Raffles Bali Peruvian cuisine news: A new culinary direction for this luxury resort’s oceanfront restaurant, means evolving into Loloan Coastal Peruvian cuisine! With this new chapter Loloan Beach Bar & Grill introduces the vibrant spirit of Peru’s Pacific coast through a refreshed culinary identity, reimagined dining rituals and a renewed sense of place, while preserving its role as the resort’s relaxed seaside gathering space.
Set at the meeting point of river and sea, Loloan takes its name from the Balinese word for estuary, a place of transition, balance and exchange. Located on the oceanfront edge of Raffles Bali, with a secluded beach on one side and views towards Mount Batukaru and Mount Agung on clear days, the setting naturally reflects the story behind the concept and creates an environment to be savoured.
Loloan grilled beef
Raffles Bali Peruvian cuisine: fishing traditions
The inspiration begins with two fishing traditions that never meet, yet belong to the same story. In Peru, fishermen head to sea on caballitos de totora, handwoven reed boats used for generations along the Pacific coast. 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 deep respect for the ocean. This shared understanding became the foundation of Loloan Coastal Peruvian.
The reimagining also reflects a wider opportunity within Bali’s dining landscape, creating a character-led offering that brings the depth of coastal Peruvian cuisine to Jimbaran through a setting that feels both elevated and approachable. Drawing resort guests, local residents, as well as seasoned travellers across the island, Loloan welcomes those seeking something beyond the expected, whether returning from Uluwatu,passing through or staying in Jimbaran and Nusa Dua, or drawn by the pleasure of discovering bold new flavours in a familiar coastal setting.
Loloan beef selection, ceviche trio tasting
The menu celebrates the first chefs of the coast, fishermen and growers whose understanding of nature shapes every plate. Working closely with local fishing communities, including Pak Oka, a fisherman who heads out each evening and returns with the day’s catch, Loloan places ingredient integrity at the centre of the experience. Fresh ceviches and tiraditos sit alongside vibrant plant-based creations and culinary creations prepared over the live grill, bringing brightness, depth and balance to the table, where food as art meets the rhythm of the sea.
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 takes on a deeper, more elevated rhythm with warm amber lighting, candlelit spaces and cocktails crafted with quiet theatre. It is considered dining with ease, where service remains gracious and guests are invited to discover, not decode. For reservations and enquiries, contact Raffles Bali at (62) 811 3820 9559 or email dining.bali@raffles.com.
