Sustainability is at the core of the new concept at Kubu, one of Bali’s most exciting dining destinations.
Nestled in the verdant highlands of Bali, Kubu at Mandapa, a Ritz-Carlton Reserve has launched an innovative refined dining concept, redefining sustainable gastronomy on the island.
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Translating to “hut” in Balinese, Kubu reflects the restaurant’s deep connection to humble beginnings and its commitment to sustainability through place-based community sourcing and zero-waste practices.
Kubu’s philosophy celebrates the wild flavours of Bali, with ingredients sourced from within 100 kilometres of the restaurant, ensuring freshness and honouring each component from root to leaf. Led by executive sous chef Eka Sunarya, the menu transforms often-overlooked local ingredients into exquisite culinary creations. Inspired by his upbringing in Buahan village, chef Eka blends traditional techniques with a forward-thinking approach, crafting a menu that tells the story of Bali’s diverse ecosystems while inviting guests to embark on a sustainable gastronomic journey.
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“Kubu Experience” signature dishes include the Tabanan Braised Beans, where Eka selects five rare beans, including mung beans, green beans, soybeans, chickpeas, and black beans, each chosen for their rich, earthy flavours and connection to the land, that are then braised to perfection with a creamy cashew and bean cream, celebrating the island’s abundance of nuts and spices. Alternatively, the Plaga Royal Galia Melon dish pairs sweet melon with air-dried beef, creamy stracciatella, and a refreshing citrus gel, creating a delightful contrast of flavours, while the Bali Heritage Pig showcases slow-cooked pork belly with a delicate carbonara espuma, blending rustic flavours with modern European finesse for a balanced and memorable experience.
Chef Eka’s innovative use of rare ingredients such as wild herbs, exotic fruits, and unique vegetable varietals exemplifies Kubu’s dedication to showcasing the island’s rich biodiversity. Guided by a zero-waste philosophy, the team ensures every part of an ingredient is utilised creatively, from vegetable scraps converted into broths to seafood shells repurposed as serving vessels. An on-site composting system nurtures the restaurant’s herb garden, completing the sustainable cycle.
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Kubu’s beverage programme is equally inventive, featuring craft cocktails made with local spirits and foraged botanicals, along with non-alcoholic options that highlight Bali’s tropical fruits and herbs. Many of the drinks incorporate house-made ferments and infusions, further reflecting the restaurant’s zero-waste commitment.
Beyond the dining experience, Kubu serves as an educational platform, inviting guests to participate in tours of the on-site gardens, cooking workshops, and discussions on traditional and modern farming practices. The restaurant regularly hosts events with guest chefs, wine pairings, and special experiences that promote responsible food production and consumption.
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