Adining venue that really embraces the spirit of Ubud – the organic hub of Bali, Moksa brings the farm-to-table concept to a more significant level, as the farm is actually just a few steps away from your dining table. The restaurant aims to put the spotlight on vegetarian ingredients by also offering a plant-based culinary class under the inspiring guidance of Moksa’s Executive Chef Made Runatha. Runatha uses his experience and knowledge of European and Asian cuisines and aims to make healthy food look great and taste even greater, and has managed to become Indonesia’s first certified plant-based cuisine chef.
From the nearby permaculture garden, the kitchen team takes the fresh produce to create appetising dishes that make up the breakfast, lunch and dinner – they even have a vegan sweet selection! For breakfast, Moksa garden/kitchen proudly presents fusion brilliance like the vegan, glutenfree pancake with banana and strawberry, tempeh Benedict with sun-dried tomato crust, tempeh bacon, caramelised onion and topped with melt vegan hollandaise, and vegan tofu omelette.
Meanwhile for lunch, the menu gets even more innovatively intriguing, with options including jackfruit tacos with fresh oregano and served on raw corn shells, and the Lasagne Love comprising cashew nut cheese, spinach, tomato confit and basil pesto, layered between sliced zucchini and served on a bed of herby cream sauce.
At Moksa, you’ll find your regular comfort meals tweaked with meticulously grown ingredients, which no doubt will bring more benefits to your health and wellbeing, and the important thing is that they taste delicious.