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Both Motel Mexicola Seminyak & Canggu turn the spotlight on tacos for their annual National Taco Day celebration on Tuesday, 31 March. This year’s special menu by Executive Chef Manuel “Manu” Santos brings together a lineup made for ordering big and sharing properly. With tacos priced at 50K each, made for mixing, matching and passing […] |
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Uluwatu, Bali - Club Corazon, in collaboration with PNNY Collective, is set to host the return of Discotheque. It’s a vibrant and inclusive electronic music night that continues to stand out as one of Bali’s most distinctive dancefloor experiences. Taking place on Saturday, 4 April 2026, the event will run from 10PM until late at […] |
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Easter Sunday, done the Da Maria way, long lunches, good company, and no rush. A selection of seasonal specials will be available for one day only, designed to move across the table and shaped by lighter, more expressive flavours, alongside the full à la carte. Expect dishes from marinated heirloom tomatoes with local robiola, spaghetto […] |
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Something powerful is stirring in Bali. On April 17, 2026, Damian Lazarus brings his legendary Day Zero experience to the island for the very first time — marking a major new chapter for the global event series known for its immersive blend of music, ritual, and nature. |
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Motel Mexicola Seminyak marks its 13th anniversary in Bali, returning to where it all began. Known for its lively atmosphere, long communal tables, and unmistakable energy, the Seminyak original continues to hold its place as one of the island’s most recognisable Mexican dining and nightlife destinations. For over a decade, Motel Mexicola has built its […] |
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PERRO LOCO enters a bold new chapter at Club Corazon, introducing a rebranded new style that now defines Thursday nights. This refreshed concept brings an open-format party approach to the dancefloor designed to keep the evolving energy fluid and completely unpredictable. The night opens with an open-format approach creating a groove-led atmosphere that draws the […]
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This 30 April, Thursday, Mosto presents the 4th volume of FERMENTO, which leans into Burgundy, with Chapuis & Chapuis on pour. A small organic producer based between Pommard and Ladoix-Serrigny, run by brothers Romain and Jean-Guillaume Chapuis. Since 2009, they’ve kept things simple, low intervention, no added sulphites, and a clear focus on fruit without […] |
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