Api Jiwa at Capella Ubud Launches New Farm-to-Flame Dining Experience

Farm-to-Flame Dining at Api Jiwa

Api Jiwa at Capella Ubud introduced a redefined farm-to-flame dining format inspired by Asian traditions and seasonal ingredients. The name Api Jiwa, meaning “Fire to the Soul” in Sanskrit, reflects the role of fire in shaping the menu and preparation methods.

Situated within the jungle camp, Api Jiwa presents an interactive dining experience centred around an open kitchen. From here, chefs prepare each course in full view of guests. “For centuries, the kitchen has stood as the heart and soul of every home, a sacred space where stories are shared, traditions are cherished, and flavours come alive,” reflects Arvie Delvo, Executive Chef at Capella Ubud. “At Api Jiwa, we honour this essence by igniting our passion to create soulful cuisine.”

The restaurant incorporates sustainability by using ancient cooking techniques based on Wara, the leftover stalks from harvesting. Chefs use rice straws collected from nearby paddy fields as the primary material in Warayaki, a Japanese straw-grilling technique dating back to the seventeenth century. This method imparts a natural smokiness while maintaining a low-waste approach.

Api Jiwa’s tasting menus feature seasonal produce sourced from the land, ocean, organic farms, and gardens. Dishes are cooked over fire using various traditional methods. Delvo’s shortrib bossam is served with organic vegetable pickles and Mansur rice cultivated through permaculture in Begawan village, six kilometres from the camp. Fresh corn is used to prepare a smooth soup, paired with grilled baby corn and a corn flan that guests mix to create contrasting textures. Seared tuna is cooked over burning straw to achieve a smoky exterior while keeping the interior tender.

Guests seated at the counter observe the preparation process and hear stories about the origins of ingredients, farmers, fishermen, and culinary techniques. The cooking incorporates live fire, resulting in a dynamic experience for diners, whether seated at the counter or at private tables.

Api Jiwa also offers a campfire setting before and after dinner. Guests may gather around a bonfire to enjoy cocktails, hot chocolate, and toasted marshmallows. The space provides an opportunity to relax and take in the natural surroundings.

The restaurant’s interior design has been developed under the creative direction of Bill Bensley. The space resembles a functional launderette from an earlier era, furnished with antique items including scrub boards and charcoal irons. Indonesian batik linen features throughout the restaurant.

Api Jiwa invites guests to explore its new dining format shaped by fire-based preparation, seasonal produce, and heritage techniques. The experience aims to connect ingredients, traditions, and cooking methods through a farm-to-flame journey.