Chef Syrco Bakker — who earned two Michelin stars at Pure C in the Netherlands — cooks a deeply personal tasting menu in Ubud, built on a philosophy he calls TNT: Transparency, Nature and Traceability. Hand-made, course-by-course dinners draw on the regenerative garden and his Indonesian roots, each plate telling its own story. An intimate room, a long open counter and a botanical-cocktail bar make it one of the island's most exciting tables — with the KU culinary atelier going further still next door.
It was my birthday, and my wife shared several great restaurant options in Ubud — including some Michelin-starred places that mostly serve classic steak with limited creativity — I picked Syrco BASÈ, and it was the right call.
I had never experienced this level of innovation in food. A 7-course menu where each course had a story to tell — the explosion of flavours with each bite felt like an art performance. All dishes hand-made; amazing service and a wonderful atmosphere.
A beautiful place with great food and a lovely atmosphere. Rich, well-balanced flavours, and I loved that many ingredients come straight from their own garden — it made the food feel more natural and special.