Bali: A Farm-to-Table Experience with Garden Lunch

In Bali’s green countryside, we follow the journey of food back to where it begins. Surrounded by regenerative rice fields and permaculture gardens, this farm-to-table experience combines a gentle walk through the land with a seasonal lunch prepared from ingredients grown and sourced close to home.

The Experience

A Walk Through the Farm

We begin with a short guided tour through the regenerative farm, wandering among a mandala-shaped permaculture garden, heritage rice paddies, nursery, poultry area and composting space. It offers a closer look at the natural systems behind the food before we sit down to eat.

From Garden to Glass

The transition from garden to table begins with a refreshing mocktail inspired by what grows around us. The farm’s approach centres on regenerative agriculture and naturally cultivated heritage rice, connecting the meal to the surrounding landscape and the people who continue to farm it.

A Seasonal Lunch

Lunch unfolds as a three-course set menu featuring fresh, locally sourced ingredients from the farm itself. The wider culinary philosophy celebrates contemporary Indonesian heritage cooking, with freshly harvested produce and cooking over fire forming part of the restaurant’s approach.

What Awaits

• Guided regenerative farm tour
  
• Mandala-shaped permaculture garden
  
• Heritage rice paddies
  
• Garden-to-glass mocktail
  
• Three-course farm-to-table lunch
  
• Fresh, locally sourced ingredients
  
• Coffee, tea or garden herbal infusions
  
• Countryside and rice-field surroundings
  

Beyond the Experience

The farm sits in Bayad Village, around twenty minutes from central Ubud. Beyond this dining experience, separate experiences explore regenerative farming, Balinese heritage rice and hands-on cooking in greater depth. These can be arranged independently for those wishing to spend more time understanding the landscape and its food traditions.

An Invitation

Here, lunch becomes a way of understanding the landscape around us. We walk between gardens and rice paddies, discover where ingredients begin, then sit down to enjoy them only a short distance from where they were grown. It is a slower expression of Bali—rooted in seasonality, thoughtful farming and the simple pleasure of eating close to the land.