KU culinary atelier: A refined new chapter for Syrco BASÈ in Ubud
At KU culinary atelier in Ubud, Chef Syrco Bakker blends storytelling, artistry, and nature in an intimate 12‑seat culinary experience.
In the lush heart of Ubud, Bali, a new chapter unfolds for one of the island’s most acclaimed dining destinations. KU culinary atelier – the reimagined fine dining expression of Syrco BASÈ – invites guests into an experience that is at once intimate, creative, and deeply personal. Far more than a change of name, the evolution from KU to KU culinary atelier signals a refined vision from chef‑founder Syrco Bakker: a place where intuitive cooking, storytelling, and an enduring respect for nature converge.
The name “atelier” – French for workshop – captures the spirit of the space. Here, technique and emotion meet in a seamless dialogue, each plate a narrative drawn from the land, its people, and their traditions. As the creative core of Syrco BASÈ, KU culinary atelier is where ideas take form, experiments unfold in real time, and the guiding principles of traceability, nature, and transparency are expressed in their purest form.
With only 12 seats and an 11‑serving menu, the atelier offers a rare intimacy. Every dish is prepared and plated just steps away from the diner, dissolving the boundary between kitchen and table. It is a format that reveals the craft behind each course, but also deepens the connection – to the origin of ingredients, the artisans who shape them, and the stories they carry. The experience unfolds at a deliberate pace, inviting guests to savour not only the flavours, but also the thought and care woven into each creation.
In place of theatrical excess, KU culinary atelier offers a grounded, thoughtful approach to luxury. The setting is warm and design‑forward, a reflection of Bali’s natural beauty and artisanal heritage. Ingredients arrive from volcanic‑soil farms, coastal fishers, and local foragers; ceremonial spices and heritage produce are handled with reverence. Each course becomes a tribute – to place, to season, and to the relationships that sustain the atelier’s work.
This philosophy resonates throughout Syrco BASÈ, the pioneering culinary hub launched by Syrco Bakker in 2024. Though the wider destination encompasses multiple concepts – including the Syrco BASÈ Restaurant, Bar, and Shop – KU culinary atelier stands as its spiritual and creative heart. It is here that Bali’s bounty meets global technique, and where culinary artistry is elevated by a commitment to integrity and purpose.
The atelier has already earned recognition on the national stage. Syrco BASÈ was recently named among Indonesia’s 30 Best Restaurants at the Prestige Gourmet Awards, affirming its role as one of the country’s most compelling culinary destinations. Its ethos of collaboration has also been spotlighted through celebrated Four Hands Dinners, including recent pairings with Chef Kevin Wong of Singapore’s Michelin‑starred Seroja and Chef Vallian Gunawan of Jakarta’s Kindling. These encounters reaffirm KU’s position as both a stage for creative exchange and a custodian of Indonesia’s diverse culinary heritage.
For those seeking one of the most distinctive dining experiences in Ubud, KU culinary atelier offers more than a meal – it is an immersion into a philosophy of connection. As Chef Syrco puts it, “Everything we do here is about connection: to the seasons, the land, our culture, and to one another.”
Whether marking a special occasion or simply seeking to explore food in its most honest and expressive form, a visit to KU culinary atelier is a journey worth taking.
To learn more about KU culinary atelier and Syrco BASÈ, visit syrcobase.com or contact the venue via WhatsApp at +62 8222 71 222 50. For reservations, click here.
Source: https://www.prestigeonline.com/
