Too many places with 5-star ratings and zero soul. Too much fluff, too many “best ever” claims that fall apart by the second bite. We created MWB Curated out of self-defense — to track the spots that actually get it right. Real non-sponsored picks we tell our friends about.
Fuego
We found Fuego during one of our ongoing missions: the hunt for a great steak. Not a decent one. A great one. If you’ve been following us, you know we are serious about our meat. After sifting through another round of glowing-yet-generic reviews, we booked a table with low expectations.
And then… Fuego surprised us.
Fuego is tricky to find—which, in Canggu, is actually a compliment. It’s tucked away from the usual chaos and shirtless bros, nestled deep in the cutest residential cul-de-sac. With its own lush garden, zero traffic noise, cactus winking at you at the entrance – you almost forget you’re in Canggu.
The menu reads simple, but the execution? Bold, balanced, intentional. A wood-fire grill that actually understands restraint. Meat that arrives with crisped fat, blushing centers, and that elusive just-right seasoning. We went back. Then back again.
Why we picked Fuego

- The food — everything was absolutely perfectly cooked, and full of flavor every single time.
- The vibe — our second facourite feature. Super peaceful, tucked away from Canggu’s chaos
- The service — warm, genuine, and pleasantly knowledgable.
- The setting — cozy outdoor seating with twinkling lights, perfect for relaxed evenings
- What we loved a little less – the fully open layout is charming, but on windy days it means your food can cool down faster than you’d like.
The Food: Simple, Bold, and Smokin’ Good

Fuego’s wood-fired Argentinian grill isn’t trying to reinvent the wheel. It’s all about doing one thing exceptionally well — bringing out the rich, smoky flavors in every single bite. Sounds simple. But not in Bali where consistency in quality is a rare find. Eating here feels like self respect.
Their food star? STEAKS — juicy, perfectly cooked, with just the right amount of char. And we really mean it – perfectly. You can put Fuego’s steak in the chef’s manuals. Our second favourite – pork belly. Equally delicious were the starter sets — beautifully presented and surprisingly well executed, with every bite we needed to pause the conversation for a little unavoidable MMMMMMmmmm.
What was surprising is that a place who serves such incredible meat, got us weak in the knees with their seafood. Black cod was especially delicious.
The Vibe: Like Your Cool Friend’s Backyard BBQ — But With Way Better Food

Thank you Fuego for not screaming for attention like every other spot in Canggu. Nope. Picture this: garden tables hanging out under fairy lights, a breeze that messes up your hair just right, and candlelight so soft it practically whispers, “Relax, you’re safe here.” It’s the kind of place where your phone goes silent, your brain stops racing, and you actually remember what it’s like to breathe (and breathing steaks helps).
The Service: Genuine and Welcoming, Not Pretentious
Full disclosure: every time we scout a new spot, we try to play the “difficult customer” —just to see how the team handles it. Hats off to Fuego’s staff. Every request, every last-minute change, was met with friendly enthusiasm that never wavered.
Pro tip: when you book, ask for a seat in Putu’s section. Putu a fountain of food and wine wisdom, chatting with him felt like a mini masterclass — non-intrusive and genuinely helpful.
FUEGO: WHO DAT?
Born in Buenos Aires, he grew up surrounded by smoke, meat, and that legendary Argentine meat magic everyone raves about. But instead of sticking to the usual “meat and potatoes” script, Chef Mariano Vignoli took a detour through the world’s kitchens—from fancy cruise ships to five-star hotels in the Middle East—collecting stories and flavors like Pokémon cards.
Then Bali happened. Fuego became his playground, where he experiments with flames, local ingredients, and unleaching his obsession with every little detail. And we’re all for that kind of commitment – Chef Mariano’s even designed the wooden trays himself for Fuego’s signature sharing starters. It’s the kind of small touch that shows just how personally invested he is in the entire experience—flavors, presentation, everything.
What we loved a little less
The open-air design means that on windy evenings, our food cooled down quicker than we wanted. It’s felt like a really minor issue in an otherwise cozy setting, but worth knowing if you’re a “hot food only” kind of person. Also, bring a sweater.
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