Syrco BASÈ

What Syrco BASÈ does

Syrco BASÈ is a multi-concept conscious fine dining destination in Ubud, Bali, founded by two Michelin-starred Dutch-Indonesian chef Syrco Bakker in late 2023/early 2024 and operating under the proprietary Traceability, Nature, and Transparency (TNT) philosophy. The Ubud property comprises four integrated concepts on a single site: a 50-seat main restaurant (à la carte plus tasting menus including BASÈ Essence at IDR 1,500k++ and BASÈ Journey at IDR 1,750k++), a 12-seat chef's counter experience called KU culinary atelier (up to IDR 4,500k++ for the Full Experience), a 20-seat botanical cocktail bar using ingredients from the on-site regenerative garden, and a retail shop selling local artisan products. An on-site regenerative garden and aging room supply kitchen and bar with traceable, seasonal Indonesian ingredients, supported by a network of named local suppliers known as 'Bali Heroes.'

Revenue is generated entirely through direct-to-consumer channels — walk-ins, TableCheck reservations, WhatsApp/email for private events, plus a small workshop program (cocktail, mocktail, and sambal sessions at IDR 475–600k++ per person). The primary customer segments are affluent international and domestic tourists, honeymooners, and food enthusiasts seeking Michelin-credibility dining in Bali, with a secondary segment of luxury locals and culinary-industry professionals. Distribution beyond Ubud is event-driven, including a February–March 2026 pop-up at Altitude Grill Jakarta (Plaza Indonesia) and a separate 'Farmhouse by Syrco' concept at The Ritz-Carlton Ras Al Khaimah. The company is privately held, founder-owned by Chef Bakker, with no disclosed institutional investment and 29 employees as of the latest headcount.

Name

Syrco BASÈ

Legal name

Syrco BASÈ

Website

https://syrcobase.com

Company type

Private

Founded year

2024

Operating status

Operating

Headcount range

11–50 employees

Short description

Syrco BASÈ is a privately held, multi-concept conscious fine dining destination in Ubud, Bali, founded by two Michelin-starred chef Syrco Bakker. It serves affluent tourists, honeymooners, and culinary travelers via a 50-seat restaurant, 12-seat chef's counter, botanical bar, and artisan shop.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511), Drinking Places (Alcoholic Beverages) (7224)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Private Culinary Experiences (Chef’s Table, Home Dining, Market-to-Meal) (THAJALAH)

Keywords

• Fine dining restaurant
• Tasting menu experiences
• Culinary workshops
• Botanical cocktail bar
• Conscious fine dining

Headquarters

HQ city

Ubud

HQ country

Indonesia

HQ region

Asia

Offices2 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Infrastructure, Marketing or Sales

Revenue model

1. Fine Dining Restaurant (Syrco BASÈ Restaurant): Revenue from à la carte and tasting menu dining experiences at the main restaurant, including lunch and dinner service. Lunch is communal and priced at IDR 950k++ per person; dinner tasting menus (BASÈ Essence IDR 1,500k++ and BASÈ Journey IDR 1,750k++); Pure BASÈ five-course menu at IDR 850k++. Additional revenue from romantic packages (IDR 3,200k) and full experience packages.
2. KU Culinary Atelier: Exclusive chef's counter dining experience with up to 12 seats per evening. Culinary Journey priced at IDR 1,950k++ per person including water; Full Experience at IDR 4,500k++ including Krug Champagne, beverage pairing, after-dinner cocktail, and a gift. Premium pricing for intimate, immersive experience.
3. Bar Program: Revenue from botanical cocktails, fine wines, craft beers, and zero-percent cocktail pairings. Bar opens Tuesday – Saturday from 5 PM – 12 AM. Pairing options available as add-ons to tasting menus. Signature cocktails include Gado-Gado and Kakao.
4. Culinary Workshops: Revenue from hands-on workshops: Cocktail Workshop (Botanical Herbs, IDR 475k++ per person, includes 2 cocktails, 1 mocktail, 1 bite), Mocktail Workshop (Botanical Roots, IDR 475k++ per person, includes 3 mocktails, 1 bite), and Sambal Workshop (IDR 600k++ per person). Sessions are limited to 4-6 persons.
5. Syrco BASÈ Shop: Revenue from sale of handcrafted products made by local artisans, including ceramics, textiles, custom knives, artworks, and soft furnishings. Products are used throughout the venues and also available for purchase.
6. Pop-Up Dining Events: Revenue from exclusive culinary pop-up events in other cities, such as the Jakarta pop-up at Altitude Grill (February-March 2026) with Journey Menu at Rp 1,350,000++ and Pure Menu at Rp 850,000++, plus beverage pairings.

