Ubud travel guide
Best Street Food in Ubud: Where & What to Eat
Ubud is famous for babi guling (Balinese roast suckling pig) at Ibu Oka, nasi campur mixed plates at local warungs, and one of Asia’s best plant-based café scenes along Jalan Goutama and Hanoman. Bebek betutu, slow-cooked spiced duck, is the ceremonial dish to try at dinner.
Eating in Ubud: what you need to know
Ubud eats consciously — warungs serving babi guling beside some of Asia’s best plant-based cafés. Local warungs are where the flavour (and value) lives; the pretty cafés are where the laptops live.
Must-try dishes in Ubud
| Dish | What it is | Where to try it | Price |
|---|---|---|---|
| Babi guling | Balinese roast suckling pig with lawar and crackling — the island’s celebratory dish | Warung Babi Guling Ibu Oka 3 | Rp60,000–90,000 |
| Bebek betutu | Slow-cooked spiced duck wrapped in banana leaf | Bebek Tepi Sawah (order ahead) | Rp120,000–180,000 |
| Nasi campur | The Balinese mixed plate — rice with small portions of everything | Warung Nasi Ayam Kedewatan Ibu Mangku | Rp35,000–55,000 |
The best food spots in Ubud
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Warung Babi Guling Ibu Oka 3 · Central Ubud
Cuisine: Balinese · Expect to pay: Rp80,000
Must order: Babi guling spesial with crackling
Jl. Tegal Sari No.2, Ubud, Bali
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Warung Nasi Ayam Kedewatan Ibu Mangku · Kedewatan
Cuisine: Balinese chicken · Expect to pay: Rp45,000
Must order: Nasi ayam campur — spicy, ask for less chilli if needed
Jl. Raya Kedewatan No.18, Ubud, Bali
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Sisterfields-style café strip (Jl. Goutama) · Central Ubud
Cuisine: Café & brunch · Expect to pay: Rp90,000
Must order: Smoothie bowl and Balinese single-origin coffee
Jl. Goutama, Ubud, Bali
Also in bali
best street food in Ubud — FAQs
What food is Ubud famous for?
Ubud is famous for babi guling (Balinese roast suckling pig) at Ibu Oka, nasi campur mixed plates at local warungs, and one of Asia’s best plant-based café scenes along Jalan Goutama and Hanoman. Bebek betutu, slow-cooked spiced duck, is the ceremonial dish to try at dinner.
Last reviewed and updated: by the AmazingAsia editorial team. See our editorial policy.