Regional Indonesian cuisine is proudly front and centre at these signature restaurants in Jakarta and Bali’s luxury hotels and resorts.
By Eve Tedja and Rizki Pradana
Hotels often serve as a traveller’s first encounter with local cuisine, and across the country, a growing number of five-star properties are using their restaurants to showcase Indonesia’s rich culinary identity.
From authentic renditions to inventive interpretations, these dedicated Indonesian eateries are now shining a spotlight on regional diversity, serving as both gatekeepers and ambassadors of local flavour. Numerous hotel restaurants in Jakarta and Bali have followed this momentum, each promising a distinctive take on regional cuisine within unique hotel settings. Explore our handpicked list of standout Indonesian food in hotel restaurants that channel culinary heritage through every plate.
Nostalgic renditions at Kayu Manis
With the hotel chain known for its modern take on Javanese and Indonesian legacies, this signature restaurant at Hotel Tentrem Jakarta leans its menu into tradition without being bound by it. Focused on dishes from across the archipelago, the restaurant serves breakfast and lunch in a space that feels both casual and polished. Throughout the menu, flavours are complex but clear. Kayu Manis avoids gimmicks, opting instead for small tweaks that make each dish feel current.
Its breakfast lineup brings nostalgic favourites such as Gudeg Yu Djum from Yogyakarta, Soto Haji Pak Mamat from Tangerang, and Asem-Asem Koh Liem from Semarang, while lunch offers more elaborate dishes drawn from the country’s broad culinary map. Among them is Bebek Cibeber, a bold rework of West Java’s fiery classic – one known for its raw green heat and lingering spice. It’s a thoughtful balance of rustic roots and restaurant finesse.
hoteltentrem.com
@kayu_manis.jkt
Rooted in tradition at Jakarta & The Courtyard
With its elegant Art Deco interiors and curated artworks, The Dharmawangsa’s Indonesian restaurant offers a refined setting for those seeking an authentic taste of Indonesian food in hotel restaurants. Paintings by Amrus Natalsya and Teguh Ostenrik anchor the visual identity of the restaurant, where design becomes part of the storytelling. But it’s the food that takes centre stage.
Among the all-time favourites is Iga Panggang Madu, a honey-glazed grilled beef rib that’s cooked low and slow until tender and sticky, rich with the kind of depth that comes from careful preparation. Also not to miss is their Nasi Liwet, a celebratory rice dish from Central Java, served with a spread of comforting sides: fragrant coconut rice, fried tempeh, shredded chicken, and sambal, often laid out on a banana leaf for an added earthy aroma.
the-dharmawangsa.com
@thedharmawangsa
A Megibung feast at Kunyit Restaurant
Located at the entrance to The ANVAYA Beach Resort Bali in Kuta, the name of the restaurant, which means turmeric in Indonesian, is a homage to the key ingredient featured in many of the dishes on the menu. The elegant indoor and outdoor dining spaces encourage megibung, Bali’s traditional family-style dining experience, where dishes are served all at once for everyone to share.
Helmed by executive chef Ketut Suwantra, the menu reflects his belief that traditional food, when treated with utmost care and respect, can tell fascinating stories about the culture and heritage from which it originates. From comforting fare that any Indonesian will find hard to resist – Ayam Goreng Daun Jeruk, Siomay, Lumpia Sanur, Nasi Goreng Ikan Teri, and many others – to a set menu selection designed for a minimum of two people, there is something for every palate.
theanvayabali.com
@kunyit.restaurant
Balinese rijsttafel at Dulang Restaurant
Following The St. Regis founder’s legacy of hosting opulent dinners, culinary heritage meets regal sophistication at this fine Balinese restaurant at The St. Regis Bali Resort. Open for dinner, the dining journey starts with the mewacik handwashing ritual, a cleansing gesture to prepare the guests for the experience ahead.
A tableside sambal selection trolley is then presented, accompanied by a platter of house-made crackers. Garang Asem Bali, a slow-simmered cockerel soup, marks the first course before guests are served Dulang’s signature rijsttafel. Thoughtfully prepared by culinary director Agung Ardiawan and his team, highlights include Bulung Kuah Pindang, Gurita Suna Cekuh, bamboo-cooked Timbungan Bebek, and Grilled Bamboo Lobster. Balinese desserts and the iconic Kopi Luwak conclude the Indonesian food in hotel restaurants meal.
A flavourful Balinese repast at Kemiri Restaurant
The lush landscape of COMO Uma Ubud houses the thatch-roofed open-air Kemiri restaurant, where executive chef Dewa Gde Ngurah Artana and his team prepare twice-weekly evening feasts.
On Wednesdays, expect a menu of heritage dishes, made with age-old recipes as well as local and seasonal ingredients. Favourites include Ares Bebek (banana stem soup), and Ayam Betutu (palm leaf-wrapped smoked chicken). While diners conclude their meals, graceful Balinese dances are to be enjoyed. Every Sunday, the chefs grill the fresh catch of the day. The Jimbaran Seafood BBQ is a three-course set menu, featuring the star dish: a hearty platter of grilled Jimbaran-style red snapper, prawn, squid, and clams served with urap vegetable, three types of sambal, and rice.
