Tag Archives: warung

Gift Voucher for Warung

Gift Vouchers are the perfect present for every occasion.

Whether it’s for a birthday, wedding or to reward someone – everyone is pleased to receive a Gift Voucher, especially of course for Christmas.

You can pay using PayPal by going to their web site (https://www.paypal.com).

We will be happy to write a special message in the Gift Voucher and email it for you.

Email: murni (at) murnis.com

Videos of Murni’s Warung

Videos of Murni’s Warung

This page contains several Videos of Murni’s Warung:  Murni’s Warung in a Minute! and Brian and Melissa’s Balinese Blessing, Murni’s Warung, Ubud, Bali.

 

Murni’s Warung in a Minute!

This video is a very brief overview of what’s available in Murni’s Warung. It is part of a series, including Murni’s Warung Shop, Murni’s Houses and Tamarind Spa at Murni’s Houses.

 

 

Brian and Melissa’s Balinese Blessing, Murni’s Warung, Ubud, Bali

We can arrange a Balinese Wedding or Blessing at Murni’s Warung (as well as a Wedding Reception).

Murni’s Warung can accommodate at least 100 people over the four levels. We can also arrange entertainment.

Brian and Melissa from Australia close to renew their wedding vows in formal Balinese dress before a Balinese priest at a wonderful, private ceremony at Murni’s Warung to the sounds of the priest’s bell, the sacred river below and 2 Balinese tingklik players.

 

 

Videos of Murni’s Warung

Murni’s Warung in Literature

Murni and Murni’s Warung in Literature

Murni’s Warung‘s fame has meant that it’s been the setting for a couple of works of fiction: Gotton Island and Bali Gods Crying and has also figured prominently in a two recent works of non-fiction about culinary tourism and Balinese food : Ubud, The Spirit of Bali and Balinese Food, The Traditional Cuisine & Food Culture of Bali

Murni’s Warung in Literature

Fiction

Golton Island

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Golton Island
Douglas Gellatly
Smashwords, 2013

The novel is the second of an ebook trilogy following the lives of two gay guys called Richard and Max, who live on Golton Island, Australia.

“Being much nearer to the equator than their own Golton Island, the sun set at about six o’clock and nighttime descended quickly. Max and Richard asked at the reception desk where they could go out for dinner, and were directed to Murni’s Warung, just over the river on the main road. The restaurant is also set on the side of the same ravine and, in daylight, some tables have a view down to the flowing river below. That night, Richard and Max enjoyed an entree of Lumpia, a deep-fried spring roll served with peanut dipping sauce, followed by Cap Cay, a vegetable stir-fry with everything thrown in together, and then Black Rice Pudding. Bintang beer accompanied their meal. Having made an easy start that day in order to catch their flight, Max and Richard then walked along the dimly lit road and hotel pathways back to their room and slept soundedly cuddled up to each other.

Back in the hotel, they rested and swam in the pool during the afternoon, then that night decided to go back to Murni’s Warung for dinner.  As they were concluding their meal, Murni herself came to join them at their table, having introduced herself first. In her friendly way Murni chatted animatedly about her restaurant and her life, a smile often crossing her broad, dark face, her eyes twinkling. “What were things like in Ubud when you were a child?” Richard asked. Murni smiled and said, “Oh, very basic. We had no electricity, no running water, the roads were dirt tracks. No-one had any money and we had to make do with whatever came along.” “What did you do for food?” Max asked. “We ate whatever we could catch or collect. As a bare-footed child, I would catch capung dragon flies, with a sticky substance on the end of a long bamboo pole, and we would cook and eat them. Or I would catch eels in the rice paddies, or shrimps in the river, which we would also cook. And there was always fruit like pisang, bananas, or durians or coconuts.” “And now you’ve got this restaurant,” Richard observed. “Yes, and I hope that you have enjoyed coming here,” Murni said. “What else have you gentlemen being doing while you have been staying in Ubud?” They told her of the various things they had done, including the cooking class, and Murni said, “Thank you for contributing to the economy of this town. We all need as much help as we can get.”


Bali Gods Crying

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Bali Gods Crying
Richard Mann
Gateway Books International, 2013

The novel is based on true events in which unscrupulous criminals are threatening Bali’s Hindu religion and civilization. The heroine lives in Ubud.

