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Chase waterfalls during a Hindu purification ceremony

Bali’s waterfalls are legendary, but then again so are its omnipresent temples. The best of both can be found at the otherworldly and little-known temple Pura Taman Pecampuhan Sala (Abuan, Susut, Bangli Regency), a 90-minute drive north of Ubud open daily from 8 a.m. to 6 p.m. Studded with more than a dozen unique shrines, intricately carved sculptures and water spouts, and misty natural falls, the holy Hindu site winds around the meeting point of two rivers and smells of persistently burning incense. Ringing bells and chanting add to the ambiance. For a small donation, a local guide from Sala village leads adventurous, sarong-clad visitors through a very wet and very beautiful melukat purification ceremony, which involves ritualistic washing, meditation, and wish making. Bliss is not guaranteed, but it’s likely.  

Experience the holistic work of a Balinese healer

Shaman, miracle worker, witch doctor, mystic, high priestess—there are many names attributed to Bali’s traditional healers, called balian. Historically they are holistic village doctors with a side of spirituality. In and around Ubud, many treat locals’ and foreigners’ ailments, both physical and emotional. Djik Dewa, a healer who uses Kundalini energy, is found at Four Seasons Resort Bali at Sayan. Book at least one week in advance for his multi-sensory treatment, which might include chanting, light massage, and some intense eye contact all in the quest to reactivate and balance the chakras. Another option: Papa Nyoman, a compassionate yet painfully strong reflexologist who tends to walk-ins at his family’s Sandat Bali Ubud homestay, no appointment needed (WhatsApp +62 361 971 138). 

Cook with a Buddha-like Balinese teacher 

There are hundreds of local cooking classes in Bali but one, at a private family compound in the village of Keliki, feels like cooking with the Buddha himself. The halcyon demeanor and wisdom of Dewa Sudiasa—who leads private culinary experiences complete with tours of his vast home garden—elevates his well above the rest. While chopping, squeezing, and stirring alongside the sage cook at his open-air kitchen’s large round wood table, Dewa speaks quietly on topics ranging from philosophy and nature to family dynamics. This mindful process and environment somehow makes his healthful, seasonal Balinese feast with dishes such as tempe manis, corn fritters, and tum, a banana leaf–wrapped chicken dish, even more delicious or, in Indonesian, mantap—a word expressing the highest praise.