Taksu chefs blend the best of Indonesian, Asian, Continental, ethnic, vegetarian and raw culinary traditions and innovations to create an intriguing menu to cater for Ubud's growing ranks of wellness-focused visitors and residents. Raw food principles are strictly adhered to in a broad selection of soups, salads, main courses and deliciously fulfilling desserts. Chicken and seafood can be added to a wide array of vegetarian dishes. Our chefs utilize traditional Balinese and Indonesian recipes for the main menu and daily specials, but with a spice mixture suited to western palettes unless extra zest is requested. All fruit and vegetable drinks are blended by an expert team whom serve with heart their magical concoctions of organic fruit and vegetables.
