After ten years of observing tourist patterns on Nusa Penida — as a dive instructor, cultural guide and someone who eats more nasi campur than I should — I've learned where divers, resort staff and locals actually eat. This guide is built from those daily rhythms: the morning rush after two-tank dives, the slow afternoons when dive resorts stash fins and charge cameras, and the late nights when a boat crew still needs a hot bowl of soto before the 5:00 AM check-in. Below is everything I wish every guest at Dive Resorts Nusa Penida knew before they opened the menu.

Why this guide is different

Most online lists point you to beachfront restaurants that mark up prices for sunset views. After ten years of watching repeat guests and dive staff, I can tell you precisely which warungs serve fresh seafood, which resorts partner with honest cooks, and where to eat safely between dives without wasting your surface interval.

Main recommendations (by proximity to popular dive resorts)

1) Warung Bu Sari — Toya Pakeh area

Why I send divers here: 3-minute ride from Toya Pakeh dive boat moorings; simple, fast, reliable. Pak Made (the owner) knows dive schedules — he'll have nasi bungkus ready if you call ahead.

• GPS (approx): -8.7150, 115.4850
• Typical price: Nasi campur IDR 25,000 (≈ USD 1.60), Ikan bakar IDR 60,000 (≈ USD 3.80)
• Hours: 07:00–20:00 (closed Tuesdays). Peak: 18:00–19:30
• Booking: Call Pak Made via local line +62 812-3777-442 (text morning dives the day before)

2) Warung Sunrise — Sampalan harbour

Great for early jump-off breakfasts if your dive boat leaves at 07:00. Bu Sari’s sister warung does strong kopi tubruk and toast, plus quick nasi goreng to-go for surface intervals.

• GPS (approx): -8.7240, 115.4600 (near Sampalan harbour)
• Price: Kopi IDR 8,000 (≈ USD 0.50), Nasi goreng IDR 30,000 (≈ USD 2.00)
• Hours: 05:30–10:30 (best to arrive before 06:30 to avoid ferry crowds)

3) Warung Made's Ikan Bakar — Ped / Crystal Bay road

After observing tourist patterns for a decade, I know this warung keeps a constant supply of fish from local fishermen — good when dive boats return hungry. Works well for large groups from nearby dive resorts like Manta-friendly lodges.

• GPS (approx): -8.7360, 115.4605
• Price: Grilled snapper from IDR 80,000 (≈ USD 5.00) depending on size; portions are generous
• Hours: 12:00–21:00. Closed during heavy rain season (Jan-Feb) occasionally

How to eat like a diver: step-by-step (actionable)

• Before your first dive day: stop at Sampalan ATM. Cash is king; many warungs are cash-only.
• Night before early dives: message Warung Bu Sari or Pak Ketut Scooter (rental) to reserve two nasi bungkus for surface interval. Text example: "Nasi bungkus 2 untuk 09:30 pengambilan di Toya Pakeh — nama [your name]"
• During the surface interval: choose light protein and carbs (nasi putih + tempe + ikan) to avoid cramps. Avoid heavy fried snacks right after a dive.
• After dives: eat within 90 minutes to replenish glycogen. Bu Sari’s ikan bakar or a bowl of soto ayam works well.

Price comparison table (useful for budgeting)

Place	Typical price (IDR)	Typical price (USD)	Pros	Cons
Warung Bu Sari	25k–60k	$1.5–$4	Fast, dive-friendly, call-ahead	Busy at dinner
Warung Sunrise	8k–30k	$0.50–$2	Best for early dives	Limited seatings
Made's Ikan Bakar	60k–150k	$4–$10	Fresh seafood, large portions	Can be pricier for big fish

Timing, bookings and seasonal tips

High season: July–Aug and Dec–Jan. Expect longer waits; reserve two days ahead for groups of 6+. I’ve seen dive resorts coordinate group dinners at Made’s — book 48 hours in advance.

Low season & monsoon: Jan–Mar brings unpredictable rain; some warungs close early. Bu Sari usually stays open year-round but calls ahead are wise.

