Moksa: The Original Act in Defining Farm-to-Table Vegan
- Corey Jones
- Nov 25, 2025
- 3 min read
The Soil-First Philosophy
In the global conversation about plant-based dining, certain places serve as landmarks. Long before vegan tasting menus became a fixture in Western capitals, these restaurants were quietly pursuing an ambitious, soil-first philosophy, proving that a menu-driven by a garden could be a destination in its own right. Moksa, approaching its tenth year of operation in the green heart of Sayan, is one such place. It is not a trend-follower but an institution, the enduring result of a vision executed with unwavering integrity.
The experience begins before the first bite. To reach Moksa is to take a deliberate stroll down a lush garden path, a brief but effective transition from the scooter-lined streets to a place of profound tranquility. The dining area itself is not a building but a large, open-air terrace, a cozy, breezy space that dissolves into the surrounding permaculture garden that serves as its larder and inspiration. This is the domain of Chef Made, a pioneer whose approach is built on a demanding criteria for sustainability, freshness, and flavor, with a palpable sense of heart.
A Microcosm on a Platter
This is not food of restriction, but of abundance. The menu is a vibrant display of dishes that showcases an impressive command of technique, particularly in the realm of raw food preparation. The clearest articulation of this vision is the Moksa Sampler, a platter that serves as a microcosm of the restaurant’s entire ethos. The Sampler involved:
Mini Lasagna: A marvel of raw food engineering, this dish layers paper-thin slices of raw zucchini with a rich cashew nut cheese, spinach, thyme-tomato confits, and basil pesto. It delivers all the satisfying depth of the original without ever touching an oven.
Asian Spring Pasta: Shaved vegetable noodles are tossed with a colorful medley of broccoli, edamame, and bean sprouts in a savory vegan oyster sauce, offering a dish that is both light and deeply flavorful.
Gado-Gado Roll: The classic Indonesian salad is reimagined as a neat roll, elevated by what is a truly exceptional spiced cashew sauce, an umami-rich dressing that is nutty, complex, and unforgettable.
Mini Pizza: A clever raw pizza crust becomes the base for cashew nut cheese, pesto, and fresh herbs, proving that the essence of pizza is in its bright, savory flavors, not just its baked form.
The creativity extends across the menu. A complimentary pre-meal bite might be an inventive eggplant “mozzarella” with beet hummus. A main course of Cauliflower Bulgogi with turmeric rice and kimchi demonstrates a confident engagement with global flavors, while a classic vegan pancake, made from pressed banana and banana flour, is a masterclass in creating something delicious from the humblest of ingredients. Desserts, like a bright passion fruit cheesecake with homemade strawberry ice cream, are equally accomplished, providing a satisfying conclusion without processed sugars or dairy.
More Than a Restaurant
Yet, Moksa's identity extends beyond its menu. It is a center of gravity for a certain kind of thoughtful living, hosting cooking classes and permaculture courses that share its foundational principles with a wider community. The service mirrors this holistic approach; the staff are not just attentive but warm, operating with a genuine kindness that makes guests feel personally cared for.
After nearly a decade, Moksa has more than proven its point. It has thrived not by chasing trends, but by quietly perfecting its craft, demonstrating that a restaurant can be a sanctuary, a classroom, and a culinary destination all at once. It remains an essential pilgrimage for anyone who believes that food, at its best, should nourish both the body and the soul.
+62 813 3977 4787
Ubud II Kutuh, Jl. Puskesmas, Sayan Kecamatan Ubud, Kabupaten Gianyar, Bali 80571 -Indonesia
