This contemporary European restaurant has received much international acclaim and is extremely popular. Bookings fill up weeks in advance during peak season, so it is essential to plan ahead. Classically trained chefs Ray Adriansyah and Eelke Plasmeijer source local, seasonal, ethically farmed ingredients to ensure freshness and celebrate Indonesian produce. Meat eaters and vegetarians are both catered to on separate tasting menus. For those not lucky enough to get a booking, try their "to go" menu, which includes the beloved homemade charcuterie.