Nestled in the heart of Canggu on the gourmet avenue Batu Bolong, Sazón, an independent hotspot under Regent Bali Canggu, draws in food enthusiasts with its thoughtfully curated menu, blending high-end Spanish ingredients with locally sourced produce for an authentic dining experience.

Designed for up to 133 guests, the restaurant features an interactive open kitchen, cozy booths, alfresco garden seating and a vibrant bar courtesy of Nick Derickx of Studio Derickx. Bright contemporary interiors, warm wooden finishes and a lush terrace enhance the dining experience, including the Chef’s Table that features an immersive look into culinary artistry, bringing guests closer to the craft.

Sazón is led by the award-winning chef Andrew Walsh, whose previous restaurant, Cure in Singapore, was awarded a Michelin star in 2021 and secured a place on The World’s 50 Best Discovery List. Through Walsh‘s culinary direction and visions, Sazón resonates with all food lovers in Bali who crave authentic and flavorful Spanish cuisine.

Bringing this vision to life is head chef Javier Vicente, a dedicated advocate for Spanish gastronomy with a career spanning prestigious competitions like the World Championship of Paella Valenciana and co-ownership of the London Paella School. His expertise, honed in Spain and Singapore, adds depth and authenticity to Sazón’s offerings, ensuring a true taste of Spain in Bali.   

Sazón’s menu honors Spain’s finest and bold ingredients, incorporating the freshest local produce for an authentic yet innovative menu. Signature dishes include Spanish tortilla with potato and onion jam and chorizo tomato; scallop with ajoblanco chilled almond soup, cucumber and dill; paella with iberico pork and mushrooms sofrito, aioli and kale that captures the essence of Spanish communal dining, and parrilla grill dishes such as the 28-day dry-aged beef txuleta (1 kilogram) with confit garlic. Completing the experience is the carajillo with coffee and whisky and burnt milk ice cream for dessert.

Sazón’s beverage selections to be enjoyed with the dishes feature curated wines, craft cocktails, and house-infused spirits. Standouts include Sangria Roja, a bold blend of red wine, rosemary-infused  port, cranberry, peach and rosella cordial; Sangria Blanca with Sakura tea-infused white wine, lychee  and tonic water; and the Aperitivo de Marianito, a refined mix of strawberry tea-infused gin, Limo  Aperitivo, sweet vermouth and bitters.

Every Wednesday to Sunday from 6 p.m. to 11 p.m., Sazón welcomes everyone to a place where each plate tells a story and each meal a celebration.

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