nyepi-parade-moksa.jpg
Moksa-9214.jpg
_MG_7627.jpg
nyepi-parade-moksa.jpg

Celebration


Happy Galungan & Kuningan Celebration!

We are closed from Oct. 30th to Nov. 2nd 2017

and Nov. 10th - 12th 2017

 

 

 

SCROLL DOWN

Celebration


Happy Galungan & Kuningan Celebration!

We are closed from Oct. 30th to Nov. 2nd 2017

and Nov. 10th - 12th 2017

 

 

 

To celebrate Galungan ceremony,  Moksa will be closed

from Oct. 30th to Nov. 2nd.

&

From Nov. 11th - 13th

Moksa-9214.jpg

Welcome


Moksa Plant-based Restaurant & Permaculture Garden

Locally Sourced  -  Crafted with Love

Welcome


Moksa Plant-based Restaurant & Permaculture Garden

Locally Sourced  -  Crafted with Love

located in Sayan-Ubud in a breezy grove over-looking our vast gardens and rice fields beyond... 

adjacent to Penestanan village, and a quiet stone's throw from the bustle of

downtown Ubud

 

images from our Instagram  @moksaubud

_MG_7627.jpg

Mission & Vision


Place of Awakening the Senses

Mission & Vision


Place of Awakening the Senses

OUR VISION

To create a Place of Awakening the Senses

A restaurant that creates and presents healthy food in the most extraordinary and inspiring of manners, in a space that inspires beauty and creativity, with an attention to detail that encourages a second and third look an appreciation to the depth of character of every one and every thing involved. We are dedicated to bringing an awareness to the Whole Picture: a permaculture garden that brings food and culture from the farm, the village, the society to the table, and then back out again to the community at large.
 

A fully SENSUAL dining experience:

from exploding your taste buds with extraordinary food options, to opening your eyes in an ambience of raw elegance from architectural structure to ceramic dish-ware
 

Cuisine

Plant-based cuisine raw and heated, local coffees, teas and healthy elixirs
 

From farm to table:

The actual operational permaculture organic farm in direct proximity to the restaurant
 

Formal and Casual

Dining area with table seating as well as lounge for a more relaxed visit conducive to internet workspace, reading, writing…
 

Dining area with a kitchen view

For the costumer on-the-go or one who lingers to see some of the preparation in action.
 

Connecting to UBUD

Cultural and community awareness through menu, events, outreach, social welfare engagement, talks, films, discussions, music
 

Farmer’s Market:

Organic produce and artisanal goods sale from our gardens and other farmers, booth-style, live music, festive and productive
 

Deli

 artisanal grocery, bakery, desserts & Boutique; clothing, jewelry, ceramics, etc
 

“Dojo”

 Space for community gathering, music and workshops

 
 
Dragonfly at Moksa Permaculture Garden

Dragonfly at Moksa Permaculture Garden

The Bounty

The Bounty

 

Chef Made Runatha (executive chef & co-creator)

Chef Made Runatha

Chef Made Runatha

With his vast knowledge in both European and Asian cuisine, combined with his years of experience in hotel restaurants in Bali and overseas, Madé found himself facing a brand new challenge: How to make healthy food taste great? 

Madé began researching everything he could from Macrobiotics to Ayurveda, he went on to study at Living Light Culinary Arts Institute, USA. Under the tutelage of Master Chef & Founder, Cherie Soria, known as the “Mother of Gourmet Raw Food Cuisine,” he later became the world’s first Indonesian certified Plant-based Cuisine Chef.

Combining his passion for learning with enormous creative talent, Madé has become one of the world’s top chefs dedicated to mastering the endless flavors, textures and techniques of plant-based, raw vegan, “living foods” cuisine, as well as an endless palette of exquisite cooked vegetarian dishes.

 

 

Made Janur Yasa (co-creator)

Made Janur Yasa

Made Janur Yasa

Native to Bali, but a traveler of all the world, Madé Janur embodies Eastern philosophy blended with Western lifestyle.  He’s passionate about environment, sustainability, and the way food fits inherently into the equation. He sees a restaurant as an opportune “place of awakening”— individual healing, community consciousness, holistic awareness. As a long- studied practitioner of Aikido, he finds this metaphor of the “Dojo” as a invaluable metaphor for daily life.