Standing on the glass-bottomed viewing platform at Alas Harum, overlooking the steep rice-paddy-filled valley below.
If you are afraid of heights, this might seem daunting, looking straight down to the "nothing" beneath your feet. But standing amongst the whispering palm treetops, with the trickling water channels below, it's easy to lose myself in the sounds of nature.
Taste, hear, and feel Bali when you dine at Bale Udang. A series of private bamboo huts, called bales, surround a central koi pond. Diners are led to a private bale where their feet dangle centimetres above the water at a bottomless table. Staff let diners enjoy their privacy, leaving a wooden bell to ring for attention or when you’re ready to place your order. A large portion of menu items contain seafood, but some meat and vegetarian options are also available.
A traditional Balinese warung so small only 8 tables fit in the semi-open dining area. These tables book out days in advance by diners eager to indulge in Melting Wok's authentic curries. Dishes scrawled on humble blackboard menus are few in number, usually 2 main curries and a daily special, meaning chefs focus on quality over quantity, preparing mouth-watering curries worthy of the wait.
One of Bali’s first health-focused restaurants, Bali Buda uses hand-made ingredients and all-natural processes to create the highest possible quality of food, in terms of nutrition and taste. The diverse food menu caters to most dietary requirements including vegetarian, gluten-free and vegan. Meals can be enjoyed in the restaurant’s cozy dining area, or delivered to your accommodation via the Gojek app.
A short walk from Ubud’s famous Monkey Forest Sanctuary is this jungle-themed restaurant serving Asian-Fusion cuisine. Indonesian and Balinese classics, like gado gado, nasi campur, and nasi goreng feature on the menu alongside Western favorites like pasta, and burgers. There’s plenty of options for vegans and vegetarians too, all listed on a ‘vegan’ page in the menu.
Forever Break's soft launch took place on 20 February 2020. We are adding dozens of pages of new content at the moment so some bits may temporarily appear incomplete. If you pick up any problems - big or small - feel free to contact us. Please also follow us on Facebook and Twitter for the latest announcements.