You might be welcomed in this staple of Bali with a frangipani flower placed behind your ear, and guided to one of their many candle-lit tables facing the famous Ubud Palace. The split-level restaurant offering traditional Balinese food with Indian and vegetarian highlights is spread throughout several open-air pavilions within the beautiful, traditional complex: a front area houses the arak bar, and the two main seating areas at the rear are on the far side of the open kitchen. The emphasis is on meals you could find home-cooked in local Balinese homes, and the philosophy guiding this restaurant is one of cultural education: three times a week, the restaurant opens its recipe books to the public, bringing a dozen or so “students” to local markets to select ingredients and then cook them through guided lessons in traditional Balinese style in Bumbu Bali’s kitchens. You will then be treated to the restaurant’s classics available everyday on their menu, such as grilled mushroom in banana leaf, meat and fresh fish satés grilled with local spices, or slow-cooked beef in coconut milk. This is the perfect place to come if you’re looking for a more traditional Balinese dining experience, a break away from Bali’s many touristy international restaurants.
