Our great new menus:
Also see Buffet Menus and Set Menus:
To book:
Here are some of Murni’s Warung’s Drinks Photos.
Here are some of Murni’s Warung Food Photos.
Soto Ayam – Chicken-soup Indonesian style.
This well-known and very tasty soup comes from Java and is flavoured with lemon-grass, ginger, kaffir lime leaves and served with steamed white rice, glass-noodles and a boiled egg garnish. Mildly spicy.
Spring 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.
Gado-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. Served at room temperature.
Bebek Betutu – Balinese Duck.
Bebek Betutu – Balinese Duck – 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. It is cooked very slowly 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.
Nasi Campur.
Our version of the iconic Indonesian dish. Steamed white rice accompanied by an assortment of seasoned tofu, tempe, egg, vegetables, chicken, sate lilit, sweet corn fritters, shrimp crackers, peanuts, roasted coconut and sambal matah. Different every day!
Murni’s Tutu Ayam.
This traditional chicken dish is seasoned with basa genep and slow-cooked until fall apart tender. Earthy and aromatic, it’s the humble sibling of our Bebek Betutu.
Mi Goreng.
Mi Goreng is a one-dish meal favourite. It’s believed to have been introduced by Chinese immigrants centuries ago and given a very distinctive Indonesian twist. Tasty stir-fried noodles with vegetables and pieces of chicken. Locals eat it for breakfast, lunch and dinner.
Satė.
Skewers of chicken 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 – Balinese style satė, chicken or fish. Preparation takes half a day. Eating takes less than half an hour!
Murni’s Fish in taucho sauce.
Slices of mahi-mahi fish stir-fried with peas, green and red peppers, leek and pineapple slices in flavourful ginger and taucho (fermented soy bean) sauce. A Murni’s Warung classic and award winning dish.
Grilled Fish.
Grilled mahi-mahi topped with sambal matah, served with tossed salad and your choice of steamed white rice or french fries.
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.
Rijstafel at Murni’s Warung.
Rijstafel at Murni’s Warung is a sampler of the many special aromatic snacks, meals and drinks to come out of the traditional Balinese home kitchen, cooked for loved family members and close friends on special holidays and occasions.
Bakso Ayam.
Tipat Cantok.
Nasi Goreng.One of Indonesia’s delicious signature dishes: fried rice, stir-fried chicken, chicken satė, our homemade peanut sauce and acar.
Iga Bakar – Pork Spare Ribs.
They are tender … you don’t need a knife … just a fork. Or better still … use your hands! The sauce is a Murni’s Warung invention, kind of like a BBQ sauce but not really. It has a natural sweetness, but not too sweet. It’s tangy and mouth watering. The ribs come with a choice of french fries or white rice.
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. 150 gram beef patty, mozzarella cheese, cheddar cheese, caramelized onions, lettuce, sliced tomatoes and pickles. Served with french fries.
Stuffed Tofu.
5 pieces of soya tofu, stuffed with young bean sprouts, celery, carrots and leeks. Vegan and healthy!! High in protein and very nutritious, loaded with deliciousness and tasty flavour!
Raw 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.
Healthy Vegan Rolls.
Carrot, turnip, bean sprouts, lettuce, white sesame seeds, black pepper, and coriander leaves rolled in rice paper with a garlic, ginger dressing. 8 rolls.
Veggie Burger.
Veggie patty consisting of tempe, carrots, onion and garlic. Served with french fries and salad.
Mixed Tossed Salad.
Mixed Tossed Salad full of Fresh Garden and Farmers Market vegetables featuring lettuce,cucumbers, tomatoes, pineapples, black olives, onions, red cabbage, apples and lime. Topped off with a choice of classic Thousand Island, Mayonnaise or our delicious Honey Mustard dressing designed to make those flavours zing!
Club 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’. Chicken slices, bacon, lettuce, tomato, boiled egg, cheese and mayonnaise. Served with cassava chips.