Culinary journey across the archipelago at Bejana
Open for dinner, The Ritz-Carlton Bali’s signature Indonesian restaurant is situated on the upper cliff of the resort. Chef I Nyoman “Kojong” Suarjana and his team cook up an array of flavourful dishes that would make any Indonesian proud. The a la carte menu features dishes from Sumatra to Sulawesi, such as Rendang Daging Sapi, Ikan Tuna Gohu Lokal with Ternate Kacang Kenari, and Babi Genyol Daun Singkong Sading. A rijsttafel menu is also available, suitable for two to share.
Guests who wish to learn Indonesian food in hotel restaurants from the maestro can sign up to join the Market to Table cooking class with chef Kojong. From a shopping tour in the Jimbaran seafood market to grinding and making a spice paste, he will guide the guests at the restaurant’s Culinary Cave to prepare and cook several Indonesian dishes such as sate lilit, nasi or mie goreng, tum ayam, and the sweet dadar gulung pancake.
bejanaindonesianrestaurant.com
@bejana.indonesian
Communal dining at The Long Table at John Hardy Seminyak
Inside John Hardy, a Bali-based artisanal jewellery brand, guests can find a convivial long table where lunches and dinners are served with great aplomb. Under the expertise of chef Tomy Saputra, who works closely with local farmers, fishers, and food producers across the archipelago to create standout dishes, weaving traditional culinary heritage with modern cooking techniques.
The new menu features Iga Bakar; Tumis Jantung Pisang; Jukut Kelor Mesanten; and Nasi Jeruk. Guests can pair the dishes with island-inspired cocktails and end the meal with beloved sweet treats such as Es Campur. Set against a lush garden, the open-air dining space offers a calm respite in the tropical heart of the Seminyak neighbourhood.
Harmony on the plate at The Warung
Expect deeply rooted Indonesian flavours that showcase traditionality and innovation at Alila Villas Uluwatu’s oceanfront restaurant. It is an invitation to slow down, get together, and share a meal with loved ones. Helmed by chef de cuisine Eling Payana, savour Bandung’s Batagor Campur, Aceh’s Kari Kambing, Manado’s Ikan Bakar Dabu Dabu, Kupang’s Se’i Sapi, and more from across the country within one meal.
Locally-sourced ingredients, freshly-picked produce from the resort’s garden, and slow-cooked dishes are yours to enjoy from The Warung’s culinary team. Every Friday, the restaurant comes alive with its Pasar Malam. Munch delicious bites from the night market’s stalls and enjoy a Kecak dance performance under the stars for a truly memorable evening in Bali.
Delectable tasting menu at Raja’s Balinese Cuisine
Chef Komang Kariawan’s approach to the restaurant’s Balinese culinary journey stems from his desire to share the island’s culinary heritage with in-house and visiting guests of Nusa Dua Beach Hotel & Spa – Handwritten Collection. The ornamented dining room reimagines how the royals dined and the kind of food they would eat.
Think classic, slow-roasted Bebek Betutu and a creative take on surf ‘n’ turf in the form of Segara Lan Gunung. The chef also showcases his expertise in a four-course Balinese-inspired tasting menu that comprises Soto Ayam, Ikan Acar Kuning, Daging Sapi Panggang, and Kue Talam Mangga.
nusaduahotel.com
@nusaduabeachhotelandspa
Refined Indonesian cuisine at Roso Restaurant
Following the ethos of Bali Beach Hotel, The Heritage Collection on preserving the nation’s rich heritage and culture, Roso proudly pays a tribute to Indonesian food in hotel restaurants. Guests can find dishes from Sumatra’s highlands to Bali’s coast when they have lunch or dinner at the restaurant. Executive sous chef Prima Udayana’s ability to combine tradition with innovation is reflected in dishes such as Dendeng Basah Balado, Rahang Tuna Asap, and Tengkleng Kambing.
Every Friday, guests can join Rasa Nusa, a dining experience featuring 22 curated dishes from across the archipelago. Served in small portions, guests are encouraged to order and repeat tasty bites such as Sate Kambing, Woku Ikan Nila, Serombotan, and sweet treats like Pisang Rai.
An Indonesian Table at Double Ikat
The signature restaurant at Renaissance Bali Uluwatu Resort & Spa invites guests to indulge in locally-sourced, modern Indonesian cuisine. Deriving its name from the traditional Balinese weaving technique, it pays homage to deep-rooted culinary heritage while progressively adding its touch of modern artisanship.
Helmed by the executive chef Wisnu Adiyatma, Double Ikat features four, six, and nine-course tasting menus as well as signature dishes to share – Babi Guling Gianyar, Ikan Bakar Jimbaran, and Paha Kodok are a must-try. Other mainstay unique dishes include Yogyakarta’s plant-based Gudeg Nangka, Jakarta’s aromatic Sup Buntut, and East Nusa Tenggara-inspired Babi Panggang with sambal luat. Don’t miss the all-you-can-eat Rasa Nusantara dinner every Tuesday and Sunday’s BBQ By the Pool with four hours of free-flow cocktails.
