Canggu travel guide
Best Street Food in Canggu: Where & What to Eat
For local food, Warung Bu Mi and Varuna Warung serve excellent nasi campur for Rp30,000–50,000; for the café scene, Crate Café and Milk & Madu are the standouts for brunch and coffee. At sunset, La Brisa on Echo Beach pairs grilled seafood with the view. Mix warungs by day and one beach club by night.
Eating in Canggu: what you need to know
Canggu runs on two tracks: a world-class café scene of smoothie bowls and specialty coffee, and humble local warungs serving nasi campur for a dollar. Eat both.
Must-try dishes in Canggu
| Dish | What it is | Where to try it | Price |
|---|---|---|---|
| Nasi campur | A scoop-it-yourself plate of rice with curries, sate and sambal from a warung cabinet | Warung Bu Mi or Varuna Warung | Rp25,000–45,000 |
| Babi guling | Balinese roast suckling pig with crackling, lawar and sambal matah | Warung Babi Guling Men Lari | Rp40,000–60,000 |
| Smoothie bowl & flat white | The Canggu cliché done brilliantly — dragonfruit bowls and single-origin coffee | Crate Café or Milk & Madu | Rp60,000–110,000 |
The best food spots in Canggu
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Crate Café · Batu Bolong
Cuisine: Brunch café · Expect to pay: Rp80,000–140,000
Must order: A smoothie bowl and a flat white
Jl. Batu Bolong No.64, Canggu
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Warung Bu Mi · Batu Bolong
Cuisine: Indonesian warung · Expect to pay: Rp30,000–50,000
Must order: Nasi campur with tempeh and sambal
Jl. Pantai Batu Bolong No.52, Canggu
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La Brisa · Echo Beach
Cuisine: Seafood & cocktails · Expect to pay: Rp250,000–500,000
Must order: Grilled catch of the day at sunset
Jl. Pantai Batu Mejan, Canggu
Also in bali
best street food in Canggu — FAQs
Where is the best place to eat in Canggu?
For local food, Warung Bu Mi and Varuna Warung serve excellent nasi campur for Rp30,000–50,000; for the café scene, Crate Café and Milk & Madu are the standouts for brunch and coffee. At sunset, La Brisa on Echo Beach pairs grilled seafood with the view. Mix warungs by day and one beach club by night.
Last reviewed and updated: by the AmazingAsia editorial team. See our editorial policy.