One of Asia’s Finest, Why Apéritif is on Every Culinary Bucket List
It’s nearly sunset in Ubud. Golden light filters through tall windows, catching the edges of black-and-white checkerboard floors and casting soft shadows across white tablecloths. Outside, jungle trees sway gently in the warm breeze. Inside, a waiter quietly pours a splash of French white wine into a crystal glass. There’s no rush here. At Apéritif, time moves differently.
Apéritif Restaurant outdoor
Tucked away within the lush grounds of Viceroy Bali, Apéritif is not the kind of restaurant you stumble upon. It’s the kind of place people travel for. And they do — from Jakarta, Singapore, Tokyo, and beyond. Not for hype or novelty, but for an experience that feels, in every way, considered.
Elegant dining room at Aperitif
The dining room itself channels the glamour of the 1920s, with chandeliers, and high ceilings that echo with calm conversation. But this is no museum piece. It’s alive with energy — the clink of glass, the soft hum of conversations, the occasional spark of surprise when a new dish arrives at the table.
Chef Nic Vanderbeeken
At the heart of it all is Chef Nic Vanderbeeken, a Belgian native who’s spent the last decade exploring the edges of global cuisine from an Indonesian perspective. His food is often described as “borderless,” not because it lacks identity, but because it comfortably blends many. A piece of foie gras might arrive beside a Javanese rendang sauce. A classic Wellington might hide the flavor of nutmeg and tamarind. Nothing feels forced — just quietly bold.
A dinner at Apéritif Restaurant is served as a fine dining tasting journey. Diners often begin with a drink at Pinstripe Bar, where signature cocktails like a negroni with pomelo or an old-fashioned set the tone.
Then, slowly, the evening unfolds: six to eight courses, each plated with precision, each telling its own story. There’s Venison Wellington with foie gras and rendang. Aged duck served with Balinese Lawar. A final dessert that lands with theatrical flair but tastes like comfort.
Duck Aged Breast is drizzled with Jamu sauce
Guests don’t come here for one famous dish. They come for the whole arc — the sense of narrative in the meal, the unspoken choreography of the staff, the view from the window as it shifts from dusk to night.
It would be easy for a restaurant of this standard to feel formal, but that’s not the case here. The team is welcoming, not stiff. The sommelier recommends pairings without pressure. The chefs are visible but never showy. It feels luxurious, yes—but in the way of good handwriting or a well-fitted jacket. It is quiet, confident, and honest.
Team behind in action
Recognition has followed naturally. Apéritif has been awarded Best Fine Dining in Indonesia and Best Degustation Menu in South Asia at the World Luxury Restaurant Awards. Many call it “Michelin-worthy,” though it doesn’t wear that label as a crutch. It doesn’t need to.
What makes Apéritif special isn’t just the food, room, or view. It’s how those things come together so effortlessly, as if they couldn’t exist apart. It’s how guests leave talking not about what they ate but how it made them feel.
In an island known for vibrant cafés and beachside bars, Apéritif offers something rarer. From stillness, depth, and a meal that stays with you. It may not be Bali’s loudest restaurant, but it’s become one of Asia’s most admired — not because it demands attention, but because it deserves it.
That’s why Apéritif is more than just a fine dining spot for travelers who collect meals like memories. It’s a destination in itself — a place to return to, and a name worth remembering.
