Restaurant in Ubud, Indonesia
Intimate plant-forward tasting menu, book early.
Syrco BASÈ runs a nine-course plant-forward tasting menu for just 14 guests in central Ubud, built on Chef Syrco Bakker's sourcing network across Bali. Recognised by We're Smart for its expression of Indonesian flavours, it is the right booking for food-focused travellers who want a serious, supplier-driven experience rather than a broad Indonesian menu. Book well ahead: the small room fills fast.
The common assumption about fine dining in Ubud is that it means French-inflected technique applied loosely to local ingredients. Syrco BASÈ corrects that assumption directly. Chef Syrco Bakker runs a tasting menu built on traceability and restraint, with Indonesian produce as the actual subject of the meal, not the backdrop. If you are eating in Ubud once and want one table that represents what Bali's ingredients can do at their most considered, this is the booking to make.
The restaurant seats up to 14 guests, which puts it in the same intimate counter-dining tier as Atomix in New York City or Le Bernardin in New York City in terms of format, if not price. The flagship offering is the "pure plant Basè" menu: nine courses built around vegetables, with the supplier network treated as a co-author of the meal. We're Smart, the Antwerp-based plant-forward dining guide, has recognised the experience as a standout expression of Indonesian flavours at their leading. That is the trust signal worth noting: this is not a vanity project but a kitchen with a verified point of view on sourcing and simplicity.
Chef Bakker's stated principles are traceability, transparency, and respect for the product. In practice that means the menu changes as suppliers change, so two visits will not produce the same nine courses. That makes Syrco BASÈ worth returning to across multiple trips to Bali rather than treating as a one-time box to tick. On a second visit, you are effectively eating a different menu from the same kitchen philosophy, which is a more interesting proposition than most restaurants in the region can offer. For the food-focused traveller who returns to Ubud regularly, this is the table to anchor repeat itineraries around.
On a first visit, focus on the full nine-course plant menu and let the supplier-driven progression play out without trying to decode every ingredient. On a second visit, ask about what has changed in the sourcing network since your last meal. The 14-seat capacity means the kitchen is cooking for a small enough group that these conversations are possible. A third visit, if you are spending extended time in Bali, is worth timing differently in the calendar year, since Indonesian agriculture has seasonal rhythms that will push different ingredients to the front of the menu. For broader context on where Syrco BASÈ sits in the island's dining picture, see our full Ubud restaurants guide.
Travellers who want to build a complete Ubud food itinerary around this kind of depth should also look at Locavore NXT and Herbivore by Locavore for adjacent experiences with different kitchen philosophies. For contrast elsewhere in Bali, Apéritif Restaurant & Bar offers a more theatrical production in Ubud, while Sarong Bali in Canggu and Kayuputi in Bali take different approaches to the island's produce. If you are planning the wider trip, our Ubud hotels guide, bars guide, and experiences guide are useful companion reads.
Address: Jl. Sri Wedari No.72, Ubud, Bali 80571. Capacity: Up to 14 guests. Format: Nine-course tasting menu (pure plant Basè). Reservations: Book as early as possible given the 14-seat room; this is not a walk-in venue. Dress: No formal dress code confirmed, but smart casual is appropriate for a tasting menu at this level. Budget: Price range not publicly confirmed; expect tasting menu pricing comparable to other serious multi-course restaurants in Ubud. Getting there: Jl. Sri Wedari is in central Ubud, accessible by taxi or ride-share from most accommodation in the area. Getting around: See our Ubud experiences guide for transport context.
Syrco BASÈ is the right choice if you are a food-focused traveller who wants a plant-forward tasting menu grounded in local sourcing rather than European technique. It is not the table for someone who wants a buzzy social room, a la carte flexibility, or a short meal. For those visiting Indonesia more broadly, August in Jakarta, Kahyangan in Gondangdia, and Rumari in Jimbaran offer points of comparison across the archipelago's fine dining range. Within Ubud, if you want Balinese cooking without the tasting menu format, Ibu Oka is the practical alternative. For a French-technique experience in the same city, Mozaic is the direct comparison.
