About Mandapa, a Ritz-Carlton Reserve
Located in Bali’s cultural and spiritual heart of Ubud, where the lush jungle meets the Ayung River, Mandapa, a Ritz-Carlton Reserve, is an exclusive journey inside an indigenous Balinese village, providing a sensory journey to wellness and nature. Mandapa features 35 suites, 25 private pool villas, four unique dining concepts, including exclusive dining beyond experiences within the Reserve, and a restorative Spa and fitness center. Designed as a sanctuary to relax one’s mind, body, and soul, Mandapa offers individually tailored spiritual, well-being, and health programs as well as activities to suit travelers of all ages, such as Mandapa Camp, along with the personalized attention of a dedicated Patih or butler. Focusing on three core pillars – wellness, gastronomy, and sustainability – Mandapa creates a holistic and immersive experience for guests seeking renewal, culinary discovery, and a connection to the local environment.
Culinary at Mandapa, a Ritz-Carlton Reserve
Gastronomical journeys at Mandapa, a Ritz-Carlton Reserve, explore the rich landscape of the archipelago, rare ingredients, and heirloom recipes to creative flair with each dish exquisitely layered with stories, traditions, and pure artistry. With four dining concepts serving Indonesian to innovative zero-waste degustation menus, to cocktails rooted in medicinal plants indigenous to Ubud, a collection of experts unfolds a dining scene beyond imagination.
Sawah Terrace serves authentic Indonesian cuisine with a spectacular view of the magnificent Ayung River. Savor slow-cooked beef cheek Rendang from Sumatra, Javanese-style braised and deep-fried duck, and Manado spicy basil red snapper, accompanied by cocktails inspired by local flavors from homemade Arak. Five nights a week, guests can witness traditional Balinese dances from the eclectic Candrawasih dance, inspired by the birds of paradise, or the dramatic Topeng, a masked dance.
Perched on a cliff, Ambar, meaning sky in Sanskrit, presents handcrafted cocktails, Japanese fusion gastronomy, and Jazz music accompanied by golden sunsets. Inspired by the ancient wisdom of Lontar Taru Pramana, medicinal manuscripts, the cocktails are inspired by the medicinal stems, herbs, spices, and vegetables from Ubud; after all, the name Ubud comes from the Sanskrit word Ubad, meaning healing or medicine. Each cocktail tells a story of the rich culture and history of Bali, such as Ubud Prince, infused with local jackfruit and aromatic ginger, honors the first Prince of Ubud, Tjokorda Gde Agung Sukawati, who was fond of a ginger-based herbal drink.
Kubu celebrates Bali’s untamed flavors through place-based community sourcing and zero-waste fine dining. We forage within 100km, honoring each ingredient from root to leaf. Chef Eka’s original menu reinvents classic techniques, transforming overlooked treasures into culinary art. Each course tells a story of its origins, from the sun-kissed coastlines to the misty mountains, the menu changes seasonally, guests can savor tender Wagyu or organic beef from east of Java from the fertile lands of Banyuwangi, Panyangan Beans with braised green, black, mung, jack, and soybeans plated with Garum kelp that has been fermented for over a year, to Kintamani Markisa, a decadent tropical dessert with refreshing passion fruits and bananas Kintamani.
Guests can discover the diverse ecosystem and join our Executive Sous Chef, Eka Sunarya, for foraging for the Kubu menu in the morning by our iconic Adventure Car or open-top Classic Volkswagen. The experience is a sensory feast, tasting freshly picked herbs and spices directly from the earth while learning about their traditional uses and significance. This immersive adventure not only connected you with the natural bounty of Ubud but also offered a profound appreciation of the rich heritage and sustainable practices of the local community.
Discovering heirloom recipes to sipping exquisite creations with rare spices and herbs, guests can partake in culinary workshops such as perfecting fiery Balinese sambals to hearty Nasi Goreng. Arak Masterclass is a highlight, originating from regions in Southeast Asia and South Asia, Balinese Arak explores exotic flavors from snake fruit to local spices. The art of making this distilled alcohol dates back to the 14th century, during the Majapahit era, and has been passed down through generations.