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Sustainably sourced gastronomic eats in Ubud

There’s always something new in trendy Ubud, but Locavore’s here for the long haul. Hand-dived raw abalone from the waters of Bali, butter spiked with seaweed from Lombok and oysters from Sumbawa island are a window into the ambitiously Indonesian menu at this celebrated restaurant. Nearly everything on the menu has been sustainably sourced from Indonesian purveyors. And the restaurant’s multi-national crew of chefs wend Dutch and Scandinavian preparations into splurge-worthy set menus that feature five or seven photo-worthy courses. 


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