Capella Ubud in Bali has launched Api Jiwa, a new dining experience that explores farm-to-flame cooking through an Asian-inspired tasting menu.

The restaurant’s name, meaning ‘Fire to the Soul’ in Sanskrit, reflects the focus on fire-based techniques and seasonal, locally sourced ingredients.

Situated in the resort’s jungle camp, Api Jiwa features an open kitchen where diners can observe chefs at work. Executive Chef Arvie Delvo explains that the concept draws on traditional practices and the kitchen’s role as the heart of the home, while highlighting sustainability through techniques such as Warayaki, a Japanese straw-grilling method using surplus rice stalks from nearby paddy fields.

The tasting menu includes dishes such as shortrib bossam with seasonal organic vegetables and heritage Mansur rice from Begawan village, grilled and smoked baby corn with corn flan, and seared tuna prepared over burning straw. Ingredients are sourced from the land, ocean, local farms and gardens, and prepared over fire to create smoky flavours and textures.

Guests can choose to sit at the Chef’s Counter or at private tables, with staff providing background on the origins of the ingredients, farmers and fishermen, and preparation methods. Api Jiwa also offers a pre- and post-dining campfire experience with artisanal drinks and toasted marshmallows.

The restaurant’s interior, designed by Bill Bensley, incorporates antique furniture, Indonesian batik linens and vintage laundry elements.