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.
LATEST ARTICLES

The Shrinking of Art
While some numbers point to a flailing global art market, a closer look reveals the advent of a new generation of collectors – one who eschews large-scale paintings and sculptures in favour of readily portable pint-sized treasures with a more pocket-friendly price tag.

Dinner for One
If there was ever a stigma to dining solo, it’s a thing of the past – feasting all by oneself may just be the superior experience at these global eateries.

Party Like It’s 1925
From the loud and lavish to the quietly elegant, the one-time stomping grounds of Picasso, Hemingway and F Scott and Zelda Fitzgerald haven’t lost any of their lustre, says Lanie Goodman, who visits the nostalgia-tinged hot spots in the South of France