The feeling of grandeur is a welcoming surprise when stepping onto the driveway at Syrco BASÈ. As a fine-dining destination, one might be surprised to see this well-lit new venue at the end of a narrow Ubud street.
With the structure alone, Syrco BASÈ truly establishes itself as a multi-sensory dining destination—a rounded reception area keeps guests curious, and upon entering, the garden greets the eyes—a pleasant ease while taking in the two-storey space that houses the restaurant’s three main areas: The Bar at the second floor, the restaurant, and the chef’s table.
A pleasant addition to Bali’s culinary destinations, Syrco BASÈ officially opened its doors last month, treating guests to a taste of high-quality 100% local ingredients and produce, prepared with classic fine-dining techniques.
It is the belief in the power of attraction that led the highly-acclaimed, Two Michelin-starred Syrco Bakker to open his first eponymous restaurant in Bali, knowing that it is a place for food connoisseurs and aficionados from all over the world to come and explore flavors that tantalize the taste buds.
“Ubud for me is a place with a lot of good restaurants, and I really believe in the power of attraction. I see a lot of good restaurants in the area all with their own signature, and Ubud also attracts people who love food—FOODIES—professionals, and it becomes interesting to visit. So that’s why I thought Ubud can be a really good place to open a restaurant.”
His Indonesian origin runs deep within him, growing up in a household where his mother and the rest of the family would be cooking for days. “There was always a really good rendang cooking up, acar, vegetables, nasi kuning, sate ayam, and babi kecap,” he recalls. Chef Syrco’s grandfather is Javanese and his grandmother from Sumatra, so one can only imagine the heat from the cauldrons and aroma from the kitchen as a staple in his childhood.
And with the creativity of his father who was a chef in the Netherlands, he was exposed to different robust flavors and delicacies at a young age, not knowing he was eating a tasty hati ayam (chicken heart) dish that most children would turn away from. When his family traveled, they made trips to the market and bought interesting produce that were unknown to him.
“When I was young, I was not yet conscious about my influences. I was already growing up with special flavors and products. This is also the essence of what we do here, it’s putting a lot of time and effort into something that people can enjoy together.”
At 18, he decided to pursue a career as a chef, and with the advice of his father, he chose to only learn from the best. He went to work in highly distinguished restaurants, including the three Michelin-starred Oud Sluis, where he met Chef Sergio Herman. At the age of 25, he was given the opportunity to open Pure C where he earned his stars.
“It was not a classic Michelin-star restaurant. We were doing 80 guests, a big operation! We were not aiming for fine dining but we were rewarded perhaps for the quality that we served. It was a nice reward, especially for someone a bit young and insecure back then. It was a good feeling to know that I was on the right track.”
Moving to Bali after his successful stint in Pure C was a sensible decision, knowing his background and style—classic, delicate, and with respect to his roots—using Indonesian influence in his kitchen, even while in the Netherlands. One of his well-received dishes was Nasi Goreng with shellfish, seaweed, and salty herbs—as he was close to the sea.
And that is the ethos of what the Syrco BASÈ’s team is doing, paying homage to local ingredients and producers wherever they are, setting the stage for high-quality local produce to claim the spotlight. While some people frown upon the consistency and quality of local ingredients found in Bali, here, it is celebrated. “My pillars reflect that we are focused more on our local products in our region.”
Syrco BASÉ serves three 8-course menus: there is PURE LOCAL, an ode to local ingredients with classic preparations. There is HERITAGE, celebrating Balinese and Indonesian dishes and flavors with fine dining preparations. Then there is Plant BASÈ, a creative plant-based menu that highlights and pushes the boundaries of vegan/vegetarian food.
Notable dishes and ingredients on the Heritage and Pure Local menu are the goat and black pork, the flametail, grouper and the Finally Nasi Goreng. Working with seasons and availability, Chef Syrco keeps the menu flexible on what nature has to offer.
They also have the more exclusive Syrco BASÈ Ku, a 14-seater omakase style chef’s table set-up offering a 17-course tasting menu.
Chef Syrco refers to each dish as a “moment,” allowing guests to savor the experience, not only with the natural flavors of the food, to its artistic and delectable preparation but also the space and everything in between. Every element is accounted for, the architecture by Manguning Studio, ceramics by Panji and Tanah, glassware by CG Recycle, and of course, the local ingredients coming from farmers, foragers, and fishermen, making each moment a collaborative effort on every plate.
Chef Syrco generously shared his insights, values, and vision with FoodieS in an hour-long chat. But when asked for his recommendations, he was lost for words. Honestly, how can one choose from ALL the dishes they serve? “It’s like asking a painter his favorite color,” he quips.
The kitchen operation at Syrco BASÈ is massive and impressive. So, he asks the friendly staff on the spot. Her answer: the Grouper with shells, taro, and turmeric—flavorful yet simple, and not overbearing.
In this dish alone, one can understand what Syrco BASÈ offers: unpretentious and straightforward in preparation, collaborative representation of everything local, and a culinary journey where guests can say, “I enjoyed the experience and will come back again next week.”
Everything is a seamless show of ambiance, décor, and of course, food, all on the spotlight of the Syrco BASÈ stage.
Syrco BASÈ
Jl. Sri Wedari No.72, Ubud, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571
