Kubu at Mandapa
Indonesia
Kubu at Mandapa looks onto the Ayung River from a dining space that includes nine private cocoons. Its current cooking follows a local Indonesian ingredient approach, with chef Eka sourcing within 100 kilometres and using a root-to-leaf philosophy to reduce waste. Multi-course tasting menus explore Bali’s seafood, foraged greens and seasonal harvests. A signature preparation combines beans from Payangan with kelp garum fermented for more than a year, illustrating how preservation and careful technique reshape familiar produce. The dedicated vegetarian Root to Leaf menu offers another route through the same ideas. The river setting provides the backdrop, while the sourcing and treatment of ingredients determine the meal itself.