As sustainability continues to be top-of-mind for travelers in 2025, Mandapa, a Ritz-Carlton Reserve in Ubud, Bali is excited to unveil its new fine dining concept, “Inspired by Nature, From Root to Leaf,” at their restaurant Kubu. Led byExecutive Sous Chef Eka Sunarya, the new philosophy celebrates the wild flavors of the island with ingredients sourced from within 60 miles, ensuring freshness and honoring each component from root to leaf.
Along with the new concept at Kubu, Mandapa offers foodie travelers opportunities to enjoy immersive activities in the local community. For those looking to plan their 2025 adventures, below is the property’s curated selection of experiences highlighting Bali’s natural flavors:
- Visit a Local Market: Opening early in the morning, travelers can start their day by exploring the market in the heart of Ubud, offering a unique opportunity to experience Balinese daily life and enjoy fresh, flavorful ingredients. Visitors can also discover the island’s unique vegetables and spices, as well as the vibrant elements used in traditional morning blessings.
- Cook from Scratch: Guests can embark on Mandapa’s "Vintage, Village, Voyage” Volkswagen experience to explore Ubud’s surroundings and enjoy a Balinese cooking class. This adventure in a classic VW 181 convertible takes guests to Pesalakan village to explore traditional weaving and observe local blacksmiths—a full dive into the traditional culture. The journey ends with a cooking class where participants prepare and savor their own local dishes.
- Dine at Kubu: Travelers can end their day by experiencing Kubu’s new concept, “Inspired by Nature, From Root to Leaf,” that immerses diners in Balinese flavors and traditions, transforming often-overlooked local ingredients into exquisite culinary creations. Inspired by Chef Eka’s upbringing in Bali’s Buahan village, the menu reimagines local ingredients with a sustainable approach to each dish, telling the story of the island’s diverse ecosystems through place-based community sourcing and zero-waste practices. Signature dishes include Tabanan Braised Beans, Plaga Royal Galia Melon with air-dried beef, and Bali Heritage Pig. Kubu’s beverage program is equally inventive, featuring craft cocktails made with local spirits, foraged botanicals, and incorporating house-made ferments and infusions. Further, Kubu invites guests to participate in tours of the on-site gardens and discussions on traditional and modern farming practices.
Images can be found here.
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