11/10/2026
A Harvest from Bali’s Highlands.
At NŪTRIŌ, our farm-to-table approach to wellness cuisine begins with seasonal ingredients sourced locally from across Bali.
This October, organic pumpkin takes centre stage, grown in the cooler highlands of Bedugul.
Chef Joshua has transformed it into Autumn Harvest, a new menu creation combining slow-roasted pumpkin with yellow sweet potato, carrots, soaked walnuts and miso. The result is smooth, gently sweet and deeply comforting.
Pumpkin is naturally rich in beta-carotene, while walnuts provide healthy fats. Yet nourishment is only part of its appeal. Warmth, texture and depth of flavour make this a dish that feels every bit as satisfying as it is good for you.
That harmony of nourishment and pleasure sits at the heart of NŪTRIŌ. Menus are personalised around each guest’s program, preferences, goals and dietary requirements, while ingredients sourced from Bali keep every plate connected to the island around us.
Tap the link in our bio to discover NŪTRIŌ Restaurant.