One day
Tegallalang rice terraces and a cooking class
Terraces in the morning, kitchen in the afternoon
IDR 530.000promo · per guest
Warung Tumang Bali in Petulu with Chef Wayan Suryana — about 10 minutes from central Ubud, depending on traffic.
- Private kitchen IDR 700.000.
- Afternoon 14:30–17:30 ends in dinner — that is the evening session.
- Vegetarian or vegan at the same Petulu kitchen. Say so when you check dates.
Petulu sits north of Ubud, in the same direction as Tegallalang. Two ways to pair the terraces with a cooking class, with 2026 fees, best hours, and timings.
By Chef Wayan Suryana, Warung Tumang BaliLast updated
Chef Wayan Suryana at Warung Tumang Bali, Banjar Laplapan, Petulu, Ubud, Gianyar, Bali 80571. The kitchen is about 10 minutes from central Ubud, depending on traffic. Pin -8.4945671, 115.2812928.
The short answer
Visit Tegallalang between 7am and 9am (about IDR 25.000 entry, cash, 20–30 minutes north of Ubud), then take the 2:30pm cooking class at Warung Tumang Bali in Petulu, which includes a walk on working rice fields and dinner. Or cook at 8:30am with the market and see the terraces after 3:30pm.
Tegallalang in brief
The Tegallalang terraces, also called Ceking, are about 9–10 km north of central Ubud, roughly 20–30 minutes by car or scooter. Entry at the main booths is about IDR 25.000 per person in cash, and farmers ask small donations of IDR 10.000–20.000 at some crossings deeper in. Swings are priced separately.
Go between 7am and 9am, before the tour buses arrive around mid-morning, or after about 3:30pm when the light softens. Midday is hot and crowded. Wear shoes with grip; the clay paths are slick after rain.
Plan A: terraces at sunrise, then the afternoon class
Hire a driver or ride to Tegallalang for 7am, walk until about 9am, and be back in Ubud for a slow late breakfast. Keep lunch small. The free afternoon pickup takes you to Warung Tumang Bali in Petulu for the 2:30pm session with Chef Wayan Suryana: a walk on the working Petulu rice fields, cooking, then dinner. The two rice landscapes are different: Tegallalang is the steep, famous valley; Petulu is flat paddies farmers still work every day.
Plan B: the morning class, then the terraces late
Book the 8:30am session with the morning market, rice-field walk, cooking, and lunch. After drop-off at your Ubud hotel, rest, then head to Tegallalang around 3:30pm for the softer light. The class pickup only covers the main Ubud area, so arrange your own ride to the terraces.
If you can only do one dawn start on your trip, give it to Tegallalang and book the afternoon class.
Questions before the day
- How much is the Tegallalang entrance fee in 2026?
- About IDR 25.000 per person at the main booths, cash only. Farmers ask IDR 10.000–20.000 at some crossings deeper in; swings cost extra.
- What is the best time to visit Tegallalang?
- 7am to 9am, before the tour buses. The second-best window is after about 3:30pm. Midday is hot and crowded.
- Does the cooking class include Tegallalang?
- No. The class walks the Petulu rice fields, near the kitchen. Arrange your own ride to Tegallalang; free class pickup covers hotels in the main Ubud area.
- Which session should I book with Tegallalang?
- The 2:30pm afternoon session if you go to Tegallalang at sunrise. The 8:30am morning session, with the market, if you go to the terraces late in the day.
Plan the rest of the day
- Petulu rice fields on a food dayA short walk through working rice paddies in Petulu near Ubud: about half an hour on the bunds, 10 minutes from central Ubud, then the kitchen at Bali 80571.
- Morning session or afternoon sessionChoose the 8:30am Petulu morning (market, rice walk, cooking, lunch) or the 2:30pm afternoon (rice walk, cooking, dinner). Same kitchen, pickup, and group size.
- Monkey Forest and a cooking class in one Ubud dayMonkey Forest Ubud is open 9am–6pm, last entry 5pm, IDR 130.000 per adult. Pair it with a morning or afternoon cooking class in Petulu, 10 minutes away.
Cook the dishes from this day
- Base genepHow to make base genep (bumbu Bali): pound shallot, garlic, roots, and candlenut, then fry 8–10 minutes until the raw smell is gone. From a Petulu kitchen.
- Pepes ikanHow to make Balinese pepes ikan: fish rubbed with base genep, tomato, chili, and basil, wrapped in banana leaf, then steamed or grilled. Four parcels, 45 min.
Where the kitchen is
Chef Wayan Suryana at Warung Tumang Bali, Banjar Laplapan, Petulu, Ubud, Gianyar, Bali 80571. The kitchen is about 10 minutes from central Ubud, depending on traffic. Pin -8.4945671, 115.2812928.