Uma Garden started with a simple idea: that the oldest reason people gather is a fire. We built a wood-fire kitchen inside a garden in Umalas, a few minutes from Seminyak and Canggu, and we cook almost everything over flame - dry-aged and wagyu steaks, whole fish, vegetables charred or raw, bread baked the same day.
It is less a restaurant than a house. The garden is the centrepiece - open sky, candlelight, the smell of woodsmoke drifting between tables. Wine runs through the night, cocktails open it, and twice a week live jazz and blues fill the room. People come for the food and stay for the evening.
"At its heart, Uma is not about steak. It is about companionship, community, and respect for the land you live off. Fire is the oldest reason people gather."
Daniel rose from Sous Chef to Head Chef at Uma Garden, shaped by his parents' different cultural backgrounds and years alongside executive chefs in Indonesia and abroad. His cooking leans European and Mediterranean - fresh flavours, smoky grill techniques and a careful balance of umami. His signature is the chateaubriand: tender, balanced, the heart of the menu. "Nature and the earth are the true artists. Our role as chefs is to let natural flavours shine by cooking with heart."
Baim leads the bar at Uma Garden, building a cocktail program around local Balinese ingredients, fresh produce and bold flavour pairings, turning inspiration into drinks built to match the fire menu. His signature Passion Chilli Margarita, inspired by Indonesian rujak, pairs tropical fruit with a gentle chilli kick. "Through cocktails, I can turn inspiration into something guests can experience and enjoy together."
Ira, General Manager of Uma Garden, brings a passion for hospitality and guest experience to every part of the venue. With a focus on service excellence, team leadership and memorable dining, she makes sure every guest feels welcomed, while keeping the warm, vibrant atmosphere that defines Uma Garden.
Dinner every night, lunch through the day. Live music Tuesday and Thursday.
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