Capella Ubud, Bali Dining
Inspired by the spirit of discovery, our Ubud restaurants add an unexpected twist to traditional flavours, influenced by the jungle setting and local heritage. Seasonal, sustainably-farmed ingredients are the priority at Mads Lange, while Api Jiwa cooks up intimate, authentic Asian barbecue food. Enjoy comforting camp snacks around our Camp Fire, as you listen to live storytelling or a nostalgic film.
Mads Lange is our camp’s split-level dining room named in honour of the famous Danish spice trader and peacemaker of Bali Mads Johansen Lange, nicknamed ‘The White King of Bali’. The focus is on seasonal and sustainable dishes created using locally-farmed ingredients and influenced by the historical spice trail.
Inspired by the Sanskrit word meaning ‘fire to the soul’, our chefs at Api Jiwa create exciting Asian barbecue food served in an intimate, lively atmosphere. Sit at the Robatayaki grill or at the private dining table for contemporary bites influenced by nose-to-tail cooking, created just for you.
The poolside Mortar & Pestle Bar is at your service with light and refreshing snacks alongside a wide range of cocktails, a menu curated to reflect the harmony of Mother Nature’s ingredients and sounds, handcrafted using traditional methods.
The Camp Fire invites you to spend an evening under the stars, relaxing around the fire and listening to fascinating tales shared by a local storyteller over camp favourites such as hot chocolate and toasted marshmallows. Some nights the Camp Fire will host silent black and white movies depicting Bali during the 1800s, on other nights you will be serenaded by our jungle orchestra.
Bespoke private dining can be arranged on request, ranging from candlelit dinners, to private picnics at superb locations and entertaining boutique groups.
Our organic gardening initiative reflects our respect for the environment and the food we fuel our body with. Hand-harvested with love are an incredible array of indigenous vegetables, spices, herbs and freshwater delicacies including crayfish and tilapia. Our culinary maestros celebrate them as star ingredients, while Auriga’s therapists highlight their healing properties in traditional wellness treatments. Further reducing our ecological footprint are our gardeners, who turn green and food waste into compost as replenishment for our garden soil.
Armed with boots and a hat, visit our Keliki Organic Garden and be acquainted with our thriving seasonal ingredients. Appreciate their freshness and distinctive flavours in a bespoke cooking experience with Chef Sule