Why Syrco BASÈ matters.
Syrco BASÈ is an ambitious contemporary Indonesian restaurant where Ubud's artistic heritage and agricultural traditions meet Syrco Bakker's internationally developed culinary expertise, connecting Balinese producers, regenerative cultivation and modern European techniques through a distinctive approach to ingredient-driven gastronomy.
Jalan Sri Wedari extends north from Central Ubud toward the village landscapes of Tegalalang, placing the restaurant near Jalan Tirta Tawar and a short distance from Ubud Yoga House, where residential compounds, cultivated gardens and narrow local roads transition into the surrounding agricultural countryside. Contemporary architectural volumes incorporate warm timber finishes, restrained furnishings and open connections between the dining areas and landscaped grounds. A regenerative garden grows tropical herbs, vegetables and aromatic plants used by the kitchen and bar. The adjoining KU culinary atelier features an intimate chef's counter overlooking the preparation of successive courses. The result is a carefully organized culinary property whose contemporary interiors, cultivated grounds and specialized dining spaces establish a direct physical relationship between food production and hospitality.
What defines Syrco BASÈ.
Syrco BASÈ is best known for chef Syrco Bakker bringing the expertise developed during his leadership of the two-MICHELIN-starred Pure C in the Netherlands to Bali, creating a culinary institution centered on Indonesian agricultural products, responsible sourcing and collaboration with local producers. Bakker's connection to Indonesia began through his family heritage, with grandparents originating from the archipelago before his professional career developed in European kitchens. His culinary education included formative work under Sergio Herman, the influential Dutch chef whose restaurant Oud Sluis achieved three MICHELIN stars and became internationally recognized for technical precision and innovative seafood cooking. Herman subsequently established Pure C in Cadzand-Bad, a coastal destination in the Dutch province of Zeeland, with Bakker assuming responsibility for the kitchen. The restaurant earned its first MICHELIN star in 2011, establishing Bakker's reputation within the Netherlands' competitive fine-dining industry. A second MICHELIN star followed in 2018, recognizing the continued development of his cooking and the restaurant's position among the country's leading culinary establishments. Bakker's work at Pure C connected the maritime ingredients of Zeeland with international techniques and contemporary presentations, establishing a professional foundation that would influence his subsequent move to Indonesia. His decision to develop an independent project in Bali brought his European culinary background into contact with the agricultural diversity of his ancestral homeland. Ubud provided a setting associated with Balinese cultural traditions, independent agricultural production and an expanding community of internationally trained chefs. Bakker developed the project around three governing principles: traceability, nature and transparency, establishing ingredient provenance and producer relationships as central operational commitments. The restaurant opened in early 2024, introducing a property combining conventional restaurant dining with specialized culinary spaces, botanical beverages and collaborations with Balinese craftspeople. Its Bali Heroes initiative established direct relationships with farmers, fishermen and artisans whose work contributes to the kitchen and broader hospitality program. Local craftsmanship extended into the production of tableware and knives, connecting the preparation and presentation of food with traditional manufacturing skills. The development also incorporated a regenerative garden, providing an agricultural resource for cultivation, ingredient exploration and educational activities. KU emerged as a separate chef's-counter concept within the property, allowing the culinary team to develop a more elaborate tasting format for a limited number of diners. The concept subsequently evolved into KU culinary atelier, an independent restaurant accommodating twelve guests around its counter and emphasizing direct engagement with the preparation of food. Syrco BASÈ also developed a dedicated retail program celebrating Balinese craftsmanship, extending its relationships with regional producers beyond the restaurant kitchen. International recognition followed in May 2025 when the restaurant received a Gold Award at the inaugural Prestige Gourmet Awards in Jakarta. The distinction placed Syrco BASÈ among thirty Indonesian restaurants selected by a judging panel representing the country's culinary and hospitality industries. Further professional collaborations connected Bakker with chefs working across Bali, including a joint culinary program with Gaëtan Biesuz of Rumari at Raffles Bali. These developments established Syrco BASÈ as an important expression of contemporary Indonesian gastronomy, connecting Bakker's MICHELIN-starred European career with agricultural production, Balinese craftsmanship and the development of internationally ambitious dining in Ubud.
