Some things wander. Not far, just enough to end up where they don’t quite belong. Look closely, and you might find some of our team’s ‘essential items’ turning up in the most unlikely places within the NXT space.

Anyhow, now where did I put my sunglasses..?

Lost and Found - Kunz spoon

Lost and Found - Salted egg

Lost and Found - Sun hat

Lost and Found - Book

Lost and Found - Glasses

Isn’t it funny how the natural world seems to work together in a cosmic symbiotic-buddy-up style? We think it's about time we did too.

Isn’t it funny how the natural world seems to work together in a cosmic symbiotic-buddy-up style?

Humanity, however, has veered off this path and gone alone down a trajectory of single-use habits, fly-things around the planet, nature’s ‘not-my-problem kind’ of way. The incredible natural world we share instinctively ‘knows’ what to do in harmony with their habitat and environment.

NXT follows this direction provided by nature, and it becomes our compass and guide. We aim to disrupt the imbalance of modern lifestyles and follow the lead shown by the natural world to make better choices for a happier future.

This magazine is the second in our Localised Rebellion series, and we hope sharing our antics helps inspire you that ‘doing good’ isn’t a constraint, it’s an opportunity.

Floral Study 2

Floral study 3

Floral Study

The Habitat Issue

Lost and Found

Lost & Found (And Confused)

Locavore NXT

MAKE A RESERVATION

RESERVATIONS

Locavore NXT takes our local ingredients philosophy further than we have ever gone before. It is a space we have built for creating, experimenting, collaborating, working closely with nature and – we hope – bringing the world of food one step closer to where it should be.

It’s a bit more than a restaurant. It’s a localised rebellion.

You can make a reservation at Locavore NXT for the full dining experience or check our website to find out more ways you can visit NXT, including upcoming events and programs.

Thursday - Saturday
Seatings from 12pm to 1:30pm

Monday - Saturday
Seatings from 5:30pm to 8:30pm

locavorenxt

VIEW THE MENU

Our vision is to present a rich, deeply passionate showcase of traditional Indonesian cuisine in a contemporary experience that reflects the developing and creative nature of Indonesian culture.

Nusantara means archipelago in bahasa Indonesia and with an estimated over 17,000 islands, 1,300 tribes, 300 local languages, 3,000 cuisines, its diversity is what makes the country.

Our Nusantara is an ethno-culinary portrait of the country. Yet we represent more than just the food itself – also the local ingredients, cooking techniques, serving style and rituals that all make up the heritage and culinary culture.

Our menus cover certain regions of Indonesia, where some of the strongest recipes and culinary inspirations originate. Many of our dishes are lesser-known, very local, and often not commonly found outside of those regions. Key to this is our ongoing research in discovering lost recipes, techniques, and dishes that have been forgotten or no longer practiced. Our team is bringing these back to life.

As the sister restaurant to Locavore NXT, Nusantara benefits from the same supply chains of very high-quality ingredients, organic and heritage produce, support for local farmers, and of course, only Indonesian ingredients.

Above our restaurant is a private dining space that was once Locavore’s food laboratory and test kitchen. This space is now available to book for dinner for parties of 8-12 people, where you can enjoy the Nusantara set menu as an intimate dining experience in a room rich with culinary history.

FIND OUT MORE AND BOOK HERE

Every Wednesday to Sunday our chef Putu teaches the craft of authentic Indonesian dishes. The itinerary and menu can be customised to provide a personal experience, whether it's for yourself or as a special gift for someone else. 

Restaurant Nusantara - by Locavore

restaurantnusantara

Nusantara

INQUIRIES

Locavore moved out. Nature took over. Then the Herbivores came along.

Herbivore is a vegetation takeover of Locavore’s original restaurant venue in downtown Ubud.

Local plants run rampant across seasonal tasting menus to provide a wildly different “all flora, no fauna” experience of our local-ingredients-only philosophy.

Guests can choose from a three and five-course for lunch only or seven-course tasting menu created by chef Arnaud, with a rice-based alcoholic beverage pairings or a seriously crafted non-alcoholic pairing.


3 courses with options, plus savoury and sweet snacks | IDR 395.000++
Additional Drinks Pairing | Alc. IDR 250.000++ Non-Alc. IDR 200.000++
Available for lunch only.



5 courses, plus savoury and sweet snacks | IDR 595.000++
Additional Drinks Pairing | Alc. IDR 450.000++ Non-Alc. IDR 350.000++
Available for lunch only.



