Romantic seaside dining has a new home in Bali with the arrival of Loloan Coastal Peruvian.
Raffles Bali (one of my favourite luxury retreats on the island) has unveiled a new culinary direction for its oceanfront restaurant, with Loloan Beach Bar & Grill evolving into Loloan Coastal Peruvian. The reimagining introduces the spirit of Peru’s Pacific coast through a refreshed menu, reimagined dining rituals and a renewed sense of place, while keeping Loloan’s role as the resort’s relaxed seaside gathering space intact.
Loloan sits at the meeting point of river and sea, taking its name from the Balinese word for estuary, a place of transition, balance and exchange. Positioned on the oceanfront edge of the luxurious Jimbaran resort, with a secluded beach on one side and views towards Mount Batukaru and Mount Agung on clear days, the setting mirrors the story behind the new concept.
Two Fishing Traditions, One Shared Rhythm
The inspiration behind Loloan Coastal Peruvian begins with two fishing traditions that never meet, yet belong to the same story. In Peru, fishermen head out to sea on caballitos de totora, handwoven reed boats used along the Pacific coast for generations. In Bali, fishermen push their jukung into the water before sunrise. Different in form, yet guided by the same rhythm, both traditions are rooted in patience, craftsmanship and respect for the ocean — a shared understanding that became the foundation of the restaurant’s new identity.
The reimagining also responds to a wider opportunity within Bali’s dynamic dining landscape, bringing the depth of coastal Peruvian cuisine to Jimbaran through a setting that feels both elevated and approachable. Loloan is designed to draw resort guests, local residents and seasoned travellers across the island alike, whether returning from Uluwatu, passing through or staying in Jimbaran and Nusa Dua, or simply drawn by the pleasure of discovering bold new flavours in a familiar coastal setting.
A Menu Built on Ingredient Integrity
The menu celebrates what the restaurant calls the first chefs of the coast: the fishermen and growers whose understanding of nature shapes every plate. Loloan works closely with local fishing communities, including Pak Oka, a fisherman who heads out each evening and returns with the day’s catch, placing ingredient integrity at the centre of the experience.
Fresh ceviches and tiraditos sit alongside vibrant plant-based creations and dishes prepared over the live grill, bringing brightness, depth and balance to the table — food conceived as much as art as sustenance, moving in step with the rhythm of the sea.
From Casual Lunches to Candlelit Evenings
Loloan is designed to move effortlessly with the day. By sunlight, it is casual and sociable, a place for lingering over lunch by the sea. As evening falls, the grill ignites, the bar becomes a performance space, and the restaurant shifts into a deeper, more elevated rhythm, with warm amber lighting, candlelit spaces and cocktails crafted with quiet theatre.
The approach throughout is considered dining with ease, where service remains gracious and guests are invited to discover rather than decode.
If you’re a foodie headed to the Island of the Gods, don’t forget to check out our guide to the most unforgettable dining experiences in Bali.