“Maybe something romantic will happen to you,” said Oz wickedly. Celine was silent, looking around her. They had a late lunch at Murni’s Warung next to an old Dutch suspension bridge across the two rivers of Rsi Markandya in a comfortable lounge decorated like a Balinese antique gallery and overlooking the gorge she had seen from the suspension bridge. “Even your lunch venue has a special meaning,” smiled Oscar. “Murni’s was almost the very first tourist restaurant in Ubud. Sometimes Murni is here and loves to tell visitors about Bali’s culture.” On their way out of the restaurant the French language caught Celine’s eye from a selection of promotional materials on a low side table. “Un Momento Oz,” she called pointing at the table. “I want to see what they have in French.”

Celine remembered her way to Murni’s so she went there for a breakfast of eggs, fruit and coffee, much more than her normally frugal, diet conscious fare in France … Outside Murni’s she walked down a slight hill along an asphalt lane romantically overhung with long tendrils of trailing creepers, past the temple housing the statue of Maharesi Markandya that Oz had told her about, turned right and was almost immediately in the rice fields.”

 

Murni and Murni’s Warung in Literature

Non-Fiction

Ubud, The Spirit of Bali

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Ubud, The Spirit of Ubud
Hermawan Kartajaya
Gramedia, 2009

Chapter 6   The Food Paradise

One of the major attractions of Ubud is its culinary tourism … For the Hindu-Balinese cooking is a form of devotion to Almighty God. Most of the traditional Balinese dishes we know today, such as grilled chicken or roast suckling pig, were formerly prepared for traditional religious ceremonies. These dishes only began to be served in restaurants after tourism became a major industry.

Restaurants began to develop in Bali in the 1970s. Though foreigners have been visiting Bali since the 1930s, there weren’t many restaurants because many of the early visitors were artists who stayed in local people’s homes, where they also took most of their meals. It was only in the 1970s when a greater variety of tourists started coming and the tourism sector in Bali began to expand, that restaurants started appearing one by one…

The restaurants eventually became meeting places where all kinds of people come together and interact, and not simply places to fill one’s stomach. Restaurants are venues for discussions on many topics…

A number of restaurants have become legends among food lovers, both for their food and for other reasons. Below are the stories of a few of these restaurants, some established by native Ubudians and some by expatriates.

Murni’s Warung

Murni’s Warung was probably the first restaurant to become popular among tourists, especially foreigners. It’s located on Jalan Raya Sangginan, directly opposite the old iron bridge from the Dutch colonial days known simply as The Bridge.

The founder and owner of this restaurant is Ni Wayan Murni; this is why it’s called Murni’s Warung. The restaurant has a long history. Ibu Murni started out as a salt trader in the 1950s when she was not yet ten. She had to carry large baskets of salt from her home in the northern part of Ubud to Desa Penestanan, about two kilometers away.

Also, when she was very young, her parents separated. Little Murni went to live with her aunt in Denpasar. There she had to get up at two in the morning and sell food until five, before going off to school.

Some time later, young Murni returned to Ubud and lived with her mother. They had a small sjop in Pasar Ubud where they sold products such as beer, soft drinks and batik to foreign tourists. At the time theirs was the only stall in the market that sold beer and soft drinks, so drinks were often purchased from their stall to entertain guests at Puri Ubud. And President Sukarno, who often visited Ubud, once bought some of their batik.

In the early 1970s, Murni opened her own shop on a small plot of land on Jalan Raya Sangginan – the venue of the present restaurant – which she rented from a man called Pak Munut. The shop sold sarongs, carvings and paintings. Ibu Murni was no cook, so it didn’t occur to her to open a food stall. And there was little furniture, just one bamboo table and two chairs.

There was a customer from the United States, one Patrick Moore Scanland, who often asked Ibu Murni to make him sandwiches and beer at the warung. Eventually many other guests wanted the same, and that was the start of Murni’s Warung.

In 1974 Ibu Murni married Patrick. One year later, they bought the land and opend the restaurant, Murni’s Warung. At the same time they opened an antique shop with a collection of art works from all parts of Asia.

Murni’s Warung had, and has, a very loyal clientele. The customers helped promote Murni’s Warung adn taught Ibu Murni how to cook Western food. This is how Murni’s Warung became known as the first restaurant in Ubud to offer Western food to tourists.

The architectural design of Murni’s Warung is in traditional Balinese style, with an open air concept. The building has four stories, going down from street level, as it is built on the banks of the Oos river. There are paintings and statues throughout the restaurant; one of the most interesting portrays the scene around Murni’s Warung in the 1970s.

On one story, there is a room for special private events. Inside The Lounge Bar there is a large statue of Ganesha. On the lowest level, we can enjoy our food while watching the Oos flowing past.

