Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team

Sign-in

Locavore

Sustainably sourced gastronomic eats in Ubud

There’s always something new in trendy Ubud, but Locavore’s here for the long haul. Hand-dived raw abalone from the waters of Bali, butter spiked with seaweed from Lombok and oysters from Sumbawa island are a window into the ambitiously Indonesian menu at this celebrated restaurant. Nearly everything on the menu has been sustainably sourced from Indonesian purveyors. And the restaurant’s multi-national crew of chefs wend Dutch and Scandinavian preparations into splurge-worthy set menus that feature five or seven photo-worthy courses. 

 

Visit the website

Share This
Advertising

LATEST ARTICLES