A neck-to-tail dining concept with an ever-changing menu and famed Aussie chef on the grill… here’s why Api Jiwa is one of Bali’s hottest new restaurants
Tucked away in the lush jungles of central Bali, Api Jiwa is the brand new Asian barbecue restaurant at Capella Ubud, the island’s first and only luxury glamping retreat. Serving up an ever-changing menu of barbecued bites to just 16 lucky guests every evening, expect a theatrical, gourmet dining experience in the heart of the rainforest.
Giving you a true taste of Ubud’s dining scene, this new restaurant sits beneath a canvas tent, set around an interactive Robatayaki grill and is inspired by the ancient Japanese tradition of skewering and grilling. Here, it’s upped to five-star standards, thanks to the nifty work of famed Aussie chef, Matt McCool.
You’ll love it because… Api Jiwa follows a neck-to-tail, farm-to-table cooking philosophy. High grade cuts of Australian meat, seafood, fish and offal are all chargrilled on the Robatayaki grill right in front of you, boldly flavoured with native spices and organic, seasonal vegetables from Capella Ubud’s kitchen garden and surrounding farms.
You’ll want to try… a bit of everything, because there are no set menus here. Instead, an ever-changing 8-10 course menu is served ‘Omakase Style’, where each dish is tailored to your intimate group of just 16 diners, and presented and explained personally by the chefs. The dishes change according to availability, seasonality and guest preference, but what you can guarantee is that every plate will be inventive, sustainably sourced and presented with utmost flair.
Wash it down with… the signature “The Cistern” cocktail, made with a vodka-infused yoghurt (yes you read that right!) with almond gomme, cardamom and a dash of rose water. Or, try one of their premium Sakes from their expansive selection…
Come back for… the “My Asian Kitchen” cooking class. It’s a bespoke and hands-on private cooking experience with your own personal chef who’ll guide you through organic gardening, secret ingredients, and four to five mouthwatering recipes. Top it all off with a cocktail-making class to finish, led by Api Jiwa’s Resident Mixologist.
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