Herbivore by Locavore

What Herbivore by Locavore does

Locavore NXT (operating as Herbivore by Locavore) is a privately held hyper-local restaurant and hospitality hub located in Ubud, Bali, Indonesia. Founded by chefs Eelke Plasmeijer and Ray Adriansyah and launched in late 2023, it operates as a vertically integrated culinary ecosystem built around a single multi-floor venue that combines a fine-dining restaurant (The Source tasting menu, Rp 2,250,000++ per person) with an R&D kitchen (LabX), an 8-meter glass Mushroom Chamber operated with Kulture Mushrooms, a seven-person Fermentation Kitchen producing 100+ ferments concurrently, a Beverage Lab, a 550-tonne rooftop food forest cultivating 450+ plant varieties, a circular waste center, and three limited-availability Wood Rooms cabins for overnight accommodation.

The underlying technology stack is domain-specialized rather than software-led: it centers on a proprietary B.I.O. Library (Biodiversity Interactive Open-source Library) — built with Digital Nativ — that digitally documents 300+ Indonesian edible ingredients with interactive 3D scans, and is supported by sustainability infrastructure including 172 solar panels (117,000 kWh/year), worm composting and sewage treatment (20k+ worms), Black Soldier Fly larvae diversion (40kg surplus organic waste/day), and reforestation of 1,171 trees using the Miyawaki Method with Junglo.

The business is a direct-to-consumer hospitality and lifestyle brand. Revenue streams are one-time transactions across tasting-menu dining, beverage pairings (non-alcoholic, alcoholic, and curated wine), guided jungle foraging experiences, accommodation packages, special-event ticketing (Into the Wild basecamps, Myco-intensive Retreat), and a Shopify-powered global e-commerce Design Store shipping LabX food products, ceramics, apparel, and bookazines. The customer base is culinary tourists, sustainability-minded diners, and food enthusiasts — segmented horizontally by experience type rather than industry vertical. Distribution is concentrated at the Bali venue for services, with worldwide reach via retail shipping. The company is independently owned by the Locavore Group with no disclosed outside investment.

Name

Herbivore by Locavore

Legal name

Locavore NXT

Website

https://locavorenxt.com

Company type

Private

Founded year

2023

Operating status

Operating

Headcount range

11–50 employees

Short description

Locavore NXT is a privately held hyper-local fine-dining and hospitality hub in Ubud, Bali, serving culinary tourists and sustainability-minded diners via a tasting menu, foraging experiences, accommodation, and a global design store.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Special Food Services (7223), Food Manufacturing (311), Other Specialty Food Retailers (44529)

SIC

Retail-Eating & Drinking Places (5810), Miscellaneous Food Preparations & Kindred Products (2090), Food And Kindred Products (2000)

akta.pro primary industry

Chef’s Table & Tasting Menu Restaurants (THAFACAG)

akta.pro secondary industries

F&B Experiences & Group Dining (Restaurant Buyouts, Tastings, Catering Coordination) (THAHADAI), Culinary Skills Workshops (Baking, Regional Cooking, Food Prep Skills) (THAJAKAE), Local Chef/Restaurant Meal Boxes & Marketplace Prepared Meals (CRAHAJAI), Beverage Services (Bar Catering, Mixology, Beverage Programs) (THAHAKAJ)

Keywords

• Fine dining experience
• Hyper-local cuisine
• Sustainable restaurant
• Culinary tourism
• Tasting menu

Headquarters

HQ city

Ubud

HQ country

Indonesia

HQ region

Asia

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Infrastructure, Marketing or Sales, Technology or R&D

Revenue model

1. Tasting Menu Dining Experience: Fine dining tasting menu served at Locavore NXT with multi-course seasonal offerings. Features animal protein with vegetarian and vegan options available on request. Optional beverage pairings enhance the experience.
2. Beverage Pairings: Creative beverage pairings (alcoholic and non-alcoholic) and curated wine pairings offered as add-ons to the tasting menu experience.
3. Foraging Experiences: Guided jungle foraging experiences in Payangan jungle with breakfast at NXT, jungle exploration, and traditional Balinese lunch. Priced per person with car transportation included.
4. The Wood Rooms Accommodation: Onsite cabin accommodation with dinner at Locavore NXT, private tour of NXT project, and off-menu breakfast at Canteen restaurant. Includes three limited-availability cabins.
5. Design Store E-commerce: Online retail platform selling LabX food products, coffee beans, vinegars, ceramics, apparel, bookazines, and artisan items. Ships worldwide with varying delivery times by region.

