Just weeks after it opened in November of last year, Barbacoa with its striking glass
front and timbered décor was already the muy caliente new place to go, buzzing with diners.
Fast forward to now and Barbacoa is not only still buzzing (the restaurant fl oor fills up fast for
dinner) but it has firmly cemented itself amongst Greater Seminyak’s “Bermuda Triangle” of world-class
restaurants. Amongst its eclectic crowd of diners, choosing to eat here are an impressive clan of
off-duty chefs (based here and abroad) and discerning hospitality heavyweights.
This is no mean feat but not surprising, given that its Executive Chef and main creative force is
an ex-chef from London’s highly acclaimed Michelin-starred Nobu
Restaurant. Australian Adam Dundas-Taylor is part of a growing wave of chefs with heavyweight credentials hitting these shores.
The culinary concept at Barbacoa is rare for Bali – authentic Latin
American dishes originating from Spain, Argentina, Peru and Mexico, respectfully modernized and tweaked for western palettes,
created with distinctive cooking techniques and infused with subtle twists.
“Barbacoa” translates as “barbecue,” which is key here. As if to underline the point, at the main
entrance next to the open kitchen are sizzling open-style grills and ovens, unashamedly visible. This includes a horizontal grilling contraption that resembles a Spanish inquisition torture instrument (with a pig carcass strung-up…vegetarians look away now) – an Argentinean Asado, for traditional grilled meat dishes.
Jalan Petitenget No. 14, Kerobokan