Syrco Basè

The story

Syrco Basè: Award-Winning Modern Indonesian Dining in Ubud

The Chef and the Kitchen

Syrco Basè brings Chef Syrco Bakker’s Indonesian cuisine to Ubud after his tenure leading two-Michelin-starred Pure C in the Netherlands. The kitchen operates on a strict framework of traceability, nature, and transparency, meaning every vegetable or cut of meat carries a documented journey from local farms and fishing boats. This foundation shapes a dining concept where sustainable partnerships replace industrial supply chains. Guests witness this commitment through open practices that keep producers visible at every stage of preparation.

Plates Rooted in Place

The Balinese-inspired tasting menus translate those agricultural relationships into precise plates. A dish featuring sea bass arrives with sambal hijau and kaffir lime, while beef tartare takes on rendang-style spices alongside a fragile tempe crisp. Taro rosti supports spiny lobster, and mains like banteng tenderloin pair with tarragon and pickled garlic before finishing with Mansur rice and sambal merah. Sweet courses pivot between pineapple paired with coconut yoghurt and a dense milk chocolate composition layered with mulberry.

Garden and Glass

The bar area channels Ubud’s healing traditions into botanical cocktails drawn directly from an on-site regenerative garden. These herb-forward drinks complement the five-glass beverage pairing, which highlights unexpected flavor profiles designed to bridge local ingredients with international palate expectations. Wine selections lean toward New World varieties that mirror Bali’s tropical climate alongside classic Old World bottles. Patrons can also step outside to enjoy shaded outdoor seating during evening service.

Recognized Craft

This dedication to ethical sourcing and waste-conscious cooking earned the venue four radishes from the We’re Smart Green Guide. The recognition reflects a broader shift away from extractive hospitality models toward circular food systems. Diners leave with a clearer understanding of how transparent kitchens operate without sacrificing technical precision. The approach proves that conscious Indonesian cuisine can set measurable standards for regional agriculture.