Pricing tiers

Go-to-market motion1 record

Distribution channels5 records

Marketing channels5 records

Core offering

Locavore NXT operates a hyper-local fine dining restaurant in Ubud, Bali, offering a multi-course seasonal tasting menu ("The Source") using exclusively Indonesian-sourced ingredients. Beyond the restaurant, the venue integrates food R&D laboratories (LabX), a mushroom cultivation chamber, a fermentation kitchen, a rooftop food forest, and an on-site B.I.O. Library documenting 300+ edible Indonesian ingredients with interactive 3D models. Revenue also includes onsite cabin accommodation (The Wood Rooms), guided foraging experiences, events programming, and an online Design Store shipping retail food products and merchandise worldwide.

Product overview

Locavore NXT is a hyper-local restaurant hub in Bali that operates as a multi-faceted culinary and sustainability ecosystem. The core offering is 'The Source' tasting menu, supported by integrated facilities including LabX (food R&D laboratory), a Mushroom Chamber (cultivation facility), Fermentation Kitchen, Beverage Lab, and a Rooftop Food Forest with 450+ plant varieties. The B.I.O. Library documents over 300 edible Indonesian ingredients with 3D scanning. Add-on experiences include The Wood Rooms accommodation, Foraging Experiences, and a Design Store/Online Shop for retail products. Editorial content is published through an online magazine platform.

Differentiator

Problem solved

Functional benefit

Brands

• The Wood Rooms: Onsite cabin accommodation next to the restaurant, integrated into the sustainability vision of the project.
• LabX
• B.I.O. Library
• Design Store
• The Source

Products and services

• The Source Tasting Menu Signature multi-course seasonal tasting menu at Locavore NXT featuring locally foraged and grown Indonesian ingredients. Includes optional creative non-alcoholic/very low ABV beverage pairings, alcoholic creative pairings, and curated earth-friendly wine pairings (natural, biodynamic, organic, sustainably farmed). Vegetarian and vegan options available on request.
• The Wood Rooms Three limited-availability onsite cabin accommodations next to the restaurant offering an overnight stay with dinner at Locavore NXT, a private backstage tour of NXT, and off-menu breakfast at Canteen restaurant.
• Foraging Experience Guided jungle and farmland foraging exploration in Bali's landscapes led by a Locavore NXT forager. Includes car transportation from NXT to Payangan jungle, light breakfast at NXT, guided foraging tour, and traditional Balinese lunch.
• B.I.O. Library Biodiversity Interactive Open-source Library — a world-first proprietary platform for documenting ingredient research with over 300+ interactively zoomable, 3D-scanned edible ingredients from Indonesia, available for guests to explore on-site.
• LabX Creative food laboratory and testing kitchen at Locavore NXT for culinary research and development; new culinary innovations and packaged food products (including koji, tempe, and ferments) are developed here for the LabX retail range.
• Online Shop / Design Store E-commerce platform built on Shopify selling LabX food products, coffee beans, vinegars, ceramics, apparel, NXT bookazines, and artisan items with worldwide shipping (Bali 3-7 days, Indonesia 4-10 days, International 14-30 days).
• Into the Wild 2025 Annual multi-chef collaborative dinner event held 31 August 2025: a 14-course tasting menu prepared by 15 international chefs from across Asia, with optional creative drink pairings and curated wine pairings.
• Bali Myco-intensive Retreat 2026 6-day intensive educational retreat covering mushroom cultivation, cordyceps, extraction, mycofabrication and regenerative applications, with 6 nights of accommodation and a dining experience at Locavore NXT.
• Beverage Lab In-house R&D facility for creating seasonal tasting menu pairings. Explores local Indonesian ingredients and repurposes kitchen waste to develop alcoholic, non-alcoholic, and creative non-traditional beverage pairings.
• Mushroom Chamber 8-meter glass fruiting chamber in the NXT basement for cultivating lesser-known Indonesian mushroom varieties including Pink Oyster, Golden Oyster, Lion's Mane, Reishi, Pioppino, Cordyceps, and others; spore and inoculation processes are managed in an adjoining lab.
• Fermentation Kitchen Dedicated fermentation facility with a seven-person team producing miso, tempe and 100+ simultaneous ferments for the Locavore NXT kitchen and the wider Locavore Group's restaurants.

