Pony

Pony is in Badung.

In Berawa’s dining-and-nightlife stretch, the useful question is not whether to add another dinner stop, but whether the room can carry the evening after the plates are cleared. The restaurant is a good call when dinner is meant to roll into cocktails and a longer sit, not when the plan is a quick meal before moving elsewhere.

Fire-led cooking with enough polish for a second visit

The draw is the wood-fired format: seasonal produce cooked over flame, then pulled toward contemporary European flavours with Japanese-inspired touches. That combination gives it more range than a simple grill, especially for someone who has already been once and wants a reason to return beyond the room. Order around the fire rather than treating it like a broad, all-purpose menu.

The plate logic is also the clearest reason to choose it for an occasion. There are no awards or chef-name credentials to lean on here, so the decision rests on format and setting: flame, produce, sauces, garnishes and textures handled with a more composed point of view than a casual late dinner usually offers.

The room is built for staying, not escalating into a club

Connected dining room, bar and lounge are the practical advantage. The space is designed to build energy across dinner, drinks and late conversation without turning into a nightclub environment. That makes it better for a long evening than for diners who want a measured, single-purpose meal.

Visually, expect an intimate, layered, atmospheric room rather than a stripped-back grill counter. Go when the night itself is part of the decision: a return visit after dinner elsewhere makes less sense than starting here and letting the bar-and-lounge format do its job.