Babi guling, Bali’s whole spit-roasted suckling pig, is the island’s most iconic dish and the centerpiece of a wider pork rice tradition called nasi campur babi: steamed rice topped with roast or fried pork, crispy skin, lawar, satay, and a ladle of pork soup. That same tradition also includes variations like babi genyol (wet-fried pork) and samsam guling (spiced, rolled pork belly), each putting its own spin on the same idea. This guide covers eleven of the best spots across Bali for it, from a legendary alley warung with a one-month waitlist for extra skin to a late-night spot that only gets going after dark. Here’s where to go, what to order, and when to show up.
A quick note before we start: I’m a genuine babi guling enthusiast, and every story below comes from my own firsthand eating experience, plates I’ve actually sat down and finished.
Best value overall: Babi Genyol Bu Agus, portions this generous at 15k to 25k are hard to find anywhere else on the list
Best fried pork (babi goreng): Babi Kriuk Mek Sunadi, the crispiest, most consistent fried pork we've had in Bali
Best white pork (babi putih): Babi Guling Narkoba, our current number one for juiciness and seasoning
Best for a late-night craving: Warung Pengkolan Gung Bontok, open until 4am when almost nowhere else is
Best for skin lovers: Paon D'Jero, one of the only spots that lets you order crispy skin in bulk
Best all-round balanced plate: Babi Guling Bu Dayu, every component pulls its weight equally (note: the sambal here has real heat, so go easy if you can't handle spice)
Best for tourists and families: Guling Sam Sam Merekak, clean, proper seating and a menu that's easy for first-timers
Best stop near Nusa Dua or Uluwatu: Nasi Banjar Mbok Mang or Babi Guling Pak Dobiel, both sit close to the Bali Mandara toll gate and the ITDC area
Warung Pengkolan Gung Bontok: babi guling for the after-midnight crowd
What sets this one apart is simple: it’s open until 4am, making it one of the only reliable babi guling stops after dark closes everything else down. The white pork here is genuinely tender and juicy, and the base genep is well judged rather than overpowering; the spice and the meat feel like they were made for each other. Expect to pay 25k to 50k per portion, sized right for a solo meal. It’s the answer for anyone craving babi guling at midnight, coming off a night out, or ordering delivery when nothing else is open, and it’s an easy stop if you’re staying around Denpasar or Kerobokan. Best time to go: late afternoon into the evening, rather than the small hours themselves.
Price range: 25k–50k per portion
Address: Jl. Buana Raya, Gg. Buana Mekar No.6, Padangsambian, Denpasar Barat, Bali
Babi Guling Bu Dayu: every component working in perfect balance
What makes Bu Dayu stand out isn’t one standout element; it’s that everything on the plate is dialled in. Lawar, vegetables, white pork, satay, and fried pork all complement each other, with nothing pulling focus from the rest. Prices run from 35k to 60k, or 45k for the complete set, which is fair rather than cheap, since this is a spot that sees plenty of local tourists, but the portion at that price is generous. It’s a place for people who can handle spice; the sambal isn’t easily tolerated by those sensitive to heat, though it’s possible to order without it. Go around opening time, roughly 5pm, or later into the night since it runs until 2am, though there’s now a separate shop location open from 10am for a quieter midday visit. Personally, I’ll always pick the 5pm opening over the daytime option, since it’s simply fresher.
Price range: 35k–60k per portion
Address: Jl. Raya Kuta No.116, Kuta, Bali
Babi Genyol Bu Agus: Bali's other pork classic, fried instead of roasted, and the best value on this lis
Tucked inside Pasar Senggol Nakula, Bu Agus serves babi genyol as the main event: pork meat, fat, and skin cooked wet-fried rather than dry-fried, which gives it a different character from the usual crispy-only styles. The sides are just as strong: shatteringly crispy fried pork skin, fried chicken, a genuinely well-balanced lawar with none of the off notes lesser versions can have, and even urutan (pork sausage). You can customise the rest of your plate, but the genyol is always the reason to order. Prices start from 15k for takeaway and 25k for dine-in, and at either price the portion is enormous, arguably the best price-to-portion ratio on this entire list, and if I had to pick a personal favourite from this whole roundup, this would be it. It’s a proper market warung with limited, tight seating, so it suits anyone who’s genuinely there to explore babi guling rather than looking for a sit-down restaurant experience. Lunch hours (11am to 1pm) get seriously busy with local workers, so aim to arrive before 11 or after 2; just don’t leave it too late, as it closes around 4pm.
