Balinese cooking is distinct from the broader Indonesian tradition: more aromatic, more complex in its spice use, and more ceremonially rooted. The base paste (base gede) — galangal, turmeric, ginger, lemongrass, chilli, coriander, and candlenut — is the foundation of most Balinese meat and vegetable dishes. The babi guling (suckling pig, ceremonially roasted over coconut husks) is the island's defining festive dish and available daily at Ibu Oka in Ubud — a warung of such fame that it has been featured in every travel programme about Bali since Anthony Bourdain visited in 2005.
The hotel restaurants have elevated Balinese ingredients into serious fine-dining contexts: Kubu at Mandapa, Sakti Dining Room at the Four Seasons Sayan, and the restaurant at Capella Ubud all offer tasting menus that take Indonesian ingredients with the seriousness they deserve. For something less formally arranged: Locavore in Ubud is the island's most celebrated modern restaurant, sourcing entirely from Bali and neighbouring islands; book months ahead for peak season.
The drink: Kopi Bali — the local coffee, grown in the highland volcanic soils of Kintamani — is among Southeast Asia's finest. A morning at a small warung in Ubud with a single glass of it, black, watching the village street come alive is the island's most honest luxury. The Arak — Balinese palm spirit — is consumed locally but best left to the locals; stick to the island's excellent craft gin scene and the fresh coconut water from the trees that surround every property.