Vegan Curry.
Our homemade rich and flavourful curry full of French beans, cauliflower, broccoli, potatoes, carrots, crispy tempe slices and the pièce de résistance a pan fried banana. Served with steamed white rice.
Fish and Chips.
Kid’s Menu. Fish and Chips – served with our home made tartar sauce. Anything that’s been around since the 1860s can’t be doing much wrong.
Spaghetti Bolognese.
There’s a reason spaghetti is so popular – it just works. Pasta with a slow cooked, flavoursome, silky minced beef and tomato sauce.
Krupuk Udang.
Krupuk Udang – known as prawn crackers – Krupuk are crunchy savoury snacks eaten as a snack or as an accompaniment with meals. And they go perfectly with Bintang beer.
Krupuk Melinjo.
Krupuk Tempe.
Kripik Singkong.
French fries.
The French and the Belgians have an ongoing argument about where fries were invented! Called French fries, or simply fries in America, chips in Britain, hot chips in Australia, and finger chips in India! We call them French fries and serve them with ketchup and chili sauce.
Murni’s Balinese Caramel Cake.
Murni’s Balinese Caramel Cake – A delicious cake made for the Gods at Balinese ceremonies.
Cheesecake.
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.
Balinese 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.
Mary’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!
We all know the expression ‘as American as apple pie’ but this tastiest of tasty desserts did not actually come from America nor did the apples. According to Pliny, the Romans cultivated 23 different varieties of apples and brought some to England. The first mention of apple pie was in 1381 in England. Captain John Smith, and the other English settlers, brought apple seeds and cuttings from England’s best fruit trees to the English settlement in Jamestown, Virginia, the first permanent English settlement in America, in 1607.
The Dutch brought apples to Indonesia from Australia in the 1930s.
We use the best apples and make sure that the pie has a unique, flaky, buttery crust and texture, and we serve it warm to improve the flavour.
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 Unique Ooey-Gooey Cashew Pie.
Moist Coconut Cake (seasonal).
You start by climbing a tree and cutting down a coconut.
Rum-rich Chocolate Cake.
Hot Chocolate.
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.
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.
Would you like a buffet or waitress service?
We can accommodate at least 100 people in the whole restaurant.
Murni’s Warung has
The Lounge Bar at Murni’s Warung has been nominated by Honeycombers Bali as one of the Top 9 Best Bars in Ubud.
“One of Ubud’s true hidden gems, this atmospheric cocktail bar is hidden down a few flights of stairs below Murni’s restaurant – one of the first ever to open in the area over 30 years ago. Its magical ambiance harks back to a forgotten era of Bali, and a tried and tested cocktail list ensures you’ll end up staying way longer than you expect.”
The Lounge Bar on Level 2 is just a gorgeously proportioned room decorated with an ever-changing exhibition of tribal art and sculptures – many Balinese masks cover the walls.
The view from the The Lounge Bar on Level 2 is stunning and not to be missed.
It’s the place to have a relaxing, peaceful drink or a small intimate party.
When you enter Murni’s Warung, the first thing you’ll notice is the dramatic view of the greenery on the river’s hillside.
The steel cable in the foreground supports the old Dutch suspension bridge next door.
On the way to your table, you’ll walk past a display cabinet of cakes and pastries that you should take a look at — just so you’ll know how much room to save for dessert.
Murni’s Warung is famous for its desserts. They are all outstanding from the cheesecake to the chocolate cake to the cashew pie.
This spacious restaurant is decorated with art from Murni’s collection of Asian antiques, masks and sculptures, including the small carvings high on the walls.
There are 3 more levels …
Plenty of restaurants have style and many have the substance. But putting the two together isn’t easy.
In 1974 Murni opened Ubud’s first real restaurant Murni’s Warung and married delicious food and a keen aesthetic sense.
