Tag Archives: warung

Ibu Murni

Murni's Warung, Ubud - 100 Best Foods of BaliIf all the big names in the Balinese culinary world started with small warung that expanded organically, Murni’s Warung in Ubud is definitely the first that began as a batik shop. With her American husband Pat, Ni Wayan Murni moved shop to a more strategic location on the side of a main road below the hermitage of the painter Antonio Blanco.

It started with Pat liking Murni’s black glutinous rice porridge, and Murni learning how to make Western-style breakfasts from Pat. Eventually, four tables and 16 chairs were added to the batik shop that had been catering to customers of Antonio Blanco who wanted breakfast and coffee. Murni’s consistent quality means the warung is now a culinary icon in Ubud.

100 Best Foods of Bali

by Bondon Winaro, Lidia Tanod and Harry Nazarudin, Penerbit Jalansutra, 2015

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


Golton Island


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


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


Ubud, The Spirit of Bali


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

cover balinese food

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.


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



Please email Murni at murni (at) murnis.com for our latest menus.

Murni's Warung Menu

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

Click here for our À la carte menu.

Click here for our Christmas Menu.

Our Afternoon Tea menu:

Murnis Warung Afternoon Tea Menus 1 May 2016

 Our Healthy Drinks menu

Murnis Warung Healthy Drinks Menus 1 May 2016


Murni’s Warung Food Photos

Here are some of Murni’s Warung Food Photos:

Murni's Warung Food PhotosSoto Ayam – Chicken-soup Indonesian style.

This well-known soup comes from Java and is flavored with lemon-grass, ginger, kafir lime leaves and served with steamed white or organic red rice, glass-noodles and a boiled egg garnish. Mildly spicy.

warung-4Daniel’s Italian mother’s hearty, nutritious Minestrone Soup.

One of our favourite soups at Murni’s Warung . The secret is to give the broth character without overwhelming the other ingredients.

Pumpkin SoupCreamy Pumpkin Soup.

Murni's Warung Food PhotosSpring Rolls.

Who doesn’t love a perfectly crispy spring roll? Called lumpia in Bali. Spring rolls have been a popular snack in Asia for centuries.  They originated in China and were eaten at spring time. They started as a pancake filled with the new season’s spring vegetables.

Murni's Warung Food PhotosGado-Gado.

An Indonesian salad of slightly steamed vegetables, hard-boiled, spiced eggs, tofu, tempeh, cucumber,  tomatoes and shrimp crackers. The key to this delicious dish is our home made peanut sauce dressing. In 2018, Gado-Gado was nominated as one of 5 national dishes of Indonesia.

Bebek Betutu - Balinese Duck Bebek Betutu – Balinese Duck.

Bebek Betutu – Balinese Duck – Other than flying or floating, this is the only way you want your duck.  Bali’s most famous dish. The method of preparation is unique. To make the meat really tender, the outside and inside of the duck is rubbed and filled with Balinese spices. It is wrapped with the bark of the areca palm tree and buried  with coconut fibres and smoked underground very slowly for about 8 – 10 hours until it is so tender that the meat falls off the bone and melts in the mouth. It is  served with vegetable lawar and yellow rice. The Balinese only eat this dish on special ceremonial occasions.

Murni's Warung Food PhotosMurni’s Tutu Ayam.

A traditional local chicken dish. Slow-cooked for 8 hours with Balinese spices and served with yellow rice and mixed Balinese vegetables.

Murni's Warung Food PhotosMi Goreng.

Stir-fried noodles with vegetables and pieces of chicken.

Murni's Warung Food PhotosSatė.

Skewers of chicken, beef, fish, or pork served over glowing charcoal with our home made peanut sauce. Indonesian Satė is listed as number 14 of the world’s 50 best foods according to CNN Travel’s readers’ poll compiled in July 2017.

Satė Lilit Satė Lilit.

Satė Lilit – Balinese style satė, chicken or fish. Preparation takes half a day. Eating takes less than half an hour!

Murni's Warung Food PhotosGrilled Fish Steak.

From The Charcoal Grill Grilled Fish Steak  served with Balinese sambel matah – a slightly spicy, tasty, traditional Balinese relish of raw lemongrass, shallots, chilies and lime leaves.

Beef Rendang Beef Rendang.

Beef Rendang – Voted by CNN Travel as the clear winner of the ‘World’s Most Delicious Food’. Beef is slowly simmered with coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger and chilies, then left to stew for hours to create a dish of tender, flavorful bovine goodness. This Sumatran dish is served at ceremonial occasions and to honored guests. It will send your stomach into overdrive.

