Kubu, a restaurant located in Bali’s highlands, has launched a new dining concept centered on sustainability, zero-waste practices, and local sourcing. The establishment, part of the Mandapa resort, aims to showcase the island’s biodiversity while minimizing environmental impact.
Kubu at Mandapa adopts local sourcing and zero-waste initiatives
Key sustainability features of Kubu’s new concept include:
- Sourcing ingredients within a 100-kilometer radius of the restaurant
- Implementing a zero-waste philosophy in food preparation
- Utilizing an on-site composting system for the restaurant’s herb garden
- Creating craft cocktails with local spirits and foraged botanicals
Executive sous chef Eka Sunarya leads the culinary team, focusing on transforming local ingredients into refined dishes. The menu incorporates often-overlooked local produce, reflecting the restaurant’s commitment to sustainability and regional flavors.
Innovative use of local ingredients
Kubu’s menu showcases Bali’s diverse ecosystems through dishes such as:
- Tabanan Braised Beans: A dish featuring five rare local bean varieties
- Plaga Royal Galia Melon: Pairing local melon with air-dried beef and stracciatella
- Bali Heritage Pig: Slow-cooked pork belly prepared with modern European techniques
The restaurant’s approach extends to its beverage program, which features house-made ferments and infusions to further reduce waste.
Educational initiatives
Beyond dining, Kubu offers educational experiences for guests, including:
- Tours of the on-site gardens
- Cooking workshops
- Discussions on traditional and modern farming practices
These initiatives aim to promote awareness of responsible food production and consumption.
Chef Eka Sunarya stated, “Kubu is more than just a restaurant; it’s a journey that nourishes the body, enriches the mind, and honors the environment. I build the menu around the incredible ingredients I discover, allowing their natural qualities to guide each dish, rather than following traditional recipes.”
The restaurant’s focus on local sourcing, waste reduction, and educational outreach represents a growing trend in the hospitality industry towards more sustainable practices in fine dining.
