Tembaga Restaurant Bali

Tembaga Restaurant Bali Growing · Transforming · Sharing
A Copper Universe in the heart of Ubud's Sayan Valley at Bambu Indah.
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05/08/2026

Long before the first guest sits down at Tembaga, the kitchen is already moving. Fire needs to be lit and tended for hours before it reaches the right heat for the day’s cooking. Produce that came in that morning from the farm across the river gets sorted, cleaned and prepped by hand, work that never
shows up on the plate directly but that everything on the menu depends on.
This is what a normal morning looks like under our copper roof.

Most evenings start at Sunset Bar, a drink in hand as the light goes down over the valley. By the time the glass is empt...
30/07/2026

Most evenings start at Sunset Bar, a drink in hand as the light goes down over the valley. By the time the glass is empty it is dark enough to think about dinner, and the walk over to Tembaga is a short one. People settle in under the copper roof and tend to stay longer than they planned.

A Negroni built around jackfruit, one of the fruits you see growing around Bambu Indah. It holds onto the bitterness of ...
26/07/2026

A Negroni built around jackfruit, one of the fruits you see growing around Bambu Indah. It holds onto the bitterness of the original and gives it a Bali-twist.

The vegetables change with what the land gives us. Some weeks there is more of one thing and less of another, and the ki...
23/07/2026

The vegetables change with what the land gives us. Some weeks there is more of one thing and less of another, and the kitchen works with whatever is ready. Most of it was still in the ground a day or two before it reached the plate.

21/07/2026

Penthouse Potion is poured as the day winds down, when the light goes warm over the valley and people are settling in at the bar. It comes finished with a dried orange wheel and a single, edible flower from our garden. Our Founder, John Hardy often says, “If you can’t build with it, pray with it or eat it, don’t grow it.

Our chickens are raised in Bongaksa, a village just across the river. They live in open cage systems and are fed natural...
19/07/2026

Our chickens are raised in Bongaksa, a village just across the river. They live in open cage systems and are fed natural, organic feed. Everything within the valley stays connected. They supply the kitchen with both eggs and meat, and knowing where the animal lives and how it was raised changes how the meal reads on the plate.

16/07/2026

Most of the work happens out in the garden before any of it reaches the glass. The colour comes from butterfly pea flowers growing in the garden here. They are picked by hand, then steeped until the water turns deep blue. Hidden Gem at Tembaga

Our buffalo work the fields across the river in Bongkasa, turning the land over the slow way before planting begins. The...
13/07/2026

Our buffalo work the fields across the river in Bongkasa, turning the land over the slow way before planting begins. They belong to the same valley we cook from, and the village where they work grows much of what reaches the kitchen.

Most of what leaves the kitchen has spent time over an open flame. The grill sits in the middle of everything and the co...
10/07/2026

Most of what leaves the kitchen has spent time over an open flame. The grill sits in the middle of everything and the cooks work around it through the day. The smell reaches you before anything else does, welcoming you to your table under the copper roof.

08/07/2026

Timbungan is one of the oldest ways of cooking here in Indonesia, everything packed into bamboo and left over the fire. The mushrooms go in with the spice paste and slowly turn into rendang, cooked slowly, the spice paste and coconut reducing until everything turns dark and rich.

Address

Jalan Baung, Sayan, Kecamatan Ubud, Kabupaten Gianyar
Ubud
80571

Opening Hours

Monday 11:00 - 22:00
Tuesday 11:00 - 22:00
Wednesday 11:00 - 22:00
Thursday 11:00 - 22:00
Friday 11:00 - 22:00
Saturday 11:00 - 22:00
Sunday 11:00 - 22:00

Telephone

+6236190977922

Website

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