Written by Darren Lim
Ubud isn’t short on restaurants with a view, but Nari stands apart. Tucked into the upstairs level of the iconic Beggar’s Bush building, an architectural nod to Ubud’s colonial-era past, Nari is the kind of place that feels modern yet grounded in local lore, all at once. Looking out, there are sweeping views of Gunung Lebah temple framed by thick jungle. Within, there’s the glow of wood fire, the hum of conversation, and a quietly confident kitchen turning out flame-kissed dishes with flair.
This isn’t another jungle-side café with smoothie bowls and dreamcatchers. Nari brings the heat, literally and figuratively. The name “Nari,” inspired by the expressive movement of Balinese dance, is a clue. Fire, energy, rhythm, it’s all here, just interpreted through food, drink, and design.
The Setting: Smoke & Soul
Step off the street and up the stairs, and you’ll find a space that feels both elevated and earthy. The interior, designed by Blanco Studio, takes its cue from fire—not in an obvious, flaming-torches-on-the-wall kind of way, but through textures and tones. There’s a play of shadows. Raw materials. Curves that mimic movement. It’s understated, but intentional. Every corner whispers rather than shouts.
By day, the space is bathed in light. Come golden hour, the sun dips low behind the temple, casting a warm glow that makes cocktail hour here feel sacred. And by night, the whole place hums, a quiet smouldering just below the surface.
The Food: Flame Kissed Flavours
Fire is the throughline of Nari’s menu. It’s there in the char. The smokiness. The precise restraint that lets ingredients do most of the talking, with just the right amount of heat to stir the soul.
Start with Woodfired Bread and Noisette Butter, a humble dish that sets the tone. The bread lands with that perfect balance of crust and chew, with rich, nutty butter that melts into its crevices like a secret.
Things get dialled up with the Octopus, smoky, harissa-glazed and charred just enough to flirt with bitterness without tipping into it. Served with a smoked potato salad and spring herbs, it’s a dish that doesn’t feel the need to explain itself. It just works.
The Gnocchi Kenari Pesto might be the sleeper hit. Pillowy, housemade gnocchi tossed in a kenari nut pesto, a local take on the classic, topped with whipped ricotta, asparagus, and pangrattato for crunch. It’s creamy, bright, and hits you with layered comfort.
Carnivores have plenty to celebrate, too. The Urutan Sausage, a Balinese staple made in-house, is spicy, snappy, and proudly unpolished. The Black Angus Ribeye, cooked over a wood fire, brings primal satisfaction, the kind that makes you put down your phone and pay attention. Fire, again, does the heavy lifting here.
For something lighter but equally satisfying, the Harissa Chicken Skewers deliver. Paired with fattoush, preserved lemon, and herbs, they walk the line between Middle Eastern brightness and smoky depth.
And for vegetarians, don’t skip the Charred Cabbage with Burnt Miso Butter. It’s the kind of dish that proves vegetables are anything but boring; sweet, savoury, crispy, and slicked with butter that adds umami in spades.
The Drinks: Not Just a Side Show
At a place this tuned into flavour, the cocktail list doesn’t play second fiddle. Salak Rum (yes, from the local snake fruit) is infused with chili, citrus, and spiced syrup, bright, warming, and just weird enough to be memorable. The Jasmine Vanilla is softer: gin, jasmine tea, lemon juice, and a delicate vanilla foam that feels like the Bali equivalent of cloud cover.
The wine list leans natural, with a focus on bottles that can stand up to the flame-driven menu without overpowering it. There’s restraint here too, nothing flashy, just bottles that have clearly been chosen with intent.
If you’re coming just for drinks, grab a seat with a view during sundown. The vibe is low-key but curated. Ubud can sometimes feel overrun by wellness warriors and woo-woo cafes, Nari is a reminder that Bali can still be cool without trying so hard.
The Chef: Fire, Flair, and a Foot in Two Worlds
At the helm of Nari’s flame-forward kitchen is Chef Manuel Effendi, a name worth knowing if you follow Bali’s modern food scene. Born in Antwerp, Belgium to Indonesian parents, Manuel grew up in the kind of household where food was everything. The clatter of a home kitchen, the discipline of a French brigade, the flavours of his heritage, all of that shows up on the plate.
Before launching Nari, he cut his teeth in classic French kitchens, honed his style under Will Meyrick at Mama San, and later took the reins as Executive Chef at ARTOTEL Beach Club Sanur, where he quietly built a reputation for balancing global polish with local roots. He’s also the founder of Sobas Sweets in Umalas, a pastry shop that leans playful and nostalgic.
At Nari, he’s found his groove with a vision, Global comfort food kissed by fire, drawing on age-old techniques, a deep respect for Indonesian ingredients, and a very modern sense of flavour. It’s not about reinventing the wheel, it’s about knowing when to let it spin, and when to throw it straight into the flames.
Effendi doesn’t overexplain. He doesn’t need to. Just taste the octopus. The gnocchi. The house urutan. This is fire cooking with a passport, and a point of view.
The Verdict: Why Nari Deserves a Spot on Your Ubud Hit List
There are plenty of reasons to like Nari. The view. The fire. The food that leans into tradition while feeling unmistakably current. But perhaps what makes Nari stand out most is that it doesn’t try to do too much. There’s no overly ambitious concept or theme park-level design gimmick. It’s confident in what it is: a damn good restaurant with a deep sense of place.
In a part of Bali where everyone’s trying to outdo each other with Instagrammable moments, Nari lets the flavours, ingredients, and the slow-burning magic of fire do the talking. And that’s more than enough.
Top Tips for Visiting Nari Ubud:
- Best Time to Go: Arrive just before sunset. The temple view bathed in golden light is something else.
- What to Book: Ask for a window-side table for the view. It’s a show in itself. Or you can book here
- Don’t Miss: Octopus and Gnocchi. And that Salak Rum cocktail, thank us later.
- Getting There: Located in the heritage Beggar’s Bush building, it’s a short walk from central Ubu
