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Locavore

Simply put, a locavore is somebody who prefers to dine for numerous reasons on food put together with locally produced products. In this respect Locavore’s credibility is greatly enhanced by their ownership of two vegetable gardens and a pig farm that together provide 10-15% of the restaurant’s ingredients. The rest of the restaurant’s fare is […]

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Locavore of Ubud offers a tantalizing range of artistically presented dishes that follow a globally popular restaurant trend appealing to a growing body of diners that regard themselves as locavores.

Simply put, a locavore is somebody who prefers to dine for numerous reasons on food put together with locally produced products. In this respect Locavore’s credibility is greatly enhanced by their ownership of two vegetable gardens and a pig farm that together provide 10-15% of the restaurant’s ingredients. The rest of the restaurant’s fare is prepared from products from around Bali and its sea.

The menu here is primarily of a European nature with changes on a daily basis and has the dynamic of flexibility to cater for seasonal conditions. This has the effect of providing guests with new and creative choices for each visit as well as pushing the restaurant’s reputation to higher levels. Seafood recommendations include octopus terrine, bisque crustaces and fish of the day that for my visit was an elegant portion of barramundi with a home made tomato ketchup, deep fried potato and crustaces sauce. A different pork dish is on offer every day and on this one I enjoyed pork leg together with the restaurant’s homemade pork sausages, served with gnocchi, onion cream and baby leek.

To wrap up this delightful dining session here, I ordered the dessert sampler consisting of 5 different types of desserts made from quality milk or dark chocolate, and seasonal fruit that included passion fruit. Locavore delivered an innovative and enjoyable dining experience.

 

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olaf purvis

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