Created with artistry, driven by taste and enriched by connection. Reunite with loved ones over “Bebek Betutu,” a culinary Masterdish by Head Chef Wayan Sutariawan. Available as part of the seven-course Chef’s Table dinner at Sokasi, this ceremonial slow-roast duck is one of Ubud’s most popular dishes. Chef Suta does it the traditional way, wrapped in banana leaves and placed in an underground clay oven for at least 12 hours. The result is meat so tender and smoky, with crispy skin smothered in base genep, a combination of 13 local spices known as the “magic spice paste” of Balinese cooking.

Learn to use Balinese spices in generations-old recipes at our new culinary school.

Inspired by an ancient ritual dating back to 1692 when the King of Karangasem implemented communal dining to strengthen unity amongst his soldiers, the Four Seasons megibung dinner has been adapted for your convenience and comfort while symbolizing the same sense of togetherness and community. Sit under the stars at a private riverside location with live cooking by our chefs at an open kitchen. Taste ancient, rare Balinese recipes that use hard-to-find ingredients and traditional cooking techniques.

Our rooftop lotus pond is a magnificent venue for a private dining experience, whether at sunrise or sunset. Wake up and breathe in the treetop views and lush greenery with a sunrise canopy breakfast or enjoy the tranquility of being on top of the valley at night with a romantic dinner just for two or a group of up to 20 people.