SALTLICK and SANGSAKA present Prime Cuts, Bold Flavours, a collaboration that brings together two culinary masters for an exclusive six-course beef experience. On Wednesday, 26th March 2025, Jeremy Hunt of SALTLICK and Kieran Morland of SANGSAKA will combine their expertise, blending woodfire mastery with the depth of Indonesian flavors.
Experience the essence of Ramadan with Roso’s Iftar Family-Style Set Menu, where tradition, togetherness, and culinary heritage come together in a heartfelt celebration. As the call to Maghrib marks a time of gratitude and reflection, gather with family and friends to enjoy an authentic Indonesian Iftar, thoughtfully curated to honor the richness of the archipelago.
Club Corazon is wrapping up March with an electrifying night featuring Benwal, one of the Netherlands’ most exciting rising DJs. Taking place right after Silent Day, this event promises high-energy beats and an unforgettable atmosphere.
This March, Arunika Restaurant invites guests on an exquisite culinary journey to Italy with its exclusive Flavors of Italy promotion. Designed to showcase the essence of authentic Italian cuisine, this specially curated four-course set menu highlights fresh ingredients, rich traditions, and timeless recipes that define Italy’s renowned gastronomy.
Motel Mexicola Canggu is bringing back its annual National Taco Day fiesta on 31st March 2025, and this year, they’re going más grande, más loco, y más picante than ever. For just IDR 150K++ per person, guests can enjoy an all-you-can-eat taco feast from 11AM until late, with bookings essential. Expect high-energy vibes, bold flavours, and the signature chaos that makes Motel Mexicola an icon.
Da Maria presents Giro Pizza—a true celebration of Italian tradition. Meaning ‘pizza tour,’ this ultimate pizza experience offers an endless rotation of Da Maria’s best, from classics to seasonal specials.
BB52 Craft Burgers and Outpost Ubud Coworking are turning every first Friday into a night of bold flavors, high-energy beats, and a vibrant crowd that knows how to keep the momentum going. What began on 7 March has now become a monthly tradition, bringing together food lovers, creatives, and digital nomads for an unforgettable evening.
Kicking off the month is ROMPE CORAZON, Uluwatu’s hottest new Reggaeton & Latin House party. The intimate upstairs room will transform into a dance-fueled paradise, where high-energy beats and vibrant vibes take over the night. With free entry all night, doors open at midnight, inviting guests to immerse themselves in the rhythm.
Luigi’s is bringing the heat with Indonesia’s ultimate bartending showdown. The National Bartending Speed Master Competition is calling out the fastest, sharpest, and slickest hands in the game. Six qualifying rounds, six bartenders per heat, and a grand prize pool of $10K—only the best make it to the final showdown.
Uluwatu’s most iconic underground dance floor is calling. On Friday, April 11th, internationally acclaimed duo Zombies in Miami will take control of the decks at Club Corazon, delivering their signature blend of deep house, techno, and cosmic grooves for one electrifying night. The evening kicks off with a dynamic set from Alex Verdacchi, whose eclectic and high-energy sound will set the perfect tone for what’s to come. From the first drop to the final beat, guests are invited to lose themselves in the rhythm and revel in the energy of the night.
Known for their no-fuss approach to bold, produce-driven cooking, Whyte’s has made waves in East London, turning out plates that are equal parts refined and rebellious. Now, they’re bringing that same energy to Bali, teaming up with the team behind Mosto, known for funky dishes, natural wine and pushing boundaries. Whyte Rushen, a London-born chef previously of Brat, Skully St James, and Kerridge’s, became the king of the 2021 pop-up scene, carving out a culinary path via Instagram and spearheading an underground movement.
Motel Mexicola Seminyak—the lovechild of 1960s Acapulco and Ricky Ricardo on a belly full of Huichole-endorsed peyote and seven lashings of mezcal—is turning 12.
For over a decade, they’ve been slinging tequila, shaking maracas, and uniting lost souls in the sacred, slightly unhinged union between “the customer” and “the F$%&-yeah-amazing-antojería-and-tequilería.” And now? They’re taking this relationship to the next level.