LOCAVORE‘s guest can anticipate an unforgettable culinary adventure. Led by classically trained chefs Ray and Eelke, the passionate and dedicated kitchen team create unique, contemporary European fare from the finest of locally sourced seasonal ingredients. Artfully presented, meticulously prepared and utterly delicious, the cuisine of Locavore promises an exhilarating fine dining experience.
Ray and Eelke are committed to environmental sustainability, both in and out of the kitchen. The iconic sage green paint and recycled wood of all three outlets reflect that philosophy.
All edible kitchen waste is either fed to the pigs on their farm or composted for the vegetable garden. Other waste is collected by Eco Bali Recycling, which ensures its proper disposal.
The roof of Locavore to Go is covered in passive solar panels which reduce electricity consumption by at least 50%.
As the catalysts between local producers and discriminating diners, Ray and Eelke’s ingredient-driven menu celebrates the farmers, fishers and food artisans of Indonesia. Through these ongoing relationships, they ensure their guests the freshest of seasonal produce and ethically fed meat animals. And by working closely with local farmers, Locavore supports sustainability within its community.