Balinese cuisine is distinct from the rest of Indonesia: more complex spicing, heavier on fresh herbs, and featuring unique dishes. Babi guling (ceremonial spit-roasted suckling pig) at Ibu Oka in Ubud is a Bali institution. Bebek betutu (slow-cooked spiced duck wrapped in banana leaves) is extraordinary. Lawar (minced pork or chicken mixed with coconut and spices) is the traditional Balinese salad.
Warungs (small local eateries) serve nasi campur (mixed rice plate with multiple small dishes) for $1-3 — the best value and most authentic eating in Bali. Seminyak and Canggu have an excellent international restaurant scene (Japanese, Italian, Mexican) at prices far below Western equivalents. Fruit: mangosteen, rambutan, and salak (snake fruit) are Bali specialties. Fresh coconuts everywhere for $1.