Fine dining in Indonesia has entered a different chapter over the past decade. Once associated almost exclusively with luxury hotels and formal occasions, the country’s top restaurants have evolved into spaces where chefs use local ingredients, regional traditions, and personal narratives to create experiences that rival some of Asia’s most acclaimed dining destinations. 

As the industry continues to mature, recognition has also become increasingly important—not only in measuring culinary excellence, but in documenting how Indonesian gastronomy continues to evolve. One of those benchmarks is Best Eats by FoodieS, an annual awards programme that celebrates the country’s most notable restaurants across multiple dining categories.

The Fine Dining category in Best Eats by FoodieS 2026 carries the full weight of what Indonesian gastronomy is capable of when given the space, the time, and the conviction to pursue something singular. Twelve restaurants across Jakarta, Bali, and Bandung — each built on a clear philosophy about ingredients, place, and the act of cooking. Not all of them are tasting menus. 

Not all of them are in hotel ballrooms. But all of them share a commitment to the total dining experience that sets them apart from the 88 restaurants across the other two categories.

Best Fine Dining Restaurants in Indonesia

ESA Restaurant

Led by Chef Aditya Muskita, ESA at SCBD Park explores the Jakartan palate through a sharing set menu where Chinese, Sundanese, and global influences converge into something distinctly metropolitan.

Il Ristorante - Niko Romito

At Bvlgari Resort Bali, Il Ristorante brings Chef Niko Romito’s vision of contemporary Italian cuisine — refined, essential, and reimagined with the flavours of the island — to one of Bali’s most celebrated addresses.

Jung Chan Dining

With only 12 seats in Bandung, Jung Chan Dining is Chef Jung Chan Hyuk’s intimate Korean fine dining experience rooted in the art of fermentation.

Kayuputi Restaurant

Guided by the Balinese philosophy of Nyegara Gunung, Kayuputi translates land and ocean into Asian-inspired haute cuisine overlooking the Indian Ocean at The St. Regis Bali in Nusa Dua.

Kubu at Mandapa

Overlooking the Ayung River, Kubu at Mandapa sees the kitchen transform foraged ingredients from Bali’s forests and organic farms into a zero-waste, root-to-leaf tasting experience.

Locavore NXT

Born from the vision of Chefs Eelke Plasmeijer and Ray Adriansyah, Locavore NXT exists to prove that Indonesia’s overlooked and hyper-local ingredients belong on the world’s finest tables.

Mauri

Chef Maurizio Bombini’s Mauri in Seminyak is a tribute to Puglia — where Southern Italy’s cucina povera tradition meets Bali’s finest produce.

RUMARI

Perched above Jimbaran Bay at Raffles Bali, RUMARI — the House of the Sun and Moon — takes diners through the bold flavours of Southeast Asia.

SU MA

SU MA in Melawai showcases East Asian cultural heritage through a tasting menu where familiar regional dishes meet unexpected luxury ingredients, told through the lens of Chinese and Korean traditions.

Sushi Ichi

A Jakarta outpost of the Michelin-starred Ginza Sushi Ichi Group, this SCBD counter delivers an uncompromising Edomae omakase — where each piece is handcrafted from the finest seasonal fish.

Syrco BASÈ

Syrco BASÈ in Ubud is Chef Syrco Bakker’s culinary hub built on traceability, nature, and transparency — restaurant, bar, chef’s table, and shop in one considered space.

The Crown by Kirk Westaway

On the 22nd floor of Fairmont Jakarta, The Crown by Chef Kirk Westaway reimagines British cuisine through an ingredient-driven lens — rooted in his Devonshire upbringing, elevated for Jakarta.

The list also carries a note of broader recognition. August, ranked No. 42 on the Asia’s 50 Best Restaurants 2026 list and named The Best Restaurant in Indonesia by that same body, appears here as the Best Eats by FoodieS 2026 No. 4 and Best Hospitality winner. Locavore NXT, ranked No. 44 on Asia’s 50 Best, takes its place as a Fine Dining winner. The international validation confirms what the local industry has observed for some time: Indonesia’s fine dining restaurants are no longer being evaluated against a regional curve. They are being judged on their own terms.