Murni’s Fish in taucho sauceMurni’s Fish in taucho sauce.

Murni’s Fish in taucho sauce – An award winning dish, served with steamed white or organic red rice.     

Murni's Warung Food PhotosOriginal Upper Elk Valley Cheeseburger.

One of our original dishes from 1974. The Cheeseburger was invented in 1920 in Pasadena, California, an amazing 20 years after the hamburger. Lionel Sternberger (no pun intended), a cook at his father’s sandwich shop, ‘The Rite Spot’, decided to place a slab of cheese on top of a hamburger, inventing one of the world’s most loved dishes.

Murni's Warung Food PhotosThai-Style Green Chicken Curry.

Thai-Style Green Chicken Curry – served with steamed white or organic red rice. Kermit got it wrong.  It’s not hard being green, it’s delicious. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce. The king of curries. Please tell us if you like it hot!

Murni's Warung Food PhotosChicken Parmesan Salad.

Finely sliced chicken breast, parmesan cheese and crisp croutons.

Murni's Warung Food PhotosRaw Zoodles.

Raw Zoodles zoodles, otherwise known as zucchini noodles.  Our chef is spiralizing zucchini and making you believe that you’re eating noodles! But these are delicious, low-carb, gluten-free, fresh and raw – spiralized zucchini, broccoli, red peppers, carrot and basil leaves with a tasty, tangy Italian herb dressing of olive oil, lime, parsley,  garlic and honey.

Murni's Warung Food PhotosHealthy Avocado and Cucumber Salad.

Healthy Avocado and Cucumber Salad lettuce, lomato, avocado, cucumber, onion, green olives,  cashew nuts and carrot with honey mustard.

Vegan RollsHealthy Vegan Rolls.

Healthy Vegan Rolls – carrot, turnip, sprouts, baby romaine salad, white sesame seeds, black pepper,  and coriander leaves with a garlic, ginger dressing.

Veggie BurgerVeggie Burger.

Veggie Burger – with tempe, carrots, onion and lettuce served with French fries.           

Murni's Warung Food PhotosClub Sandwich.

Several places claim to be the creator of this classic layered sandwich. The famous Saratoga Club House in Saratoga Springs, New York in 1894 as well as the Union Club of New York City, take credit for creating the club sandwich, short for clubhouse. The latest theory is that  ‘club’ is  an acronym for ‘chicken lettuce under bacon’.

Murni’s Warung Food PhotosFishburger.

Fishburger – burger of the seas.

Murni's Warung Food PhotosVegetable Croquettes.

Vegetable Croquettes – served with our home made tartar sauce.

Vegetarian CurryVegetarian Curry.

Vegetarian Curryfull of French beans, boiled egg, cauliflowers, broccoli, potatoes, carrots, tempe, our home made curry sauce and the pièce de résistance: a slice of banana – served with steamed white or red rice.  

Murni's Warung Food PhotosHot Dog and Mustard.

Hot Dog and Mustard – stuffed with gherkins, onions, tomatoes and lettuce.

Fish and ChipsFish and Chips.

Fish and Chipsserved with our home made tartar sauce. Anything that’s been around since the 1860s can’t be doing much wrong.

Spaghetti Bolognaise Spaghetti Bolognaise.

Spaghetti Bolognaise There’s a reason spaghetti is so popular – it just works.

Murni's Warung Food PhotosMurni’s Balinese Caramel Cake.

Murni’s Balinese Caramel Cake – A delicious cake made for the Gods at Balinese ceremonies.

Murni's Warung Food PhotosCheesecake.

Cheesecake with fresh strawberry sauce. The Ancient Greeks were serving small cheesecakes to the athletes during the first Olympic Games on the Island of Delos in 776 BC and the Romans were giving them as offerings to the gods.

black rice pudding-5Balinese Black Rice Pudding.

Most visitors to Bali fall in love with the wonderful nutty flavour of Balinese Black Rice Pudding,  with rich coconut cream. It’s actually a deep purple colour and is called bubur injin. It can be  served at breakfast or as a dessert.

Apple PieMary’s Grandmother’s Scrumptious Apple Pie.

Mary’s Grandmother’s Scrumptious Apple Pie  – home made goodness at its very best, made even better if you add ice cream!

Strawberry Banana Yoghurt Pie Strawberry Banana Yoghurt Pie .     

Why has the Strawberry Banana Yoghurt Pie been on the menu since 1974? Because it’s a winner! And it’s made from the same yoghurt culture that’s even older! 

