Farmlore

Bengaluru

A seasonality-driven, farm-to-table restaurant situated within a 37-acre farm

Farmlore, an 18-seater dining experience on a 37-acre farm near Bengaluru, India, is the brainchild of chef Johnson Ebenezer and entrepreneur Kaushik Raju. The restaurant embodies a farm-to-table ethos, driven by seasonality, sustainability and local produce.

Its name cleverly combines ‘folklore’ and ‘locavore,’ reflecting its dedication to celebrating regional ingredients and cultural narratives. The menus, with a strong South Indian influence are shaped by the freshest harvests from its farm and consistently highlight stories and messages.

Amid the restaurants with a ‘farm-to-table’ philosophy, Farmlore stands apart with its immersive experience, set within an actual working farm. The journey begins with a stroll through lush mango and coconut groves, offering guests an education in the natural farming principles they uphold. It’s an experience that fosters a profound connection to cuisine and gastronomy.

The restaurant’s evolving menu is dictated by the onsite farm. Here they prioritise ethical, organic farming principles passed down through generations that also preserve soil health while creating nutrient-rich produce. A meal at Farmlore comprises farm-fresh harvests and locally sourced heritage ingredients, from mangos, carrots, beets and organic herbs to coastal oysters, local lamb and seafood – prepared in gas-free kitchens over a giant wood-fired oven and pit stove.

Meals begin with intriguing bites that feature ants – a nod to the food of the Western Ghats' Indigenous tribes – sourced from their mango and citrus trees, offering a distinctly astringent and tangy flavour. Other highlights include Rameswaram-caught charred octopus with dark chocolate from cocoa farmed in West Godavari; goat milk and beet chips with fried rice; as well as dried Tamil Nadu-grown persimmons.

Farmlore’s design harmonises with its natural surroundings, featuring earthy tones, open spaces and a minimalist aesthetic that fosters an intimate yet direct connection to nature. It is powered entirely by solar and renewable energy, employs traditional farming techniques like growing radishes alongside vegetable patches to enhance nitrogen levels in the soil, and milk is sourced from the farm-owned Hallikar cows.

Now read the full story of Farmlore. 

The American Express One To Watch Award recognises a rising star restaurant in the Asian hospitality scene which 50 Best believes has the potential to break into the list in the years to come. Its winner is selected by the 50 Best team based on the votes of its Academy and specific editorial criteria.

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