At the heart of a truly regenerative experience is the idea of sustainability without compromise, and Bali’s food culture embodies this perfectly. Our feast guide, crafted by local chef Dhanu Made, founder of FED restaurant, showcases a culinary philosophy that’s as much about community as it is about taste. FED, created by the community, for the community, offers a dining experience that’s deeply rooted in the island’s traditions and its profound connection to the land.

Here, dining is an immersive experience. Many of these restaurants work hand-in-hand with local farmers, fishermen, and producers to ensure that what ends up on your plate not only satisfies the palate but supports the community and the environment. The emphasis is on nourishment—not just for the body, but for Bali’s broader ecosystem.

From plant-based dishes to local specialties, like the celebrated pork dishes that are a staple in Balinese Hindu cuisine, every bite is a journey through Bali’s rich cultural heritage. Each dish tells a story—of ancient agricultural techniques, sustainable farming methods, and the island’s long-standing respect for its natural surroundings. In Bali, food isn’t just about feeding the body; it’s about feeding the soul, preserving tradition, and celebrating a way of life that has stood the test of time.