Quantifiable outcome

• 98.13% of waste repurposed, only 1.97% goes to landfill
• +4 more outcomes

Named customers2 records

Segments3 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature5 records

Partnerships

18 partnerships are on record, tiered core and minor.

• Agency XcoreStrategic or Co-development PartnerSister company and creative partner for NXT and broader Locavore Group. Responsible for all design work, art direction, and project vision. Cross-discipline creative agency developing ideas across different experiences and mediums, primarily in Food and Beverage.
• Black Hand Gang StudiominorStrategic or Co-development PartnerIndonesia's first pioneering printmaking facility. Provides art services, workshops, and commercial creative services. Community-led Asia Pacific Print Club with members from over 10 countries.
• Budi Pradono (BPA)coreStrategic or Co-development PartnerArchitecture studio from Jakarta that designed the innovative modular NXT space. Portfolio includes government projects and private dwellings, with initiatives like Bintaro Design Week.
• ClimeMatescoreStrategic or Co-development PartnerLarge-scale composting facility in Bali handling organic waste including bones, shells, and compostable materials. Manages waste across NXT and other Locavore Group outlets.
• Digital NativcoreTechnology or IntegrationCreative technologists from Jakarta who crafted the B.I.O. Library with 3D scans of ingredients and Stream Of Consciousness installation. Visionary approach combining ingenuity and artwork.
• EcoBalicoreStrategic or Co-development PartnerFull-circle waste management handling non-organic waste through recyclables and tradables streams. Collects certain plastics and materials 2-3 times per week for repurposing.
• Gaya Ceramic Design StudiocoreStrategic or Co-development PartnerHusband-and-wife team (Marcello and Michela) creating bespoke ceramic collections. Long-running collaboration producing pieces for NXT dining experience and Concept Shop.
• Gaya Arts CenterminorStrategic or Co-development PartnerArt center run by Hilary Kane featuring ceramic facilities with kilns and tools unique in Indonesia. Runs workshops, artist residencies, and created unique pieces for NXT dining.
• Hungry Bird CoffeecoreStrategic or Co-development PartnerCoffee roastery from Canggu with own lab and roastery. National competition winners with international recognition. Works with Arca from Kintamani on special lots. Supports NXT beverage team on coffee programs and innovations.
• JunglocoreStrategic or Co-development PartnerCertified forest makers using Miyawaki Method to rewild NXT landscape. Planted forest around Eco Cottages with biodiversity, fungi-rich soils, and high plant density approach.
• Kevala CeramicscoreStrategic or Co-development PartnerLong-time collaborator on Locavore Group projects. Custom stoneware ceramics with Wendy Thomas team, working with British designer Sarah Howard. Uses recycled glass from Sungai Watch, upcycled plaster moulds, and natural stone waste.
• Mahteh CeramicminorStrategic or Co-development PartnerCeramic studio in Lodtunduh founded by Seline and Marco. Features earthborn, sculptural pieces reflecting architecture and graphic design backgrounds. Explores Balinese terroir clays and cooking ashes from Main Kitchen.
• Kulture MushroomscoreStrategic or Co-development PartnerMushroom cultivation led by Aaron, originally Urban Kulture from 2010. Full-scale operation housed within NXT with glass Mushroom Chamber, fruiting room, and lab. Cultivates Lion's Mane, Reishi, Chestnut, Oyster varieties, Pioppino and more.
• Local ArtistscoreStrategic or Co-development PartnerCurated Bali artists including Nyoman Arisana (3m Circle of Life painting), Wayan Upadana (Delftware-inspired works), and wood carving experts Komang and Wayan.
• Sub Zero WolfcoreTechnology or IntegrationKitchen appliance specialists providing support for LabX research kitchen and open-kitchen facility. Partnership spans multiple years across Locavore LAB and NXT venues.
• TOMO StudiocoreTechnology or IntegrationIndependent creative studio in Jakarta providing web development for NXT platform, online magazines, online shop, and interactive teaser content.
• WedoocoreTechnology or IntegrationCircular economy machinery builder. Their shredder used in Circular Waste Centre to break down organic waste for compost and Black Soldier Fly larvae feed. Collaborating on upcycled products through Sayang recycled design lab.
• ZBIOcoreStrategic or Co-development PartnerBlack Soldier Fly larvae provider enabling diversion of up to 40kg surplus organic waste daily. Natural circular method keeping waste system operational.

