Restaurant Herbivore

Restaurant Herbivore All flora, no fauna. Wildly different. Book now via the link below. beacons.ai/restaurantherbivore

A garden in a glass. Made with bright, fragrant blossoms gently infused and brought to life with fizz.‘Sparkling Flower ...
25/09/2025

A garden in a glass. Made with bright, fragrant blossoms gently infused and brought to life with fizz.

‘Sparkling Flower Water’, part of our non-alcoholic pairing this season.

Shading the oldEmbracing the new chaptersAnd bubbles to come
23/09/2025

Shading the old
Embracing the new chapters
And bubbles to come

Three candies, three textures. Jelly, crisp and shell. A sweet farewell.‘Candies’ — Bir pletok pâte de fruit, crispy sou...
21/09/2025

Three candies, three textures. Jelly, crisp and shell. A sweet farewell.

‘Candies’ — Bir pletok pâte de fruit, crispy soursop tuile, kluwak, cacao, cascara jam and mulberry.

Hidden in the green. Look for the sign, then step into the wild.Bookings via the link in bio. Walk-ins are welcome.
19/09/2025

Hidden in the green. Look for the sign, then step into the wild.
Bookings via the link in bio. Walk-ins are welcome.

Herbivore will be closed from 27th September as we prepare for our next chapter finding new soil, or new premises, you m...
18/09/2025

Herbivore will be closed from 27th September as we prepare for our next chapter finding new soil, or new premises, you might say.

If you’ve been thinking of a visit, now is definitely the time to come and enjoy our Vol. III tasting menu. An experience not to be missed.

Reserve your table through the link in bio, or reach out to us directly via email or WhatsApp.
See you here.

Earthy. Fiery. Cloudy. Double-fermented, then spiced with a ginger maceration.‘Ginger Doburoku’, part of our alcoholic d...
17/09/2025

Earthy. Fiery. Cloudy. Double-fermented, then spiced with a ginger maceration.

‘Ginger Doburoku’, part of our alcoholic drink pairing.

Cheerful and as celebratory as the sunshine on the outside, but don’t let the petals distract you. It sharpens as you st...
15/09/2025

Cheerful and as celebratory as the sunshine on the outside, but don’t let the petals distract you. It sharpens as you start to go deeper in. ‘Cromesquis’ is a snack that changes as you go.

Corn cream with lemongrass, fermented dabu dabu sambal water emulsified with beluntas leaf oil, turmeric leaf oil and petai bean miso, kenikir flower, kenikir leaf and lime gel and cemcem leaf.

‘Leaves’, a little playful self-reflection.Crushed ice, handpicked leaves and a sphere of flavours that brings the livel...
13/09/2025

‘Leaves’, a little playful self-reflection.
Crushed ice, handpicked leaves and a sphere of flavours that brings the liveliness of everything to your palate.

Kedondong leaf, sirih bumi, jepen jepen leaf, amaranth leaf, passion fruit, torch ginger, lemongrass, kemangi oil, sambal matah.

Our tasting menu is a result of many passionate hands working together. This is where the wild plants get refined. We ar...
11/09/2025

Our tasting menu is a result of many passionate hands working together. This is where the wild plants get refined. We are the Herbivores.

Long-infused and quietly complex. ‘Teh Botak’ — kina leaves, secang wood, lime.Available in our new menu, Vol. III.
09/09/2025

Long-infused and quietly complex. ‘Teh Botak’ — kina leaves, secang wood, lime.

Available in our new menu, Vol. III.

Almost colourless. Almost silent. But it holds everything. This dish plays with form, flavour and illusion.‘Glass Fruits...
07/09/2025

Almost colourless. Almost silent. But it holds everything. This dish plays with form, flavour and illusion.

‘Glass Fruits’. A chilled bowl of marinated kolang kaling, lemongrass sorbet, galangal oil, kemangi oil and a delicate crystal opaline. Served on top of a mix of transparent fruits and textures, like longan, young coconut, lychee and diced SCOBY.

Our ‘Wildly Different’ creations start in the mind and passion of someone who isn’t afraid to embrace the wild, exotic a...
06/09/2025

Our ‘Wildly Different’ creations start in the mind and passion of someone who isn’t afraid to embrace the wild, exotic and distinctive flavours of Indonesia and share them with you. Chef Arnaud in his element.

Address

Jalan Dewisita No. 10, Ubud, Kecamatan Ubud, Kabupaten Gianyar
Gianyar
80571

Opening Hours

Monday 18:00 - 20:30
Tuesday 12:00 - 14:00
18:00 - 20:30
Wednesday 12:00 - 14:00
18:00 - 20:30
Thursday 12:00 - 14:00
18:00 - 20:30
Friday 12:00 - 14:00
18:00 - 20:30
Saturday 12:00 - 14:00
18:00 - 20:30

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