Sardine sits in a bamboo pavilion overlooking a rice paddy on the inland edge of Petitenget — one of those Bali settings that looks engineered for Instagram but is in fact just what land looked like fifteen years ago. The kitchen sources fish from the Jimbaran day-boats, cooks it simply, and pairs it with vegetables from its own garden.
The signature dish is a whole grilled sea bass; the ceviche and the pan-fried tuna are also reliable. Bookings essential, particularly for sunset. The owners run La Lucciola down the road, and the wine list overlaps.