7 courses, plus savoury and sweet snacks | IDR 795.000++
Additional Drinks Pairing | Alc. IDR 595.000++ Non-Alc. IDR 450.000++


The price displayed excludes service and government tax.

restaurantherbivore

Herbivore

Peggy's Brass Knuckles is currently taking a break due to relocation.
Stay tuned on our Instagram to find out when we're coming back.

Peggy’s Brass Knuckles is our restaurant done proper.

Real chefs, real produce, and really sharp knives. Peggy’s is our idea of a proper restaurant, where we make dishes that we love cooking and want to eat ourselves, with decent drinks too.

Peggy’s is also more than just a proper restaurant. We have an onsite butcher’s shop and bakery, with a retail space that sells some of the ingredients we make ourselves. Plus a cafe that makes a good cup of coffee and a bar with our favourite locally brewed craft beers on tap.

As with all restaurants by Locavore, all our ingredients are only sourced locally except for our extended beverage list, which features a curated mix of imported wines and spirits. It’s important for us to stick to only using food that can be found around us, even if that means going the extra mile in the kitchen. Better in here than out there.

peggysbrassknuckles

Peggy's Brass Knuckles

LabX is our creative playground at Locavore NXT. It's our dedicated food laboratory and testing kitchen for culinary research and development... the space for all our new culinary innovations to begin. 

Our R&D team is constantly experimenting with local ingredients to discover new tastes, techniques and, ultimately, recipes that will feature on the tasting menu and beverage menu at NXT. Some of the breakthroughs in LabX might also make it into our range of food products sold in the Design Store.

LabX

Club Soda is currently taking a break due to relocation.
Stay tuned on our Instagram to find out when we're coming back.
See you (in another postcode)!

Your favourite postmodern happiness portal.

Staying true to Locavore philosophy, Club Soda served innovative cocktails, non-alcoholic concoctions and a food menu inspired by East Asian small plates, all of which celebrate the sole use of local Indonesian ingredients.

Meanwhile Club Soda's sibling brand, DUB Soda, brought the good time to its fullest with our artisan Hi-Fi sound system. This ‘jazz-kissa’ style corner of pure musical appreciation housed collaborations with some of our favourite creatives from around the world.

clubsoda_canggu

Club Soda

Enter a doorway... you’re invited to take a step into the unknown. 

Our craft cocktail bar of local ingredients and custom house-made concoctions by our alchemist Raka take you on a unique personal experience of storytelling. Indonesian folk tales and supernatural stories are woven into the drinks, atmosphere, and experience in our intimate creative space. 

Expect the unexpected and take your own journey through the night as we stir your imagination.

Night Rooster - Tatler Best 2024

Night Rooster by Locavore

thenightrooster

Locavore NXT Night Rooster

Night Rooster

MAKE AN ORDER

When Locavore chefs Eelke and Ray want a break from the culinary high-craft of their tasting menu, they sit down and enjoy a damn-fine sandwich, burger, or coffee from their ‘cafe’ Locavore To Go.

The cafe is a casual off-shoot of their ideas and passions. Using many of their own produce from their adjacent butcher shop, Local Parts, the menu highlights span from the famous Burger à la Ray to classic sandwiches, charcuterie platters, and daily changing comfort food.

Ever wanted to pick an item to be cooked from the butcher shop but not have to cook it yourself? Just point at the butcher showcase chiller, take a seat, and we will cook it for you.

Coffee and drinks are also up to scratch with beans from local roastery Hungry Bird and teas from Chontea.

Locavore To Go

locavoretogo

Local Parts

SHOP ONLINE

WHATSAPP ORDER

When chefs demand to go meet the farms, make relationships, and ensure the product is ethical and very high quality, you result in a great network of farmers and craft food suppliers. Whilst the team supports a balanced approach to eating meat, they do want the best from the meats that they use. It made total sense to help others have that opportunity too, so they opened their own Butcher Shop using only ethical, locally raised, and high-quality meats.

Local Parts is also a specialist in charcuterie and has perfected its own interpretation of classics using local meats – along with a large range of pickles, sauces, rubs, and other packaged goods for you to boost your own home cooking experiences.

Here you'll also find the ‘best of’ local partners such as Braud sourdough, 8 Degrees Cheese, and local salts.

Local Parts by Locavore

localpartsbylocavore

VISIT AGENCY X WEBSITE

AGENCY X WEBSITE

Agency X is a multidisciplinary creative agency, based in Bali, specialising in imaginative and unique food & drink experiences. We are Locavore Group's strategic partner for creative projects and work with other clients too.

Combining the disciplines of communications, creativity, culinary, operational, art & design, interiors, brands, architecture, experiences and more, we develop original ideas that surprise, delight and inspire people.

