Meditera and Segening: Two Restaurants in Ubud, One Farm
Both kitchens cook from the farm next door.
Sanggraloka sits on a two-hectare organic farm in Bresela, north of Ubud. Meditera and Segening both cook from it: salad leaves, cassava, pumpkin, lemongrass, turmeric, cemcem leaves for loloh. Meditera is the all-day restaurant and bar, with a Mediterranean menu and a page of Balinese and Asian plates. Segening cooks only Balinese food, built around what was picked that morning.
Chef Eka leads both kitchens.
Meditera
The all-day restaurant and bar, open on the sides to the trees. A Mediterranean kitchen that also makes a proper sop buntut.
Lunch might start with The Raw Nature: mixed greens from our farm, kalamata olive and zucchini crudo, garlic thyme vinaigrette. The pizzas, pasta and grill follow the name: burrata with Parma ham, salmon with herb gnocchi, a 250 g rib eye with fines herbes butter. Further down the menu: gado gado made with vegetables from our permaculture beds, nasi goreng Bali, and Sanggraloka babi guling with lawar of young papaya and sambal matah. Dessert might be a thin apple tart made with Malang apples, or es cendol.
From IDR 80K a plate, plus 21% tax and service.
Greens from the farm, a Mediterranean menu, and babi guling further down.
Segening
Balinese food from the garden, about a hundred steps from the table. Each section of the menu is named for the harvest.
Start with rujak of farm fruit in palm sugar chili, or cassava dug from the garden and fried twice. Ayam betutu and crisp duck come with urap of the day's vegetables in base genep. Iga babi kuah is pork rib braised in spiced broth with young papaya. To drink: loloh cemcem with guava and lime, kunyit asam made with turmeric from the farm, or Kintamani coffee with coconut palm sugar.
Plates from IDR 35K, plus 21% tax and service.
The seven-course Balinese omakase
Seven plates that walk through the garden. Crackers with sambal matah, tomato and kacang petis. Sate lilit on sugarcane, lemongrass and bamboo skewers, grilled at your own charcoal burner. Prawn soup with pumpkin and moringa, tilapia grilled in banana leaf, then a turmeric and cemcem sherbet before daluman to finish.
IDR 700K, plus 21% tax and service.
Where you sit
Open sides, timber chairs, and the treetops at eye level.
Tables by the open edge
Long tables for a family lunch. Tables for two along the railing, for dinner as the light goes.
The bar
A curved counter under a painted floral ceiling, with the garden on the other side of the columns.
The cushioned corner
Low green sofas in a round alcove under carved timber. Room to stay on after dessert.
