Moksa Ubud

Moksa Ubud is a plant-based restaurant in Sayan, west of central Ubud, on a 2,500 sqm plot with its own permaculture garden that supplies the kitchen. Dining is in open-sided pavilions and a timber hall looking over the garden and rice fields. Founder and executive chef Made Runatha trained in raw and plant-based cuisine at the Living Light Culinary Arts Institute in the USA. The menu is fully vegetarian and vegan, with cooked and raw dishes such as tempeh ribs, curry tofu, asam laksa noodles, Mongolian jerky and masala pumpkin uttapam. Moksa also runs garden tours, a Saturday farmers' market and plant-based cooking classes, plus a dojo space for yoga and events. It suits vegans, health-minded travellers and anyone wanting a quiet garden lunch.