The creative soul of Syrco BASÈ, the groundbreaking culinary hub in Ubud led by chef Syrco Bakker, has found its new name. Formerly known simply as KU, the reimagined KU culinary atelier is now an independent fine dining restaurant located within the lush grounds of Syrco BASÈ. More than a name change, this evolution reflects a deeper commitment to intuitive cooking, conscious dining, and intimate, sensory-driven experiences.
Drawing from the French word atelier, meaning “workshop,” KU culinary atelier embodies a space of creativity and refinement, where technique meets emotion, and every dish is a narrative of land, people, and purpose. It is here that Chef Syrco most directly expresses the values that underpin Syrco BASÈ: traceability, nature, and transparency. “KU culinary atelier is our creative core,” says Chef Syrco. “It’s where we slow down, pay attention, and explore what food can truly become when treated with intention and respect.”
This evolution arrives on the heels of growing national recognition: Syrco BASÈ was recently named one of Indonesia’s 30 Best Restaurants in the PRESTIGE Gourmet Awards, a landmark celebration of the country’s most exceptional culinary destinations and talents.
A Redefined Format for Deeper Connection
With just 12 seats and an 11-serving menu featuring multiple preparations per course, KU culinary atelier offers an intimate dining experience in Bali. Every dish is crafted and plated just steps away from the guest, dissolving the boundaries between kitchen and table, chef and diner.
This transparent format not only showcases refined technique but also fosters a deeper connection—to the ingredients, to the stories behind them, and to the artisans, growers, and fishers who make them possible. With space to savour each serving, the experience invites reflection, intention, and a sense of presence.
A New Luxury: Grounded, Thoughtful, Personal
In a world that often equates luxury with excess, KU culinary atelier introduces a new narrative: one rooted in conscious dining in Bali, emotional resonance, and a deep respect for origin. The space is warm and design-forward, inviting guests into something personal, not performative.
This farm-to-table Ubud experience draws from the island’s extraordinary biodiversity and cultural traditions, while celebrating modern artisanship and sustainability. From volcanic soil-grown vegetables to ceremonial heritage ingredients, each course is a tribute to the land and those who nourish it.
The Beating Heart of Syrco BASÈ
While Syrco BASÈ spans several concepts, including Syrco BASÈ Restaurant, Syrco BASÈ Bar, and Syrco BASÈ Shop, KU culinary atelier stands as its flagship and creative soul, where the chef’s philosophy is expressed in its purest form. It’s here that culinary experimentation happens in real time, where heritage and innovation meet, and where each dish is not just a product, but a process.
This commitment to innovation and connection was recently spotlighted during the Ubud Food Festival 2025, where KU culinary atelier hosted two highly anticipated Four Hands Dinners. The first brought together Chef Syrco and Chef Kevin Wong of Singapore’s Michelin-starred Seroja, ranked No. 40 on Asia’s 50 Best Restaurants 2025, for a soulful exchange of Malay and Indonesian culinary traditions. The second featured a bold collaboration between Chef Syrco and Vallian Gunawan of Jakarta’s acclaimed Kindling, offering a 12-course live-prepared journey shaped by memory, technique, and the Indonesian landscape.
Whether seeking the best restaurant in Ubud or an intimate exploration of taste and texture, KU culinary atelier offers a soulful encounter with food in its most honest form. “Everything we do at KU culinary atelier is about connection: to the seasons, the land, our culture, and to one another,” Chef Syrco shares. “It’s a living expression of who we are and what we believe food can be.”