Price range: 15k–25k per portion
Address: Pasar Senggol, Jl. Nakula, Kuta/Legian area, Bali
Babi Guling Pan Ana: bulk pre-order skin and some of the island's best white pork
Pan Ana’s signature move is letting you pre-order a genuinely large portion of skin, though it requires booking about a month ahead. The white pork itself is some of the best around: juicy, with the base genep worked right into the meat, and portions that are far from stingy across the board, from the skin to the fried pork to the lawar. Dine-in starts from 25k for a fairly complete plate, though the better move is the separate 40k to 45k portion, which comes with more pork, more fried pork, more skin, and a serving of the meat broth. It’s well suited to anyone staying around Sanur, Kerobokan, or Denpasar, and the flavour profile is friendly enough for tourists, locals, and foreigners alike, making it a solid destination in its own right. Go during the day, while the meat is still at its freshest.
Price range: 25k–45k per portion
Address: Jl. Nusa Kambangan, Gg. 33 No.4, Dauh Puri Kauh, Denpasar Barat, Bali
Babi Guling Pak Dobiel: legendary, thick-cut pork with real bite
Pak Dobiel earns its legendary status on the meat alone: the pork comes in thick cuts that still land juicy with every bite, genuinely satisfying rather than dry or over-roasted. The supporting cast is just as strong, with the skin and fried pork both on point. It’s one of the few spots that seems to please everyone equally, from foreigners to local tourists to Balinese regulars. Pricing runs on the higher side, 50k for a regular portion and 75k for the jumbo separate portion, though takeaway tends to come in cheaper, and it’s a food destination worth the spend regardless. It’s especially convenient if you’re heading toward Nusa Dua via the Bali Mandara toll, since it sits close to the exit. Go before 3pm; by 4pm it’s usually closed or sold out.
Price range: 50k–75k per portion
Address: Jl. Srikandi No.9, Benoa, Kuta Selatan, Bali
Babi Kriuk Mek Sunadi: the best fried pork on this entire list
The standout here is unambiguous: the fried pork (babi goreng). It’s hard to find fried pork elsewhere that matches it: big pieces, never tough to bite through, properly crispy, and seasoned just right. A complete portion runs 25k to 35k and comes generously loaded with meat and fried pork, and extras are cheap too, from 25k you can add a serious amount of extra meat and fried pork. Located in Klungkung, it works well as a detour if you’re heading from Kuta or Seminyak toward Ubud. Go in the morning around 9 to 10am, or mid-afternoon around 3 to 4pm; lunchtime brings a seriously long queue.
Price range: 25k–35k per portion
Address: Desa Getakan, Banjarangkan, Klungkung, Bali
Guling Sam Sam Merekak: thick, crunchy-skinned samsam guling done properly
This isn’t standard babi guling, it’s samsam guling, made from rolled pork belly stuffed with Balinese spices, with skin that comes out thick and genuinely crunchy. Portions run 40k to 55k, and I always go for the 55k option myself, which comes with pork rib broth, lawar, pork meat, samsam, and sambal embe all included, and it’s worth the extra for that. The white pork and samsam both come through rich with spice, and everything blends together well. It suits domestic and international tourists alike thanks to a clean, proper, family-friendly setting. Avoid lunch and dinner peak hours, since they close around 5 to 6pm to prep the next batch, so either come well outside those windows, or arrive right at 6pm for the freshest batch off a new round. There’s also a branch in Dewi Sri, Legian, which makes it easy to reach from most parts of south Bali.
Price range: 40k–55k per portion
Address: Jl. Campuhan I, Dewi Sri No.8, Legian, Bali
Babi Guling Narkoba: the current #1 for white pork on this list
The name grabs attention, but what actually earns Narkoba its spot is the white pork, genuinely the juiciest on this list right now, with a base genep that blends into the meat almost seamlessly. Right now, this is my personal number one for white pork on the entire list. Takeaway starts from 15k, but for dine-in, the 30k portion is the move: pork crackers, lawar, white pork, pork skin, crispy pork, and pork rib broth, all in one plate. It’s set up in a pujasera-style food court area in Sanur and only opens in the evening; arrive around 5 to 6pm to beat the queue. It’s already well known among local tourists and is something of a favourite for Denpasar locals, with a proper street-food setting to match. If you order the 50k portion, you’ll get a serious amount of large, crispy skin, a must for anyone who’s specifically there for the crackling.
