With a view overlooking rice paddies, Sardine offers simple, local cuisine made of produce from the owner Pascal Chevillot’s (who lays claim to four generations of Burgundy cooks) organic farm in the Munduk valley. The head chef, Frédric Pougault, balances this produce with local seafood, with the emphasis of course on sardines, which are here served char-grilled. Everything Pougault makes remains fresh and light, such as his scallops on beds of kiwi and kudzu, or grouper in a ginger-soy reduction. Try the chef’s favorite fish soup, slow-cooked and packed with fresh crab. A truly inspirational and relaxing meal in a unique setting, Sardine is a great escape from the hopping bar scene that lines Bali’s beachfront. Sardine also doubles as a popular pre- and post dinner drinking spot with the local expat crowd.
