Ubud’s dining scene is about to welcome two new names worth watching. MDA Restaurants has announced the upcoming opening of Baker Butcher Barista (B3) and Carbón at Alaya Suites Ubud, both scheduled to launch in Q2 2026.
Ubud’s dining scene is about to welcome two new names worth watching. MDA Restaurants has announced the upcoming opening of Baker Butcher Barista (B3) and Carbón at Alaya Suites Ubud, both scheduled to launch in Q2 2026.
Baker Butcher Barista, or B3, is designed as an all-day destination where bakery culture, specialty coffee, and a butcher-led kitchen come together under one roof. The concept blends the ease of a neighbourhood café with the refinement of a modern steakhouse, offering everything from pastries and thoughtfully sourced coffee to comfort-driven dishes inspired by Nusantara flavours and house-aged steaks.
Meanwhile, Carbón takes a different route entirely. Inspired by the culinary traditions of Mexico and Peru, the restaurant centres itself around open-fire cooking and bold Latin American flavours. Expect heirloom corn, ají peppers, grilled meats, fresh seafood, and dishes shaped by smoke, fire, and spice. The venue is also set to include a rooftop bar and cigar lounge, creating a more elevated after-dark atmosphere tucked within Ubud’s lush surroundings.
For Ubud, the arrival of both venues feels aligned with the area’s ongoing shift toward more layered lifestyle experiences. Travellers are no longer just looking for somewhere to eat between activities. They are seeking places where mornings linger over coffee, lunches stretch into conversations, and evenings unfold slowly over cocktails and fire-grilled plates.
MDA Restaurants itself has steadily built a portfolio known for concept-driven dining experiences across Jakarta and Bali, including Animale, Aged-Butchered, Wabi-Sabi, and Ironplate. Following the opening of Aged-Butchered Canggu in 2024 and Agave & Azul in 2025, the launch of B3 and Carbón in Ubud continues the group’s momentum in Bali’s ever-growing hospitality landscape.
While official opening dates and menus are still to be announced, both restaurants are already shaping up to become new additions to Ubud’s evolving dining conversation — one rooted in slow mornings, bold flavours, and spaces designed for lingering a little longer.