Best restaurants and what to eat
Indonesia
Ubud is the cultural and culinary heart of central Bali, where temple offerings, rice agriculture, and ceremonial cooking shape the local table. Its food is defined by fragrant spice pastes, coconut, banana leaf cooking, and richly seasoned dishes that balance sweetness, heat, and herbal freshness.
Balinese rice is the foundation of daily life in Ubud, prized for its clean, gently sweet flavor and soft, satisfying texture. It is often served with richly spiced side dishes, and its quality is closely tied to Bali's terraced subak irrigation culture.
This local red rice has a nutty aroma, firmer bite, and earthy depth that make it a favorite in health-focused Balinese cooking. It pairs especially well with coconut-based sauces, grilled fish, and lightly sweet sambals.
Grown in the highlands around Bali, this coffee is famous in Ubud for bright citrus acidity, floral notes, and a clean finish. It is often enjoyed black to appreciate its delicate, terroir-driven character.
This famously processed coffee is known for a rounded body, low bitterness, and soft chocolatey aroma. In Ubud, it is often served as a tasting specialty alongside other Balinese coffees.
This palm sugar has a deep caramel taste with hints of smoke and molasses. It is a cornerstone of Balinese sweets and sauces, lending complexity to both desserts and savory marinades.
Fresh grated coconut adds creamy richness and a moist, snowy texture to many Ubud specialties. It is used in spice pastes, sweet fillings, salads, and ceremonial dishes, giving them a lush tropical profile.
A traditional Balinese spirit distilled from palm sap or rice, typically clear, strong, and earthy. In Ubud it is often consumed in small pours or used as the base for local cocktails and ceremonial drinks.
Fermented palm wine with a rustic sweetness, mild acidity, and low-to-moderate alcohol content. It is deeply rooted in village life and often served informally as a fresh, lively local drink.
A traditional Balinese rice wine with a soft, sweet profile and a warm, gently alcoholic finish. It is commonly offered in ceremonial settings and can be served as a small sipping drink.
Local Balinese beer is usually light, crisp, and easy-drinking in the tropical heat. It is served well chilled and pairs naturally with spicy grilled foods and fried snacks.
A potent local distillate associated with Indonesian village production, occasionally found in Bali in artisanal forms. It has a raw, sharp profile and is typically used sparingly in mixed drinks or local preparations.
A traditional Indonesian spirit occasionally produced in Balinese-style local distilling traditions, known for its fiery strength and rustic character. It is usually served in very small amounts and sometimes infused with fruit or spices.
Bali's iconic roasted suckling pig, seasoned with a complex blend of turmeric, lemongrass, chilies, and aromatic spices, then slow-roasted until the skin is crisp and the meat is juicy. It is a celebratory dish in Ubud and is often served with rice, lawar, and sambal.
A ceremonial Balinese duck dish rubbed with a richly spiced paste, wrapped in banana leaf, and slow-cooked until the meat is deeply tender and fragrant. The flavor is layered, smoky, and intensely aromatic, making it one of Ubud's most prized specialties.
Chicken cooked with the same signature Balinese spice paste and slow braising technique as betutu duck, producing succulent meat infused with turmeric, chilies, and herbs. It is a festive dish with a bold, warming aroma and a long ceremonial history.
A classic Balinese mix of chopped vegetables, coconut, spices, and often meat or minced pork, with a vivid, savory, and slightly crunchy texture. It is a cornerstone of communal meals in Ubud and varies widely from village to village.
Balinese minced seafood, fish, chicken, or pork is blended with coconut and spice paste, then wrapped around lemongrass stalks or bamboo sticks and grilled. The result is juicy, fragrant, and lightly smoky with a bright herbal edge.
A mixed rice plate that showcases many Balinese flavors at once: rice, sambal, vegetables, spiced meats, peanuts, and egg or satay. It is the best entry point to Ubud's everyday cuisine, offering contrast in heat, texture, and aroma.