The restaurant
- Cuisine
- Zero-waste, root-to-leaf cooking with ingredients from within 100 km
- Chef
- Wayan Eka Sunarya, Mandapa's executive sous chef, raised in nearby Buahan
- Menu
- Season of Abundance tasting menu, or the vegetarian Root to Leaf
- Room
- 52 seats by the Ayung River, 9 of them in private bamboo cocoons
- Drinks
- Botanical and reserve pairings, Wine Spectator Award of Excellence
- Booking tip
- Ask for a riverside cocoon when you book, and dress smart casual
Chef Eka runs the kitchen zero-waste, with ingredients from within 100 km, and cooks a seasonal tasting menu, currently Season of Abundance, alongside Root to Leaf, a vegetarian menu. Dress is smart casual.
Ask for a riverside cocoon when you book.
It's a drive out to Kedewatan, so arrange a car both ways.