The Restaurant by The Legian Seminyak, Bali


The Restaurant at The Legian Seminyak, Bali seamlessly incorporates Asian influences and local ingredients with European concept that is in line with its overall brand style. Focusing on locals, organics and sustainable ingredients, The Restaurant showcases the finest produce found in Bali and using a combination of French and Southeast Asian techniques, emphasizing robust flavors. This spacious, fine dining brasserie-style restaurant offers a range of light, healthy and delicious meals from breakfast through dinner. The dining room opens out onto a poolside terrace, offering a postcard worthy seascape of the shimmering Indian Ocean. Bountiful breakfast here is a world tour from french toast and homemade egg benedict to exotic local fruits and Indonesian fried rice. The lunch menu offers more options of a healthy and organic foods from seafood salad to organic-free range chicken with asparagus and truffle potato puree. Dinner at The Restaurant offers a tantalizing range of artistically presented dishes from the garden, sea and farm, with its signature EVOLVE degustation menu or ala carte options.


  • The Legian Seminyak, Bali, Jalan Kayu Aya, Seminyak Beach , Seminyak , Bali 80361 Get Map Direction

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Signature Dish

Marinated mahi-mahi with palm tree and passion fruit

Inspired by the tropical paradise that is Bali, this sustainable seafood dish is composed from a locally sourced fish in Bali, the mahi-mahi (which translates to Coryphaena hippurus in latin) The fish is marinated with a blend of fresh and tangy ingredients such as lemon, lime juice, shallots chili, and lemon skin; making this a light summer dish that is easy to eat. The mahi-mahi is then cut into small pieces and served with the heart of palm trees, green mangos, and passion fruit seed and syrup, with no added sugar. Staying true to the The Restaurant’s sustainable cooking concept, all ingredients of this signature dish is using only the finest organic products that is in season. Most of the ingredients are sourced from local farms located in the northern part of Bali, particularly Bedugul. These locally sourced products are then combined with Executive Chef Stephane Gortina’s modern French technique, bringing in the best of both worlds for this exquisite dish. This dish is best served with white wine, particularly Clarendelle 2015 and Tyrell 2005; both can be found in the extensive wine list of The Restaurant at The Legian Seminyak, Bali.

Chef Profile

Stephane Gortina

Stephane Gortina began his culinary career in France, his native country, and has since worked in various Michelin-starred restaurants including, Moulin de l’Abbaye in Brantôme and Restaurant Michel Chabran in Pont-de-l’Isère. He then moved on to join one of the most celebrated chefs in the world, Chef Alain Ducasse, with whom he worked at the renowned Le Louis XV at l’Hôtel de Paris in Monaco and later moved to Alain Ducasse’s restaurants in Japan, Russia, UK, Qatar and Mauritius, where he gained valuable resort experience at the renowned Le Saint Géran. Most recently, Gortina has worked as Executive Chef at the Michelin-star Restaurant Rech by Alain Ducasse in the Intercontinental Hong Kong, where he has been the past five years. One of the finest hotels in Indonesia, The Legian Seminyak, Bali is world-renowned for its exceptional culinary offerings. Arguably the best ocean-front dining destination in Bali, The Restaurant showcases a contemporary cuisine with a twist of Asian flavors and focuses on using local, organic and sustainable ingredients. The Pool Bar and The Ocean Champagne Bar offer light dishes, refreshing cocktails and a wide selection of fine Champagne throughout the day.

Official Card of the BRBCA

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