The highly anticipated Syrco BASÈ officially opened its doors in Ubud, Bali on January 21st, 2024. Spearheaded by the acclaimed two Michelin-starred chef Syrco Bakker, the restaurant showcases a fusion of Balinese heritage, culinary excellence, and a commitment to sustainability.

Chef Syrco Bakker, renowned for his innovative approach to gastronomy, has assembled a diverse team of culinary professionals, including sommeliers, mixologists, architects, artists, and designers. Notably, this marks the first time a two-starred chef has established a restaurant in Indonesia, signifying a milestone for the country's burgeoning gastronomic scene.

Nestled in the heart of Ubud, Syrco BASÈ pays homage to Indonesia's rich cultural tapestry. The entrance is graced by a majestic banyan fig tree, considered sacred by Balinese Hindus, and adorned with a towering mosaic depicting the diamond motif rangrang, a ceremonial cloth from Nusa Penida. The restaurant is divided into five distinct areas, each celebrating the archipelago's extraordinary produce, culinary traditions, artisans, farmers, and fishers.

The restaurant's garden, flush with native vegetables, herbs, aromatics, and edible flowers, serves both an aesthetic and educational purpose. Divided into meandering and geometric beds, it reflects Chef Syrco's precision and passion for experimentation.

Syrco BASÈ Restaurant, a two-floor sanctum, seamlessly blends nature with culinary artistry. With terracotta walls, wood paneling, and locally woven soft furnishings, the restaurant exudes an elegant yet warm atmosphere with a seating capacity for 50. The servers play a crucial role in communicating the details of each dish and beverage, encapsulating Chef Syrco's guiding principles of Traceability, Nature, and Transparency.

The restaurant offers three unique concepts in its menus, changing every three months based on seasonality. Both alcoholic and 0% pairings have been meticulously curated to highlight the region's exceptional beverages, under the expert guidance of sommelier Noa Tanghe.

The PURE LOCAL menu showcases Chef Syrco's expertise in transforming Bali's finest ingredients into culinary symphonies of color, structure, flavor, and texture. The HERITAGE menu proudly spotlights Indonesia's native ingredients, regional cuisines, and beloved dishes, while the Plant BASE menu explores the richness and diversity of Bali's produce with a focus on plant-based offerings.

For each menu's final moments, guests ascend to the upstairs lounge, an intimate space overlooking the garden where Chef Syrco creates an unforgettable culinary journey across 16 moments for a maximum of 14 guests. This space, known as Ku, serves as the flagship and allows for a more personal connection between the chef and the diners.

The roots of the tree find embodiment in the BAR at Syrco BASÈ, offering a captivating theater of flavors, masterful skills, and ingenuity. Beneath the bar lies The Shop, an homage to Syrco BASE's connection with local communities, offering products, ceramics, soft furnishings, and artworks used throughout the venues.

Chef Syrco Bakker expressed his excitement, stating, "Syrco BASÈ is not just a restaurant; it's a journey into the heart of Bali's agricultural and culinary soul. By weaving both tradition and innovation into every dish, we are demonstrating our commitment to traceability, nature, and transparency. We're looking forward to welcoming you to Syrco BASE and proving that Indonesia's gastronomy scene can be truly world-class." The restaurant aims to set a new standard for Indonesian culinary excellence, inviting patrons to savor the unique fusion of tradition and innovation on their plates.