If you've noticed Petitenget getting busier with each year, Sardine offers a welcome contrast. A short turn off Jalan Petitenget leads to bamboo groves, water gardens and active rice paddies. The open-sided pavilion attracts both island locals and travellers, creating a relaxed atmosphere that feels well-established rather than artificial.
Seafood drives the menu, shaped by the day’s catch and seasonal produce. Grilled octopus takes on smoke from the grill before a soy glaze adds savoury depth. Lobster ravioli sits in a lemon beurre blanc that keeps the richness in check. Clams are paired with chorizo and chilli over sourdough, building warmth around the shellfish without burying its briny edge.
The bar maintains the same preference for clear flavours. A Rosella Margarita mixes Espolòn Blanco and Cointreau with lime, finished with house-made rosella and tangerine syrup for a citrus-forward profile that works neatly beside the seafood. Founder Alban Kibarer describes Sardine’s concept as “ever-evolving”, a fitting phrase for a restaurant that respects its identity while allowing the menu and mood to move with the island.
Floor staff take an attentive yet unobtrusive approach, guiding guests through the seafood selections before letting tables settle into their surroundings. As daylight fades, soft lights across the paddies transform the mood of the room.
This balance helps explain Sardine's continued popularity. Beyond the kitchen, the venue holds an enduring social draw: guests linger long past their meal, as initial cocktails lead to late-night rounds across a vibrant, fully occupied bamboo pavilion.