Pricing tiers

Go-to-market motion2 records

Distribution channels5 records

Marketing channels7 records

Core offering

Syrco BASÈ is a multi-concept conscious fine dining destination in Ubud, Bali, operating a flagship restaurant with à la carte and tasting menu service, an intimate 12-seat chef's counter experience (KU culinary atelier), a botanical cocktail bar, and a retail shop selling local artisan products. The property also runs hands-on cocktail, mocktail, and sambal workshops. All offerings are anchored in the Traceability, Nature, and Transparency (TNT) philosophy, with an on-site regenerative garden supplying the kitchen and bar.

Product overview

Syrco BASÈ is a multi-concept conscious fine dining destination in Ubud, Bali, founded by two Michelin-starred Chef Syrco Bakker. The portfolio comprises four interconnected experiences: Syrco BASÈ Restaurant (main dining with à la carte and tasting menus), KU culinary atelier (intimate 12-seat chef's counter), Syrco BASÈ Bar (botanical cocktail bar), and Syrco BASÈ Shop (local artisan products). Supporting offerings include cocktail and sambal workshops, romantic packages, and full experience upgrades. The restaurant follows a philosophy of Traceability, Nature, and Transparency (TNT), sourcing all ingredients from Bali and working with local Bali Heroes (farmers, fishermen, artisans). A Jakarta pop-up experience was announced for February-March 2026.

Differentiator

Problem solved

Functional benefit

Brands

• KU culinary atelier: An exclusive chef's counter fine dining experience within Syrco BASÈ, offering an intimate 12-seat culinary journey with a tasting menu.
• Syrco BASÈ Bar
• Syrco BASÈ Shop

Products and services

• Syrco BASÈ Restaurant The flagship fine dining restaurant offering conscious dining with à la carte and tasting menu options featuring local Indonesian ingredients with a modern Western approach. Lunch served Fridays and Saturdays; dinner served Tuesdays through Saturdays. Anchored by the TNT (Traceability, Nature, Transparency) philosophy.
• KU Culinary Atelier An intimate chef's counter fine dining experience for a maximum of 12 guests, offering a front-row view into the creative culinary process. Features a seasonal tasting menu (Voices of the Island) with 11 culinary moments served across a 3.5-hour journey. Operates as an independent restaurant alongside the Syrco BASÈ concepts on the same grounds.
• Syrco BASÈ Bar Botanical cocktail bar celebrating Ubud's healing traditions through creatively crafted cocktails using ingredients handpicked from the on-site regenerative garden. Offers cocktail and mocktail selections with wine pairing options, and signature cocktails such as Gado-Gado and Kakao. Bar opens Tuesday through Saturday from 5 PM to 12 AM.
• Syrco BASÈ Shop Boutique showcasing Bali's artistry and tradition through handcrafted products made by local artisans, including ceramics, textiles, soft furnishings, artworks, and custom knives. Products used throughout the venues and also available for purchase. Open Tuesday through Saturday, 11:30 AM to 12 AM.
• Cocktail Workshop (Botanical Herbs) Interactive 1.5-hour workshop in the regenerative garden where guests handpick ingredients and craft cocktails led by the in-house mixologist. Includes 2 cocktails, 1 mocktail, and 1 bite. Maximum 4 persons per session. Priced at IDR 475,000++ per person, available Tuesday through Saturday.
• Mocktail Workshop (Botanical Roots) Non-alcoholic botanical mocktail workshop using ingredients from the on-site regenerative garden. Includes 3 mocktails and 1 bite per participant. Priced at IDR 475,000++ per person.
• Sambal Workshop 90-minute immersive workshop including a guided regenerative garden tour, tasting of more than 10 different sambals, and hands-on creation of a homemade sambal to take home. Maximum 6 persons per session. Priced at IDR 600,000++ per person, available Tuesday through Saturday from 4 PM. Requires same-day dining reservation.

Quantifiable outcome

• Gold Award at Prestige Gourmet Awards 2025 (Top 10 of 30 Best Restaurants in Indonesia)
• +4 more outcomes

Named customers3 records

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature5 records

Partnerships

19 partnerships are on record, tiered core and minor.

