CAPELLA UBUD, BALI

LUSH DOESN’T BEGIN TO describe the jungly surrounds of this tented camp in the central foothills of Bali. Set on the side of a steep ravine near the artists’ village of Keliki, it was built in such a way that not a single tree was cut down, so expect to see coconut palms and jackfruit trunks emerging from wooden decks or poking through the canvas-like roofs of the property’s 23 tented suites. Bangkok-based resort architect Bill Bensley has fashioned the place as an imaginary encampment of 19th-century European settlers, appointing each tent with carved Balinese doors, big four-poster beds, vintage knickknacks, copper tubs, and stone-clad pools. The food at the main restaurant, Mads Lange, is still finding its footing, but downstairs at Api Jiwa, Sydney chef Matt McCool has devised an utterly remarkable 10-course robatayaki menu that spotlights local produce in dishes like frog legs with banana-heart salad. There’s also a campfire around which you can sip hot chocolate and roast marshmallows before being lulled to sleep by the sounds of the rain forest. This is whimsical escapism at its best. —62-361/209-1888; capellahotels .com; doubles from US$838