Four fresh openings and relaunches are shaping the hot new eats of March 2026. Elevate your dining mood, spanning from fire-led rooftops, oceanfront tasting menus, and mountain-view cafés – each with its own soundtrack, setting, and point of view.
ZERU SKY TERRACE
Padma Hotel Semarang brings a fire-led Mediterranean approach to the city’s growing culinary scene with the opening of ZERU Sky Terrace. Located on the ninth floor, the venue combines open-flame cooking, vinyl-driven music sessions, and city views into a setting designed for both dining and late-evening gatherings. The space is divided into three distinct zones: an indoor listening lounge, a dining area centred around the grill, and an outdoor terrace overlooking Semarang’s skyline.
At the heart of ZERU’s kitchen is a menu shaped by Mediterranean influences, drawing from southern Europe and the eastern Mediterranean. Dishes focus on grilled meats, seafood, and spice-forward preparations, with cooking techniques that highlight fire and smoke. Tableside elements such as bone torching and tagine smoking add a sense of theatre without overshadowing the food itself. The approach favours shared plates, encouraging guests to linger over the meal rather than rush through courses.
Music plays a defining role in shaping the atmosphere. Apart from the regional dishes, ZERU also positions itself as a listening bar, hosting vinyl DJ sessions that shift in tempo as the evening progresses. Early hours lean towards relaxed soundscapes, gradually transitioning into livelier sets after sunset. This rhythm allows the venue to move naturally from post-work drinks into late-night socialising.
Designed to accommodate casual evenings, celebrations, and after-hours conversations, ZERU adds a social dimension to Padma Hotel Semarang’s dining offerings. With its mix of fire-focused cuisine, curated sound, and elevated setting, the rooftop introduces a new way to experience the city after dark.
KŌRO
KŌRO makes its debut at Nyanyi Beach, Tabanan, positioning itself as a destination where modern gastronomy, education, and landscape intersect. Set within tropical gardens overlooking the Indian Ocean, the restaurant presents a dining experience shaped by its surroundings, blending coastal calm with a carefully considered culinary direction. The architecture frames open views of the sea and greenery, allowing nature to remain a constant presence throughout the meal.
The menu draws influence from Bali, Japan, and Italy, guided by the philosophy of Koku – a Japanese concept that explores depth, richness, and lingering sensation in flavour. Dishes are designed to balance technique and restraint, focusing on layered tastes, contrasting textures, and aromatic clarity. Rather than following a single regional tradition, the kitchen builds its identity through thoughtful combinations that reflect both global training and local ingredients. Seasonal menus are set to evolve over time, allowing the restaurant to remain responsive to produce and creative direction.
Beyond its role as a restaurant, KŌRO functions as a living classroom connected to the Bali Culinary Pastry School. The venue provides young Indonesian culinary talents with hands-on experience in a professional setting, integrating learning directly into daily service. This educational element forms part of a broader ecosystem developed in Nyanyi, aimed at supporting sustainable hospitality and long-term skill development.
Open for dinner from Wednesday to Sunday, KŌRO is a place where dining becomes an immersive, unhurried experience – one shaped as much by mentorship and craft as by flavour and setting.
BAR.YARD
After a much-awaited renovation, Bar.Yard at Kimpton Maa-Lai Bangkok reopens with a renewed identity, positioning itself as a rooftop venue that blends dining, cocktails, and music-driven nightlife. Located on the 40th floor, the space has been redesigned with bold colours, Thai-inspired visual motifs, and a more fluid layout that shifts easily from early-evening gatherings to late-night energy.
The food programme is led by Chef Julio César Concha Muñoz, whose background in Latin American cooking shapes a menu combining smoky grills, citrus-forward sauces, and Thai ingredients. Designed for sharing, the dishes transition naturally from dinner into drinks. The cocktail list follows a similar approach, featuring playful signatures that draw from local flavours and global influences, alongside low-alcohol and alcohol-free options.
Music plays a central role, with Afro House sets setting the tone as the night unfolds. Together, the refreshed concept brings a lively, contemporary edge to Bangkok’s rooftop scene.
BLUE MOUNTAINS
There’s a new reason to journey into the highlands of Kintamani, as Blue Mountains officially opens its doors. The hillside location is perfectly described as a scenic culinary retreat that places equal focus on landscape, architecture, and food. Set against views of Mount Batur, the venue combines minimalist design with indoor and outdoor dining areas, allowing guests to enjoy the cool mountain air throughout the day.
The menu brings together Indonesian dishes and global influences, with a highlight on Roman-style pizza crafted by Chef Mauro Miller Bellodi. Fermented for over 24 hours, the dough is paired with local ingredients, offering a balance between Italian technique and Balinese produce.
Coffee is another point of focus, with Blue Mountains partnering with Seniman Coffee to serve a familiar favourite in an elevated setting. Designed to host everything from intimate meals to larger gatherings, the space also features a semi-open amphitheatre overlooking the surrounding landscape.