The favourite dishes here are Nasi Campur Bali (rice with various side dishes), Nasi Goreng (fried rice) and typical Indonesian dishes such as cendol and sweet iced tea. As well as traditional dishes, Murni’s Warung offers many other choices.

In addition to the food, as mentioned earlier, Murni’s Warung has an antique store that sells a variety of souvenirs and antiques from throughout Indonesia: textiles, statutes, traditional heirlooms, paintings and so on. Ibu Murni herself often travels abroad and collects antiques from the countries she visits and to display and sell in her shop.

The present building of Murni’s Warung is very different from the original structure built in 1974. The present building is the result of a major renovation in 1992, but the traditional Balinese architecture remains the same.

Balinese Food, The Traditional Cuisine & Food Culture of Bali

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Book Review: A Spiritual Journey Into The Culinary World of Bali
Jonathan Copeland
Jakarta Globe
17 April 2014

What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time. This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food.

As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation.

Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before.

Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names.

This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase.

There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m.

The author quotes Miguel Covarrubias, the great Mexican Bali observer of the 1930s, who wrote the wonderful Island of Bali, and which has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book Secrets of Bali, Fresh Light on the Morning of the World. There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources.

The author in many, if not most, places mentions the prices of ingredients and dishes. This is interesting and helpful in giving an idea of the relative cost of goods, but it’s already out of date. I’m afraid that with Indonesian inflation currently at over 7 percent, and more for some items, the prices she quotes are on the low side. Furthermore, there are seasonal swings in prices. As every Balinese housewife knows, when a ceremony is approaching where, say, bananas are required to make the offerings, the price of bananas goes up. So, if the author quotes the price of pepper, just take it with a pinch of salt.

Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting titbits like this.

I was hoping that there would be a glossary of all these words for future reference, but I can quite understand the publishers’ reluctance, as it would have doubled the length of the book. Perhaps an accompanying glossary for future publication would be worth considering. The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary.

I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina.

  • Holy Water from a sacred spring or river, or regular purified drinking water  – Pour the water into a metal container that holds holy water (sangku).
  • Take small, bright pink bougainvillea flower petals from the offering trays around the central Lingga shrine (at a Siwa temple) and drop them into the sangku. This means that Siwa gives power. Fragrant, greenish-yellow blossoms from the Ylang-ylang, an East Indian tree (Cananga odorata) can be used instead of bougainvillea.
  • Light an incense stick and place it in the offering tray beneath the Lingga.
  • The pemangku sits on the floor to pray or stands and recites three holy mantras for holy water:

Mantra Ganesha Mantra
Guru Gayatri Mantra
Mantra Durga

  • The pemangku distributes the fresh holy water to worshippers at temple ceremonies.

I don’t think many readers will be qualified to use the recipe for holy water, but I am sure most will enjoy this book enormously; I certainly did.

 

The author was interviewed for the Indonesia Expat magazine.

expat

Vivienne Kruger: Balinese Food
Bill Dalton
Indonesia Expat
6 May 2014

Considered a leading authority on the culinary arts of Bali, Vivienne’s book Balinese Food: The Traditional Cuisine and Food Culture of Bali was published by Tuttle in April 2014.

What inspired you to get into food writing?

I started out writing articles about a prominent Balinese restaurateur, Ni Wayan Murni, the owner of Murni’s Warung in Ubud. While researching her fabulous restaurant and the foods on her menu, my interests took an unexpected turn into traditional Balinese cooking—and I just kept going!

What’s so special about Balinese Food?

Balinese food is singular among the leading cuisines of the world. Dedicated to the gods and fuelled by an array of fresh spices, it’s inextricably bound to the island’s Bali-Hindu religion, culture and community life. The Balinese cook with love, art, reverence and exactitude. My book bears witness to Bali’s time-honoured, authentic village cuisine as well as its spectacular ceremonial feasts when food is carved, etched and painted into the rich spiritual shapes and divine colours of holy temples and imposing royal palaces. Curious strangers can only gape in awe, respect and admiration as they struggle to learn how to make these intricate food offerings.

Murni’s Warung in Literature

 

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Map to Murni’s Warung

Map to Murni’s Warung

Click on the map for a larger version.

Murni's in Bali Map

Murni’s Warung  is just 5 minutes walk from the town centre.

From the town centre, start on the side of the main road where the market is, opposite the palace, and go towards Murni’s Warung.

Go past Jalan Bisma.

Go past the ramp at the aqueduct on the main road opposite the temple –continue and we are on the left hand side before the bridge.

