Tucked within the aromatic herb garden of Four Seasons Resort Bali at Jimbaran Bay, TELU Zero-Waste Cocktail Bar offers a unique destination for modern mixology, deeply connected to Balinese heritage and a commitment to environmental sustainability. More than just a bar, TELU embodies the island’s Tri Hita Karana philosophy, which promotes harmony between nature, people and the soul, guiding every aspect of the guest experience.
TELU, meaning three in Balinese, reflects this philosophy not just in concept but also in practice. The intimate and thoughtfully designed setting features rustic décor, locally crafted furnishings, soft ambient lighting and sustainable materials, including stools made by Balinese artisans. This creates a warm and inviting atmosphere where the art of cocktail-making meets dedication to the planet and community.
Leading the team is Bar Manager Paul Minea, who passionately directs TELU’s zero-waste approach. Over 80 percent of the ingredients used at the bar are either grown on-site or sourced within Indonesia, including honey from the resort’s trigona bee colonies. Local flavours and traditional techniques form the foundation of TELU’s innovative cocktail offerings. A standout example is the Unusual Suspects, a unique take on the Espresso Martini that blends ecoSPIRITS vodka with cascara, coffee grinds, honey nectar and cocoa nibs, delivering rich flavour while exemplifying sustainable innovation.
Each cocktail aligns with one of the Tri Hita Karana pillars. Nature-inspired drinks aid Sungai Watch, which tackles river pollution, with creations like Down to Earth, made from gin, spirulina, passionfruit, matcha and coconut milk whey. Cocktails focused on social harmony support the Bali Children’s Project, while those centred on spiritual well-being benefit Ocean Gardener, a charity dedicated to coral reef restoration. For instance, the Coral Guardian features arak, Nusa Cana rum, pandan, peanut, lime and dragon fruit jam, celebrating Bali’s oceanic heritage.
Two recent additions, crafted exclusively from ingredients grown on the resort grounds, exemplify TELU’s farm-to-glass philosophy. The Kolak Pisang combines pandan, Nusa Cana rum, coconut and banana peel, drawing inspiration from a beloved Indonesian dessert. The Ocean Guardian, a vivid mix of blue spirulina, house-made mead, lemon and local arak, offers a refreshingly sweet-and-sour experience, with profits directed towards reef conservation.
In addition to its cocktails, TELU presents a sophisticated food pairing menu that highlights Balinese flavours with a gourmet twist. Guests can enjoy lobster rolls with lemon mayo and Iberico crumble or betel leaves topped with crab claw, coconut, and tobiko—perfect complements to the inventive cocktails.
TELU is more than a cocktail bar; it serves as a sanctuary for eco-conscious indulgence. Guests can also participate in a by-appointment Sustainable Cocktail Workshop, exploring arak traditions and crafting cocktails from ingredients foraged directly from the garden. Through every detail, TELU continues to elevate the island’s cocktail scene while honouring the spirit of Bali.
TOP 3
- Coral Guardian
- Kolak Pisang
- Unusual Suspect
Exquisite Taste Volume 48
TELU Zero-Waste Cocktail Bar
at Four Seasons Resort Bali at Jimbaran Bay
W: fourseasons.com/jimbaranbay
IG: @telubarbali
