COPA at 25hours Hotel Jakarta is set to host a two-night culinary collaboration with Bali-based restaurant Santanera, bringing together two Latin American chefs for a special menu that explores regional flavours through Indonesian ingredients and open-fire cooking.

Taking place on 17 and 18 July 2026, the collaboration reunites Chef Matias Mardones of COPA and Chef Andrés Becerra of Santanera Bali, both of whom have built their culinary careers across several countries before establishing themselves in Indonesia. While Chef Matias hails from Chile and Chef Andrés from Colombia, the menu reflects their shared appreciation for Latin American cuisine, interpreted through local produce and contemporary techniques.

Rather than presenting a traditional restaurant takeover, the collaboration highlights the exchange of culinary perspectives between the two chefs, whose cooking has been shaped by international experience while remaining rooted in their respective culinary traditions.

Two Latin American Chefs, One Shared Philosophy

Known as one of Canggu’s established dining destinations, Santanera Bali has built its reputation around ingredient-driven cooking under the direction of Chef Andrés Becerra. His culinary background spans Bogotá, Melbourne, Copenhagen, and Bali, where he has developed a style that combines Latin American techniques with locally sourced ingredients.

At COPA, Chef Matias Mardones brings a similarly global perspective, having worked in Hong Kong, Manila, Macau, and South Korea before joining the Jakarta restaurant. His menus are characterised by bold flavours, charcoal cooking, and dishes designed for sharing.

For both chefs, fire serves as a defining element of the collaboration, with charcoal grilling, wood-fire cooking, fermentation, and native Latin American flavours forming the foundation of the menu.

Menu Highlights

Among the dishes featured is Scallop Toston, pairing French scallops with Indonesian sambal hijau atop a traditional Latin American fried plantain base. Another highlight is Torta Ahogada, a reinterpretation of the classic Mexican “drowned sandwich,” featuring house-baked potato bun, red snapper, pickled cabbage, and prawn-habanero bisque.

The menu also includes Wood-Fired Quail, where deboned quail is stuffed before being finished in COPA’s wood-fired oven and served with mushrooms and black mole, showcasing the chefs’ shared approach to fire-led cooking.

Together, the dishes reflect the chefs’ Latin American heritage while incorporating Indonesian ingredients and influences developed through years of working in the region.

“Both COPA and Santanera share a similar way of approaching food,” said Chef Matias Mardones. “It’s flavour-driven, relaxed, and built around bringing people together around the table.”

The collaboration will take place at COPA, the Latin American restaurant at 25hours Hotel Jakarta, from 6 p.m. to 10 p.m. on 17–18 July 2026, offering guests a limited opportunity to experience the combined culinary perspectives of the two chefs.

 

25hours Hotel Jakarta, The Oddbird

District 8, SCBD Lot 28, Jl. Jend. Sudirman kav 52-53, Daerah Khusus Ibukota Jakarta 12190

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