Aged and Butchered Bali
The Bali branch of Jakarta's dry-ageing specialist, cooking dry- and...
Seminyak, Kerobokan & Canggu
Bali's west coast strip from Seminyak to Canggu is the island's busiest steak area, mixing beach-club grills, garden restaurants and late-night lounges. Dry-ageing rooms and wood-fire cooking are common, and sunset views come with several tables.
Boy'N'Cow has an in-house dry-ageing room and cocktail lounge in Seminyak, and SALTLICK sits upstairs at KU DE TA. Vore Grillhouse & Lounge in Berawa offers a five-course Carni-Vore menu, The Butchers Club Steakhouse in Petitenget grills over a custom charcoal set-up, and Wolfgang's Steakhouse Bali opened in Petitenget in August 2026.
Book sunset and weekend tables early. Most venues here are mid-range or upscale, from about US$25 to US$100 per person for a main steak. Aged and Butchered Bali at The Komu Hotel is the Bali branch of a Jakarta dry-ager, and halal status here is unconfirmed or not halal.
ESKQ Steakhouse & Wine Bar
A late-night Canggu steakhouse cooking Australian and US beef over...
Boy'N'Cow
Seminyak's long-running 'meat boutique', with an in-house dry-ageing...
SALTLICK
KU DE TA's upstairs steakhouse, cooking dry-aged Australian beef and...
The Butchers Club Steakhouse
A relaxed Petitenget steakhouse grilling dry-aged Australian beef...
The Plantation Grill
A 1920s-styled grill room at Double-Six Luxury Hotel, with tuxedoed...
Uma Garden
A candlelit garden restaurant in Umalas where Australian Black Angus...
Wolfgang's Steakhouse Bali
The Manhattan steakhouse brand's Bali outpost in Petitenget, opened...
Vore Grillhouse & Lounge
A low-lit Berawa grillhouse and lounge built around open-fire...