Carnivore cravings are quelled at Boy’N’Cow, Bali’s first meat boutique where the beef is dry-aged in house for 28 days and grilled on a custom-made gaucho grill. These guys are serious about their meat, so they only serve grain or grass fed beef sourced from sustainable and organic farms in the US and Australia. From rib eye to striploin, tenderloin and porterhouse, they have your steak needs covered. Also on offer are small plates for sharing like the Burrata Cheese and Tuna Tostada, beefless mains like the Charred Spring Chicken and Barramundi, plus artisan cocktails, single malt whiskies and fine wines from their cocktail lounge upstairs.
Tel: +62 361 934 84 68 www.boyncow.com