CANGGU, BALI – APRIL 2026 — Sazón continues its evolution as a Mediterranean Bar & Grill in Canggu, introducing a considered new menu, a Chef’s Counter Experience, a cocktail programme inspired by the winds of the Mediterranean, and the Sazón Fiesta, a defining expression of the restaurant’s identity. Under the direction of Chef Andrew Walsh, alongside Executive Sous Chef I Putu Gede Gunarta, the restaurant moves with greater clarity and intent, shaped by flavour, craft, and a natural sense of conviviality.
The menu draws from across the Mediterranean with a light hand. Greek, Italian, and Middle Eastern influences are present, yet never overstated, allowing each dish to remain precise and composed. A Greek Salad with cucumber, tomato, feta mousse and oregano arrives clean and balanced. Beetroot with orange and almond offers contrast and texture. From Italy, rigatoni with spicy vodka sauce is deepened with confit duck, while a lasagna of wagyu beef cheek and comté leans slow and structured. The crudo selection introduces a lighter expression, with fresh tuna and citrus-led accents that highlight clarity and seasonality. Elsewhere, the kitchen moves through the Middle East with quiet confidence, pairing harissa and tahini with grilled chicken, and lifting roasted duck with za’atar.
A zero-waste philosophy underpins the approach, ensuring ingredients are used with care and intention across the menu. At the centre remains the signature paella, layered with seafood, scallops, prawns, and squid ink sofrito. It anchors the restaurant’s origins while opening into a broader Mediterranean perspective.
The Chef’s Counter Experience offers a more focused way of dining, bringing guests closer to the rhythm of the kitchen. The menu unfolds as a sequence shaped by seasonality and technique. It begins with wood-fired potato bread and anchovy butter, followed by crudo of tuna with mandarin kosho, jamón croquettes, and a ceviche of the daily catch. Dishes progress through pumpkin risotto with grilled prawns and roasted duck with romanesco, before concluding with sticky toffee and burnt milk ice cream. Direct and unforced, the experience places equal emphasis on craft and conversation.
The cocktail programme takes its reference from the winds of the Mediterranean, expressed through eight signature drinks that vary in tone and structure. Levant brings brightness through fermented rum, strawberry, and lime. Sciroccino carries warmth with tequila, smoked vanilla, and grapefruit. Sirocco offers a more layered composition of gin, Campari, cacao-infused vermouth, and Moroccan mint. The bar remains central to the space, shaping the flow of the room and inviting a more relaxed pace. Each cocktail is designed to sit naturally alongside the food, extending the experience without excess.
Marking its first anniversary on 23 April 2026, Sazón sets the tone with Sazón Fiesta, a vibrant celebration of flavour, sound, and movement, designed to carry the night well beyond the table. The evening unfolds with a curated menu that reflects Sazón’s signature expressions. It begins with wood-fired potato bread paired with whipped anchovy dressing, alongside jamón croquettes with aioli. A ceviche of the daily catch with sweetcorn and coconut dressing offers a bright, refreshing contrast. For mains, guests may choose between grilled half chicken with harissa, tahini, and sumac, or grilled market fish with peas, olive oil, and pickled fennel. The experience concludes with a composed dessert of chocolate cake, orange curd, and burnt milk ice cream.
As the evening progresses, the rhythm shifts naturally from dining into a more spirited atmosphere, where a live DJ sets the tone with Latin house music, accompanied by dancers and the presence of giant paella displays across the venue. Guests are invited to move beyond the table, with the space evolving into a lively setting that balances energy with ease. More than a one-night celebration, Sazón Fiesta captures the restaurant at its most expressive, where flavour, music, and a sense of occasion come together in a way that feels instinctive and alive.
With its open-air terrace, warm lighting, and central bar, Sazón moves with an easy sense of rhythm, open, social, and naturally attuned to Canggu. Whether for a Chef’s Counter evening, a quiet drink, or the special anniversary Sazón Fiesta, the space lends itself effortlessly to celebrations and gatherings, from intimate occasions to private events.
In this next chapter, Sazón sharpens its identity as a Mediterranean Bar & Grill shaped by flavour, fire, and a shared table. From plate to glass, the details feel considered, reflecting a restaurant that continues to evolve with clarity and intent.
Wednesday to Monday (Closed Tuesday)
6 PM to Midnight
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Access high-resolution images, factsheet, and bio [here].
Sazón is a Mediterranean Bar & Grill in the heart of Canggu, celebrating bold flavours and the art of shared dining. Its menu captures the essence of the Mediterranean — rustic, vibrant, and made for connection. From grilled flatbreads and citrus-dressed seafood to slow-cooked meats and fire-roasted vegetables, every dish is crafted with heart and kissed by flame. Fresh, seasonal ingredients take centre stage, layered with depth, texture, and global influences that reflect both authenticity and creativity. Led by celebrated chef Andrew Walsh, whose Singapore restaurant CURE was awarded a Michelin star in 2021, Sazón blends refined technique with soulful, high-energy cuisine rooted in craft and camaraderie. He is joined by Chef I Putu Gede Gunarta (Tude), a Bali-born chef whose global experience across acclaimed kitchens brings balance, originality, and warmth to every plate. Together, they create a fire-kissed dining experience that captures the Mediterranean spirit — bold, generous, and made to be shared.
Wiwin Hakim
Director of Marketing Communications
E-mail: wiwin.hakim@ihg.com