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” In my humble opinion Barbacoa is the best grill in Bali”

[/vc_column_text][vc_single_image image=”43059″ img_size=””][vc_column_text]Barbacoa (click here) has made its mark as one of the best of the best in Seminyak’s dining scene if not the whole of Bali. The energetic atmosphere is full of laughter and cheerful chatting, while still creating an intimate experience for guests who are ready to tantalize their taste buds with some Argentinian bbq goodness.[/vc_column_text][vc_single_image image=”43030″ img_size=””][vc_column_text]Outside the back of Barbacoa is an outdoor patio which overlooks verdant rice fields. Another one of Bali’s perfect spots to relax and unwind in the soft cool breeze of the afternoon and through into the night.[/vc_column_text][vc_single_image image=”43041″ img_size=””][vc_column_text]From the moment you enter the reconditioned substantial ‘barn’, the smell from the smouldering charcoal grill & the open fire pit overwhelms your aromatic senses.[/vc_column_text][vc_single_image image=”43042″ img_size=”” css=”.vc_custom_1495431170387{margin-bottom: 3px !important;}”][vc_masonry_media_grid element_width=”6″ gap=”3″ grid_id=”vc_gid:1495441840072-a6bef3ea-32ba-10″ include=”43043,43033″][vc_column_text]Inside is an eclectic mix of dark recycled wooden features, bright Peranakan tiles, red exposed brick, blonde sandstone walls, French style floor to ceiling windows, oversized statement lighting and vintage leather booths. These are just some of the things that make up this immensely popular, rustic South American smoke house.[/vc_column_text][vc_single_image image=”43032″ img_size=””][vc_column_text]

[/vc_column_text][vc_column_text]Firstly, let’s start off with the drinks menu, which was curated by one of the owners (and owner of Mexicano in Sydney). You will find an ample tequila selection with any of the frozen margarita’s being the perfect drink to cool down in the Balinese heat (My favourite; the frozen chocolate margarita after dinner).

The menu is inspired by the Latin American style asado (or BBQ). The uncomplicated style of grilling meats with perfectly matched sides, sauces and seasoning. If you aren’t the biggest of carnivores, there are plenty of vegetarian and pescetarian options on the menu too.[/vc_column_text][vc_single_image image=”43045″ img_size=”” alignment=”center”][vc_separator][vc_column_text]

What we ate:

[/vc_column_text][vc_column_text]WARM GRILLED CHAPA BREAD – Roasted Garlic • Balsamic Vinegar
BRAISED BEEF BRISKET TACO – pico de gallo and onion on a corn tortilla
PORK EMPANADAS – (special)
BARBACOA’S SPICY SNAPPER CEVICHE – with spring onion, coriander, capsicum

CHARCOAL GRILLED OCTOPUS – crispy Polenta, chorizo and paprika oil
8 HOUR WOOD-FIRED LOCAL SUCKLING PIG – Crackle and green chimichurri (220gm)
CHARCOAL GRILLED AUSTRALIAN GRAIN FED RIB EYE – with green chimichurri (250gm)*
GREEN BEANS – anchovy butter, lemon and oregano

CRÈME CATALANA – with scents of lemon and vanilla
WHITE CHOCOLATE & HONEYCOMB ICE-CREAM SANDWICH[/vc_column_text][vc_single_image image=”43029″ img_size=””][vc_single_image image=”43053″ img_size=””][vc_single_image image=”43058″ img_size=””][vc_single_image image=”43038″ img_size=””][vc_single_image image=”43052″ img_size=””][vc_column_text]To pick our standout dishes is pretty challenging, so I have narrowed it down to a few. Starting off with the warm Chapa Bread, it isn’t necessarily the warm pillow like bread that makes this dish fantastic but the roasted garlic oil that is out of this world. There is something about Balinese garlic, which makes it softer and more delicate and not so ‘pungent’, which makes it the perfect spread to cover your bread and not worry about lingering ‘garlic breath’.[/vc_column_text][vc_single_image image=”43029″ img_size=””][vc_column_text]The Bbq Octopus was also very good, it had a lovely bark to it and was impeccably charred while still remaining completely soft. Mixed in was some polenta that added a nice bit of crunch, although next time, even though the flavour was spectacular, we would have liked to see a bit more chorizo.[/vc_column_text][vc_single_image image=”43048″ img_size=””][vc_column_text]The Grilled Rib Eye was simply, perfection. Cooked extremely well and combined with a simple green chimichurri that really heightened the dish and lastly Barbacoa’s staple dish the Suckling Pig was some of the best I have ever had.[/vc_column_text][vc_single_image image=”43050″ img_size=””][vc_single_image image=”43051″ img_size=””][vc_single_image image=”43049″ img_size=””][vc_single_image image=”43046″ img_size=””][vc_single_image image=”43047″ img_size=””][vc_separator][vc_column_text]


[/vc_column_text][vc_column_text]Barbacoa continues to deliver time and time and time again. The best grill in Seminyak by far. During our trip in October 2016, we loved our meal so much we dined here twice.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text]Barbacoa
Jalan Petitenget 14,
Kerobokan ,Bali  80361
+62 812-3999-9825[/vc_column_text][/vc_column][vc_column width=”2/3″][vc_gmaps link=”#E-8_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” size=”250px”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Have you eaten at Barbacoa before? What was your favourite dish? Leave your answers and comments below.


K x



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