Restaurant nuance at warung price !… Here is where you will find an alternative & relaxed place for you & your family to have great food, music & atmosphere. Enjoy the rice field view & fish ponds from the main dinning area or from a private gazebo & if you like, even under the stars in the centre of the main koi pond. Only 2 km from downtown Ubud, food, friends & family now have a great place to meet... ;)

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Artikel @ Let's Eat! Magazine


We make our way through thriving gardens of ornamental banana trees, cala lilies and potted bougainvillea and settle into cushions in a traditional style pavilion with high thatched roof. The setting is delightful, right on the edge of a flourishing lilly pond leading to rice fields that stretch as far as the eye can see. With so much greenery around us the mood can be nothing but serene. Balinese owners Putu Rusmiati and Wayan Palasara were originally in the furniture business 

and the five small gazebos, as well as the main joglo and the furnishings are crafted from recycled teak wood, lending a distinct ethnic vibe to the surroundings.

A round of refreshing drinks is definitely in order, starting with a frosty Es Teler, packed with ice, jackfruit, honeydew melon, avocado and grated young coconut deliciously sweetened with condensed milk. The Es Kelapa Muda is a super rehydrating whole green coconut, sweetened with lime and sugar syrup, while the Green Juice matches the vibrancy of the rice fields with its pleasant mix of green vegetables and pineapple juice.

The name Janggar Ulam refers to the Balinese bay leaf, an aromatic herb with a strong citrus perfume and mellow taste, which is used to flavour some of the sauces and soups. The typical Indonesian menu provides incredibly good value and focuses on Jimbaran-style seafood as well as traditional Balinese offerings of bebek (duck) and babi (pork.) Most items can be grilled or fried and come with a choice of rice and plecing water spinach, or French fries and lemon vinaigrette salad. Clams are a house specialty, served in their shells and floating in a rich, slightly sweet sauce of chilli, onion, garlic, candlenut, sweet soy sauce, lemongrass, lime and coconut oil, which is just spicy enough to warm the senses without being overpowering.

The same sauce coats the Iga Bakar, baby pork ribs served with crunchy fries and a side salad, and the Gurami Bakar. This popular fresh water fish has been sliced in half and grilled with crispy golden skin concealing a soft white flesh. It is served with a woven basket filled with banana leaf dishes containing a tangy sambal matah, a spicy red sauce, and a serve of water spinach with a very hot chilli sauce. Pisang Goreng, fried bananas with ice cream make a sweet finish to the meal. Alison