Cover Santanera's signature dish, Dry Aged Duck
Santanera's signature dish, Dry Aged Duck
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Santanera marries Latin American fire with European finesse, offering a masterclass in refined, shared dining across three storeys of old-world elegance and bohemian allure.
In the heart of Canggu, Santanera emerges as a beacon of cross-cultural sophistication. The experience is defined by a rhythmic journey through its architecture: from the grand, mural-adorned dining room to the intimate spiral staircase that leads guests to a rooftop. Here, the evening matures alongside sunset vistas and the ambient pulse of the island, making the experience as central to the night as the gastronomy itself.
Led by Colombian-born chef Andrés Becerra—an alumnus of Melbourne’s MoVida and Denmark’s Relæ—Santanera is an embodiment of convivial exchange. Becerra brings a rigour to the kitchen that is both precise and playful, creating a dialogue between his heritage and the archipelago’s excellent produce.
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Above Santanera's chef Andrés Becerra
Santanera's chef Andrés Becerra
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The menu opens with the Yellowfin Tuna and Salmon Roe Tartelette. Cradled in a delicate, crisp shell, the tuna is dressed in a fermented citrus tiger’s milk and finished with a jalapeño emulsion. It is an intentional explosion of citrus-forward brightness, balanced by the briny pop of roe. This is followed by the Ceviche Mixto, a vivid tableau of prawns, octopus, and red snapper. In a thoughtful nod to his Latin American roots, Becerra utilizes a corn leche de tigre, a departure from the classic that adds a creamy, nutty depth to the bracingly zesty seafood. It’s a testament to his respect for tradition and confidence in innovation.
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Above Savour beloved Latin American dishes such as ceviche at Santanera
Above The main dining room at Santanera
Savour beloved Latin American dishes such as ceviche at Santanera
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The undeniable pièce de résistance is the Dry-Aged Java Duck. A masterclass in craftsmanship, the breast is flashed to succulent perfection and paired with charred Tuscan kale and the silky tang of caramelised yoghurt. A glossy jus, fortified with duck bones and a sharp lick of sherry vinegar, rounds out the gamey depth with exquisite balance. Supported by a globally minded cellar and a cocktail programme that feels like an odyssey in a glass, Santanera remains a definitive destination for those seeking fire-led finesse in a truly immersive setting.
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Since embarking on her career as a food journalist in 2012, she has penned hundreds of articles delving into culinary trends, chef profiles, and gastronomic destinations across Asia. Born and raised in Bali, Eve is dividing her time between Bali and Jakarta.
