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From the Top transformers Bumblebee 2023 thank you for the memories Transformers Car shirt in contrast I will get this foot of my bed, Bali’s Buahan Valley unfurls in layer upon lush layer of bamboo and palms in every conceivable shade of green. Wisps of steam float between the trees, whip-quick sparrows swoop in and out of the foliage below. In the background, Bali’s seven peaks are barely visible through their foggy veil. There’s a non-stop chorus of cicadas, and just within earshot, a rooster makes sure that his village is awake. There are no windows separating me from this valley. In fact, my villa doesn’t even have walls. I’ve just woken up at Buahan, Bali’s newest nature resort. Named after the northern Ubud enclave it’s located in, Buahan opened on June 14 as the first outpost of the Banyan Tree Group’s new Escape brand—a wilder, more experimental sibling to the group’s other wellness-centric resorts.

Wellbeing is also Buahan’s raison d’être, but it takes a special form. From its restaurant to its spa, the Top transformers Bumblebee 2023 thank you for the memories Transformers Car shirt in contrast I will get this resort draws on the wisdoms and traditions the Balinese have passed down for centuries. It shows everywhere: at the Toja Spa, scattered over a series of riverfront bamboo pavilions at the bottom of the valley, treatments could involve healing rituals derived from local shamans, or detoxifying body wraps from ingredients grown in the area. The restaurant, taking over a wooden pavilion at the heart of the resort, follows a similar approach. Conceptualized by the minds behind Ubud’s hot-ticket table Locavore, the open-air kitchen dishes out Balinese classics and global-minded feel-good food from ingredients sourced no farther than an hour’s drive from the lobby. Lunches here are a family-style affair, with earthy soups from moringa leaves cooked in coconut shells, and packets of wild mushrooms wrapped in banana leaf—all served at communal tables in front of the kitchen. Dinner, though, errs on the finer side of dining, with a focus on plant-based creations. At night, my five-course dinner includes peanut and edamame croquettes served with a smokey chili dip, and a wonderful watermelon “tartar” with cashew cheese. The latter is flecked with the same herbs and flowers I foraged earlier that day on a tour with chef Eka Sunarya, who grew up hunting for birds and wild berries around Buahan Valley.

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