Ubud’s celebrated fine dining destination, Syrco BASÈ, has introduced Pure BASÈ — a five-course culinary journey inspired by Chef Syrco Bakker’s recent Two Knives (World-Class) distinction at The Best Chef Awards 2025.
Nestled amidst the lush greenery of Ubud, Bali, Syrco BASÈ has quickly earned a reputation as one of the most innovative and culturally respectful restaurants on the island. Created by the renowned two Michelin-starred chef Syrco Bakker—who has made a significant mark on the global culinary stage—this restaurant embodies a harmonious blend of modern gastronomy, local heritage, and sustainable principles.
Syrco BASÈ’s culinary philosophy is grounded in its core principles: Traceability, Nature, and Transparency. These pillars guide every aspect of the menu and sourcing practices, ensuring that ingredients are ethically and sustainably procured, with full transparency about their origins. This commitment to integrity resonates strongly within the local community, as the restaurant fosters deep collaborations with local farmers, fishers, and artisans.
Chef Syrco’s roots profoundly influence his approach, and his extensive experience with European cuisine creates a unique fusion that elevates local flavours to international standards.
The restaurant’s farm-to-table philosophy is vividly alive in its kitchen and garden, where herbs, vegetables, and spices are cultivated on-site, reinforcing the restaurant’s dedication to authentic, traceable ingredients.
The menu at Syrco BASÈ is a testament to this dedication, showcasing dishes that highlight the richness of Bali’s produce and culinary traditions. Guests are presented with options ranging from an 8-course tasting menu to the more intimate 17-course KU culinary atelier experience, which allows diners to witness Chef Syrco in action within a cosy, open kitchen setting.
Signature dishes include Betutu bebek (Duck Betutu), a slow-cooked dish imbued with indigenous spices; Nasi Ulam, a fragrant rice dish that pays homage to Indonesia’s culinary heritage; and innovative takes on local favourites like Sambal Dabu Dabu, reimagined for broader appeal.
The menu also features dishes that demonstrate Chef Syrco’s mastery in blending textures and flavours, such as Sepia with black garlic and lemon kosho, and Hamachi with watermelon and coconut, reflecting both Indonesian ingredients and international techniques.
Guests are invited to indulge in more than just taste; they engage with Bali’s land and culture through curated experiences. Upon arrival, they begin with a garden tour that reveals the origins and cultivation of the ingredients, followed by a visit to the Ageing Room, where local producers and their craftsmanship are showcased. This transparency not only educates diners but also celebrates the community that sustains Bali’s vibrant food scene.
The ambience of Syrco BASÈ is equally mesmerising, with a design that combines contemporary elegance with traditional Balinese accents. Its layout fosters intimacy and reflection, whether guests are partaking in the a la carte experience, the multi-course tastings, or the exclusive KU culinary atelier. The latter offers a chance to observe Chef Syrco’s skilful artistry up close, in a setting that elevates gastronomy to a mindful, almost meditative practice.
The restaurant’s bar further embodies its connection to Ubud’s healing and botanical traditions, serving innovative cocktails crafted with ingredients from the regenerative garden. Whether enjoying a signature botanical cocktail, a curated wine selection, or a local craft beer, visitors are immersed in a holistic experience that celebrates Ubud’s natural healing heritage.
Chef Syrco Bakker’s recent accolade—receiving the Two Knives (World-Class) at The Best Chef Awards 2025—further cements his status as a leading figure in the culinary world. This honour recognises his exceptional mastery, creative innovation, and his influential role in shaping Indonesia’s gastronomic landscape. Syrco BASÈ is an extension of this vision—setting a new standard for accessible, conscious fine dining that respects its land and community.
“Receiving this recognition alongside peers I deeply respect is truly humbling,” said Chef Syrco. “It strengthens our purpose here in Bali, to create food that is meaningful yet accessible, and to show that refinement and simplicity can coexist when we honour the people and produce of Indonesia.”
Since its opening in January 2024, Syrco BASÈ has made impressive strides, being named among Bali’s top restaurants by Australian media outlet Traveller and earning the prestigious Gold Award at the 2025 Prestige Gourmet Awards. These accolades reflect its commitment to excellence, sustainability, and cultural fidelity.
In a realm where culinary experiences are often fast-paced and commercialised, Syrco BASÈ offers a mindful journey—where every dish, ingredient, and interaction reveals respect for the land and its people. It embodies a new chapter of Bali’s culinary evolution—one that champions transparency, craftsmanship, and sustainability, inviting guests to partake in a truly authentic and inclusive gastronomic celebration.
Lead image: ©Chantal Arnts.
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