Map of Ubud

Map of Ubud in Chinese

map ubud Chinese

Map of Ubud in Chinese

close up map in Chinese

Close up map of Ubud in Chinese

 

Map to Murni’s Warung

Menus

Menus

Please email Murni at murni (at) murnis.com for our latest menus.
We have several to chose from:

  1. À la carte menu
  2. Afternoon Tea menu
  3. Healthy Drinks menu
  4. Our Buffet menus for 12 to 80 people
  5. Our Vegetarian Buffet menus for 12 to 80 people
  6. Our Set menus for 2 to 80 people
  7. Our Vegetarian Set menus for 2 to 80 people
  8. Birthday and Wedding Cakes menu

Murnis Warung Afternoon Tea Menus 1 May 2016

Murnis Warung Healthy Drinks Menus 1 May 2016

Menus

Murni’s Warung Food Photos

Here is a selection of Murni’s Warung Food Photos.

Warung Publications

Warung Reviews

Murni’s Warung – Epicure – Bali GuideMurni’s Warung – Epicure – Bali Guide Bali Special Famed for its pristine beaches, striking sunsets and rich culture, the sought-after Indonesian destination also boasts a burgeoning number of highly lauded hotels, restaurants and bars. Meredith Woo goes on a gastronomic eight-day journey to the Island of the Gods. An Ubud Invitation An hour from … Continue reading Murni’s Warung – Epicure – Bali Guide
Bali – Green Utopia – UbudBali – Green Utopia – Ubud Stephanie Brookes iFly – KLM in flight magazine July 2016 The ultimate palms and paradise destination? There are many, and Bali is definitely on the shortlist. But there’s more to the Indonesian island besides white-sand beaches and clear blue water… For me, the town of Ubud is the best … Continue reading Bali – Green Utopia – Ubud
Turen Gar Til Bali Lombok – Af Jens Erik Ramussen – 2001“Murni’s Warung: Jalan Raya v. Wos-floden pa gransen til Campuhan. Righoldigt menukort og hyggelig atmosfaere.” Turen Gar Til Bali Lombok – Af Jens Erik Ramussen – 2001  
Murni’s Warung – Guide Naturale de BaliMurni’s Warung – Guide Naturale de Bali “Face à la gorge à Murni’s Warung: En 1974, Ni Wayan Murni ouvrait le premier restaurant d’Ubud, où elle servait un mélange de recettes occidentales et balinaises. Depuis, des generations de touristes ont savouré la qualité de sa cuisine. Face aux rochers coverts de mousse de la gorge … Continue reading Murni’s Warung – Guide Naturale de Bali
Merian Live! Bali Reisen mit Erlebnis-Garantie – 2002Merian Live! Bali Reisen mit Erlebnis-Garantie – 2002 “Murni’s Warung: Das bekannteste und schönste Restaurant Ubuds findet sich am Ortsausgang (Campuan) an einer alten Hängebrücke (parallel verläuft die neue Strassenbrücke nach Kedewatan). Das Restaurant ist in den Abhang einer Sclucht gebaut und bietet Sitzmöglichkeiten auf drei Etagen. Die seit langem etablierte Gaststätte hat sich dem … Continue reading Merian Live! Bali Reisen mit Erlebnis-Garantie – 2002
Le Guide du Routard – Indonésie – 2002Le Guide du Routard – Indonésie – 2002 “Murni’s Warung: Sur Jalan Raya Ubud juste avant le pont. Tel: 975233. Bien indiquée de la route. Pleusieurs niveaux, une boutique, un bar-salon… terasse dominant la rivière et l’épaisse vegetation. Superbe addresse où curries, poisson, viande et desserts sont realisés avec brio. Également cuisses de grenouilles, gaspacho … Continue reading Le Guide du Routard – Indonésie – 2002
Fodor’s Indonesia – 1999Fodor’s Indonesia – 1999 “Murni’s Warung: Beside a small ravine just outside Ubud, this multi-level restaurant is spacious yet intimate. The street level dining room has terrific views (particularly of a nearby waterfall), as does the downstairs bar. Throughout the shadowy wood interior is complemented by simple bamboo furniture and Indonesian art, creating a rustic … Continue reading Fodor’s Indonesia – 1999
Cadogan Guides – BaliCadogan Guides – Bali “Murni’s Warung down by the Campuhan Bridge is one of just a few places which have been catering for travellers since they began to come to Ubud in the 1960s. The warung is actually a restaurant with an excellent menu of traditional and Western-style food, including mouth-watering delicacies such as frozen … Continue reading Cadogan Guides – Bali
Insight Guide Bali, 2002Insight Guide Bali, 2002 “Murni’s (tel: 975233) located over the Campuhan River can’t be beaten – there are now three levels of seating, the grill is open for scrumptious barbecues of fish, prawns and chicken.” [Now four levels] Insight Guide Bali, 2002
Miami HeraldMiami Herald “Murni’s Warung, In-spot for a meat fix; ribs earn local raves. Under $10.” Miami Herald, 11 September 2005
Insider’s Guide to UbudInsider’s Guide to Ubud Where to Eat: Murni’s Warung Insider’s Guide to Ubud Delicious, voted the World’s best food magazine, March 2005 “This three-level restaurant is an Ubud institution. The freshly baked breads are delicious, especially in a chilli club sandwich, and you can sit on the top terrace for curries, burgers, hot dogs, steaks … Continue reading Insider’s Guide to Ubud
Lonely Planet Guide, Bali, 2005Lonely Planet Guide, Bali 2005 “Since 1977 Murni’s Warung has been an Ubud favourite. The setting is beautiful and a four level dining room overlooks the lush river valley. Indonesian dishes, curries and Western options are available. There’s a cosy bar on the second level down. One quibble: the gift shop gets bigger every year!” … Continue reading Lonely Planet Guide, Bali, 2005
The Natural Guide to Bali, 2005The Natural Guide to Bali, 2005 Eat in the Gorge at Murni’s “In 1974, Ni Wayan Murni opened Ubud’s first restaurant, where she served a mix of Western and Balnese food. Since then, generations of travellers have enjoyed the quality of her cuisine. Despite increasing road traffic, the four open-air levels facing the splendid river … Continue reading The Natural Guide to Bali, 2005
