali.com/?destinasian" target="_blank" rel="noopener">thecavebali.com</a> 
+62 361 847 0700 
<a href="https://maps.app.goo.gl/HSaRKcZPT6R5Ju9G8" target="_blank" rel="noopener">The Edge, Jl. Pura Goa Lempeh, Pecatu, Uluwatu, Bali, Indonesia</a>

The Cave by Chef Ryan Clift serves creative global cuisine in a subterranean dining room.

The Cave by Chef Ryan Clift: Dramatic Fine Dining