Restaurant
Herbivore by Locavore Group
Jl. Dewisita No.10, Ubud, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571, Indonesia
Find Herbivore by Locavore Group
Jl. Dewisita No.10, Ubud, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571, Indonesia
Directions ↗*Opening hours may differ during holidays.
Book NowAbout Herbivore by Locavore Group
Herbivore strips away standard fine dining tropes to build multi-course tasting menus out of native Indonesian harvest. Front-row counter seats put diners right against the open kitchen, watching the pass dish out 14 courses of flora without a scrap of meat in the room. Guests frequently talk about the balance across each course—dishes like BBQ tempe dusted with andaliman pepper, rich shiitake bowls, and roasted watermelon. The drinks step outside standard cellar selections, pairing each round with house ferments, infused arak, and a dry burnt lime brew. Head chef Arnaud often steps to the counter to introduce the final sweets himself.
- Culinary Theater: Bar seating faces an open kitchen where chefs plate and introduce a multi-course, plant-only tasting menu.
- Hyper-Local Flora: Courses rely entirely on Indonesian flora, wild harvest, and regional produce with zero imported proteins.
- Inventive Ferment Pairings: Tasting menus pair with house-crafted ferments, infused arak, and non-alcoholic brews instead of standard wine lists.
- Dietary Confidence: The kitchen naturally accommodates vegan diets and allergies with zero anxiety over animal fats or cross-contamination.
What's On at Herbivore by Locavore Group
Upcoming events, special menus and other reasons to plan a visit.
No events or specials listed right now.
Why Dine at Herbivore by Locavore Group
Discover why diners celebrate Herbivore for plant-based culinary theater and inventive pairings in Ubud.
Masterful Multi-Course Flora Tasting Menu
The multi-course degustation pushes the possibilities of native Indonesian flora, botanicals, and produce into inventive gastronomy without animal products.
culinary theater at its finest
Shreshtha Jain Inventive Bespoke Pairing Program
Beverage accompaniments are thoughtfully developed in-house using local ingredients, ferments, and distinctive brews tailored specifically to complement each course.
the non alcoholic pairing with the degustation highlighted the dishes on another level
Amanda C Uncompromising Fine Dining for Vegetarians and Vegans
Diners following strictly plant-based lifestyles can indulge in high-end culinary craft without anxiety about hidden ingredients or limited options.
fine dining experience without worrying whether it's vegan/vegetarian or not
Karina Takajo Attentive and Accommodating Dietary Care
The kitchen accommodates specific food dislikes and requirements thoughtfully, explaining alterations while preserving the menu's balance.
They asked if we had any dietary requirements or dislikes.
Caragh Heenan Awe and Sensory Discovery in Every Bite
Guests experience sheer sensory astonishment as unfamiliar regional fruits, vegetables, and herbs are elevated into delicate culinary works of art.
My husband and I were in awe the whole time.
Julia Florou-Moreno Memorable Culinary Connection and Artistry
Enthusiastic food lovers celebrate unforgettable dining moments, with the head chef personally sharing the culinary vision at the table.
I cannot fault our experience— it was a pinch-me moment and a highlight of our stay in Ubud.
I Ate My Crusts
Most popular items
Signature plant-based courses celebrating Indonesian flora and culinary artistry.
Shitake mushroom dish
the Shitake mushroom dish was notable
Tyler Friedman BBQ tempe with andaliman pepper
BBQ tempe with andaliman pepper
Bali Honeymoon Guide Keramas seashore harvests with tomato and local seaweed
the Keramas seashore harvests with tomato and local seaweed
Bali Honeymoon Guide Fermented cassava with local herbs
The fermented cassava with local herbs reminded me of our traditional Czech fermentation techniques, but with completely different ingredients.
Martin Patek
Beyond the menu
Thoughtful dining gestures and customized service touches that elevate the plant-based tasting experience.
Chef-Presented Final Courses
The head chef personally visits dining tables to present and explain both the main course and the final course of handmade candies, sharing the creative vision behind the dishes.
Custom Botanical Non-Alcoholic Pairings
The dining room offers a non-alcoholic pairing crafted around house brews like fermented burnt lime beer and local botanical infusions, designed specifically to accompany the degustation courses.
Proactive Dietary and Dislike Tailoring
Kitchen staff proactively consult on specific ingredient dislikes and individual sensitivities prior to service, adjusting ingredients like mushrooms while retaining course balance.
Dedicated Gourmet Children's Tasting Menu
Young diners are accommodated with a dedicated 5-course gourmet tasting menu—spanning savory courses to artisanal candies—crafted to mirror the fine-dining degustation.
Before you head over
Practical guidance to optimize your plant-based degustation experience
Reserve Several Days Ahead
Tables fill up rapidly and walk-ins are virtually impossible, so secure your reservation 2 to 3 days in advance.
Specify Vegan and Ingredient Preferences Early
While dishes are entirely plant-based, alert staff in advance if you avoid honey or have specific vegetable restrictions like mushrooms.
Explore Regional Ferments and Craft Elixirs
Consider opting for the house beverage pairing, which features regional rice brews, arak infusions, and non-alcoholic creations like burnt lime beer.
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