Grand Hotel De Djokja just turned tempe, salmon, and beef ribs into a seven-course journey across the archipelago  and you don't need to be a hotel guest to try it. 

A wooden bowl of tempe reimagined three ways. A slice of salmon dressed like a Batak heirloom recipe. Butter-poached lobster sitting next to a sauce that's been made the same way in Bali for generations. This isn't a tasting menu built around French technique  it's Indonesian food, treated like it deserves a seat at the fine dining table.

That's the idea behind ROSO Restaurant, which officially opened inside Grand Hotel De Djokja in Yogyakarta on August 17, 2026. Unlike most hotel restaurants, ROSO isn't reserved for guests staying upstairs. Anyone can walk in for lunch, dinner, or just to linger over coffee with family or colleagues.

ROSO Restaurant is a fine dining concept from Grand Hotel De Djokja, Yogyakarta, open to the public since August 17, 2026, serving Indonesian regional dishes through a seven-course tasting format called the Seven-Courses Journey. The restaurant's roots trace back to The Meru Sanur in Bali, before the brand found what it calls its "second home" in Yogyakarta. Meals are led by Head Chef Kolibin.

At a Glance

• Opening date: August 17, 2026
• Signature format: Seven-Courses Journey
• Naniura dish: made with more than 20 traditional spices
• Chefs behind the launch menu: 3 — Chef Kolibin (ROSO Yogyakarta), Chef Prima and Chef Kardana (ROSO Bali)

 

 

 

 

 

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What Makes ROSO Restaurant Different From a Regular Hotel Restaurant?

Most hotel restaurants exist to feed people who are already staying there. ROSO flips that. It's built to function like a standalone destination restaurant that happens to live inside a hotel, welcoming walk-ins the same way any independent fine dining spot would.

That distinction matters in Yogyakarta, a city where heritage tourism is booming but genuinely elevated Indonesian tasting menus are still rare. ROSO is positioning itself as part of the hotel's broader shift toward what it calls "heritage luxury"  pairing traditional culture with international-standard service.

What's Actually on the Menu?

The opening night menu, called the Seven-Courses Journey, was designed to move diners across the archipelago one dish at a time. It started with tempe  reworked into Lemper Tempe, Tempe Coin, and Tempe Cone under a course titled "Tempe dalam Gegurit Rasa."

From there, the journey headed to North Sumatra with Naniura, a raw Batak fish dish traditionally made with fresh water fish, reinterpreted here using premium salmon and more than 20 spices. Then it crossed to Bali for Lobster Base Genep, where the island's signature spice base meets butter-poached lobster tail, alongside Sampi Menyat-Nyat  US Prime beef ribs slow-cooked with young jackfruit and sambal embe.

The final course, Manuk Nom, is a nod to Yogyakarta itself, inspired by Keraton (royal palace) culinary tradition and historically served during royal banquets.

"The Finest Expression of Indonesian Taste."
  ROSO Restaurant's guiding tagline

The surprising part: this isn't a one-off tasting menu. ROSO plans to keep rotating the Seven-Courses lineup through ongoing collaborations with chefs from different Indonesian regions, meaning the format stays but the map keeps changing.

Where Is ROSO Restaurant Located?

ROSO Restaurant is located inside Grand Hotel De Djokja in Yogyakarta. It's the second location for the ROSO brand, following its original launch at The Meru Sanur in Bali.