Indonesian Restaurant in Ubud: 10 Incredible Reasons to Visit DI SINI DI SANA
Ubud is known for far more than its breathtaking scenery. Over the years, it has grown into one of Bali’s most sought-after culinary destinations.
Yet beneath the proliferation of cafés and fusion eateries lining its streets, many visitors come specifically in search of an Indonesian restaurant in Ubud that is genuinely, uncompromisingly authentic.
That answer is found at DI SINI DI SANA by Rachman & Sons Restaurant. Built upon heirloom recipes passed down through the Rachman family across multiple generations, this is not simply a place to eat.
It is a space where authentic Indonesian food in Ubud is preserved, celebrated, and served with quiet, unwavering pride.
DI SINI DI SANA by Rachman & Sons Restaurant: The Finest Indonesian Restaurant in Ubud
Among all the options for an Indonesian restaurant in Ubud, DI SINI DI SANA by Rachman & Sons stands apart.
Here, the menu is a reflection of the Rachman family’s long culinary journey — ancestral recipes adapted with a contemporary sensibility by a talented kitchen team.
What follows is a closer look at the dishes that make this the destination for the best Indonesian food in Ubud.
Menu Highlights and Signature Dishes
Main Dishes
- Beef Rendang — Slow-cooked in coconut milk and West Sumatran spices for several hours until deeply tender, served alongside cassava leaves, green sambal, and steamed white rice.
- Rib-Eye Steak with Rendang Sauce — A 250g rib-eye accompanied by baby carrots, asparagus, roasted shallots, creamy mashed potato, and the restaurant’s signature rendang sauce.
- Ayam Besengek — Chicken slow-cooked in a richly spiced coconut curry, true to its Javanese roots.
- Rack of Lamb with Gulai Paste — Grilled rack of lamb with a robust gulai paste, served with sweet potato mash and roasted asparagus.
- Tenderloin Steak with Rendang Sauce — A perfectly grilled 200g tenderloin presented with mashed potato, fern shoots, spicy green sambal, and a generous pour of rendang sauce.
- Beef Rawon — Tenderloin simmered in a deep, dark kluwek broth, accompanied by bean sprouts, salted egg, tempeh, white rice, prawn crackers, and sambal terasi.
- Ikan Bakar Bento — A whole grilled fish served Bento-style with white rice, plecing, spicy sambal ulek, and fresh sambal matah.
- Babi Kecap — Pork belly slow-cooked with potato, carrot, aromatic spices, and sweet soy sauce, served with white rice.
Desserts and Traditional Indonesian Sweets
- Es Cendol — A beloved Javanese dessert drink made from pandan-tinged rice flour jellies and mung bean flour, served with jackfruit, coconut milk, palm sugar, and ice.
- Spikoe — A classic three-layered sponge cake alternating yellow and chocolate, finished with condensed milk.
- Dadar Gulung — Traditional green pandan pancakes filled with grated coconut and palm sugar.
- Kue Pala — A nostalgic Indonesian nutmeg cake filled with house-made strawberry jam.
- Es Campur Tradisional — A refreshing Indonesian dessert drink combining watermelon, fermented cassava, kolang-kaling, avocado, coconut, black grass jelly, coconut milk, pandan syrup, and condensed milk.
The Story Behind Rachman & Sons
What sets DI SINI DI SANA apart from any other Indonesian restaurant in Ubud is the heritage carried within its name.
The Rachman family has long been respected in Indonesia’s world of fine antique furniture, and the same philosophy that drives their regard for objects of lasting value now extends to the dining table.
Every piece, every dish, every moment here is expected to hold depth and meaning beyond its surface.
The menu was born from a family kitchen, not from culinary trends. Each dish carries a name, a story, and the memory of those who cooked it long before this restaurant existed.
This is authentic Indonesian food in Ubud in its most honest sense: food made from memory, not merely from method.
That spirit lives in the restaurant’s name itself. Di Sini Di Sana draws its inspiration from Loro Blonyo, the Javanese symbol of eternal love represented by two figures always present side by side, inseparable.
It is a fitting metaphor: Indonesian cuisine and cultural identity have never truly been separable from the people who carry them forward.
FAQs: Indonesian Food in Ubud
Does DI SINI DI SANA by Rachman & Sons serve genuinely authentic Indonesian cuisine?
Yes, entirely. The menu is built upon the original heirloom recipes of the Rachman family, ranging from Beef Rendang and Ayam Besengek to traditional desserts such as Es Cendol and Spikoe. There is nothing derivative about what is served here.
Which Indonesian dishes are essential to try in Ubud?
Some of the dishes that best represent Indonesian cuisine in Ubud are: Beef Rendang from West Sumatra, Beef Rawon from East Java, Ayam Besengek from Central Java, Ikan Bakar with sambal matah from Bali, and traditional sweets such as Es Cendol, Dadar Gulung, and Es Campur.
All of these are available at DI SINI DI SANA by Rachman & Sons, prepared from family recipes with genuine roots.
Are there vegetarian options available?
Yes. DI SINI DI SANA by Rachman & Sons offers several vegetarian-friendly dishes, including Tempeh & Tahu Ibu Edna — traditionally fried tempeh and tofu served with sambal ulek.
These are served alongside a selection of fresh sambals and seasonal stir-fried vegetables.
How does one make a reservation?
Reservations can be made through the restaurant’s official website at disinidisanabras.com. Booking at least two to three days in advance is recommended. Any special requests are best communicated at the time of booking.
Is the menu exclusively Indonesian?
The focus is firmly on Indonesian cuisine, though the menu also includes a small selection of international options.
Options such as Spaghetti Carbonara alla Signora Olli, Grilled Pork Chop, Chocolate Cake, and Cheesecake are available for those who prefer something familiar alongside the Indonesian offerings.
