A Culinary Sanctuary Blending Tradition and Innovation in Bali's Core

In a historic moment for Indonesia's culinary landscape, the highly anticipated Syrco BASÈ officially opened its doors in the heart of Ubud, Bali, on January 21st, 2024. Led by the acclaimed two Michelin-starred chef, Syrco Bakker, this gastronomic oasis promises a seamless blend of Balinese heritage, culinary excellence, and an unwavering commitment to sustainability.

Chef Syrco Bakker, celebrated for his innovative gastronomic approach, has curated a diverse team of culinary experts, from sommeliers and mixologists to architects, artists, and designers. This marks a groundbreaking occasion as the first time a two-starred chef has ventured into establishing a restaurant in Indonesia, underscoring 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 adorned with a majestic banyan fig tree, revered by Balinese Hindus, and embellished with a towering mosaic featuring the diamond motif rangrang—a ceremonial cloth from Nusa Penida. The restaurant is ingeniously divided into five distinct areas, each dedicated to celebrating the archipelago's extraordinary produce, culinary traditions, artisans, farmers, and fishers.

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

Syrco BASÈ Restaurant, a two-floor sanctum, seamlessly integrates nature with culinary artistry. Boasting terracotta walls, wood paneling, and locally woven soft furnishings, the restaurant radiates an elegant yet warm atmosphere, accommodating up to 50 guests. The servers play a pivotal role in conveying the intricacies of each dish and beverage, embodying Chef Syrco's guiding principles of Traceability, Nature, and Transparency.

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

The PURE LOCAL menu highlights 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 the grand finale of each menu, guests ascend to the upstairs lounge—a cozy space overlooking the garden where Chef Syrco orchestrates an unforgettable culinary journey across 16 moments for a maximum of 14 guests. This space, known as Ku, serves as the flagship and facilitates a more personal connection between the chef and the diners.

The embodiment of the tree's roots is found in the BAR at Syrco BASÈ, presenting a captivating theater of flavors, masterful skills, and ingenuity. Beneath the bar lies The Shop, a tribute to Syrco BASE's connection with local communities, offering products, ceramics, soft furnishings, and artworks featured throughout the venue.

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 BASÈ and proving that Indonesia's gastronomy scene can be truly world-class." The restaurant aspires to establish a new standard for Indonesian culinary excellence, inviting patrons to savor the unique fusion of tradition and innovation on their plates.

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