Nestled amidst the lush rice paddies of Bali, Locavore NXT has emerged as a beacon of sustainability and innovation in the culinary world. Co-owned by the dynamic Dutch-Indonesian chef duo, Eelke Plasmeijer and Ray Adriansyah, Locavore NXT continues to redefine the gastronomic landscape of Bali, its impact resonating far beyond the dining room.

Locavore NXT is the evolution of the celebrated Locavore restaurant, which has long been a staple in Ubud. The concept behind NXT extends past the confines of traditional dining, intertwining a philosophy that prioritizes local and sustainable practices. 

At the heart of Locavore NXT's operation is a steadfast commitment to sourcing ingredients from local farmers, fishers, and producers. With a menu that is predominantly plant-based – over 75% of dishes cater to vegans or vegetarians – the restaurant champions Bali's rich agricultural heritage. The chefs work closely with traditional Balinese and Javanese farmers, utilizing permaculture techniques that honour generations of agricultural wisdom. Signature ingredients like Bali Heritage Pig exemplify the restaurant's dedication to preserving local biodiversity while supporting small-scale producers.

One of Locavore NXT's most remarkable achievements is its Circular Waste Centre, which has successfully diverted an astounding 98.4% of waste from landfills in its inaugural year. This facility serves as a vital resource for the local community, providing education for effective waste management. It features a plastic shredder, hot composter, and bio-shredder.

The restaurant's architecture, designed by Budi Pradono, reflects its ethos, integrating brutalist structures with the surrounding natural landscape. The innovative design includes dedicated spaces for a rooftop food forest and a fermentation kitchen, where food waste is transformed into edible delights. Furthermore, the venue is outfitted in 172 solar panels, supplying 30% of the restaurant’s electricity needs, plus a closed-loop water system that integrates rainwater collection and filtration for landscape irrigation. The restaurant has set ambitious goals to reduce non-organic waste by 5% in 2025 through enhanced sorting and sustainable procurement strategies.

In addition to its environmental initiatives, Locavore NXT places a strong emphasis on community engagement. The restaurant aims to employ at least 20% of its staff from the surrounding villages, fostering local talent. Staff welfare is spotlighted, with comprehensive training programmes, dedicated staff facilities and wellness initiatives, like working with Sungai Watch to clean up plastic-polluted beaches. Guests are also encouraged to participate in the restaurant's sustainability efforts through printed receipts that highlight the positive impact of their dining experience.

 The offerings at Locavore NXT are a celebration of Indonesia's diverse ingredients. The chefs’ creativity shines through in dishes like 'Into The Sawah', which features heritage galuh rice, rice field snails, and a 64-degree duck egg – a reflection of the unique terroir of the region. The menu is thoughtfully curated to minimise animal protein, dairy, and wheat, opting instead for pioneering uses of produce, such as miso crafted from stink beans and gluten-free flours made from fermented roots.

The restaurant serves as a model for sustainable practices, inspiring not only local chefs and producers but also the global culinary community to reconsider their approach to food and sustainability. With its innovative spirit and unwavering pledge to the environment, Locavore NXT is not just a restaurant; it is a movement towards a more sustainable future that has afforded it the prestigious 2025 Asia's 50 Best Sustainable Restaurant Award.

Locavore NXT, l. A.A. Gede Rai Gang Pura Panti Bija, Lodtunduh, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571, Indonesia

This article was originally written for and published on the Asia's 50 Best Restaurants website here.