Since then, spanning over half a century, thousands of people have flocked to Murni’s Warung and enjoyed her food and hospitality.
Today, Murni’s Warung has four open-air levels that step down the steep hillside overlooking the river and it is still one of Ubud’s most popular and most beautiful restaurants.
Long before filters and hashtags, Murni’s Warung was already doing what social media now glorifies—creating spaces so beautiful, so authentic, that people couldn’t help but talk about them.
Nestled on the edge of a lush ravine with sweeping views of the jungle and a traditional Balinese design that blends seamlessly with nature, Murni’s Warung was the kind of place travelers would photograph with film cameras and proudly show off in their photo albums back home.
It wasn’t curated for the gram—it was curated for the soul. Every wooden carving, every textile, every artifact told a story.
The light streamed in just right. The food arrived looking like art before food styling was a trend. And the vibe? Pure magic.
Word spread, not through influencers, but through whispered recommendations and well-worn travel guides.
Murni’s Warung didn’t need Instagram.
It was—and still is—Instagramable in the truest sense: a place that inspires awe, invites connection, and lingers in the memory.
It is broadcast by GMA News TV and GTV and hosted by actor Drew Arellano and has won many awards.
I am deeply honoured by the Lifetime Achievement Award presented by Janet de Neefe at the Ubud Food Festival, 2024.
And I am also very pleased and flattered by the news coverage.
The Nusantara Bulletin reported,
‘Bali’s living legend, Ni Wayan Murni, was honored with the 2024 Festival Lifetime Achievement Award. Her iconic warung, established in 1974, had become a renowned refuge for travelers and a testament to her unwavering commitment to Balinese heritage.
Murni’s vision not only left a lasting impact on Bali’s culinary and hospitality landscape but also deeply touched countless visitors with her warmth and passion for sharing the beauty of her homeland,” Janet DeNeefe remarked with heartfelt admiration.’
Antara (Indonesian News Agency) were kind to say,
‘A living legend from Bali, Ni Wayan Murni, was named the recipient of the 2024 Lifetime Achievement Award. Murni’s Warung, which was founded in 1974, has become a top destination for travelers, both from within and outside the country.’
Radio Republik Indonesia said,
‘Legenda hidup dari Bali, Ni Wayan Murni, dinobatkan sebagai penerima Lifetime Achievement Award 2024. Warung miliknya, yang didirikan pada tahun 1974, dengan cepat menjadi destinasi bagi para pelancong—baik dari dalam maupun luar negeri. Seiring berjalannya waktu, warisannya juga berkembang dengan pendirian perusahaan-perusahaan yang masing-masing mencerminkan komitmennya terhadap warisan budaya Bali.
Visi Murni tidak hanya memberikan dampak jangka panjang pada lanskap kuliner Bali, tetapi juga menyentuh banyak orang dengan kehangatan dan semangatnya untuk berbagi keindahan tanah airnya,” kata Pendiri & Direktur Ubud Food Festival Janet DeNeefe.’
Tribun Bali said,
‘Janet mengaku tertarik dengan kisah legenda hidup asal Bali, Ni Wayan Murni, peraih Lifetime Achievement Award 2024 yang mana warung yang berdiri sejak tahun 1974, menjadi destinasi para turis domestik dan mancanegara yang warisan cita rasa turun – temurun higga bisa dinikmati masa kini.
Visinya (Murni,-Red) tidak hanya memberikan dampak jangka panjang pada lanskap kuliner Bali, tetapi juga menyentuh banyak orang dengan kehangatan dan semangatnya untuk berbagi keindahan tanah airnya,” beber dia.’
