A Matter of Taste Archives | Bon Vie Magazine

Vegan fine dining is a bit of a brass ring.

There are a few hallowed eateries that do it well in the States, like Eleven Madison Park in New York, Shojin in LA, or the now shuttered Candle 79, but options can be far more limited when traveling abroad.

As one would imagine, the culinary heritage of the island of Bali emphasizes seafood and a variety of meats. Dishes like Nasi Campur boast everything from chicken to fish, but there are a surprisingly number of outlets offering plant-based versions.

Bali’s Blossoming Vegan Food Scene

Image courtesy of the establishment.

In areas like Seminyak, Ubud, and Canggu, vegan restaurants are springing up to meet the demand of uncompromising, health- focused travelers. One staple of the community is Tanaman, a pure, plant-based offering from the world-famous Potato Head Beach Club.

Located inside the main structure of the club, Tanaman delights the senses with rich teak wood furnishings and rustic linens. The vibe is distinctly tropical, punctuated with the restraint and elegance often associated with Asian design.

Once seated, the scope of the restaurant become clear. This is an establishment clearly planned with style and sustainability in mind. The use of natural materials is front and center, and the live trees throughout usher nature into the dining experience.

The New Fusion: New Twists on Classic Dishes

Menu offerings include fresh twists on Indonesian classics and innovative fusion- style dishes influenced by the culinary richness of the region.

Tanaman offers a nine-course tasting menu which was unavailable on the evening of my visit.

On the recommendation of the host, I opted for the bayam (spinach chips) and sate jamur (wood ear mushroom satay).

Bayam is a traditional street food in Indonesia, and Tanaman’s modern twist on it offers a fresh way of consuming the hearty dish. Spinach leaves are lightly battered and fried crisp and dusted with a pungent curry powder.

The sate jamur, a plant-based alternative to the plethora of meat sates on offer in Bali, was hearty and lived up to its counterparts.

Presented on wooden skewers, the mushrooms were charred and smoky, with hints of sweetness from the basting sauce.

Though both dishes were nice introductions to the restaurant, they lacked the depth I hoped for. Similar dishes from hometown warungs, small traditional restaurants, offer more poignant flavors. The flavor profiles were adequate, but there was no wow factor. Given that Tanaman is a small-plate style restaurant, perhaps the tasting menu offers a fuller sensory experience.

In terms of value, dishes are priced on par with high-end casual fare in the area, which is significantly higher than more local eateries nearby. If you can catch the set tasting menu on Friday or Saturday, Tanaman offers a worthwhile look into high-end vegan Indonesian cuisine.

If you’re visiting Potato Head during your time in Bali, Tanaman is a good way to top off a day of sun, friends, and fun. Pop up for the Friday or Saturday tasting seatings and you’re golden. If you’re looking for a more traditional fine experience for date night or a special occasion, consider Aperitif or Mozaic.

3.5 out of 5 stars.

Fine Dining. Fine Details. Dinner at Tanaman, Bali

Vegan fine dining is a bit of a brass ring.

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