Bali, UbudMoksa, a raw vegan paradise

The location

Moksa is quite remote, so you need to follow the instructions on their website to get there from central Ubud. We went by scooter, as it’s a long walk from the town centre. Moksa is surrounded by rice fields and on arrival you instantly feel like you’re miles away from the super busy and increasingly touristy Ubud.

The space

When you arrive at Moksa, you relax and can appreciate the sound of birds and the jungle. It’s the perfect get away from the city.

There’s two big, wooden, open terraces under a roof. You can relax and look at their beautiful permaculture garden from the chairs and tables made of dark Indonesian wood. When we arrived around 4pm it wasn’t busy at all. It filled up later but it never felt crowded or noisy. The music was  Ed Sheeran and acoustic covers of numbers, but not too loud. Working with your laptop in a culinary restaurant like this won’t be appreciated, but they do have good WiFi.

There’s a little shop next to the restaurant where they sell their own cakes and pies. You can also get take away there.

We started off with the Moksa Mezze which came on a platter with quinoa, tabouleh, grilled aubergine, cucumber stick, olives, red radishes, tomato, vegan pesto cheese, living bread and crackers, accompanied with zucchini hummus, vegan tzatziki and red beet muhamara.

As our main dish, we had the Moksa Sampler, tempeh ribs and a portion of purple sweet potato fries with house made “ketchup”. The Moksa Sampler was a chef`s selection of mini lasagne, Asian spring pasta, mini pizza, gado-gado, organic spring mix, and accompanied with a soup of choice. We chose the soup of the day which was a very creamy and rich flavoured pumpkin soup.

Our favourite was definitely the mini lasagne, as the flavours were so intense and delicious.

We really loved the Sampler, because the menu is so large and everything sounds amazing, having the sampler allowed us to taste half of the selection.

The Tempeh ribs were two pieces grilled soy tempeh marinated with homemade bbq sauce, served with mashed sweet potatoes, mixed greens and grilled tomato. The flavour and texture of the ribs really were like a piece of meat. Plus, the extra portion of bbq sauce next to the ribs was perfect. So we ate it with the sweet potato as well.