This review of our book will give you an idea of the importance and appeal of Murni’s Warung:
FORTY DELICIOUS YEARS IS THE BEST BOOK ON BALI – TAKE A VOYAGE TO THE CULINARY AND SOCIAL HEART OF THE ISLAND OF THE GODS
Forty Delicious Years is one of the finest books ever produced about the mystical, legendary, god-blessed island of Bali – the sacred, unsullied morning of the world. Bali is a brilliant, bright emerald jewel set in the elongated necklace of 17,000 islands that comprise the brooding, primeval Indonesian archipelago. Anyone who has ever visited my beloved Bali – or is planning a sojourn of personal discovery or food discovery – should bring this book along with them. Forty Delicious Years is an incredibly revealing and intimate masterpiece about Ni Wayan Murni, her gorgeous gorge-side Warung restaurant in Ubud, and the constellation of notable expatriates and international personalities that have made Murni’s Warung their social and culinary home away from home.
The tell-almost-all book is filled with the charm and beauty of Murni’s universe, reflected in the anecdotes, accolades, reflections, and stories penned by forty of her often famous, well-known (Mick Jagger) customers and fans. These intensely personal, soul-revealing chapters empower all of us to be expats on Bali for awhile, and experience life as very lucky strangers in an unknown paradise. I lived in Bali for two years, and know first-hand the seductive, permanent pull on the soul by the spiritual, always-god-conscious Balinese and this very fertile, bountiful island sanctuary.
The writing is incredibly alive and spectacular, and is delightfully easy to read and digest. The book takes us into the sanctified world of Balinese cooking, traditional village social life, tinkling gamelan orchestras, and culture–seasoned with Murni’s kindness and career, and deep, longstanding friendships in the community.
Situated near the old Dutch suspension bridge in Campuan-Ubud, Murni’s Warung was built from the ground up, and is a legend in its own time. For almost four scrumptious decades, it has been the ultimate place for Ubud expatriates (and tourists alike) to fulfill their most deep-seated Balinese and western dessert fantasies.
The stunning, four-level restaurant is carefully decorated with Murni’s exquisite antiques, Balinese stone statuary, Buddha images, and artworks – and enjoys a spellbinding, natural riverside location and view. A visually and spiritually enlightening, five-foot-tall bronze statue of Ganesha the Elephant God symbolically creates prosperity and removes all obstacles in the Lounge Bar of Murni’s Warung. Ordered by Murni as a specially designed commissioned piece in 1997, it took highly esteemed, respected, experienced Balinese artisans-craftsmen five years to complete!
Murni remains an integral part of her village of birth and her island of Bali – and the forty testimonial chapters written by forty different long-time expatriates, visiting Bali scholars, and international adventurers/wayfarers are personal, unique, revealing and priceless. This book is a deep and memorable journey through residence in Bali, religious devotion, ceremonial splendor, and life as an expat (or repeat, Bali-obsessed visitor) eight sacred degrees south of the equator. As a first-hand travel journal collection in its own right, these personal tales of adventure – and longing for the spirituality and benediction of Bali – are amazing. And they all swirl around the wonderful people of Bali, Balinese life, and Murni’s longstanding contributions to and dedication to her community, family, local temples, and the gods.
One of the best stories is about a very loyal, Kintamani Bali dog named Dausa – who spent his life lounging on the front steps of Murni’s Warung as Murni’s personal guard dog. He lead a charmed life, and enjoyed such delicious foods as chicken sate sticks and Murni’s highly coveted chocolate chip cookies! A very pampered Balinese dog indeed!
I am an expert on Bali, as well as on traditional Balinese food and food culture, and have complete admiration for this very special new book about one of Bali’s most important and iconic purveyors of Balinese food, art, antiques, and hotel accommodation on the unforgettable island of the gods.
Dr. Vivienne Kruger
Author of Balinese Food: The Traditional Cuisine and Food Culture of Bali. Tuttle Publishing, 2014
Murni’s Warung on Instagram
We have hundreds of photos already on Instagram and add more every day.
Follow along with us @murniswarung_ubud_bali for a daily look inside Ubud’s legendary restaurant— featuring authentic Balinese food, stunning jungle views, and happy guests enjoying themselves.
