Santanera has been bringing the Latin heat to Canggu, Bali for four years now, and they’re celebrating their anniversary in a big way this year with a one-night-only menu called The Wild Harvest on Thursday, 20 November.
Featuring Santanera’s Head Chef Andrés Becerra alongside guest chefs Aditya Muskita (Esa, Jakarta), John Becker (Jono’s), and Selvina Lim (Lenny’s), each chef will be bringing their own interpretation of “harvest” to the five-course sharing set menu, which includes a roti made from “odading” dough, topped with suero costeño, fermented gooseberries, and cured duck sausage; a reimagined ceviche dressed in a smoky yet tropical rujak kuah pindang; and a textured dessert made of guava that capture Bali’s spirit.
The Wild Harvest menu is a testament to Santanera’s philosophy of “Latin American flavours, local ingredients” and the restaurant’s ongoing sustainability practices. By working with local farmers and organisations such as the ACS Bali Foundation and Island Organics, their kitchen waste is transformed into nutrient-rich compost that in turn, yields new harvests.
Ahead of their fourth anniversary and The Wild Harvest, get to know more about Santanera and Chef Andrés from the man himself:
Where does the name ‘Santanera’ come from?
Santanera is the saint of the gypsies. We (the founders) all come from different parts of the world. I’m originally from Colombia, and the others are from Italy, France, and Australia. We all came together with a different set of skills and ideas to build what we know as Santanera today.
Best way to dine at Santanera?
The menu has a bit of a Spanish structure to it, starting with aperitivo, small snacks, a ceviche section, a section to share, and then some larger dishes. My favourite section is the snacks section because by trying four or five different dishes, you get to try different flavours and textures and that’s really exciting.
One of my favourite dishes is the chicken skewer, which is very simple. It’s basically a chicken thigh cooked over charcoal so it’s nice and smoky, and then we glaze it with some coconut called titote. Traditionally, we use that in Colombia to make coconut rice but here, we make a reduction with caramelised coconut and we glaze the chicken as it cooks on the fire, and then serve it on a rice arepa.
Arepas are normally made from corn in many countries in South America, but this arepa is made from rice, so we try to incorporate the Indonesian culture and be a bridge between Indonesia and Colombia.
Best seat in the house?
Upstairs overlooking the downstairs dining salon. You can appreciate the beautiful design of the restaurant, but you also get to experience the buzz and the energy from the kitchen.
Your favourite tool in the kitchen?
Something that I always use during service and that take whenever I’m doing takeovers, is this little skewer. We use it to check the temperature and check the doneness of different proteins during service. It’s something I rely on all the time and it’s a very useful tool.
Something not many people know about you?
I was born in the hospitality industry. My family has restaurants back in Bogota, in Colombia, up in the mountains in La Calera. I was exposed to this industry since I was born. My dad is a chef, and my mom also helps with all the operations of the restaurant back home. That’s where my passion for hospitality began, just by seeing the effort that people in this industry put into satisfying others. That’s very rewarding and that’s the main reason I decided to become a chef.
Check out our interview with Chef Andres below:
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The Wild Harvest at Santanera
The Wild Harvest five-course sharing set menu is available on 20 November 2025 from 6pm till late – reserve your spots now at santanerabali.com.
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