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. Enjoy a curated Indonesian and international cuisine at Mads Lange. Api Jiwa offers an Asian-inspired dinner, beautifully intertwining the elements of fire and the bounties of seasonal local ingredients. Enjoy comforting camp snacks around our Campfire, as you listen to live storytelling or a nostalgic film.
The Camp’s tented dining room is named in honor of the famous Danish spice trader, entrepreneur and peace maker of Bali, Mads Johansen Lange, nicknamed “The White King of Bali”.
The culinary maestros at Mads Lange use an incredible array of hand-harvested vegetables, spices, herbs & poultry from neighbouring farms along with the freshest seafood available from our regional waters to create an exquisite selection of Indonesian and international cuisine.
A multicourse Asian-inspired dinner beautifully intertwines the elements of fire and the bounties of seasonal local ingredients.
Our unique Wara open-fire cooking utilises rice straws surplus from the nearby paddy fields. This technique infuses each dish with a distinct smokiness, rich aroma, and vibrant flavour profile.
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 Campfire invites you to spend an evening under the stars, relaxing around the fire and watching silent black and white movies depicting Bali during the 1800s, over camp favourites such as hot chocolate and toasted marshmallows.
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, and herbs. 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