Price range: 15k–50k per portion
Address: Jl. Danau Buyan, in front of Banjar Taman, Sanur, Bali
Warung Dungki Babi Guling: the whole plate working as one, at a genuinely low price
Dungki’s strength is that nothing on the plate feels like an afterthought: from 15k, you get a full plate of white pork, skin, crispy pork fat, satay, lawar, vegetables, and pork crackers, which is hard to beat for the price. Dine-in runs closer to 20k to 25k per plate with a bigger portion to match. Even at the 15k takeaway price, the flavour is comforting and the spice blend is spot on. It’s a good stop if you’re heading back from Sanur toward Kuta, Legian, or the airport; it sits on the Ngurah Rai bypass in Sanur, tucked into what looks like a narrow gang, small and unassuming. Don’t leave it too late in the day; it closes around 6pm.
Price range: 15k–25k per portion
Address: Jl. Bypass Ngurah Rai, Sanur, Bali
Paon D'Jero: bulk-order crispy skin and a citrusy sambal terasi twist in Tabanan
Paon D’Jero stands out for letting you order skin in serious quantity, which most babi guling warungs won’t do since portions are usually pre-measured. The white pork comes out big and juicy, seasoned with a base rajang spice blend, and served alongside sambal nyuh (grated coconut sambal) and sambal serut, both addictive in their own right. It also offers kulit nyat-nyat, pork skin cooked down until the sauce reduces and soaks fully into the skin, a version you won’t find at most other spots on this list. Prices run 25k to 50k depending on what you choose to include, and even at the lower end you get a complete plate: meat, crispy pork fat, urutan, lawar, sambal, pork crackers, satay, and pork rib broth. It’s worth a stop if you find yourself out in the Tabanan area.
Price range: 25k–50k per portion
Address: Jl. Wagimin No.1, Kediri, Tabanan, Bali
Nasi Banjar Mbok Mang: a full Balinese nasi campur with everything perfectly balanced
Nasi Banjar Mbok Mang is less about one standout component and more about balance: the plate covers crispy pork, pork kecap, tum, vegetables, lawar, pork balls, urutan (Balinese pork sausage), pork rib broth, sambal embe, and sambal matah, and unlike most of the other spots on this list, no single element overpowers the rest. It’s an authentic, comforting plate where everything simply works together. Dine-in starts from 25k, which already gets you a full plate with everything listed above, and you can request extra filling if you want more. It’s a solid stop if you’re heading toward Nusa Dua or Uluwatu via the Bali Mandara toll, since it’s close to both the ITDC area and the toll gate. Don’t come too late, especially on Sundays, since it only runs from 8am to 2pm and sells out fast. Best plan: get there early, before starting your day in Nusa Dua or Uluwatu.
Price range: 25k–50k per portion
Address: Jl. Kuruksetra No.2, Benoa, Kuta Selatan, Bali
Insider tip
Most warungs on this list come with a queue, that’s just how it works. But if you’re planning to eat in rather than take away, you can usually skip most of the wait: dine-in orders tend to get seated and served ahead of takeaway, so you often don’t have to stand in the same line everyone else is. It’s not universal across every single spot, but it holds true for most no-frills babi guling and nasi campur babi warungs, especially the local kind, not the sit-down restaurant kind. Worth keeping in mind next time the queue looks longer than you’d like.
FAQs
Babi guling is the classic whole roasted suckling pig, served with crispy skin, tender meat, and sides like lawar and satay. Babi genyol is a different preparation entirely, pork meat, fat, and skin cooked wet-fried rather than roasted. Samsam guling uses pork belly specifically, rolled with Balinese spices and roasted until the skin turns thick and crunchy. All three fall under the wider nasi campur babi umbrella.
Prices on this list range from around 15k for a simple takeaway portion up to 75k for a jumbo, separate portion at more tourist-facing spots like Pak Dobiel. Most local warungs sit comfortably in the 25k to 45k range for a complete, filling plate.
Not always, but some warungs lean noticeably hotter than others. Bu Dayu, for example, has a sambal with real heat that isn't easily tolerated by those sensitive to spice, though most places will let you order without sambal if you ask.
Warung Pengkolan Gung Bontok is open until 4am, making it one of the few reliable options after midnight. Babi Guling Bu Dayu also runs until 2am at its original location.
Guling Sam Sam Merekak and Babi Guling Pak Dobiel are both good starting points, with clean, proper seating and flavours that tend to land well with first-timers, locals, and foreigners alike.
Yes, at select spots. Paon D'Jero and Babi Guling Pan Ana both allow bulk orders of skin, though Pan Ana requires pre-ordering roughly a month in advance for large quantities.
Lunch hours, roughly 11am to 1pm, are the busiest across almost every warung on this list. Arriving right at opening or in the mid-afternoon lull, around 3 to 4pm, is usually the safest bet.