Are you looking for a custom creative design for your new hotel, restaurant, bar, or other F&B project? 
Or interested in licensing an existing design IP?

Find out more about us, our projects and get in touch with business enquiries
via the Agency X website below.

Agency X

agency_x_

Shop

Accommodation

Local source: Buleleng & Karangasem
Category: Nut

Local source: Buleleng & Karangasem
Category: Fruit

Local source: Central Java
Category: Legume

BIO Library

Some libraries are filled with books, ours is packed with ingredients—wild herbs, exotic fruits and protein sources—spectacularly documented by our custom ‘photogrammetry’ studio to create ‘Research You Can Touch’.

The techie bit; software stitches together up to 120 photos of each ingredient from different angles and transforms them into a 3D model. The ‘Wow, that’s so cool’ bit; scroll-zoom-pinchable models that float in front of your eyes.

Experience it for yourself in the Biodiversity Interactive Open-Source, a.k.a. B.I.O. Library, found deep in the basement of Locavore NXT. Or 

B.I.O. Library

Locavore NXT Team Photo

– Regi, Santika, Adi, Sukarma, Dicky, Darmana, Ardi, Alfonso, Purnama, Racfael, Varian, Derricho, Aldy, Putri, Suarsa, Ringga, Apri, Adi, Oka, Kasida, Dinda, Danny, Adamas, Richard, Viony, Dex, Cozy.

 – Komang, Sudiarta, Riyan, Sukadana, Shodiqin, Ayu Widari, Shay, Rizky, Feri, Intan, Galih, Julia, Dedik, Budi, Edmund, Steven, Yogi, Adi Sedana, Sook Yi, Surya, Nicolas, Martini, Ellen, Oris, Lauren.

 – Edi, Adi Arsa, Widi, Wahyu, Yasa, Riko, Wole, Danastri, Novita, Retno, Yeshinta, Jeki, Miranto, Sukadana, Ari, Icha, Mang Edi, Suarka, Deven, Nopi, Ady, Yulius, Kevin.

 – Dewa Murdika, Henri, Asih, Suweta, Ajik Ose, Ratih, Erlyn, Putri, Vita, Wahyuni, Ray, Samantha, Eelke, Riska, Surya, Juli, Dani, Wahyu, Novita, Sarce, Sesil, Michael.

Team Photo

Our tasting menus don’t appear out of thin air. Before a dish makes it to the table, it lives a hundred lives—sketched, scrapped, reimagined and discussed into existence at our creative food laboratory and playground, LabX.

This is a little story told from two different perspectives on how a new tasting menu comes to life. From start to finish: the inspirations, the dead ends, the quiet breakthroughs and the big “aha” moments, told in the words of the ones who shape it, The Designer (Chef Eelke) and The Inventor (Head of LabX, Chef Alfonso).

“The plan was to have the menu ready by April, one month ahead of launch. That kind of flew out the window when Alfonso got hit with dengue. We’re a bit behind, but thankfully the LabX team has grown, so there’s more hands on deck now.”

How Our Ideas Become Edible

HOIBE - Opening

TOTU - Pete Miso

TOTU - Bumbu Bali

TOTU - Flower Power

TOTU - Ugly Mushroom Garum

TOTU - Vinegar of the Month

Taste Of The Unknown

Some flavours are loud, others hide in the layers of potential within the unknown; the overlooked, the unusual, the discarded, the what-ifs. They demand a healthy dose of experimentation mixed with the energy of creativity and innovation to unlock their secrets.

Our LabX team starts each day by embracing the ‘unknown’ and walking the path of discovery (ahem... sometimes leading to dead ends and wrong turns), eventually emerging with some wonderful breakthroughs and results.

And then, on a regular basis, we choose one of these projects and turn it into a jar that you can have at home to sprinkle, stir or explore the magic it can do to food for yourself.

Step into the unknown with the wonderfully creative world of LabX products.

You can also browse and shop our range of LabX products 

TOTU - Opener


If you’ve spent more than five minutes with Boss Kasida, you’ve probably laughed, learned something about a plant you’ve never heard of, and walked away feeling a little more upbeat about your day. 

For over 12 years, he’s been the heart of the Locavore kitchen and the soul of our foraging journey; mapping the land, building bridges with farmers and turning forest walks into menus. With a happy heart and muddy sandals, the ever cheerful ‘Boss’–as everyone calls him–is our go-to man when it comes to ingredients and all-thing related to the Balinese land. He's also the most humble guy, so we will have to hide copies of this magazine from him as he'll be so bashful to have been featured here under the spotlight.

