At Barbacoa our kitchen is fuelled by fire, burning embers, charcoal and smoke. Char is the essence of our menu. We roast whole pigs over the Asado pit as well as a variety of beef, lamb, chicken, seafood and vegetables over the Parilla flat grill. We smoke many ingredients and bake our bread daily in the wood fired oven.
Australian Chef, Nic Philip, has designed the menu to be approachable and well balanced, emphasizing seasonal produce and modern technique preparations. Whilst Latin American cuisine is dominated by meats, we have a large offering for vegetarians and vegans.
Our approach is all about balance and we believe an eating experience is enhanced when different dishes are paired with each other, particularly different side dishes, dressings and salads and so on, which is why the menu is ideal for sharing. Starting with some snacks, some raw dishes, some vegetable dishes, some grills and finally, sweets.
We work directly with suppliers and source produce that is the freshest. Nothing should be travelling land and sea to get to our kitchen with the exception of some imported meats. Everything is made in house. We pickle, ferment as well as make our own mustards and vinegars.
It’s honest, no fuss food with flavour first.
Our cocktails have a Latin American influence with some very unique flavour combinations. Our wine cellar is vast compared to any other restaurant in Bali and has a large selection of both new and old world wines in varying vintages as well as the recent addition of natural wines and bio dynamic wines.
The warehouse style space, with high ceilings, recycled wood, mosaic tiled floors, sandstone walls, vintage leather banquettes and fully ducted AC looks over rice paddies at the back of the restaurant.
We look forward to giving you a memorable experience.