• Plaza Indonesia / Altitude Grill JakartacoreStrategic or Co-development Partner · 16 February 2026Syrco BASÈ partnered with Plaza Indonesia for a three-week exclusive culinary pop-up at Altitude Grill Jakarta (46th floor of The Plaza), February 16 – March 7, 2026. The collaboration brought Syrco BASÈ's tasting menus and beverage pairings to Jakarta's luxury dining audience, marking the brand's first expansion beyond Bali.
• Bali Heroes (Local Farmers, Fishermen, Artisans)coreStrategic or Co-development PartnerSyrco BASÈ has built a network of local partners referred to as 'Bali Heroes' — farmers, fishermen, and artisans who supply ingredients and craftsmanship. Named partners include: Anak Agung Putra (forager), Ilham Wahyudi / Kayla Jaya Seafood (seafood), John Becker / JONO's (premium red meats), Tri / Wanaprasta (organic chicken, salak vinegar), and Eric / Alam Sari Indonesia (goat, rabbit, frog, quail, honey, mushrooms). These partnerships are central to the TNT philosophy.
• The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert (Farmhouse by Syrco)coreStrategic or Co-development PartnerChef Syrco Bakker expanded his culinary brand to The Ritz-Carlton Ras Al Khaimah Al Wadi Desert with 'Farmhouse by Syrco', a farm-to-table fine dining concept applying the TNT philosophy in a desert setting. This is a separate but related restaurant venture where Chef Syrco serves as culinary director.
• Ubud Food FestivalminorGTM or Marketing PartnerSyrco BASÈ was highlighted during the Ubud Food Festival 2025, hosting Four Hands Dinners with international chefs including Chef Kevin Wong (Seroja, Singapore) and Chef Vallian Gunawan (Kindling, Jakarta).
• KITA Food Festival (Singapore)minorGTM or Marketing PartnerChef Syrco Bakker hosted a kitchen takeover at 1880 during the KITA Food Festival Singapore, bringing Syrco BASÈ's concept to an international culinary audience.
• Native Bar (Singapore)minorGTM or Marketing PartnerNative Bar, ranked among Asia's 50 Best Bars, collaborated with Syrco BASÈ for a one-night cocktail event featuring sustainable cocktail creations using local ingredients.
• Stay Gold Flamingo (Singapore)minorGTM or Marketing PartnerStay Gold Flamingo, ranked #32 in Asia's 50 Best Bars 2024, collaborated with Syrco BASÈ for a bar event combining cocktails and culinary creations.
• Potato Head (Bali)minorGTM or Marketing PartnerPotato Head Bali collaborated with Syrco BASÈ for bar events featuring sustainable cocktails paired with indigenous-inspired ingredients.
• Night Rooster, Mozaic, Aperitif (Bali)minorGTM or Marketing PartnerSyrco BASÈ hosted 'Local Heroes Night' events featuring Bali's top bartenders and mixologists from Night Rooster, Mozaic, and Aperitif for collaborative cocktail events.
• Nick Bril / The Jane (Antwerp)minorGTM or Marketing PartnerChef Nick Bril from The Jane (2 Michelin stars, ranked #23 World's 50 Best Restaurants 2024) collaborated with Chef Syrco Bakker for a Four Hands Dinner at Syrco BASÈ.
• Raffles Bali / RumariminorStrategic or Co-development PartnerChef Gaetan Biesuz of Raffles Bali's Rumari restaurant collaborated with Chef Syrco Bakker of Syrco BASÈ for a culinary exploration event.
• Chef Vallian Gunawan / Kindling (Jakarta)minorStrategic or Co-development PartnerChef Vallian Gunawan of Kindling Jakarta partnered with Chef Syrco Bakker for a Four Hands Dinner at Syrco BASÈ, featured during Ubud Food Festival 2025.
• Chef Kevin Wong / Seroja (Singapore)minorStrategic or Co-development PartnerChef Kevin Wong of Michelin-starred Seroja (Singapore) participated in a Four Hands Dinner collaboration with Syrco BASÈ at the Ubud Food Festival 2025.
• Chef Mano Thevar / Thevar (Singapore)minorGTM or Marketing PartnerChef Mano Thevar of Thevar restaurant in Singapore collaborated with Syrco BASÈ for a bar/dining event, as part of Syrco BASÈ's international chef collaboration series.
• John Hardy (Seminyak)minorGTM or Marketing PartnerSyrco BASÈ hosted an event at John Hardy Boutique & Gallery in Seminyak, showcasing its culinary and cocktail offerings at a partner lifestyle brand's venue.
• Telu (Bali)minorGTM or Marketing PartnerTelu collaborated with Syrco BASÈ for a bar or dining event, expanding reach within Bali's culinary scene.
• The SG Club / SG Club (Singapore)minorGTM or Marketing PartnerThe SG Club (Singapore) was featured as part of Syrco BASÈ's 'Collection' bar collaboration series, representing Singapore's cocktail talent at the Bali venue.
• Modernhaus (Singapore)minorGTM or Marketing PartnerModernhaus from Singapore participated in Syrco BASÈ's Collection bar event series.
• Wonderful Indonesia Gourmet Programme (Ministry of Tourism)minorGTM or Marketing PartnerSyrco BASÈ participated in the Wonderful Indonesia Gourmet programme, an initiative led by Indonesia's Ministry of Tourism to spotlight Indonesian gastronomy internationally.

