This secluded lakeside lunch spot aptly named HiDEAWAY is opened only on Saturdays, and located next to the organic farm that supplies ingredients to world-class sister restaurants PRU and JAMPA.
Start with a tour of the farm, then enjoy chef Rick Dingen’s four-course tasting menu cooked over a wood fire while resting easy in the knowledge that it’s a zero-waste meal. The main restaurant, JAMPA, has a Michelin Green Star to show for its sustainability efforts.
Expect a slew of strong dishes that include bamboo clams with lardo and finger lime, king mackerel with green melon and avocado, and farm eggs – which you’ll stop by the henhouse to personally pick out – with mushrooms and goat milk.
Don’t forget to bring your insect repellent.