Syrco Bakker's cooking begins with the natural character of Indonesian ingredients, developing tropical acidity, aromatic spices and carefully selected proteins through techniques acquired during his European fine-dining career. The kitchen draws extensively upon Balinese agricultural production, allowing the availability of cultivated vegetables, seafood and regional herbs to shape its seasonal repertoire. Tomatoes and lemongrass grown on the property contribute contrasting foundations, combining concentrated fruit acidity with the citrus fragrance associated with Southeast Asian cooking. Traditional Indonesian preparations provide another essential reference through their relationships between spice pastes, coconut, fermented ingredients and fresh vegetables. Sambal dabu-dabu introduces the sharpness of chilies, citrus and aromatics, establishing a bright counterpoint to richer seafood preparations. Urap develops a complementary relationship through vegetables dressed with seasoned grated coconut, allowing aromatic intensity and vegetable freshness to reinforce one another. Bakker adapts these familiar combinations through carefully controlled cooking and restrained presentation, preserving their recognizable Indonesian character. Seafood contributes an important dimension through direct relationships with local fishermen, whose catches determine the selection of fish available to the kitchen. Grouper, tuna and squid provide contrasting textures, supporting preparations that develop the sweetness of fresh seafood through acidity, spice and delicate cooking. The relationship between Indonesian ingredients and European technique becomes particularly clear in preparations incorporating fish with butter-based sauces and concentrated reductions. Local vegetables and fermented seasonings extend those combinations through contrasting acidity and savory depth. Rendang provides another culinary reference through its characteristic concentration of spices, coconut and slow-cooked meat, with the kitchen adapting its aromatic character to preparations such as steak tartare accompanied by crisp tempeh. Rice remains central to the culinary repertoire, connecting contemporary preparations with the agricultural and domestic traditions of Indonesia. Nasi kuning develops its distinctive color and fragrance through turmeric and coconut milk, creating an aromatic foundation for vegetables and proteins. Plant-centered preparations receive comparable attention through cultivated herbs, seasonal vegetables and traditional Indonesian seasonings. The restaurant's beverage program develops these relationships through botanical cocktails incorporating ingredients from the regenerative garden. Floral preparations draw upon the role of flowers in Balinese ceremonies, and woody botanicals introduce flavors associated with the island's traditional medicinal plants. Fermented and alcohol-free pairings extend the same attention to aromatic balance through fruit, herbs and carefully developed acidity. Desserts explore tropical ingredients through combinations such as pineapple with coconut yogurt and kemangi, allowing the fruit's acidity to contrast with the richness of fermented dairy alternatives. Chocolate preparations incorporate avocado and soursop, connecting the depth of cacao with the creamy texture and tropical acidity of locally familiar produce. The tasting-menu format brings these ingredients into a coordinated culinary sequence, supported by à la carte dining and a separate plant-based repertoire. Syrco BASÈ's distinctive cooking emerges from this sustained relationship between Indonesian agricultural products and contemporary technical precision, allowing traditional flavors, seasonal cultivation and producer collaboration to determine the character of the finished meal.
How Syrco BASÈ fits.
Syrco BASÈ works as the concluding destination for an Ubud itinerary connecting Balinese royal patronage, sacred architecture and the artistic institutions that established the town's international cultural significance.
Begin at Museum Puri Lukisan, the institution founded through the collaboration of Balinese artist I Gusti Nyoman Lempad, Dutch painter Rudolf Bonnet and members of Ubud's royal family. Its origins developed from the Pita Maha artists' association, established in 1936 to support Balinese painters and woodcarvers during a period of growing international interest in the island's artistic traditions. The museum opened in 1956, creating a permanent institution for the preservation and exhibition of Balinese painting and sculpture. Its collection traces the development of traditional religious imagery into the distinctive artistic approaches associated with Ubud and the surrounding villages. Continue to Pura Taman Saraswati, the temple dedicated to Saraswati, the Hindu goddess of knowledge, learning and the arts. The temple was developed during the twentieth century under the patronage of Ubud's royal family, with architectural contributions associated with I Gusti Nyoman Lempad. Its ceremonial approach crosses a lotus pond framed by traditional Balinese stone carving, establishing a distinctive relationship between water, religious architecture and the surrounding urban landscape. The temple's religious significance connects Ubud's artistic reputation with the Hindu traditions that continue to shape local cultural life. Conclude at Ubud Palace, the historic royal compound associated with the Sukawati family and the development of Ubud as a center of Balinese cultural patronage. The palace occupies a prominent position within the town's historic center, preserving traditional gateways, carved stone ornament and ceremonial courtyards. Royal support for painters, dancers and musicians contributed substantially to Ubud's artistic development during the twentieth century. Performances of traditional Balinese dance continue within the palace complex, preserving the relationship between royal patronage and the island's performing arts. The progression moves from the institutional preservation of Balinese painting through the religious foundations of artistic practice and culminates in the royal household whose patronage helped establish Ubud's cultural reputation.
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