Nestled in the heart of Ubud along the picturesque Ayung River, Kubu at Mandapa offers an exceptional dining experience that combines gourmet contemporary cuisine with the serene beauty of Bali's natural landscape. This fine dining establishment has become a coveted destination for food enthusiasts seeking a unique Indonesian flavors.
KUBU, A Serene Ambiance in Mandapa, a Ritz-Carlton Reserve
As you step into Kubu at Mandapa, you are immediately enveloped in an atmosphere of elegance and sophistication, with a distinct touch of Balinese charm. The restaurant's interior design harmonizes natural elements with modern luxury, creating a serene ambiance perfect for an intimate dining experience. Guests can choose from various seating options, including a covered bamboo pavilion, an open deck, or one of the nine private dining cocoons. Each setting offers its own charm, with the private cocoons providing an especially intimate atmosphere. I was staying in the resort and made a reservation for the dinner at the private cocoon. (If you want to make sure, you have to clearly communicate with the restaurant when making reservation, since the restaurant can be fully booked.)
One of the standout features of Kubu is its private cocoon tables. These unique dining spaces are inspired by traditional Balinese huts, or kubu, where farmers store rice after harvesting. The cocoons offer guests a private and cozy setting, enhancing the overall dining experience.
Kubu's location is nothing short of spectacular. Positioned by the Ayung River, the restaurant provides panoramic views of the lush jungle and flowing water. Arriving before sunset, which occurs around 5:45 pm, is highly recommended. This allows guests to fully appreciate the stunning natural beauty of the surroundings before the light fades, although the soothing sound of the river remains a constant and calming presence throughout the evening.
About Chef Wayan Eka Sunarya
: Leading Culinary Excellence at Kubu, Mandapa
Chef Wayan Eka Sunarya is the Executive Sous Chef of the whole resort, and mainly leads Kubu. With a rich culinary background rooted in Buahan Village, Gianyar, Bali, Chef Eka brings a wealth of experience and a passion for sustainability to one of Bali's premier dining destinations.
Chef Eka's culinary journey began humbly at Ubud Hanging Gardens, where he started as a steward and progressed to become a skilled cook's assistant. Inspired by his mother's traditional Balinese cooking, Chef Eka developed a deep appreciation for local ingredients and authentic recipes from an early age.
Driven by a desire for international exposure, Chef Eka ventured abroad to work at Vanil Restaurant in Moscow, Russia. This experience broadened his culinary horizons and refined his skills in global cuisine. In 2015, he returned to Bali to join the pre-opening team at Mandapa, immersing himself in fine dining that harmoniously blends modern techniques with Bali's rich culinary heritage.
Throughout his career, Chef Eka has been committed to sustainability and responsible sourcing. His approach emphasizes collaboration with local farmers to ensure the quality and authenticity of every ingredient used in his creations. This dedication to nature and sustainability is at the heart of his culinary philosophy, influencing every dish he prepares.
Mangrove Crab
"Serangan" mangrove crab meat, multi seeds, avocado, tomato boshi, wild cherry, dill oil
At Kubu, Chef Eka offers two distinct degustation menus: The Gourmet and The Plant-Based. These menus showcase his innovative approach to an international contemporary cuisine while paying homage to Bali's diverse flavors. Each dish tells a story of tradition and creativity, highlighting the natural bounty of the island.
The MENU
Yellow Tail
"Jimbaran" wild catch amberjack carpaccio, salted cucumber, "Kintamani" lemon gel, sea grapes, house-made cucumber vinegar
Forest Mushroom
Truffle mushroom royal, foraged mushroom XO, mushroom consommé and almond toasted
Octopus
“Lombok” char-grilled baby octopus, salted baked roots vegetables, crustacean bisque and squid ink chip
The Beans
Seasonal Balinese legumes, cashew cream, kelp pickle, free range duck egg yolk confit
Tuna Cheek
Char-grilled yellow fin tuna cheek, banana blossom, olive and blacked “Salak” tapenade and chimichurri
Tokusen Wagyu Beef
48hrs slow cooked wagyu beef cheek, charred baby cabbage, cassava coal, and truffle merlot beef juice
Berries & Aloe Vera
Wild berries parfait, ginger aloe vera compote and pomegranate
The Season
Mango salsa, lemongrass semi-fredo, coconut crostillan and passion yogurt sorbet
Petit Fours
and some beverages...
Kubu at Mandapa's drink menu covers from cocktails to wine, but I enjoyed cocktails. To complement the exquisite food, Kubu offers an extensive list of European wines and signature cocktails, such as the refreshing Mangosteen cocktail. Also cocktalis are crafted with precision and creativity, blending classic recipes with innovative ideas. This results in a dining experience that is both refined and memorable.
While prices are on the higher end, the quality of the food and service justifies the cost, making it a worthwhile indulgence for those seeking an unforgettable meal. Although the restaurant only opens for dinner, it’s worth arriving a little earlier to take in the spectacular views.
Kubu at Mandapa
Mandapa, a Ritz-Carlton Reserve
Jalan Kedewatan, Banjar Kedewatan, Ubud, Gianyar
Bali, Ubud, 80571 Indonesia
+62 361 4792777
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