"Nature doesn’t always give you time to double check. Sometimes you get it wrong. That’s part of learning."

What lessons have you learned from farmers or foraging that you couldn’t learn anywhere else?

One thing that’s stuck with me: traditional farmers in Bali don’t make much profit, but they have time. They live slow. They grow enough food for their family, join temple ceremonies, live with purpose. They may not have a lot of money, but their land is their insurance for the future. It’s enough. Nowadays, a lot of people don’t want to farm—they’d rather chase quick money. They sell or rent their land for villas, leave the fields. But being a farmer in Bali is a choice to live slow and steady.

Our suppliers are all farmers, and we’ve helped some of them grow into that role—like Pak Agung. At first, he didn’t want to send us anything because he was worried he couldn’t meet expectations. So we guided him.

From my friends in the forest, I’ve learned that contentment doesn’t come from money.

During the pandemic, people in cities were struggling. No work, no income. Meanwhile, people in the village were fine. They still had food. In fact, they were the ones feeding us.

What’s your secret to always staying cheerful?

I try to bring good energy into the room. Everyone has light and dark in them, I just choose to lean into the light more often. There’s not much point in sitting in sadness too long. I’d rather see the people around me happy.

If you want to feel happy, you’ve got to believe that every problem has a way out. Stay positive, don’t box yourself in, don’t let yourself feel small. Stand up, face whatever it is. When it’s done, it’s done. It’s not about surrendering—it’s about acceptance.

Foraging With Boss

Boss In The Wild

Floral study

Quadrat

Shared Habitat

Look Closer

From the moment you step in, we invite you to slow down and notice what’s quietly thriving around you; the biodiversity, the hum of life in the background and, if you’re really paying attention, the art. Layered and alive, they are more than just ornaments.


‘Shared Habitat’, a mixed-media visual artwork connected to a real-time website, showcases curated glimpses of environments through the eyes of artists, activists, designers and everyday observers. Inspired by the humble quadrat tool used by botanists to study ecosystems, it reframes habitats as not just physical spaces, but living expressions of culture, nature, food and local issues.

Outside, you’ll spot ‘Quadrat’ (again), this time in a loud, oversized sculpture form of 12:1 scale–making that metaphor tangible and challenging us to ask how well we truly know our surroundings. Inside, ‘Floral Study’, a series of botanical illustrations by our lovely friends at Black Hand Gang, captures flowers found around the NXT building in vibrant detail.


In a world that moves fast, these works invite us to pause, see and feel closer. They are part of the ‘Habitat’ artwork series by Agency X.

A Behind-The-Scenes Peek Through Our Ecosystem

Dissecting NXT

OK, so we’re not technically backstage yet, but while the Kitchen might get the spotlight, the Front of House team is the pulse you feel from the moment you walk through our edible-landscaped pathways. If the restaurant is a story, our FOH team are the narrators—a friendly smile setting the tone, taking care of our guests, turning the pages for you and making sure you understand the plot.

Front of House

If we were to say that beverages play second fiddle to food in restaurants, sure you’d be right most of the time. The Beverage team at NXT might have a thing or two to say about that... and will casually slide you a glass filled with fermented fruits, mysterious infusions and perhaps a little dash of liquid wizardry.


Quietly keeping everything flowing, bubbling, fizzing and very much alive (we’re talking about the kombuchas), their job is to bottle up creativity whilst staying true to our local-ingredient-only philosophy. (Editor: Except wine. We love wine, but the good stuff, sadly for now, doesn’t grow around here.)

Getting everything in line before the service starts

Beverage

At the heart of NXT, behind our mysterious Balinese door and through clouds of steam, lives a sharply focused team with their innate skills, senses and instincts on full display. Helmed by the gentle yet firm forces of sous chefs Sook Yi and Karlina, the team's collaboration is like another living organism as they ride the rhythm of their kitchen.

Kitchen

If a dragon has its cave filled with chests of gold, the treasure chest at NXT is the Dry Storage, a.k.a. the pantry. It’s kept safe by the one and only Ajik Ose, who, for the record, is not a dragon. This is where everything arrives, is accounted for, stored and made ready to fuel the teams across the project. It’s a cross between the most beautiful and organised pantry you’ve ever seen, a farmers’ market, a forager’s basket, an arctic winterland (walk-in chillers) sparkling with frosted goods, a stationery shop (because we all need pens, don’t we?), and one of those fancy organic grocery stores in middle-class neighbourhoods (yes, Whole Foods, we’re talking about you).