Book as far ahead as your plans allow, ideally several weeks in advance. The 14-seat room means availability is genuinely limited, and the restaurant's We're Smart recognition has raised its profile with food-focused travellers. Unlike a 60-seat restaurant where a last-minute table is plausible, a room this small fills quickly. If you are planning a Ubud trip around this meal, lock it in before you book flights.
Come expecting a plant-forward tasting menu, not a broad Indonesian menu. The nine-course format is the kitchen's full expression of its sourcing philosophy, and the experience is built around that structure. It seats 14 guests maximum, so the atmosphere is closer to a chef's table than a restaurant dining room. The We're Smart recognition is a useful signal: this is a kitchen that takes vegetables seriously as a main event, not as a supplement to protein.
With a maximum capacity of 14 guests, the restaurant can technically host a group that fills the entire room. For parties of six or more, contact the restaurant directly as early as possible, since a large group booking will effectively constitute a private dining event. Smaller groups of two to four are the standard format for a tasting menu of this type.
The flagship menu is already plant-based, which makes it a strong option for vegetarian and vegan diners by default. For other dietary requirements, contact the restaurant directly before booking. Given the 14-seat format and the kitchen's emphasis on traceability and supplier relationships, there is reason to expect a considered response to dietary queries, but no specific accommodation policy is confirmed in available data.
No bar dining is confirmed for Syrco BASÈ. The format is a seated tasting menu for up to 14 guests, and the experience is structured around the full nine-course progression. If you want a more casual or drop-in option in Ubud, this is not the right venue for that visit.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Syrco BASÈ | Chef Syrco Bakker is clear in his objectives: traceability, transparency and simplicity while respecting nature and its products. He is proud of his Bali, the Basè team and the suppliers who play a very important role every day. Up to 14 guests can enjoy there, including the “pure plant Basè” menu of 9 courses. From We're Smart, we can say it's a fantastic experience, the products and flavours of Indonesia at its best.; Chef: Syrco Bakker document.addEventListener("DOMContentLoaded", function() { var el = document.getElementById("Achievements_chefs"); if (el && el.parentNode) { el.parentNode.removeChild(el); } }); | Easy | — | ||
| Ibu Oka | Balinese | Unknown | — | ||
| Mozaic | French | Unknown | — | ||
| Nusantara By Locavore | Indonesian | Unknown | — | ||
| Room 4 Dessert | Dessert | Unknown | — | ||
| Locavore NXT | Indonesian | World's 50 Best | Unknown | — |
What to weigh when choosing between Syrco BASÈ and alternatives.
The restaurant seats a maximum of 14 guests in a single intimate format, so there is no separate bar seating. Everyone at Syrco BASÈ follows the same nine-course experience together. If you want a drop-in drink without a full commitment, this is not the right venue for that.
The kitchen's entire menu structure is plant-based, so guests who want a meal without meat, fish, or dairy are already working with the grain of the format rather than against it. Chef Syrco Bakker's stated focus on traceability and supplier relationships means the team understands its ingredients closely. check the venue's official channels at booking stage to flag any specific allergen concerns before your visit.
The maximum capacity is 14 guests, so a private buyout for a group of that size is achievable and makes practical sense. Smaller groups of 4 to 6 are a good fit for the format. If your party is larger than 14, Syrco BASÈ cannot accommodate everyone at a single seating.
You are committing to a nine-course plant tasting menu with no à la carte option, so come hungry and plan for a full evening. Chef Syrco Bakker's sourcing philosophy means the menu follows local supplier availability rather than a fixed rotation, which is the point. We're Smart has recognised the experience as a strong representation of Indonesian produce at its best, so expect ingredient-driven progression rather than European-style technique as the lead narrative.
With only 14 seats and a format that attracts food-focused travellers specifically visiting Ubud, book at least three to four weeks ahead during peak Bali travel periods. Last-minute availability does occasionally appear, but counting on it for a restaurant this size is a risk not worth taking. Secure your date before you finalise flights if this is a priority for your trip.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
