Bali Fine Dining Restaurants Gain Global Recognition as Local Ingredients Take Centre Stage
Indonesia’s culinary industry, particularly in Bali, is increasingly solidifying its position on the international stage. This trend is driven by restaurants establishing strong identities through the use of local ingredients combined with modern gastronomic approaches.
A prime example of this success is Syrco BASÈ. The Ubud-based restaurant has achieved notable acclaim by securing a place in Tatler Dining Indonesia’s prestigious ‘Indonesia’s 20 Best Restaurants 2026’ list for the first time.
Furthermore, the restaurant, led by two-Michelin-starred Chef Syrco Bakker, has retained its dominance by winning the Gold Award at the PRESTIGE Gourmet Awards Indonesia’s 30 Best Restaurants 2026 for two consecutive years.
Tatler Dining Indonesia’s awards recognise service quality and creativity contributing to national gastronomic development. Meanwhile, the PRESTIGE Gourmet Awards employ a rigorous blind judging system to ensure independence, featuring anonymous panels of lifestyle figures and culinary innovators from across Asia.
Since its January 2024 launch, Syrco BASÈ has consistently built an ecosystem connecting guests with local artisans, farmers, and fishermen. Chef Syrco Bakker stated that the awards are a dedication to the entire community that has grown alongside the restaurant.
‘We believe Indonesian food ingredients and culinary traditions possess remarkable depth and potential. This recognition reflects the passion of our entire team and local partners,’ said Chef Syrco.
To celebrate this success, Syrco BASÈ is preparing to launch a new culinary chapter in June 2026. The innovation will involve deeper exploration of Indonesia’s biodiversity and seasonal cycles. In addition to the main restaurant, two other outlets will update their menus by late May 2026.
This move reinforces Syrco BASÈ’s position not merely as a dining venue, but as a creative space harmonising cuisine, culture, and design in a sustainable manner.