AVLI Uluwatu

AVLI takes its name from the Greek word for a courtyard, the open space at the heart of a traditional home where families ate and neighbours gathered. The Pecatu restaurant recreates that idea under the open sky, with long tables, music and a crowd that tends to stay well after dinner. The kitchen is led by Greek chef Angelos Lantos, who spent eight years at Spondi in Athens.

The food is built for sharing. Start with hand-whipped spreads and pita from the oven, then the watermelon salad with feta and almond, prawn saganaki and the wagyu gyros with tzatziki and spicy pepper. Larger plates include wood-fired whole market fish, lamb orzo and a lobster pasta made with orzo or linguine.

Best for groups and celebrations rather than a quiet meal. OPA nights, with plate smashing, run on Tuesdays and Thursdays, and Sundays bring a flower party. It opens daily from 5pm until late; book through SevenRooms or WhatsApp, and ask about private dining for larger events.