JUST KITCHEN Georgian Restaurant

Colorful corner of Kerobokan

On Jl. Bumbak Dauh No.112B in Kerobokan, JUST KITCHEN sits behind a chill, colorful frontage, all ornate lanterns and warm light. Reviewers describe ducking in during heavy rain for a “random lunch in Umalas” and ending up staying longer than planned, helped by shelves of books to browse while waiting for food and a generally cozy, home‑style feel.

Inside, guests mention beautiful lighting and a relaxed, slightly low‑key vibe; one regular calls it a place they visit “4 days in a row” because it has become a staple. A few diners, though, felt the atmosphere could be “a bit down,” especially when the room is quiet or only one staff member is on at 5pm.

Georgian plates, Mediterranean twist

The kitchen leans into Georgian classics like khinkali dumplings, khachapuri and shashlik, but also brings in Greek, Turkish and broader Mediterranean touches such as tzatziki, hummus, chicken gyros and borscht. One guest loved that the menu clearly labels dishes as Georgian, Greek or “others,” which helped them navigate their first encounter with Georgian food.

Fans describe the food as “super tasty,” spicy and well seasoned, with several locals naming it their go‑to for a Georgian fix in Bali. Others point out that it’s “not authentic” in the strict sense, but still very tasty with high quality ingredients and “the best yogurt in Bali,” especially in the ayran and herbal ayran.

Hits, misses and portion talk

Certain dishes attract real devotion: khinkali that “reminds me of my childhood,” juicy lamb khinkali with broth inside, soft and flavorful beef shashlik, and bread that a guest said was so good they’d return just for that with Turkish tea. Borscht, badrijani eggplant, chashushuli-style stew and chicken gyro rice bowls also get repeated praise for flavor and value around 120k with juice.

Not all plates land as well. One reviewer called their khachapuri dough raw and chewy with bland cheese, another found the dumpling dough too thick, and a few note salt levels and texture (very soft eggplant, salty ayran) aren’t for everyone. Portions divide opinion: some call them good and filling, while others complain of “super small” servings for 79k–180k and compare them unfavorably with nearby Dua Umalas.

Service, warmth and a few odd moments

Service is generally described as kind, attentive and “super nice,” with staff remembered for warm welcomes and honest behavior (one regular says they were informed they’d paid twice on a previous visit). Families mention friendly, efficient service at Sunday lunch and appreciate the kids menu.

A few quirks appear in reviews: reports of only one glass of house water per guest, an awkward sauce‑swap for a dairy‑free diner, and inconsistent portioning across visits. Outside seating can suffer from mosquitos, with one guest counting six bites in two minutes.

Prices, extras and what to know

Many diners feel prices are “absolutely reasonable,” citing meals like tzatziki, badrijani, chashashuli, 2 ayran and tea at 300k Rp, or kebab with chips, salad and tzatziki as plentiful. Others find it expensive “in Indonesian standard,” especially when small portions meet higher dish prices such as 180k for shashlik.

Several guests flag an added 11% tax plus 5% service charge (about +16%) that is not always obvious upfront; some call this “crazy” compared with Bali spots that list all‑inclusive menu prices. Wine selection is described as poor, with repeat visitors wishing for better Georgian wines and noting that AC inside is “not very cold.”

Who will like JUST KITCHEN

JUST KITCHEN will suit curious eaters and Bali residents who crave comforting Georgian‑Mediterranean flavors, don’t mind a few quirks around portions and extras, and value warm, book‑lined coziness over polished perfection.