Then luxuriate for two more nights in your own tranquil river sanctuary
at Four Seasons Resort Bali at Sayan (62-361/977-577), just 10 minutes from Ubud. The deal includes inter-resort transfers, butler services,
daily breakfast, and a floral bath oil arrival. Rates start from US$850, double, per night.
Ring in Christmas and the New Year in style with the luxury Holiday package at the newly opened St. Regis Bali Resort (62-361/847-8111); stregisbali.com). From US$450, double, the deal includes VIP airport pickup and limousine transfer as well daily breakfast for two.
Traditionally, The Balinese believe their mountains to be the home of the gods, while the ocean is the domain of demons. But don’t let that stop you from making the most of the island’s warm blue waters. Divers are bound to blow bubbles at the sight of the teeming marine life around the coral-encrusted wreck of a WWII-era cargo ship off Tulamben, on Bali’s east coast (contact Tauch Terminal Resort: 62-361/774-504; tulamben.com). Drift dives and the chance to spot an ocean sunfish await off the small island of Nusa Penida (contact Blue Season Bali: 62-361/270-852; baliocean.com), while Menjangan Island in Bali’s northeast offers colorful reefs for divers and snorkelers alike. For those who prefer to be on rather than under the water, Bali has plenty of thrilling surf breaks. If you’ve never been on a board before, learn how to master the waves at the Ripcurl School of Surf (62-361/735-858; ripcurlschoolofsurf.com), which also teaches advanced technique and kite surfing. Continue reading »
Australian-Born Janet De Neef,owner of Ubud’s Casa Luna Bali (62-361/973-282; casalunabali.com) and author of foodie memoir Fragrant Rice, has been feeding hungry tourists for close to 20 years. Adjoining her Casa Luna guesthouse, de Neef’s cooking school offers different daily classes that explore the intricacies of Balinese cuisine. On the island’s southeast coast, Alila Manggis (62-363/41-011; alilahotels.com) runs themed half- and full-day cooking classes, including one that sees guests pluck ingredients from the resort’s private organic garden and prepare the vegetarian feast seaside.
Set amid a lush tropical garden lit with tiki torches and candles come dusk, Mozaic dishes up nouvelle Balinese cuisine augmented by an award-winning wine list. Foie gras lovers are spoiled for choice. J1. Sanggingan, Ubud; 62-361/95-768.
Less Than two years Jaringan Ekowisata Desa (62-361/737-447; jed.or.id) launched a series of unique eco-tours to four very different villages: Sibetan, Tenganan, Ceningan, and Pelaga. “A lot of our ideas came from the community,” says JED manager Cede Jaya. Working with locals, Jaya has overseen the establishment of various village-based activities, from guided hikes to organic cooking classes and even a spot of seaweed farming or fishing on the isle of Ceningan. In Pelaga, an hour’s drive north-east of Ubud, visitors are guided through coffee plantations and fields ripe with cinnamon, vanilla, peanuts, papaya, ginger, and leniongrass before rubbing elbows with villagers preparing an organic meal using freshly sourced ingredients. Continue reading »
Nestle Amid The Thick forests of Taro, about a 30-minute drive north Of UbUd, the Elephant Safari Park (62-361/721-481; baliadventuretours.com) maintains an idyllic environment for its oversized residents. The 27 rescued Sumatran elephants that call the park home are doted upon by their handlers, not to mention by Australian owner Nigel Mason, who has grown the property from a few rice fields 11 years ago into a hish resort complete with 25 smart new lodgings. This month sees the launch of evening safari adventures for guests who are sleeping over, with pachyderm pick-up front your lodge followed by a 30-minute jungle trek and a dinner under the stars. Continue reading »
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