Barbacoa

Kiwi chef Nic Philip stokes the fire at Barbacoa. The signature beast rotates over the flames at the entrance, the aroma of barbecue fills the airy venue, and the long bar is a hive of activity with shakers to the ready and blenders awhile. Some things have changed at Barbacoa in Seminyak but much is as we remember.

The lofty restaurant overlooking what’s left of the rice fields is a vibrant mix of hand-made tiles, wrought iron and meaty references. Chef Nic Philips cuts a well-defined figure behind the stoves, overlooking the dining room. Tats to the butcher’s apron, Nic is a recent addition and a man who loves a twist in the kitchen. Keeping to Barbacoa’s much-loved signature menu will be a challenge for the creative chef but there’s enough wiggle room to keep him happy.

After a pandemic-long hiatus, Barbacoa reopens with a new chef stoking the Asado and all our favorites are here including the surprisingly good burnt carrots! You’ll never have carrots any other way. The Asado pig spends 8 hours in the fire pit before giving up its tender, beautifully seasoned meat. The diners are hungry for the succulent house speciality. Sides are celebrated here, there are some great ones.