The Tempayan has one of Ubud’s great dining rooms, and most of it sits beyond the table. The restaurant opens directly onto Tanah Gajah’s rice fields, with uninterrupted views across the paddies and jungle beyond.
Those fields also supply the restaurant’s rice, bringing a literal piece of the landscape onto the plate. Executive Chef Dean Nor leads a menu of Balinese cooking alongside wider Asian and Western influences, served beneath the restaurant’s traditional thatched roof. After dark, candles scattered through the paddies change the view completely.
It is worth booking dinner early enough to catch both versions. Daylight gives you the scale of the landscape; night turns The Tempayan into something altogether more intimate.