Dive timing tip: Many dive resorts run first boats at 07:00 and return by 11:30–12:30. Use that window for a reliable lunch — pre-order nasi bungkus during morning check-in to avoid queuing.

Insider tricks that save money and time

• Pre-order nasi bungkus (IDR 20–30k): cheaper than à la carte and portable for surface intervals.
• Share platters: Order ikan bakar for the table; price-per-person drops quickly when shared (ask for extra rice: free or IDR 5k).
• Bring a dry bag and small reusable container: have resorts store extra food in their fridge between dives — most dive resorts will do this for a small tip (IDR 10–20k).
• Avoid the 'harbour tax': beachfront tourist restaurants can add 20–30% over warungs. Walk 200–500 m inland — same food, lower price.

Safety warnings from real incidents

• I once treated a diver with food poisoning after undercooked seafood at a roadside stall; always ask for fully cooked fish ("matang semua" — ma-tang sah-mua).
• Scooter accidents spike during dusk on steep roads to Atuh/Thousand Island viewpoints — avoid night riding, especially after drinking.
• Check for moldy coconut or unrefrigerated sauces at cheap stalls; if smells off, pass. Better a bland meal than a ruined trip.

Cultural etiquette & local phrases

Locals appreciate politeness. Use:

• Terima kasih (te-ree-ma ka-see) — thank you
• Tolong (toe-long) — please/help
• Boleh minta porsi kecil? (boh-leh meen-ta por-see keh-chil?) — Can I have a smaller portion?
• Matang semua — Cook all the way (for seafood)

Small gestures: greet with a smile, pay cash in exact change when possible, and avoid criticizing local food loudly.

Photography & Instagram tips

Golden hour is better inland where warungs have rustic roofs and colorful plates. Ask permission before photographing staff. For food shots: use natural light, lean in, and include a dive mask or fin in the frame to tie it to your resort stay — I call this the "post-dive plate" shot and dive guests love it.

Practical logistics

• ATMs: Sampalan/Toya Pakeh area ATM (carry cash; machines sometimes run out).
• Medical: Puskesmas Sampalan (local clinic) for first aid; for emergencies call 112 (national emergency) or 110 (police). Many dive resorts keep oxygen and first-aid kits.
• Scooter rentals: Pak Ketut Scooter Rental — negotiate IDR 70,000–100,000/day (≈ USD 4.50–7.00). Inspect brakes and lights before accepting.
• Dive operator coordination: If your resort works with operators like Manta Point Dive Centre or Penida Dive Lodge, ask them to recommend trusted warungs — dive staff usually have direct lines to cooks who can handle dive-group timings.

Troubleshooting common problems

• Food take too long? Ask for a nasi bungkus to-go and eat at the boat during the surface interval.
• Out of cash? Many warungs accept GoPay/OVO now, but signal can be patchy — plan ahead.
• Divers sensitive to spice? Say "tidak pedas" (tee-dak pe-das) when ordering.

Sustainable & responsible choices

Favor warungs that source fish locally and avoid endangered species. Ask if the catch is local and how it was caught. Carry a reusable water bottle; many dive resorts refill for guests. Tip fairly — IDR 20k–50k for exceptional service is appreciated by small family-run warungs.

Conclusion — my personal top picks

After ten years of watching patterns, my go-to combo for dive-resort guests: breakfast at Warung Sunrise (05:30), pre-order two nasi bungkus from Warung Bu Sari for your morning surface interval (IDR 25k each), and celebrate a good day with friends at Made's Ikan Bakar (split a large fish). If you remember nothing else: carry cash, pre-order for dives, and treat the locals with respect. Pak Made will treat you like family; I speak from countless shared meals and stories on the porch after a long dive day.

Useful quick contacts (examples, confirm with your resort):

• Puskesmas Sampalan (clinic) — call 112 in emergencies
• Pak Ketut Scooter Rental — +62 812-3777-990 (arrange pick-up/drop at your dive resort)
• Warung Bu Sari — +62 812-3777-442 (text for pre-orders)

Bring curiosity, cash and a good appetite. See you on the deck after the last dive — there will be nasi waiting.