Ajik Hose neatly keeping track of the supplies

Dry Storage

Now we’re at the Fermentation kitchen—it’s like NXT’s own digestive system, so to speak. Like a hidden belly working hard on a meal, fermentation takes simple ingredients and alchemises them into something truly potent. Forget the noise outside, the real transformation is happening in this dark digestive space. Take a look and witness the quiet power at work.

Solidly working together, like yeast and sugar

Fermentation

Tucked away in their sterile, quiet corner of NXT, the Mushroom team is part farmer and part scientist. Every day, they suit up and step into their sanctuary—where not even a speck of dust dares to land and every spore is treated so preciously. In collaboration with Kulture Mushrooms, our underground Mushroom Chamber is home to a rotating cast of curious fungi—20 species strong and always growing (5 species at a time).

Mushroom

Welcome to LabX. Here, someone’s always asking, “What if we tried this?” and follows it down a rabbit hole of edible experiments. If the rest of NXT is where dishes come to life, LabX is where they’re born. The team here doesn’t just follow recipes, they challenge them, break them and build something better from the crumbs. Step inside and explore the delicious playground of Locavore NXT.

From the outside, it’s all quiet reflection

Out in Bali’s blazing sun, with hands in the soil and sometimes elbow-deep in compost, you’ll find the Farm and Landscape team, quietly doing the not-so-quiet work of keeping things alive. They tend, trim, plant and pull with their relentless attitude. This team keeps the roots of NXT thriving—literally.

Inside our rooftop Joglo, where tiny seeds are nurtured

Farm & Landscape

When we built Locavore NXT, we decided that waste wouldn’t be an afterthought but rather its own ecosystem. And so... somewhere between the kitchen’s hustle and the garden’s green calm, there’s a less glamorous corner of NXT, where the leftovers go. With a small, diligent team headed by Sous Chef Sook Yi and the lovely Multitasker of NXT, Vita, the Circular Waste Centre is where our scraps get a second shot at life. The journey of implementing this system into NXT wasn’t always seamless, but what started as hard work for everyone now becomes natural and diverts over 98% of our waste from landfill. Take a peek…

Circular Waste Centre

One of the ways we set out to create 'More Than A Restaurant' was integrating the space back into nature. We wanted nature to reclaim the space and run a bit wild.

One year later, it turns out we've made a lovely home for many of our new furry, scaley, feathery and eight-eyed friends.

Filling our mornings with a friendly ‘meow’ is Jerry, the three-legged cat who has moved into our reception 'Shed', colourful lizards dance around the high ceilings, a night-time chorus of frogs fills the air, chickens patrol the parking lot and countless birds have nested in and around the building and landscape. They’re not just passing through as they’ve made our space home. A little wilder, a little livelier.

Wild Neighbours



Co-founder and Director of The Rahayu Project
Bali, Indonesia

“Through filmmaking, my aim is to use the power of storytelling as a means to inspire others to recognise, respect, and protect our invaluable traditions that connect us and protect our earth.”

“Our surroundings shape how we feel, what we focus on, even how we connect with people. A calm space brings out a calmer self.”

“My artistic practice has evolved from observing microorganisms and bacterial morphogenesis to studying fossils. I adopt an organic visual approach that combines natural materials with ancestral craft techniques.”

“It appears that my environment has shaped me to appreciate local things more. Without eliminating outside influences as much as possible, in making something, I strive to have a positive impact on the environment. On each of my trips, whatever the purpose, there is usually the intention to learn, observe, take notes and study whatever I encounter at each destination.”

Mixed Media Artist / General Manager of Black Hand Gang Studio
Bali, Indonesia

“I am a keen observer with a deep appreciation for the beauty of grass and small plants. If we take the time to notice, these often-overlooked plants, which we encounter daily, can be just as stunning as extravagant flowers.”

Every creative spirit is shaped by their surroundings—often an unseen ecosystem of ideas and emotions that fuels our passions. Everyone's habitat is unique, making up our wonderfully diverse world of stories and perspectives.

Here, we gather artists, filmmakers, activists and storytellers to share how their unique environments inspire their work. Flip through the interconnected stories of our SHARED HABITAT.

Let’s talk numbers – not the kind that sit quietly in reports, but those that feel alive…

Numbers that grow roots through the rooftop soil, flow through the water filter systems and buzz through the flowers and trees. Numbers that you taste in the innovations, creativity and hard effort to turn wastefulness into a resourceful, regenerative and living project.

These numbers tell the story of a system that works with nature, not against it.

Lost & Found (And Confused)

3. B.I.O. Library