Ubud Cooking Class That Begins in the Garden | Sanggraloka
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Couple laughing as they cook at the wok during an Ubud cooking class in the open bale

Bresela · organic farm · open bale

Ubud Cooking Class That Begins in the Garden

You pick what is ripe that morning, chop the spices fine by hand, and cook with our chefs in an open bale on the farm.

  • 3 hours, hands-on
  • Up to 10 guests
  • Daily 10:00 & 14:00
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Traditional · Vegetarian · Kids' class

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This Ubud cooking class begins in the garden, not the kitchen. Balinese food depends on fresh roots and leaves, and when they are picked minutes before they meet the cleaver, the mix tastes brighter than anything from a jar. Walking the farm also shows you what the plants look like in the ground, so most guests can find them again at a market at home.

The chef will point out which leaves go into a sambal, which roots turn the rice yellow, and which flowers end up on an offering rather than a plate. Three hours later you sit down to the meal you made.

How the class unfolds

  1. Couple in conical hats holding a harvest basket above the jungle valley before an Ubud cooking class
    1

    Harvest

    Walk the two-hectare organic farm with the chef and pick what you will cook: turmeric and galangal from the ground, lemongrass, chilli, kaffir lime and the greens that are ready that week.

  2. Guests chopping base genep spices fine on a wooden block, bowls of fresh spices beside them
    2

    Base genep

    Chop the Balinese spice mix fine with a heavy cleaver, the way the Balinese call ngerajang. It is the base of most dishes here, and the moment the bale starts to smell like Bali.

  3. Guest stirring a wok at her own cooking station in the open bale
    3

    Cook

    Prepare several traditional dishes step by step at your own station, with the chef beside you. Nothing is pre-made; you cook the whole plate.

  4. Smiling couple holding the Balinese dishes they cooked, served on banana leaf
    4

    Eat together

    Sit down to the meal you made, finish with jaja Bali, a traditional sweet, and take home a recipe book from our chefs.

Choose your class

Every class is beginner-friendly and follows the same three hours: harvest, base genep, cook, eat together.

Sanggraloka chef guiding a couple through traditional Balinese dishes at the stove

Traditional Balinese

The Balinese cooking class Ubud first-timers usually choose: the classic dishes and the spices behind them.

Guest harvesting fresh greens on the organic farm for the vegetarian class

Vegetarian Balinese

The same rhythm, harvest, chop, cook, eat, built around tofu, tempeh, young jackfruit and whatever the farm has that week.

Child in a conical hat chopping at a wooden board beside the menu blackboard

Kids' cooking class

A hands-on session where children handle real ingredients with a chef at their side, while parents cook or watch from the bale.

Moments from the bale

Bowls of garlic, shallots, salt and fresh herbs ready for cooking, with the Ubud valley behind
Guest pouring rice into a clay bowl at his cooking station
Guests in conical hats chopping spices at a wooden table in the open bale
Chef and guests plating the dishes they cooked at the counter of the open bale
Three Sanggraloka chefs cooking together at a wooden counter

Dishes change with the harvest. A recent board, read off the chalk:

  • Sambal rajang Balinese spicy sambal
  • Nasi kuning yellow rice
  • Jukut kalasan vegetables in coconut
  • Balado chilli and tomato
  • Nyat-nyat slow-cooked in spice
  • Satay grilled on lemongrass
  • Dadar gulung jaja Bali sweet

Good to know

Sessions
Every day, 10:00 to 13:00 and 14:00 to 17:00.
Group size
Up to 10 guests per session, so booking ahead is wise.
What to wear
Comfortable clothes and closed-toe shoes for the farm walk. Aprons are provided.
Spice and diet
You decide how much chilli goes into your bowl. Tell us about allergies when you reserve.
Children
Welcome in the kids' class. It pairs well with a morning in the butterfly garden.
Not staying with us?
Ask on WhatsApp and the concierge can suggest a driver from central Ubud.

Questions guests ask

Do I need cooking experience?

Not at all. Every class is beginner-friendly. The chef guides each step, from picking ingredients on the farm to chopping the spice mix and cooking the dishes you will share at the end.

What should I wear?

Comfortable clothes and closed-toe shoes, since the class begins with a walk through the farm. Aprons are provided, and everything else is ready at your station in the bale.

What dishes will we cook?

Several traditional Balinese dishes from the day's harvest, starting with base genep, the chopped spice mix behind most Balinese food. The class ends with jaja Bali and a recipe book to take home.

Are classes available every day?

Yes. Classes run daily, at 10:00 and 14:00. Each class takes three hours and welcomes up to ten guests.

Pick it, chop it, cook it, share it

Three hours of Ubud cooking class on the farm and in the bale, every day at 10:00 and 14:00.

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