Cover Under the direction of Chef Andrew Walsh, Sazón introduces its new menu.
Under the direction of Chef Andrew Walsh, Sazón introduces its new menu.
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Under the direction of Chef Andrew Walsh, Sazón introduces its new menu
Some restaurants arrive with big ambitions and quickly lose their way. Others choose to move slowly—honing their identity bit by bit until they finally find their own voice. In Canggu, where new restaurants and concepts are increasingly vying for attention, Sazón seems to have chosen the latter path.
Entering its next chapter in 2026, the Mediterranean Bar & Grill isn't trying to get bigger. Instead, it's trying to get more meaningful.
Under the direction ofChef Andrew Walsh —a name known for his Michelin-starred restaurant in Singapore—along with Balinese Executive Sous Chef I Putu Gede Gunarta, Sazón introduces a more mature evolution: a new menu,a Chef's Counter experience, a cocktail program inspired by the Mediterranean breeze.
What has changed is not just the menu, but the way the restaurant speaks.
Above Under the direction of Chef Andrew Walsh, Sazón introduces its new menu.
Under the direction of Chef Andrew Walsh, Sazón introduces its new menu.
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The Quiet Mediterranean
Rather than piling on references from various countries, Sazón's kitchen takes a more subdued approach. Greek, Italian, and Middle Eastern influences are present without feeling forced. The Greek salad is simple yet precise—fresh cucumber, tomato, feta mousse, and oregano are clean on the palate. Beetroot with orange and almond plays on light contrasts of flavors and textures. From Italy, rigatoni with spicy vodka sauce gains depth through confit duck, while lasagna with wagyu beef cheek and comté brings a slower, richer, and more structured character.
On the lighter side, the crudo option comes with an approach that relies on freshness and clarity of flavor: fresh tuna with citrus accents that are not overpowering.
Then there's the Middle Eastern touch that comes in subtly—roasted chicken with harissa and tahini, or roasted duck topped with a fragrant coating of za'atar.
Behind it all, Sazón also brings a zero-waste approach, a philosophy that ensures every ingredient is treated with care and used to its full potential.
But the restaurant's center of gravity remains the one dish that has been their identity since the beginning: paella. Packed with seafood, scallops, shrimp, and squid ink sofrito, this dish serves as a reminder that while Sazón continues to grow, they never truly abandon their roots.
Above Under the direction of Chef Andrew Walsh, Sazón introduces its new menu.
Under the direction of Chef Andrew Walsh, Sazón introduces its new menu.
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When the Kitchen Becomes the Stage
For guests who want to experience the restaurant's rhythms up close, Sazón has introduced the Chef's Counter Experience. Here, dinner feels more like an unscripted performance.
The journey begins with wood-fired potato bread and anchovy butter, then moves on to tuna crudo with mandarin kosho, jamón croquettes, and ceviche from the daily catch.
The main course unfolds slowly—pumpkin risotto with grilled prawns, then roast duck with romanesco—before being capped off with sticky toffee and burnt milk ice cream. There are no theatrical gestures. There are no lengthy explanations. What is offered is something increasingly rare: intimacy between the guest and the kitchen.
Above Under the direction of Chef Andrew Walsh, Sazón introduces its new menu
Above Under the direction of Chef Andrew Walsh, Sazón introduces its new menu
Under the direction of Chef Andrew Walsh, Sazón introduces its new menu
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Eight Winds, Eight Cocktails
If Sazón's food travels through the Mediterranean, their cocktail program follows the winds. Each drink draws inspiration from the winds that pass through the region.
Levant is bright with fermented rum, strawberry, and lime. Sciroccino brings a warming character through tequila, smoked vanilla, and grapefruit. Sirocco, meanwhile, brings more complex layers of flavor through gin, Campari, cocoa-infused vermouth, and a touch of Moroccan mint. The bar remains the centerpiece of the space—not just a place to order drinks, but the point that sets the tone for the evening.
Above Under the direction of Chef Andrew Walsh, Sazón introduces its new menu.
Above Under the direction of Chef Andrew Walsh, Sazón introduces its new menu.
Under the direction of Chef Andrew Walsh, Sazón introduces its new menu.
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A Place That Understands the Rhythm of Canggu
With an open terrace, warm lighting and a flowing space without rigid partitions, Sazón understands something that many new restaurants in Bali often forget: people come not just to eat, but to stay a little longer.
In this latest phase, Sazón isn't trying to be Canggu's trendiest Mediterranean restaurant. It's simply becoming the most meaningful version of itself—a place where fire, flavor, and long tables meet in a vibrant rhythm.
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