Scale indicators6 records

Recent moves7 records

Expansion highlights6 records

Broad incumbents

• The Jane Antwerp: The Jane is a two Michelin-star restaurant in Antwerp, Belgium, headed by Chef Nick Bril, ranked among the World's 50 Best Restaurants. Syrco BASÈ has hosted Nick Bril for a Four Hands Dinner. Both share chef-driven European fine dining credentials and aspirational positioning as a global benchmark.
• CUT by Wolfgang Puck Singapore: CUT by Wolfgang Puck is a celebrity-chef-driven fine dining steakhouse at Marina Bay Sands, Singapore. It serves affluent culinary tourists with similar premium pricing tiers but operates as part of a broader hospitality group rather than as a standalone chef concept like Syrco BASÈ.
• Ku De Ta Bali: Ku De Ta is a long-established luxury beachfront dining and lifestyle destination in Seminyak, Bali. As a broader hospitality incumbent, it overlaps with Syrco BASÈ in attracting affluent international tourists seeking premium Bali culinary experiences, but at lower price points and with broader mass-luxury positioning.

Direct peers

• Seroja: Seroja is a Michelin-starred Southeast Asian fine dining restaurant in Singapore, founded by Chef Kevin Wong, who has collaborated with Syrco BASÈ for Four Hands Dinners. Both venues share a Southeast Asian ingredient-led fine dining concept targeting culinary tourists and connoisseurs.
• Kindling Restaurant Jakarta: Kindling is a Jakarta-based fine dining restaurant headed by Chef Vallian Gunawan, who has partnered with Syrco BASÈ for Four Hands Dinners. Both compete for upscale Indonesian diners and culinary tourists across Bali and Jakarta, with comparable tasting menu formats.
• Apéritif Restaurant & Bar: Apéritif is a fine dining restaurant in Ubud, Bali, offering contemporary European tasting menus with Indonesian accents. It serves the same affluent culinary tourist segment as Syrco BASÈ, with comparable prix-fixe pricing and a focus on immersive dining experiences.
• Locavore: Locavore is an award-winning farm-to-table fine dining restaurant in Ubud, Bali, founded by chefs Ray Adriadi and Eelke Plasmeijer. It directly competes with Syrco BASÈ for the same affluent tourist and culinary enthusiast segment in Ubud, with overlapping Indonesian-European ingredient philosophy and comparable tasting menu pricing.
• Mozaic Restaurant Ubud: Mozaic is a landmark Ubud fine dining restaurant founded by Chef Chris Salans, known for its French-Indonesian tasting menus. It directly competes with Syrco BASÈ for upscale Ubud diners, with similar chef-driven tasting menu formats and premium pricing tiers.

Emerging players

• Meta Restaurant Singapore: Meta is a Michelin-starred modern European fine dining restaurant in Singapore, focused on seasonal tasting menus. As a comparable chef-driven tasting menu concept in the broader Southeast Asian fine dining landscape, it competes indirectly with Syrco BASÈ for international culinary tourists.
• Thevar Singapore: Thevar is an emerging Michelin-recognized modern Indian fine dining restaurant in Singapore, led by Chef Mano Thevar, who has collaborated with Syrco BASÈ for bar and dining events. Both share an emerging chef-driven identity and Southeast Asian culinary network overlap.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat2 records

Key risks6 records

Key highlights7 records

Customer concentration

• Instagraminstagram.com/kuculinaryatelier
• LinkedInlinkedin.com/company/syrco-base

Revenue estimate

Valuation estimate

Number of profiles

Profiles7 records

Subsidiaries1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Syrco BASÈ