Hello Bali, April 2005Hello Bali, April 2005   Murni’s Warung Andrew Charles Editor, Hello Bali, April 2005   “As you approach through the highly-carved Balinese doors, you know you are in a place dedicated to the finer things of life…” One evening recently, I decided to meet up with my old friend, Renée, and dine in Ubud’s oldest … Continue reading Hello Bali, April 2005
Murni’s Warung, Ubud, Bali“Renowned antique collector Ibu Murni founded the first real restaurant in Ubud in 1974, and still manages it actively…” ShopSmart Bali & Lombok 2006
All roads lead to Murni’s WarungAll roads lead to Murni’s Warung All roads lead to Murni’s Warung, Mary, Martha, Murni’s Warung and Me Bud Smith The Times, Lombok, August – September 2007   Mary is my wife, Martha is my mistress, Murni’s Warung is a famous restaurant and I am myself. It is a long story but we all found … Continue reading All roads lead to Murni’s Warung
Rough Guide, Bali, September 2008Rough Guide, Bali September 2008 Murni’s Warung: Follow the stairs all the way down to the lowest level of this multi-tiered restaurant and you’ll approach the setting for it’s built into the wall of the steep-sided Wos River valley. This restaurant is an Ubud institution and serves curries, home-made soups and Indonesian specialties as well … Continue reading Rough Guide, Bali, September 2008
Ubud News  Ubud News Ayu Intipid Bali Advertiser, December 2007 I remember a time when you were lucky to find anything more than fried bananas on local restaurant menus. Then came Murni’s Warung. Established in the early eighties [actually 1974], Murni’s Warung was one of the first restaurants to serve a selection of international sweet dishes … Continue reading Ubud News
Ubud & BeyondUbud & Beyond Bali Advertiser, 2008   You can’t visit Ubud without going to Murni’s Warung, its most romantic restaurant at the Campuan bridge. The food is simply excellent and very reasonably priced. The setting above the Campuan River is stunning and it’s open every day, 9am – 10 pm. There are great local and Western … Continue reading Ubud & Beyond
Linda HoffmanBali, The Ultimate Guide to the World’s Most Spectacular Tropical Island Bali, The Ultimate Guide to the World’s Most Spectacular Tropical Island Linda Hoffman Tuttle Publishing, 2012 “West of Central Ubud. Murni’s Warung, Campuan. An old favorite, on the Ubud side of the Campuan bridge overlooking the stunning rainforest and Wos River. This multi-storied restaurant, … Continue reading Linda Hoffman
The Sydney Morning Herald  “The best place to have a meal is Murni’s Warung. A four-story open-air eatery and bar overlooking a jungle-clad bend of the Campuan River, it was the first restaurant to open in Ubud, way back in 1974.” Hip, Hitched, Hooray Ian Lloyd Neubauer The Sydney Morning Herald 10 March 2013 Aussie brides choose Bali … Continue reading The Sydney Morning Herald
Half Century Restaurant Murni’s WarungHalf Century Restaurant Murni’s Warung Half Century Restaurant Murni’s Warung The Restaurant Sky Publishing Guide to Bali 2013-14 Hong Kong Murni has a lot of businesses and this restaurant is another one. Right next to the hotel, the restaurant has already been open for nearly 50 years. Every local knows about it. Once you step … Continue reading Half Century Restaurant Murni’s Warung
Fodor’s GuideFodor’s Guide “Calling itself Ubud’s “first restaurant,” Murni’s Warung has introduced Balinese food to the likes of Richard Gere, Mick Jagger, Richard Branson, Jean-Claude Van Damme, and David Copperfield. Since opening as a warung (roadside stall) in 1974, Murni’s has grown to four levels running down the river’s edge. (Book a table at the bottom … Continue reading Fodor’s Guide
Travel and Leisure AsiaTravel and Leisure Asia Murni’s Lounge Bar – Ubud’s most haunting watering hole Ian Lloyd Neubauer Travel and Leisure Asia January 2014 “Set above a gentle bend in the Agung River, Murni’s Warung holds the estimable title of being the village’s first real restaurant. Like something out of a Rudyard Kipling novel, the Lounge Bar on … Continue reading Travel and Leisure Asia
Ubud Icon Murni’s Warung Turns FortyUbud Icon Murni’s Warung Turns Forty Ubud Icon Murni’s Warung Turns Forty Katrin Figge Jakarta Globe 4 April 2014 She is often referred to as the “mother of Ubud,” and her restaurant has been a longtime favorite among both travelers and locals: Ni Wayan Murni, a Bali native who recently celebrated the 40th anniversary of … Continue reading Ubud Icon Murni’s Warung Turns Forty
The Australian Financial ReviewWorlds on a plate A fusion revolution is firing up Ubud’s fine dining scene Ian Lloyd Neubauer The Australian Financial Review, 17-21 April 2014 “An hour’s drive, but a million metaphorical miles away from the crowded beaches of southern Bali, the village of Ubud has long been cherished by travellers as a place to tune … Continue reading The Australian Financial Review
forty forteforty forte forty forte Hello Bali, Editor’s Finds, February 2015 If you have been living in Bali for some time, chances are you know and love Murni’s Warung in Ubud. Dating back to the 1970s, Murni’s Warung is
 a treasured food joint with authentic Balinese food and Campuhan River views. Furthermore, Ibu Murni herself is … Continue reading forty forte
Bali 2016 Petit FutéBali 2016 Petit Futé Bali 2016 Petit Futé. L’avis du Petit Futé sur MURNI’S WARUNG Ce vieux restaurant, tenu par une Balinaise, fut le rendez-vous des branchés des années 1975-1980. Dans un superbe cadre (descendre les terrasses successives accrochées à la gorge pour arriver tout en bas, dans un bain de fraîcheur et de végétation), … Continue reading Bali 2016 Petit Futé

