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23 reviews
Hours 09:00 - 20:00Closed

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Jl. Sugriwa Show Map >
0361 2765897
Opening Hours
Mon - Sun 09:00 - 20:00 , undefined
Services
Free Wifi
Outdoor Seats
Vegetarian Only

Reviews of Warung Sopa

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@thebitesizeblog
in InstagramFeb 2, 2018
My favourite restaurant in Ubud was a vegetarian cafe called Warung Sopa. It was only 10 minutes by motorbike from home. My usual dish was Nasi Campur, which consisted of a scoop of Balinese mixed rice and small, vegetarian side dishes. From clockwise in the photo: samosa, deep fried tofu, curry tofu & carrot, curried daikon (winter radish) and grilled tempeh. The entire meal was served on homemade banana leaves - a big leaf for the main plate and small “bowls” for the side dishes. Not only was the meal always flavourful, but the attention to detail and gracious customer service was second to none. Stay tuned for more of my favorites from Warung Sopa. #thebitesizeblog
@ivirkki
in InstagramJan 27, 2018
Local vegetarian food for lunch #ubudfood #indonesianlunch #tempeh #warungsopa #vegetarian
@sonagisong
in InstagramJan 26, 2018
#점심 은 #두부스크램블 #발리 와서도 #두부 먹는 게소게 주인장. #마시딴말이죠 #두부사랑 #bali #warungsofa #어제는종일비 #오늘은땀줄줄 #게으른소나기는방학중 #3월1일개학
@theearlyb
in InstagramJan 23, 2018
Early Birds International Edition - Clean Eats: Red rice and THE HEALING POWER OF GREENS 🌍🌿 . Ubud, Bali
@missuniquebali
in InstagramJan 14, 2018
@vegana_no_japao
in InstagramJan 5, 2018
Vegan sushi rolls (avocado, tomate e alface), suco de tamarindo e torta vegana de coco e manga (MARAVILHOSO!) 😋🌱 Esse restaurante serve comida japonesa, indonesiana (gado-gado) e vietnamita (somente uma opção). Percebi que estou fazendo mais de 3 refeições por dia 🙈😂😋 #vegan #veganinbali #veganfood #vegansweet
@arcemat
in InstagramDec 29, 2017
🍵Una de las ofertas más recurrentes en los lugares que he caminado durante este tiempo han sido las “ cooking classes” . Cada vez que leía esto , me acordaba de las ganas de aprender algo más de la culinaria local aparte de sus contrastantes sabores ya que ,sin duda alguna , la cocina es uno de los lugares donde entre barro y fuego se ilustran las raíces de la tierra y del rito que encierra todo el proceso; desde el abono hasta la mesa.Por decisiones que solo el corazón puede explicar, decidí hacer caso omiso a las ofertas y opté por admirar y aprender en las cocinas de las casas o restaurantes con los más bondadosos chefs que sin pedir nada a cambio me abrieron sus ollas en donde se hierven historias y se preparan alimentos que cortan tristezas y llenan el alma y el corazón de la sazón del amor. Mi “ clase” en Ibud me la declamó “ komen” que con su risa, luego de explicarle el significado de “comen” en español rompimos el hielo ( la verdad no habia mucho) . Con ella estaban , dos maestras más ; “ kitul” por su lado, apanaba y fritaba alegrías mientras “Majel” barria y limpiaba pesares. Debo confesar , que no sabia como empezar la dinámica; mi curiosidad tenia miles de preguntas pero no quería cruzar la delgada línea entre su trabajo diario y realizar “pequeñas” pausas activas para alimentar a una colombiana alegre y preguntona. Mientras mi mente buscaba la manera con mi libreta en mano, fue “Komen” la que empezó a lanzarme ( literal) los ingredientes invitándome a probarlos y frente a la olla contándome el paso a paso a mil cilantros por hora.Mi parte favorita era cuando entre ellas se reían a carcajadas no se si diciéndose” se le abona la actitud , pero no lo va a lograr” o preguntándose ¿ será que está entendiendo? . En todo caso, disfruté cada degustación cuando ponían frente a mi el resultado y me invitaban a probarlo; fui feliz viendo el humo de sabor saliendo de la vajilla color hueso y recomendándole a los primeros clientes las croquetas de zuchinni apanado con miso. Clausuramos la clase con un diploma de “ comete alguito” y con una mención de honor a 3 mujeres que me alimentaron con su bondad.¡🙏🏻 Warung Sopa! Mañana nos vemos- nuevamente-💚
@laszlomarosi
in InstagramDec 24, 2017
Banana flower and coconut curry with organic red rice and tofu falafel. 🍛 I felt like I'd do a post on the cooked meals I have occasionally. _____________ I'd like to note in advance that this is a non judgemental post, know that whether you're cooked or raw, or half way between the two, you're loved unconditionally. There's NOTHING wrong with any, you know the best what works for you and what not, this post is only about MY progress. ______________ I grew up eating only cooked foods for nearly 19 years so it's obvious for me whenever I'm extremely upset or there's really no good fruit closeby, to have something "comforting" my body has been the mostly used to, to relive the carefree childhood. But sometimes it was just simple curiosity and excitement towards a new vegan restaurant. This happened a couple times a month but the other times i did very vell only on fruits, with no salt, no oil or anything else. _____________ Many consider giving in sometimes as a failure and give up beig raw altogether but no one can expect to leave their lifelong habits behind immediately, our brains have been wired the exact opposite way and I believe it can take years, or even a decade for someone to change completely. That's why I call it progress and every "failure" is the part of that learning curve, as long as you have your goals set and have your knowledge and faith in raw, otherwise it's just meaningless self deprivation. I love @fruitaquarian's bio so much: "transitioning to the original raw design" - she acknowledges that this is a process and it's not an all or nothing situation. Continues in comments👇🏼
@koji.yoshida79
in InstagramDec 23, 2017
#ヘルシーなベジタリアンフード #WARUNGA SOPA #無謀なチャレンジ #タマリンドジンジャーエール #つかれたからだにしみる #酸味強め #Ubud
@raquelmloliveira
in InstagramNov 30, 2017
perfect simple vegan food.

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