In the heart of Ubud, Syrco BASÈ is redefining what fine dining in Bali can look like. We step inside Chef Syrco Bakker’s kitchen to explore how local producers, seasonal ingredients and a thoughtful approach to sustainability shape every dish on the menu.

Discover how Syrco BASÈ in Ubud celebrates Bali’s local ingredients, turning island-sourced produce into a refined fine dining experience.

At Syrco BASÈ in Ubud, farm-to-table means more than proximity — it means traceability. Set around a regenerative garden, the restaurant works directly with local fishermen, farmers and artisans, letting what's available each day shape the menu, from Balinese duck betutu to garden-grown herbs in every dish.

Founded in Ubud by two-Michelin-starred chef Syrco Bakker, Syrco BASÈ redefines fine dining through Traceability, Nature and Transparency. Discover how local fishermen, farmers and artisans — the 'Bali Heroes' — shape a philosophy of luxury rooted in origin, connection and conscious dining.

Syrco BASÈ is a culinary destination in Ubud built around food, people, place and curiosity. It is an experience that goes beyond dining, connecting the kitchen, regenerative garden, bar, shop and KU Culinary Atelier (the chef’s counter) through a shared philosophy of Traceability, Nature and Transparency.

One of the most exciting dining experiences in Ubud, Syrco BASÈ offers a thoughtful interpretation of Indonesia’s extraordinary culinary heritage through a beautifully curated tasting menu. Created by Dutch Indonesian chef Syrco Bakker, the restaurant follows a philosophy centred around traceability, nature and transparency, celebrating local farmers, fishermen and artisans while showcasing the very best seasonal ingredients. Before dinner, guests are invited to explore the property’s regenerative gardens, where many of the herbs, edible flowers and vegetables featured throughout the menu are grown, creating an immediate connection between the land and the meal that follows.

Set within a minimalist yet warmly inviting space, Syrco BASÈ Ubud reveals itself quietly, almost like a modern private house with a regenerative garden. The open design creates an immediate sense of ease, while the service remains attentive without ever feeling intrusive. This gentle balance between space, people, and cuisine allows guests to settle in naturally, as if arriving somewhere familiar, yet entirely new. Here, fine dining feels approachable, relaxed, and deeply considered, a form of casual excellence that defines the experience from the very first moment.

Bali’s dining scene has attracted global attention in recent years, with chefs from around the world bringing new perspectives to the island.

A tasting menu is more than a sequence of dishes, it is a narrative. In Bali, the concept of the tasting menu has evolved into a multi-sensory experience, where each course reflects a story, a season, or a specific place. From delicate starters to complex main courses, every element is designed to guide guests through a carefully curated journey.