Press Kit · Jannah Restaurant Bali

About

Jannah means paradise. Ours is a garden in the heart of the Mediterranean.

Jannah is a modern Mediterranean restaurant on Jalan Pantai Seseh in Bali, cooking over open fire with Middle Eastern and North African influences.

At the centre stands an 11-metre baobab, the tree of life, rising through the open roof. The building was inspired by the haciendas of Tulum and the riads of Morocco: tall terracotta walls and arched windows, a fortress built around a garden.

Jannah was created by owner, co-designer and general manager Bilel Khanatou, a Frenchman of Algerian and Moroccan heritage. The kitchen pairs rustic Mediterranean simplicity with bold, soulful flavour: wood-fired breads and dips, small plates, wagyu, whole fish and plenty of vegetable dishes.

Name: Jannah Restaurant Bali
Opened: July 2026
Cuisine: Modern Mediterranean, open fire, Middle Eastern & North African influences
Owner: Bilel Khanatou, owner, co-designer & general manager
Address: Jl. Pantai Seseh, Cemagi, Mengwi, Badung, Bali 80251
Hours: Daily · brunch & lunch 08:00–17:00 · dinner 18:00–23:00
Prices: Small plates IDR 60–190K · big plates IDR 160–750K · cocktails IDR 150K
Ratings: 4.9 Google · 5.0 Tripadvisor
Website: jannahbalirestaurant.com
Instagram: @jannah.restaurant

In the press

There’s no denying the food at Jannah is a smash.

Dave Smith · The Sunday Times / The West Australian · 20 September 2026

“Eating at a desert fortress in Bali” →

The 11-metre baobab rising through the open roof of Jannah's dining room

The space

A fortress around a tree

From the road Jannah reads as a terracotta fortress with tall lit arches and a hanging garden on the roof. Inside, tables are set around the baobab under an open sky, with a bar, an open kitchen and a wall of contemporary art.

Chickpeas roasting over charcoal in Jannah's open-fire kitchen

The kitchen

Cooked over flame, made to share

An open kitchen built around the fire. Breads and dips to open the table, small plates like octopus, dolma and skewers, big plates from the grill, and a separate brunch menu served every morning from 08:00.

Signature dishes

Malawach & black garlic focacciaHouse breads with labneh, zaatar and dips

Fish skewerMahi mahi, hawayej spice, charred harissa, flat bread

Chargrilled octopusSweet potato, saffron, kalamata olive purée

Aus wagyu MB5 · picanha MB3Burnt carrot purée, beef sherry glaze

Whole red snapperSaffron beurre blanc, white miso, charred spring onion

Baklava cheesecakeAlso Basque cheesecake and mint chocolate mousse

BrunchBaghrir pancake, shakshouka, shrimp ricotta omelette

CocktailsSeseh Spritz, Desert Negroni, Jannah Martini · natural wines from Bali