Scale indicators14 records

Recent moves7 records

Expansion highlights6 records

Direct peers

• Noma: Copenhagen's pioneering hyper-local foraging tasting-menu restaurant that defined the modern blueprint Locavore NXT follows: foraged and wild ingredients, in-house fermentation, sustainability, and a research-driven chef's table. NXT explicitly mirrors this approach with its Biodiversity Library, fermentation kitchen, and zero-import sourcing.
• Geranium: Copenhagen three-Michelin-star tasting-menu restaurant led by Rasmus Kofoed with eight World's 50 Best #1 rankings; emphasizes seasonality, botanical ingredients, and vegetable-forward cuisine—closely aligned with Locavore NXT's hyper-local, nature-driven tasting menu.
• Restaurant Mirazur: Mauro Colagreco's three-Michelin-star restaurant in Menton, France, repeatedly ranked #1 in World's 50 Best and a La Liste Ethical & Sustainability Award winner. Highly comparable on sustainability credentials, terroir focus, and chef-as-creative-director positioning.
• Gaggan Anand: Bangkok-based progressive Indian tasting-menu restaurant repeatedly ranked among Asia's 50 Best. Direct peer on tasting-menu format, chef-led innovation, and Asia-wide culinary-tourist customer base.
• Den: Two-Michelin-star Japanese tasting-menu restaurant in Tokyo led by chef Zaiyu Hasegawa; recognized for playful, terroir-driven cuisine. Comparable on Asian tasting-menu pedigree and chef-driven innovation.
• Blue Hill at Stone Barns: Dan Barber's farm-driven fine-dining restaurant at Stone Barns Center for Food & Agriculture in New York. Strongest US analogue for Locavore NXT's farm-to-table, biodiversity, and agricultural-research integrated concept.
• Atelier Crenn: Dominique Crenn's San Francisco three-Michelin-star tasting-menu restaurant known for poetic, sustainability-driven cuisine and Women's 50 Best recognition. Comparable culinary-art-meets-science positioning and a globally ranked chef-driven tasting menu.
• Restaurant Sühring: Bangkok two-Michelin-star restaurant serving modern German tasting menus with seasonal, refined produce. Comparable on the Asia's 50 Best-recognized tasting-menu format and chef-led R&D focus.

Broad incumbents

• Eleven Madison Park: Three-Michelin-star New York fine-dining flagship that pivoted to a plant-based tasting menu, positioning sustainability as a core brand pillar. Comparable on premium tasting-menu format and public sustainability narrative, though at meaningfully larger scale.

Emerging players

• Room4Dessert: Will Goldfarb's Bali-based experimental dessert and culinary R&D operation with a hyper-local, sustainability-led ethos. Comparable on Bali location, design-led hospitality, and creative R&D-driven menu philosophy, though smaller in scale.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/herbivore-by-locavore

Revenue estimate

Valuation estimate

Number of profiles

Profiles7 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Herbivore by Locavore