Ray Adriansyah (left) and Eelke Plasmeijer (middle)
What’s the concept? As the name would suggest, Locavore is all about local, from the raw Balinese abalone to the Sumbawa Island oyster, and even through to the plates, silverware and cocktail glasses, which are made in nearby workshops. Its commitment to sustainability is so strong that in 2019, Locavore won the Sustainable Restaurant Award.
On the menu: Guests can choose from the ‘locavore’ or the vegetarian ‘herbivore’ option; each is five to seven dishes long and influenced by European and Indonesian cuisines. Plates might include fermented dadap leaves with long bean lawar, bumbu Bali and crispy amaranth leaves; or ‘Are they really called stinky beans…?’ with petai, caramelised green tomato, fermented shiitake mushroom and fermentation juice.
Local ingredients: Locavore’s menu lists the origins of all its ingredients, so diners can see the kohlrabi comes from the restaurant’s vegetable garden in Payangan, the pickled seaweed from Lombok and the beef short ribs from Malang, Java. Vegetable sources include ‘Owen’s garden’ – the nearby farm of an Englishman in Plaga, central Bali.
About the chefs: Perhaps the only import at Locavore is Eelke Plasmeijer, a Dutch-born chef who moved to Jakarta in 2008. There he met fellow head chef Ray Adriansyah, who was born in Jakarta to Sumatran parents, and the pair soon moved to Bali where they ran the kitchen at Alila Ubud. Combining their passion for cooking with sustainably sourced local ingredients, Adriansyah and Plasmeijer decided to take the concept to the next level, teaming up with restaurant manager Adi Karmayasa to create Locavore in November 2013.
What’s next? Having recently acquired a new plot of land outside Ubud, Plasmeijer and Adriansyah plan to close the current iteration of Locavore in 2021 and re-open with a new concept later that year.