Four Seasons Resort Bali at Sayan

This culinary jewel offers a distinctive experience of authentic Indonesian cuisine, accompanied by breathtaking views over the treetops and the Ayung River. The kitchen is helmed by Balinese Chef Suta, who was adopted by his aunt at the age of twelve after the tragic loss of his father in a fall from a coconut tree and his mother’s inability to provide for him. It was his aunt who taught him the foundations of Balinese cooking, such as the art of preparing rich spice pastes.

Chef Suta began his culinary career in 2006 at Four Seasons Landaa Giraavaru in the Maldives, where he was introduced to international cuisines. In 2011 he continued his journey at Four Seasons Sayan in Ubud, rising to the position of Senior Sous Chef. The wine list at Ayung Terrace has been honoured with the Award of Excellence by the renowned Wine Spectator.

At Ayung Terrace, Chef Suta has created, alongside the regular menu, the Sattvic Soul Menu, inspired by yogic traditions. This six‑course menu is designed to promote mental clarity and physical wellbeing. Entirely vegetarian, the dishes are rich in fibre and low in fat, offering a flavourful and nourishing dining experience.

The sound of flowing water and the surrounding natural beauty lend Riverside Restaurant, set directly on the banks of the Ayung River, a serene and relaxed atmosphere. The dishes created under the direction of Chef Suta are inspired by his travels and experiences, with a particular focus on Mediterranean cuisine.”

The menu at Riverside is a true journey through the Mediterranean, featuring dishes from Italy, Spain, France, Lebanon and Greece. Many of the ingredients are locally produced and freshly harvested, enhancing the authenticity of the flavours.

Riverside Restaurant is also open for lunch, with a dedicated menu featuring both Western and Asian specialities.

The atmospheric Jati Bar also offers splendid views over the natural beauty of the Ayung Valley. Alongside distinctive cocktails and fine wines, the menu features light dishes such as salads, sandwiches, satay, spring rolls and nachos.

Jati Bar can also be reached via the iconic suspension bridge, which leads guests past the lotus pond to the bar. Alternatively, the broad teakwood spiral staircase ascends to the bar and is often referred to as the ‘stairway to heaven’.

In addition to its carefully curated wine list, Jati Bar is renowned for its distinctive selection of cocktails. Highlights include the much‑loved Barrel‑Aged Cocktails, matured in casks of local wood to impart a unique flavour. The menu also features lesser‑known yet equally powerful creations such as Between the Sheets—a blend of rum, brandy, triple sec and Balinese lime—and El Presidente with white rum, orange Curaçao and house‑made dry vermouth.

One of the resort’s culinary highlights is this Chef’s Table experience beneath the bamboo canopy by the Ayung River. In the open kitchen, an intimate seven‑course dinner is prepared, with Chef Suta noting that the true magic lies in the composition of the Balinese spice paste.

Sokasi also offers a hands‑on workshop, where guests learn to prepare traditional Balinese dishes. The experience begins with a visit to the local market, selecting exotic fruits, vegetables and spices.

Naturally, guests may also enjoy breakfast, lunch and dinner in the privacy of their own villa, with an extensive menu available.