BLANCO par Mandif

BLANCO par Mandif

Born out of the visionary mind of creative Chef/Restaurateur Mandif Warokka, BLANCO par Mandif is enticingly perched on a hill in Ubud, right beside the famed The Blanco Renaissance Museum. The intimate ambience of the restaurant gives an exclusive, yet welcoming impression, ideally overlooking the vibrant street of Tjampuhan. 

With an unrivalled passion for Indonesian flavours and international-level culinary skill, Mandif crafts innovative creations inspired by traditional Indonesian cuisine, tweaked with a modern touch, meticulous techniques and exquisite presentations. Redefining authentic Indonesian flavours through delicate craftsmanship and the penchant to keep innovating, the restaurant deserves a league of its own. 

Dry-Aged Smoked Duck

The distinguished dining destination serves a seven-course set menu that comes in degustation, vegetarian, and pescatarian options. Knowing the importance of only using the freshest seasonal ingredients, the menu changes regularly, with some of the iconic dishes staying all year round. 

Some of the noteworthy creations include the fish gohu, inspired by Mandif’s childhood hometown; the 14-day dry-aged Peking duck breast served with tamarind and beetroot sauce, pineapple and maize; the blue swimmer crab with granny smith apple, sesame, cream and radish; as well as aged wagyu with Portobello mushroom, mashed potato, caramelised green chilli and semur sauce. 

On the vegetarian menu, the Blanco Asinan creates a memorable buzz. Reinventing traditional Indonesian salad, the dish is served in a contemporary way that means you won’t immediately recognise its original guise, but the flavours are all there. Meanwhile, the pescatarian menu highlights smoked octopus with roasted onion, baby potato, Taliwang sauce and sambal dabu-dabu; and Jimbaran bay rock lobster with green pea purée, Kalio curry and burnt leek.

Exquisite Taste Volume 39

BLANCO par Mandif

Jalan Raya Tjampuhan, Ubud

Bali 80571, Indonesia

T: (+62) 3614792284




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