The 5 best healthy places to eat in Bali
Instead of heading out to booze it up in Kuta it’s more likely your flight to Bali these days will be filled with groups headed off to yoga retreats, surfing camps and meditation workshops.
Perhaps Eat Pray Love is to blame but Bali is making a name for itself as a place to get away from it all while also getting healthy.
From humble warungs (local family restaurants) to the cafes, restaurants and hotels aimed at visitors, healthy food is firmly on the menu in Bali. Pablo Fourcard, owner of Watercress cafe in Seminyak, says Bali is at the forefront of a worldwide move towards healthier alternatives.
“This is a global trend that we see as many amazing chefs, both international and local, are opening businesses in Bali and spearheading positive change,” he says.
Bambu Indah, Ubud
Meals at Bambu Indah in Ubud are created using produce from the hotel’s own organic vegetable garden.
Bambu Indah was founded by the Hardy family who are also behind Bali’s Green School and their passion for the environment is evident in the menu. Eating locally and sustainably is also very healthy.
Sitting in the open-air bamboo structure of Bambu Indah’s restaurant you can eat curry with eggplant and beans or “raw lasagna” made from layers of uncooked zucchini, mushrooms and tomato and topped with pesto.
Local yoga teachers can often be found at Watercress in Seminyak for lunch, lured by the cafe’s smorgasbord of more than 40 salads. The owner, Pablo Fourcard, says healthy eating for him means not overcomplicating things.
Dishes are as simple as Watercress’s sprout sandwich filled with the cafe’s homegrown sprouts and local tomatoes and avocados.
“It’s a philosophy of simple, honest preparation that allows fresh and quality ingredients to speak for themselves,” Fourcard says. “As attitudes around food and healthy living change more people are embracing these ideas.”
A photo posted by Watercress (@watercressbali) on
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Anantara Bali Uluwatu is a popular place to stay for surfers thanks to its location overlooking the Impossibles break. There’s a lift down the cliff to the “surfari” deck where the surfers paddle out and can fuel up for a morning surf with a freshly squeezed juice like the ABC: apple, beetroot and carrot.
In the evening the hotel’s Splash restaurant at the top of the lift serves up a seafood barbecue to the sounds of the waves crashing below. You can take your pick from an array of fish and lobsters before they are simply grilled over the open flames of a huge outdoor drum.
The name says it all at Locavore, with an ingredient-driven menu that highlights local fresh fruit, vegetables, meat and seafood. It’s fine dining with a conscience as you choose from a set menu of a “locavore” or “herbivore” (vegetarian) menu.
The chefs Eelke Plasmeijer and Ray Adriansyah serve up dishes including Balinese spiny lobster teamed with raw Balinese abalone and Sumbawa island oyster drizzled with a sauce made from clams and sea urchin roe.
Plasmeijer told the Ubud food festival the pair have forged close relationships with local producers to ensure the best quality seasonal produce on Locavore’s menu.
“This is really what we all believe at Locavore,” he says. “This is what is happening all over the world but in Asia it is very much about bringing in beautiful things from abroad and Ray and I don’t really believe that is the future. We can’t go on like that. It’s the only right concept and the only right thing to do.”
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This article originally appeared on guardian.co.uk
This article was written by Cara Waters from The Guardian and was legally licensed through the NewsCred publisher network.
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