Level 4

Level 4

And finally you arrive at many people’s favourite spot –  Level 4 – just above the holy, sacred river. You’ll enjoy the sound of flowing water below you with your candlelit dinner in the midst of exotic jungle surroundings.

There are various shrines where the staff present offerings on a daily basis. Some are outside in the garden. Every Balinese year of 210 days there is a special ceremony right down at the river in honour of the water god.

There are terracotta and limestone sculptures. There are also large volcanic stone sculptures.

At night the palm trees and coconut trees are floodlit and the whole place is very relaxing and very romantic.

booknow

Level 4

Level 3

Level 3

We generally reserve this level for parties, birthday parties, wedding receptions, and functions. We can arrange the tables and chairs according to your wishes. It has the same wonderful view of the jungle.

Murni’s Warung has

  • Buffet and à la carte menus for every budget
  • Flexibility
  • Welcome drinks
  • French, Australian, Chilean and local wines
  • Champagne
  • Wedding and birthday cakes
  • Waiters and waitresses in Balinese costume
  • Balinese decorations, umbrellas, offerings, candles and flowers
  • Balinese music
  • Balinese dances
  • Music and dancing
  • Personalized menus
  • Aromatic incense
  • Romantic lighting
  • Art
  • River gorge and (in the evening) floodlit trees

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Level 3