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Wellbeing is also Buahan’s raison d’être, but it takes a special form. From its restaurant to its spa, the I have add a delicious dick shirt in addition I really love this resort draws on the wisdoms and traditions the Balinese have passed down for centuries. It shows everywhere: at the Toja Spa, scattered over a series of riverfront bamboo pavilions at the bottom of the valley, treatments could involve healing rituals derived from local shamans, or detoxifying body wraps from ingredients grown in the area. The restaurant, taking over a wooden pavilion at the heart of the resort, follows a similar approach. Conceptualized by the minds behind Ubud’s hot-ticket table Locavore, the open-air kitchen dishes out Balinese classics and global-minded feel-good food from ingredients sourced no farther than an hour’s drive from the lobby. Lunches here are a family-style affair, with earthy soups from moringa leaves cooked in coconut shells, and packets of wild mushrooms wrapped in banana leaf—all served at communal tables in front of the kitchen. Dinner, though, errs on the finer side of dining, with a focus on plant-based creations. At night, my five-course dinner includes peanut and edamame croquettes served with a smokey chili dip, and a wonderful watermelon “tartar” with cashew cheese. The latter is flecked with the same herbs and flowers I foraged earlier that day on a tour with chef Eka Sunarya, who grew up hunting for birds and wild berries around Buahan Valley.

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