Dining · Contemporary, Indonesian · Bali
Syrco BASÈ
Indonesian ingredients and European technique from Dutch chef Syrco Bakker, in Ubud.
A Michelin-trained chef in Ubud
Syrco BASÈ opened in January 2024 in Ubud, led by Dutch chef Syrco Bakker, who was executive chef at Pure C in the Netherlands from 2010 to 2023, when the restaurant held two Michelin stars. The project is organised around three ideas: traceability, nature and transparency.
The property is more than one room. KU culinary atelier is the flagship, with 12 seats around a slightly sunken kitchen and an 11-dish menu of ‘moments’. The main restaurant serves a tasting menu, and a bar works with Indonesian ingredients. Sourcing is specific: a Jimbaran fisherman supplies the daily catch, and other producers include Lombok for oysters and Nusa Dua for crayfish. The garden supplies coconuts, flowers, herbs and fruit.
Indonesian flavours are written into the cooking, from sambal matah and torch ginger to tamarind, jambu air, Kintamani coffee and dishes that echo klepon, rujak and ayam betutu. Menus evolve with the garden and the catch, so any dish is a snapshot rather than a fixture.
Sources: Syrco BASÈ evolves its signature tasting menus (What’s New Indonesia). Check the official websites for current information.
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