Murni's Warung Food PhotosPoppy Seed Cake.

Poppy Seed Cakewith lemon frosting.

Murni's Warung Food PhotosMoist Coconut Cake (seasonal).

You start by climbing a tree and cutting down a coconut.

Banana Cream Cheese PieBanana Cream Cheese Pie.

Chocolate Chip Bar.Chocolate Chip Bar.

A great power snack. Chocolate Chip Bar.

Murni’s Warung Food Photos

Warung Publications

Warung Reviews

Petit Futé 2019 – Murni’s WarungMurni’s Warung, Jalan Raya, Ubud ✆ +62 361 975233 www.murnis.com Au niveau du pont de Campuhan. Ouvert tous les jours de 9h à23h. Plats àpartir de 45 000 Rp. Demandez Murni’s àvotre arrivée à Bali et votre chauffeur saura oùvous emmener. Car tout le monde connait la proprietaire des lieux, la personne la plus charmante … Continue reading Petit Futé 2019 – Murni’s Warung
Murni’s Warung, Ubud – 100 Best Foods of BaliMurni’s Warung, Ubud – 100 Best Foods of Bali Murni’s Warung is a trailblazing modern restaurant in Ubud, and the name Murni is taken from the owner, Ibu Ni Wayan Murni. Where Murni’s Warung now stands, 41 years ago there were just four tables and a batik shop. Ibu Murni offered a simple menu, of … Continue reading Murni’s Warung, Ubud – 100 Best Foods of Bali
10 delicious Ubud restaurants with stunning viewsYou know Ubud is the creative heart of Bali – it’s bustling, busy and unbelievably beautiful. And while people might visit for the unique and vibrant local art, the scenery at Ubud is just as amazing as any masterpiece. Why bother to take a sightseeing tour when you can enjoy the amazing scenery over a … Continue reading 10 delicious Ubud restaurants with stunning views
The 50 best restaurants in UbudSo take a break from the temples, the boutique shopping and the bucket list adventures for a moment, because you’ll want a taste of the best restaurants in Ubud. From gourmet to gastro, vegan to carnivorous, this fascinating neighbourhood has it all – no matter your budget or foodie fancy. Ask for Murni’s when you … Continue reading The 50 best restaurants in Ubud
Ubud’s 9 Best BarsThink that Ubud is only yoga studios, rice paddies and Balinese temples? Think again. Busy by day, peaceful by night, Ubud isn’t really known for it’s raging nightlife – but know where to look and you’ll find a growing number of trendy watering holes (and a few old favourites) dotted around town for the after … Continue reading Ubud’s 9 Best Bars
Murni’s Warung, Ubud – Smile Inflight MagazineMurni’s Warung, Ubud – Smile inflight magazine for Cebu Pacific Airways  “The countryside is all around Ubud if you just know where to look: get out there with the Bali Bird Walk (US$37). Curious travellers will find the tour worth every dollar: as you stroll through the rice fields you’ll spot egrets, herons, kingfishers and … Continue reading Murni’s Warung, Ubud – Smile Inflight Magazine
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“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-GarantieMerian Live! Bali Reisen mit Erlebnis-Garantie “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 westlichen Essensgeschmack … Continue reading Merian Live! Bali Reisen mit Erlebnis-Garantie
Le Guide du Routard – IndonésieLe Guide du Routard – Indonésie “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 et d’autres … Continue reading Le Guide du Routard – Indonésie
Fodor’s IndonesiaFodor’s Indonesia “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 and very … Continue reading Fodor’s Indonesia
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 BaliInsight Guide Bali “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, BaliLonely Planet Guide, Bali “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!” [Note … Continue reading Lonely Planet Guide, Bali
The Natural Guide to BaliThe Natural Guide to Bali 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 gorge … Continue reading The Natural Guide to Bali
Hello BaliHello Bali, April 2005   Murni’s Warung Andrew Charles Editor, Hello Bali   “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 restaurant; Murni’s … Continue reading Hello Bali
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, BaliRough Guide, Bali 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 as serving … Continue reading Rough Guide, Bali
Ubud NewsUbud 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 … 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
Bali, The Ultimate Guide to the World’s Most Spectacular Tropical IslandBali, The Ultimate Guide to the World’s Most Spectacular Tropical Island “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, decorated with Asian antiques from Murni’s collection, is where the eclectic mix of Western, Indonesian, and … Continue reading Bali, The Ultimate Guide to the World’s Most Spectacular Tropical Island
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 … 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.


Level 4