Kubu Introduces Refined Sustainable Fine Dining Concept Inspired by Nature

Charmingly nestled amidst the verdant highlands of Ubud, Kubu at Mandapa has unveiled its revamped culinary experience. The latest offering redefines sustainable gastronomy in Bali by introducing an innovative and refined fine dining concept inspired by nature, from root to leaf.

With a commitment to sustainability through place-based community sourcing and zero-waste practices, Kubu upholds a philosophy that celebrates the wild flavours and nature’s bounty of Bali. Kubu’s ingredients are sourced within 100 km of the restaurant, ensuring freshness and honouring each element from roof to leaf.

Spearheaded by Executive Sous Chef Eka Sunarya, the Kubu Experience offers a 10-course degustation menu that transforms often-overlooked local ingredients into outstanding culinary creations. Inspired by his upbringing in Buahan village, Chef Eka combines traditional techniques with a progressive approach, creating a menu that conveys Bali’s diverse ecosystem whilst inviting guests to embark on a sustainable epicurean journey.

Chef Eka’s innovative use of rare ingredients such as wild herbs, exotic fruits, and unique vegetable varieties exemplifies Kubu’s commitment to highlighting the island’s rich biodiversity. With a zero-waste ethos, the team ensures every aspect of the ingredients is fully and creatively utilised in its dishes.

Highlights from the 10-course menu include Tabanan Braised Beans, a dish made from five rare beans from 16 available varieties, braised with a creamy cashew bagnagoda; Plaga Royal Galia Melon, a signature dish paired with air-dried beef, presenting a delightful contrast between the sweet melon and the savoury, tender grass-fed bresaola; and Bali Heritage Pig, a dish that celebrates the Black Heritage Pig, renowned for its rich, marbled and flavourful meat. Additionally, The Plant Base menu is a 10-course vegetarian alternative.