Rooftop Bar Bali | Sky Bar With A View

THE SETTINGS

Mistral Rooftop Dining Bar takes its name from the strong wind that sweeps across the northern Mediterranean Sea — a symbol of openness, elevation, and possibility. Crowned atop the historic Bali Beach Hotel, a landmark built in 1966 before the island’s height restrictions came into effect, it remains the tallest building in Bali. From this rare vantage point, guests can enjoy panoramic views with the sun rising over the ocean and, remarkably, setting on the distant western horizon.

THE SETTINGS

Spirit Forward

Our sky bar menu balances bold, herbaceous signatures like the Mistral and Fragola & Finnochio with timeless classics such as the Sunset Spritz and Negroni, each one thoughtfully mixed using imported spirits and Mediterranean-inspired ingredients like thyme, rosemary, celery leaf, and warm spices such as cardamom, cumin, and star anise.

SMALL PLATES, HEARTY MAINS

The food menu leans casual, featuring small bites and shareable plates like crispy patatas bravas, silky hummus, a jamón platter, and other nostalgic bar favourites. Alongside these, you’ll also find Mistral’s most consistent crowd-pleasers: burrata, served fresh and creamy; classic paella, rich with saffron and seasonal ingredients; and the signature NXT ravioli, a house favourite. It’s the kind of comfort food that is best shared, inviting you to reach across the table and order one more round. Designed for grazing, perfect for conversation, and always best paired with the view.

BREEZY MOOD

Mistral Rooftop Dining Bar is open and airy, set across a breezy indoor-outdoor space that feels like sailing the Mediterranean at golden hour. Lush with greenery, edged by sea views, and lit by the changing sky, this is a place for casual afternoons, spontaneous cocktails, and toasts under the stars. More laid-back than the restaurant, Mistral Rooftop Dining Bar brings a relaxed energy to the same elevated setting.

FOUNDERS

EELKE PLASMEIJER & RAY ADRIANSYAH

CHEFS & CO-FOUNDERS, LOCAVORE GROUP

Eelke Plasmeijer began his culinary journey at just 14, in the small Dutch village where he grew up. His path took him through hospitality school and the kitchens of several Michelin-starred restaurants before a move to Jakarta, where he became Head Chef at a leading restaurant. It was there he met Ray Adriansyah, a talented Sous Chef raised in Indonesia by Sumatran parents. The two discovered a shared vision for food rooted in creativity, locality, and respect for ingredients.

United by this dream, they relocated to Ubud, Bali, to oversee the kitchens of a boutique hotel and nurture a vision of a restaurant committed exclusively to Indonesian produce. Eleven years ago, they co-founded Locavore, which has since become the flagship of the Locavore Group, a collection of acclaimed restaurants and bars that celebrate Indonesia’s rich biodiversity through curated ‘local ingredients only’ menus. In late 2023, Locavore evolved into Locavore NXT, a pioneering concept that transcends the traditional dining experience, further advancing their philosophy of locality and innovation.

MIXOLOGIST

RAKA AMBARAWAN

HEAD OF BEVERAGES, THE LOCAVORE GROUP

For over a decade, Raka has been the quiet force behind some of Locavore’s most memorable pours. A self-taught mixologist with an instinct for the unexpected, he honed his craft through fearless experimentation, developing cocktails that push boundaries while remaining balanced and approachable. At Mistral, he draws inspiration from the produce and spices of Mediterranean countries, creating drinks that are fresh, distinctive, and memorable.

GENERAL MANAGER

Marine Lorain

general manager

Marine Lorain grew up in Burgundy, surrounded by the hum of guests at La Côte Saint Jacques, her father Jean-Michel Lorain’s Michelin-starred restaurant.

Her journey has taken her through some of the world’s most celebrated kitchens, from the three Michelin-star Waterside Inn in England with Michel and Alain Roux, to The Inn at Little Washington in the USA with Chef Patrick O’Connell.

Marine also managed her father’s Bangkok restaurant, J’AIME by Jean-Michel Lorain, for eight successful years. Before joining Soléa, she served as General Manager of Mozaic Restaurant in Ubud, Bali.

Now at Mistral, Marine brings the same balance, a respect for craft, a warm disposition, and a love for creating moments guests remember long after they leave.