Rondji is reborn with a new concept from the award-winning Chef Meidy Zuhri and team, now serving contemporary Balinese and European cuisines. Dining at Rondji entails a soothing experience, as guests can enjoy nice music and dance while savouring their meals.
It’s one of the few interesting culinary destinations in Ubud. When you’re in the area, don’t forget to visit this gem Giant Mushroom Emulsion— Shimeji mushrooms, garlic foam, and natrium leaves. Plus Minus, which is baby pork/baby chicken with Balinese spices, lawar papaya, and green curry sauce. Pair it with a Chilean Cabernet Sauvignon. Duo Laklak, palm sugar, coconut, and edible flowers. Pair it with Moët & Chandon Brut Impérial.
Trilogy of Duck
Mango Cheese Cake