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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Red cabbage. Anti-inflammatory, high in antioxidants. One of the ingredients we keep coming back to at Tembaga.
07/07/2026

Red cabbage. Anti-inflammatory, high in antioxidants. One of the ingredients we keep coming back to at Tembaga.

The garden sits right beside Tembaga. When you come for a meal, you are not visiting a farm and then sitting down to eat...
03/07/2026

The garden sits right beside Tembaga. When you come for a meal, you are not visiting a farm and then sitting down to eat. You are already in it. The greens on your plate were growing a few steps away from where you are sitting, and if you look closely enough, you can still see what is left on the plant.

A glimpse into what an evening for our guests staying at Bambu Indah looks like.
24/06/2026

A glimpse into what an evening for our guests staying at Bambu Indah looks like.

Tembaga at Bambu Indah celebrates longevity, local ingredients, and produce harvested from the land around us.So many st...
23/06/2026

Tembaga at Bambu Indah celebrates longevity, local ingredients, and produce harvested from the land around us.

So many stories are waiting for you under the copper roof.

Martini Week runs at Sunset Bar June 5 through 21. The bar serves a rotating menu of martinis made with fresh ingredient...
23/06/2026

Martini Week runs at Sunset Bar June 5 through 21. The bar serves a rotating menu of martinis made with fresh ingredients picked from the property while you watch the valley turn orange at sunset. Join us at Tembaga for dinner right after.

The passion fruit vines grow right here at Bambu Indah. You can walk past them on your way to the restaurant, reach up, ...
23/06/2026

The passion fruit vines grow right here at Bambu Indah. You can walk past them on your way to the restaurant, reach up, pluck one off the vine, and hand it to the bartender. They'll cut it open, scoop out the pulp, and make you a passion fruit martini on the spot.

This is what the founder believes in. Pick, make, drink. No storage, no middleman, no question about where your food comes from. The fruit is ripe when you take it, the bartender makes your drink while you watch, and you taste it five minutes after it was still hanging on the vine.

Markisa is what locals call passionfruit. The orange ones are sweet and tart at the same time. The pulp has seeds that crack between your teeth when you eat it fresh. In a martini, it adds acidity and tropical flavor without being too sweet.

17/06/2026

You start at Sunset Bar when the light turns golden. The staff brings drinks to the stone terrace by the pool while you watch the valley. People settle into chairs, order another round, and stay until the sun drops below the trees.

When the sky goes purple, you walk over to Tembaga. The kitchen fire is already burning, the tables are set, and the menu is ready. This is how most evenings work here. Drinks at the bar, followed by dinner at the restaurant.

One lime does what a dozen processed additives try to do. When you cook with fire, you need acid to balance all that cha...
13/06/2026

One lime does what a dozen processed additives try to do. When you cook with fire, you need acid to balance all that char and smoke. Whole, simple ingredients like this align with what Dr. Steven Gundry teaches about anti-inflammatory eating.

11/06/2026

Rendang is a Minangkabau dish that takes patience. You can't rush it. The meat needs time to break down, the spices need time to pe*****te, and the coconut milk needs time to caramelize into a dark paste that clings to every piece. When it's done, the beef pulls apart without effort.

At Tembaga, we cook it over an open fire in the stone kitchen. The smoke adds another layer. The meat gets tender, the outside gets a crust, and the whole thing tastes like Indonesia. This is food that's been cooked the same way for centuries, and there's a reason people keep making it.

The fire decides when the food is ready. You watch how the flames behave and how the ingredients respond to heat. This i...
08/06/2026

The fire decides when the food is ready. You watch how the flames behave and how the ingredients respond to heat. This is cooking without shortcuts. The fire takes time to build, the food takes time to cook, and you wait. When it's done, it's tender enough to pull apart with a fork. The outside has char, the inside stays soft, and the whole thing tastes like smoke and spice.

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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