Cover Discover Bali’s terroir and culinary heritage across Four Seasons Resorts in Jimbaran and Sayan, Ubud
Discover Bali’s terroir and culinary heritage across Four Seasons Resorts in Jimbaran and Sayan, Ubud
1 / 1
Across coastal Jimbaran Bay and the Ayung River in Sayan, Four Seasons Hotels and Resorts presents a culinary passage through Bali’s contrasting landscapes, ancestral recipes, and sustainable gastronomy.
Bali shifts its character across short distances, trading the salt air of the Indian Ocean for the cooler greenery of the central highlands. Connecting these two topographies, Four Seasons Resort Bali at Jimbaran Bay and Four Seasons Resort Bali at Sayan showcase the island’s heritage through a shared culinary lens.
At beachfront venue Sundara at Four Seasons Resort Bali at Jimbaran Bay, dining follows the rhythm of the bay's traditional fishing village. Don't miss The Chef’s Table by David Gavin, which centres on whole-fish butchery, cooking over an open flame, and sourcing hyper-local ingredients. Spanning five courses, the menu uses every cut of the daily catch, pairing oceanic flavours with sweeping views across Jimbaran Bay.
In case you missed it: The best luxury resorts in Asia for a tranquil escape
Above Coastal dining at Sundara
Above Ayung Terrace, Four Seasons Resort Bali at Sayan's all-day dining restaurant
Coastal dining at Sundara
1 / 2
Within the resort's gardens, open-air cocktail bar TELU takes a zero-waste approach to indigenous botanicals. An on-site arak cellar houses local spirits refined through fermentation, ageing, and botanical infusions, preserving regional distillates while generating proceeds for three community initiatives across Bali.
Moving inland toward Ubud, Four Seasons Resort Bali at Sayan sits along the banks of the Ayung River. Here, culinary identity is tethered to forest foliage and heritage farming. At the riverside culinary pavilion Sokasi, cooking masterclasses and the island's culinary heritage delectably unfold. In the evening, Balinese chef Suta leads a seven-course Chef’s Table dedicated to reviving forgotten regional recipes, highlighting slow-cooked aromatics, indigenous herbs, and traditional smoking techniques passed down through generations.
Don't miss: Meet Jonathan Rachman, a self-taught, rule-breaking visionary in the world of interior design
Above Discover the wealth of Balinese cuisine at Sokasi
Discover the wealth of Balinese cuisine at Sokasi
1 / 1
For private dining, the resort’s Lotus Pond provides a discreet setting above the valley. Set along a lamplit jetty suspended over the river canyon, A Night of Culinary Romance delivers a six-course dinner framed by candle-lit water lilies and panoramic views across the tree canopy.
In case you missed it: Bill Bensley believes the world needs more whimsy, and he's certainly doing his part
Above A private picnic amid Ubud's rice terrace
Above Romantic spots for a lunch for two in Sayan, Ubud
A private picnic amid Ubud's rice terrace
1 / 2
Bridging the coastal waters of the south with Sayan’s jungle terrain, the resorts’ Bali, Twice the Magic programme allows travellers to link both destinations. Guests booking two consecutive nights at each property receive a complimentary third night, daily breakfast, and one-way private transfers between Jimbaran Bay and Sayan—creating an integrated itinerary across two distinct expressions of Balinese terroir.
NOW READ
Where to eat, drink and explore in Koh Samui, where ‘The White Lotus’ season 3 was filmed
Inside Hotel Cipriani, Hollywood's favourite Venice hotel
Gibran Baydoun is opening Etta the Place, a hotel in Bali that’s decidedly different
Since embarking on her career as a food journalist in 2012, she has penned hundreds of articles delving into culinary trends, chef profiles, and gastronomic destinations across Asia. Born and raised in Bali, Eve is dividing her time between Bali and Jakarta.
