What to Eat in Bali: Warung Culture, Nasi Campur and Local Flavours

Food in Bali brings two worlds to mind: everyday dishes loved all over Indonesia, such as nasi goreng (fried rice), mie goreng (fried noodles) and sate (skewers); and Balinese cuisine, unique to the island and linked to its ceremonies. You taste these flavours at their most authentic in small family eateries called "warungs". Pork is widely used in Bali, so visitors who eat halal need to ask before ordering, but halal options can be found across the island.

Warung: Bali's neighbourhood eatery

A warung is a small eatery with simple tables, usually run by a family. Some display ready-cooked dishes in a window; you choose your rice and point to the dishes you want alongside it. In tourist areas, menus are mostly in English. Eating at warungs is a lovely way both to get to know local flavours and to support local businesses.

Bali also has a well-developed café culture. In Ubud, Canggu and Seminyak in particular, many cafés serve healthy breakfast plates, smoothie bowls and vegan menus.

Dishes you must try

• Nasi goreng: Rice fried with sweet soy sauce (kecap manis), garlic and chilli; it usually comes topped with a fried egg and served with crackers and skewers. It is eaten even at breakfast.
• Mie goreng: Fried noodles made in the same way.
• Nasi campur: Meaning "mixed rice". Rice in the middle, surrounded by several small portions of meat, vegetables, egg and sambal. Every warung has its own version.
• Sate lilit: A Balinese skewer of minced fish or chicken mixed with coconut and spices, wrapped around a lemongrass stalk and grilled.
• Sate ayam: Chicken skewers with peanut sauce, found all over Indonesia.
• Gado-gado: A salad of boiled vegetables, tofu, tempeh and egg served with peanut sauce. A good option for vegetarians.
• Bebek betutu: Duck stuffed with a spice paste (base genep), wrapped in banana leaves and slow-cooked. Some places require you to order in advance.
• Lawar: A traditional mix of chopped vegetables, grated coconut, minced meat and spices. Some versions may contain pork and blood, so it is worth asking.
• Babi guling: A whole pig stuffed with spices and spit-roasted. It is one of Bali's most famous ceremonial dishes, but as it contains pork, it is not suitable for those who eat halal.

Sambal: the key to the heat

An essential of Indonesian cuisine, sambal is a family of hot sauces made with chilli. Bali's own sambal matah is a fresh variety made with raw shallots, lemongrass and chilli. Sambal usually comes separately alongside the dish, so you can adjust the heat yourself. If you are not used to spicy food, try a small amount first.

Tempeh and tofu

Made from fermented soya beans, tempeh is native to Indonesia and is often served fried or in sauce. Together with tofu, it is an important source of protein for those who don't eat meat.

Desserts and fruit

Pisang goreng (fried banana), dadar gulung (green pancakes filled with coconut and palm sugar) and bubur injin (black rice pudding served with coconut milk) are desserts worth trying. At the markets you can taste tropical fruits such as snake fruit (salak), mangosteen, rambutan and dragon fruit.

Coffee and drinks

Coffee culture is widespread in Bali. Traditional kopi Bali is made by brewing finely ground coffee in the cup, with the grounds settling at the bottom. Civet coffee (kopi luwak), often promoted on coffee plantation tours, is criticised on animal welfare grounds because the animals are kept in cages, so we recommend making an informed choice. Fresh coconut water and fruit juices are also available everywhere.

Halal and special diets

Although most of Indonesia is Muslim, Bali is a mainly Hindu island and pork is widely eaten. For visitors who eat halal:

• Ask before ordering whether a dish contains "babi" (pork).
• There are warungs run by Muslim businesses across the island; look for the word "halal". You will sometimes find them as a "warung Muslim" or as eateries serving Javanese food.
• Pork-free versions of dishes such as nasi goreng, mie goreng, sate ayam and seafood are common, but remember that they are prepared in the same kitchen.
• Vegetarian and vegan options are plentiful, especially in Ubud and Canggu.

Water and stomach health

Tap water is not drunk in Bali; use bottled or filtered water. Many places to stay and cafés have water refill stations; carrying your own bottle also reduces plastic use. In tourist restaurants, ice is usually factory-made, but be careful if you have a sensitive stomach. To guard against the stomach upsets travellers call "Bali belly", make sure food is served fresh and hot, and wash your hands often.

Cooking classes and market tours

In many areas, especially Ubud, cooking classes are held that start with a morning visit to the market. Learning to make the spice paste base genep, sate lilit and sambal is the most enjoyable way to take Balinese cuisine home with you.

For the right-hand rule and other etiquette to observe at the table, see our article on Bali culture and temple etiquette. We do not have a ready-made catalogue programme for this route; if you would like us to plan one for your group, you can write to us via our contact page.

Frequently asked questions

Can you find halal food in Bali?

Yes. There are warungs run by Muslim businesses and restaurants marked halal across the island. However, as pork is widely used, you need to ask before ordering.

What is Bali's most famous dish?

Babi guling, bebek betutu and sate lilit are among the dishes most typical of Bali. Nasi goreng and nasi campur are the most commonly eaten everyday dishes.

Can you drink the tap water in Bali?

No. You are advised to drink bottled or filtered water. Many places to stay have water refill stations.

Is Balinese food spicy?

Most dishes are moderately spiced; the real heat comes from the sambal sauces served separately on the side. This lets you adjust the level of spice yourself.