BLANCO par Mandif

BLANCO par Mandif is the brainchild of coveted culinary connoisseur Mandif Warokka, who started out as a chef in five-star establishments, before dominating the scene as a restaurateur and consultant. This crown jewel of a restaurant is snugly ensconced in an elevated corner of Ubud, overseeing the busy Jalan Raya Tjampuhan, as well as the Tjampuhan valley below.

At the namesake restaurant, Mandif aims to bring rich Indonesian cuisine and vibrant ingredients much-deserved recognition, by giving it a sophisticatedly modern touch, elaborate techniques, and unpredictable presentations.

The intimate restaurant serves a seven-course refined set that comes in degustation, vegetarian and pescatarian categories. The menu changes based on the freshest seasonal ingredients, although some iconic dishes are available all year round. Savour culinary works of art, such as the fish gohu, or the 14-day dry-aged Peking duck breast, to have an unforgettable dining experience.   


  • Fish gohu
  • 14-day dry-aged Peking duck breast
  • Lobster

BLANCO par Mandif