Perched on top of The Lawn, arguably the most popular bar in Canggu, is where you’ll find Skool Kitchen. Neighbouring the sand of Batu Bolong beach, Skool shares similarly impressive views with its downstairs neighbour, partnering them with a menu which celebrates the wood-fired. Fare is intentionally pared back; think wood-fired bone marrow on toast with onion jam, followed by half chicken with courgette & fennel, and chicken glaze. The cocktail menu is equally simple, heavy on sours, but it’s the Skool Martini (gin, white vermouth, dry vermouth, pineapple) which is the stand-out. projectblack.co

In the heart of Canggu sits the sleekly styled Masonry original, a part of the burgeoning Brett Hospitality Group. But the latest incarnation of this adored restaurant is to be found in Uluwatu, with a menu again crafted by chef Ben Cross, a longtime member of the Ku De Ta team, who focuses on contemporary Australian fare and wood-fired wonders. Come for the pomegranate margaritas (the house specialty) but stay for the seriously indulgent wood-fired bread pudding. Jalan Labuansait 10, Pecatu; masonrybali.com

Covid saw chef Will Meyrick’s vibrant eatery Billy Ho close indefinitely. But excitingly it’s soon to make a comeback with a new focus as a late night Asian boteco. Dishes still embrace a distinctly Asian edge, but the focus has moved away from lunch service and on to dinner and late night nibbles – think Dim Sum, Sushi and Nigiri, Small Plates, and Large Plate Pantai Batu Bolong Street, Canggu; billyho.co

Nudging a temple down a busy Berawa thoroughfare is Ulekan. This restaurant (undoubtedly one of Bali’s best) is housed in a traditional joglo building – an apt home for a place which specialises in authentic Indonesian cuisine. Ulekan is owned by the uber successful Milk and Madu group, with the eatery so popular it’s just welcomed a second outpost in Northern Bali’s Munduk. Regardless of which location you choose to dine in, you’ll find the same delicious fare; sate sate (cooked just outside over coals), rich rendang sapi curry, and bebek goreng with ample sambal options on the side. ulekanbali.com

Natural wine has well and truly made its mark on the island, with Bali’s first natural wine-devoted bar arriving in Mosto. It’s an intimate eatery that wouldn’t be out of place in any Aussie capital with its winning combination of Italian bites, specialty cocktails, and rotating selection of natural wines sourced from around the globe. Jl. Pantai Berawa No.99, Berawa; mostobali.com

‘A nod to the senses’ is how Bar Souvenir’s bio reads. It’s an apt description for the small but mighty watering hole, a stylised den which sits hidden within co-working space Kinship down a quiet gang. The walk-in only establishment serves natural wine, sake and snacks, alongside a seriously creative contingent of cocktails. Gg. Jalak VIB No.4, Berawa; sensesbepraised.com

Another Ubud member of the Will Meyrick family, Honey & Smoke is a unique venue which merges speakeasy with smokehouse. Housed in a vintage railway carriage, the 1920s theme weaves its way through both the interiors themselves and the menu (especially when it comes to cocktails). But front and centre is the chargrill, with fire the key focus for food, from mains right through to dessert. Jl. Monkey Forest No.67B, Ubud; honeyandsmoke.co

A toast to Indonesian cuisine, Hujan Locale is another of Will Meyrick’s offerings. Farm-to-table practices prevail on the eatery’s collection of dishes, which feature a heavy slant towards the traditional in dish and the local in ingredient. Picture a feast of Dutch Indonesian salted cod kroket with chilli mayonnaise and chili samba, Nothern Sumatran octopus rendang with star anise fennel and chopped turmeric leaf and the like. Oh and there’s plenty of island-inspired cocktails, including signature the Carrot Swizzle; Vodka, lemon, vanilla, chilli, Thai basil, homemade carrot soda, and topped with carrot candy. Jalan Sri Wedari No.5, Ubud; hujanlocale.com

Say hello to the more recent incarnation of Locavore, one of the most beloved additions to Ubud (if not Bali’s) dining scenes. As you may have guessed, it’s vegetation which is the star of the show here – the eatery has embraced an ‘all flora, no fauna’ ethos to its plant-based menu (dairy included). It’s only local ingredients that are used in local dishes here, with each sophisticated dish dreamt up by French-born fine dining chef Arnaud Hauchon, a man as devoted to sustainability as he is to flavour. Jl. Dewisita No.10, Ubud; locavorenxt.com/family/herbivore

Hidden bars are a rising forte of Bali. This Pererenan space is, as its name suggests, a record store by day and a drinking den by night, with access gained by a secret door leading to a vibrantly hued back room. The interiors give strong Pop Art vibes thanks to a bright blue lounge and ruby red walls – but the drinks are as much reason to visit, like Uncle Earl’s Fav, a scotch whisky, earl grey soda and lychee blend. Jl. Pantai Pererenan No.70p, Pererenan; peelsrecords.com

A very new addition to Bali’s dining scene, Bar Vera comes courtesy of the same crew who are behind the island’s much adored Mason restaurants. This industrial-style eatery sits within the equally stylish new Further ID hotel in bustling Pererenan, and takes inspiration from French bistros and wine bars with its lengthy array of tipple and small plates which include steak tartare (partnered with sambal of course). Jl. Pantai Pererenan No.84, Pererenan; barverabali.com

Pererenan neighbour Shelter may be down the road but it feels a world away. Tucked away under a canopy of foliage and distressed wood, the eye-catching restaurant plays host to a Middle Eastern-inspired menu of small and large plates designed to share, from black angus ribeye to stone-baked za’atar. Jl. Pantai Pererenan, Pererenan; shelterbali.com

While Potato Head was once frequented for its beach club, these days the modern take on a resort offers so much more. The sustainably focused escape in central Seminyak is not only home to a sleek hotel of 225 suites, but eight food and drink venues. Kaum is the Indonesian offering, a rooftop restaurant showcasing recipes from over 600 of the archipelago’s islands (it’s name means ‘tribe’ after all). There is of course rendang and gado gado, but plenty of lesser known dishes as well, like smoky sausage urutan, Sumatra’s mie gomak, and sayur lodeh (young jackfruit). seminyak.potatohead.co

Run by the local young guns of Bali’s hospitality scene, Fed by Made is a Seminyak-based venue to watch. A seasonally changing set menu is the specialty here, with contemporary-style dishes served alongside a run of killer merch. Jl. Kunti I No.117, Seminyak; linktr.ee/fedbymade

Vegetarians will want to hot foot it to the veggie-forward fine diner Tanaman, which sits within the recently revamped Desa Potato Head. Describing itself as an ‘experimental, multi sensory, plant-based, farm to table space’ there’s no doubt that this venue is otherworldly in every sense, with dishes involving the likes of wingbeans and cactus, served within completely blue angular interiors. Ground Level, Desa Potato Head, Jalan Petitenget No.51B, Seminyak; seminyak.potatohead.co/feast/tanaman