From soil to flame to plate, The Wild Harvest proves that food tastes better when the whole community has a hand in it. Four years, countless stories, and one guiding philosophy: Latin American flavours, local ingredients. This November, Santanera marks its fourth anniversary with The Wild Harvest, a celebration of abundance, resilience, and the community that makes it all possible. When Santanera opened its doors in 2021, it introduced a way of cooking that felt both daring and grounded. 

More than a concept, it has become a story of crossed roots where cultures, communities, and techniques converge. At the helm is Bogotá-born Chef Andrés Becerra, whose journey from Melbourne’s modern dining rooms to Michelin-starred kitchens in Europe now finds its most personal expression in Bali.

“I’ve never been interested in following trends,” says Chef Andrés. “For me, it’s about flavour, hospitality, and constantly challenging myself to tell a story with the ingredients in front of me. The Wild Harvest is about letting those ingredients that are grown and loved here, speak for themselves.”

To mark the occasion, Santanera will host a one-night-only dinner, with a collaborative menu that traces the roots of Latin America while embracing the richness of Indonesia. Joining Andrés are guest chefs Aditya Muskita (Esa, Jakarta), John Becker (Jono’s), and Selvina Lim (Lenny’s) each bringing their own interpretation of “harvest.” Muskita, known for curiosity-driven, memory-led cooking, reunites with Andrés after their time at Copenhagen’s Relæ. Selvina, whose Indonesian heritage shapes her delicate yet daring desserts, creates bright, textural finales that balance boldness with finesse.

Guests can expect a feast that’s refined yet convivial, a collaboration where each chef digs deep into their heritage to discover new connections on the plate. The journey begins with a playful aperitivo: roti made from “odading” dough, topped with suero costeño, fermented gooseberries, and cured duck sausage. A bite that feels both familiar and surprising. Next comes a reimagined ceviche, where Colombian technique meets Indonesian soul, dressed in rujak kuah pindang for a balance of smoky depth, zest, and tropical brightness.

From there, the menu unfolds into bold, ingredient-led creations that celebrate the island’s harvest in unexpected ways. To close, Selvina’s dessert offers a tropical crescendo of guava, tangy fruit, and delicate textures that capture Bali’s vivid, unrestrained spirit.

But The Wild Harvest is more than just a menu. It is a reminder of Santanera’s place on an island where development often outpaces sustainability. “Bali is changing quickly,” says co-founder Gabriel Steinberger. “If we are part of its growth, we also have to take ownership in caring for the land and the people. Sustainability must be structural, not symbolic and we want to create an impact that is real, not just aspirational, as long as it’s still within our capabilities.”

This philosophy runs deep in Santanera’s everyday practices. Working with local farmers and partners such as the ACS Bali Foundation and Island Organics, the restaurant closes the loop: kitchen waste is transformed into maggot feed, the byproduct becomes nutrient-rich compost, and the soil yields new harvests that return to the kitchen. It’s a cycle that nourishes both land and community, and one that defines Santanera’s path forward.

Four years on, Santanera reaffirms what makes it unique. It is not only a restaurant, but a movement built on community, responsibility, and flavour. The Wild Harvest is both a milestone and a manifesto. A journey from soil to table and back again, proving that growth, like flavour, is richest when it is shared.

5 Course Sharing Set Menu: IDR 850,000++ per person

Date: 20th November 2025, 6 PM - late

Location: Santanera, Jl. Tanah Barak No. 55-57, Canggu 80351 Bali

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Santanera

Jl. Tanah Barak No.55-57, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80351

Phone : +62 812 4665 8896

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