SAZÓN: BEYOND TAPAS AT CANGGU’S NEW SPANISH RESTAURANT

There’s a special kind of magic in a dish that can take you somewhere—transport you to another place, another time, a wonderful memory. That’s the energy at Sazón, the bold new Spanish restaurant making waves in Bali’s buzzing Batu Bolong neighbourhood. With a soft opening in March and an official launch just around the corner, Sazón is already turning heads—and I was lucky enough to experience it early.

Led by acclaimed chef Andrew Walsh (whose culinary journey I’ve long admired at Cure, Kees and Tilly’s in Singapore) and helmed by Head Chef Javier Vicente, Sazón is more than a restaurant—it’s a spirited, sensory journey into Spanish flavours, viewed through a Balinese lens. This Spanish hideaway doesn’t just serve food—it’s creating rich and memorable moments.

The Space: Grand Scale with Intimate Comfort

Designed by Nick Derickx of Studio Derickx, Sazón reveals itself in layers. The space is far more expansive than expected, with different zones offering distinct moods. You’re greeted by a monolithic curved bar that commands attention, dramatically crowned with oversized, textured red cylindrical lights hanging from above. The moody lighting and warm garnet tones beautifully complement the rich wooden finishes throughout the space.

The interactive open kitchen, my personal favourite spot, adds theatrical flair, allowing diners to watch Chef Javier and his team work their magic. Cozy booths, a large alfresco garden, and the bar each offer different ways to experience the restaurant, but the Chef’s Table is truly special, bringing you into the heart of the culinary artistry.

And then there’s the music—a perfectly curated soundtrack of laid-back 70s and 80s vocals that sets the tone and slowly builds energy as the night unfolds. When the DJ broke into Stevie Wonder’s “Happy Birthday” for a fellow diner, it definitely put a smile on my face.

Even the architectural details are part of the journey. The spiral staircase leading to the bathrooms? A cinematic moment in itself.

The Flavour: Spanish Soul, Balinese Spirit

Sazón’s menu is a celebration of Spanish culture—generous, social, vibrant and designed for sharing. Chef Javier, who once represented Spain at the World Championship of Paella Valenciana, approaches each dish with reverence and restraint. His philosophy is simple: let the ingredients sing, and do the simple dishes exceptionally well.

From the first round of Croquetas de Jamón and Setas to the delicately plated Hokkaido Scallop with Ajoblanco, dill, and grapes, every dish arrived as part of a thoughtful, shared journey. The Spanish Tortilla, a dish Javier considers sacred, was humble perfection. And the Yellowfin Tuna was pure theatre as you assemble the shiso leaf, guacamole, and tostado taco for a satisfying crunch and flavour explosion.

There were beautiful surprises throughout: Patatas Bravas dressed unapologetically in aioli, a cloud-like Watermelon Gazpacho with cashew cheese, and a lightly cooked Snapper Fillet with cauliflower purée and capers.

Dessert brought a clever palate cleanser in the form of a fruit salad with a twist—each component infused with different alcohols—followed by a brownie topped with caramelised macadamia nuts and an insanely creamy butter sauce. The combination offered the perfect sweet conclusion: a charcoal-infused creation that struck the ideal balance between crunchy, chewy textures without overwhelming sweetness.

What impressed me most in conversation with Chef Javier was his philosophy of not overcomplicating dishes. His passion shines through as he spoke about doing the simple things exceptionally well—from the perfectly crisp tortilla to the thoughtful incorporation of Balinese influences like nettle leaf. It’s a dedication to quality ingredients, layered with care.

Drinks With Soul

While Sazón has a full bar and a robust wine list, the sangrias are a must. I tried both the Roja—a deeply layered blend of red wine, rosemary port, cranberry, rosella, peach and ginger ale, and the more delicate Blanca with lychee, sakura tea and sweet wine. The Roja was my winner.

The cocktails reflect the same thoughtful creativity as the food, with local ingredients and bold ideas. Think Peanut Butter Fat-Washed Whiskey and Spiced Demerara Syrup, or a Flamenco Fizz laced with mushroom-infused Cynar. Definitely on the list to try next time.

Service That Shines

It’s worth highlighting just how special the service was. From the warm welcome at the front stairs to our knowledgeable server Christian, the team made the evening feel both polished and personal. They clearly enjoy what they do, and that energy radiates throughout the space.

Christian guided us through each section of the menu—Pica Pica, Crudo, Pintxos, Paella, Parrilla and Verde, with care and insight, helping us get the most out of the experience.