Annissa Wulan
Jul 08, 2026
What exactly do we look for when stepping into a fine dining room? For some, it evokes images of rigid service, crisp white tablecloths, and minuscule portions artfully placed on a plate. Yet, the true essence of fine dining has shifted. It is no longer merely a symbol of visual opulence; rather, it has transformed into a profound theatrical medium where food serves as a storyteller, a space where flavors are revered through technical precision, culinary honesty, and philosophical depth.
This newfound awareness laid the foundation for the exclusive gastronomic collaboration titled “Tanah Rempah: Cerita Tentang Rempah, Bara, dan Nusantara” (The Story of Spices, Embers, and the Archipelago), which successfully took place at Refresh, Garrya Bianti Yogyakarta, on Saturday, 4 July 2026. Bringing together Garrya Bianti’s Executive Chef Edy Santoso and Guest Chef Theo Setyo, this event offered a space of contemplation for gastronomy enthusiasts in Yogyakarta to redefine luxury dining through the lens of sustainable gastronomy.
The choice to dissect the treasure trove of Indonesian heritage spices was deeply intentional. Spices are the historical blueprint of Indonesia, the very catalyst behind the ancient global trade routes and the architects of our flavor identity. In the hands of Chef Edy and Chef Theo, these ancestral riches were not processed instantly. Instead, they were honored through a slow-maturing process over open embers, allowing the natural wood smoke and primal warmth to develop every element of the dish organically, just as our ancestors once did.
Through a curated 5-Course Farm-to-Table Nusantara Dining Experience, the two curators of flavor successfully pampered and surprised the guests’ palates with unexpected textures and complex flavor pairings. The culinary narrative opened with Garden Snacks, featuring crispy beef skin crackers paired with a sharp, vibrant, and biting andaliman chili emulsion.
The adventure then moved toward the coastline with Raw Ocean, where the seasonal coastal catch was grilled over open embers, served alongside an airy woku foam, a refreshing green mango sambal, and a sophisticated touch of artisan fish roe. The poultry course shifted focus to West Nusa Tenggara (NTB) with Poultry, showcasing local chicken coated in a rich, fermented Lombok spicy glaze, beautifully accompanied by plecing kangkung delicately rolled like a traditional buntil, and finished with a drizzle of moringa leaf oil.
After the palate was refreshed by a Palate Cleanser of compressed rock melon infused with cooling menthol and orange granita, the main course, Beef, made its grand entrance. A premium grilled striploin paired flawlessly with velvety smoked cassava purée, a sharp and deeply concentrated tuturuga reduction, a crunchy basil-tempeh crumble, and house-made chili oil. This intimate evening closed gracefully with a refreshing Pre-Dessert of Es Pala Jeruk Limau (Bogor) featuring candied nutmeg and basil seeds, followed by a genius deconstruction of Dessert Klepon 2.0 served with an eccentric smoked banana ice cream. Throughout the dinner, guests were also treated to the refreshing notes of Bir Pletok, specially crafted by the baristas of Kopi Zop.
The fundamental value that elevated "Tanah Rempah" beyond a standard culinary celebration was its unyielding commitment to local sourcing. Modern fine dining luxury is no longer measured by how far an ingredient has flown across the globe. Instead, it is defined by how deeply its roots are anchored in the local soil, and how ethically it respects the surrounding ecosystem.
In this event, that circular economy model was brought to life. All the cage-free eggs and local chickens utilized throughout the evening were sourced directly from the Kelompok Wanita Tani (Women Farmers Group) community fostered by Garrya Bianti Yogyakarta. Meanwhile, the aromatic herbs and fresh spices were hand-plucked directly from the resort's own cultivated gardens.
"Through 'Tanah Rempah', we wanted to demonstrate that traditional cooking techniques using natural embers and native spices are fully capable of elevating ancestral heritage dishes to an elegant global gastronomy stage," explained Executive Chef Edy Santoso. "However, the beauty of this cuisine only becomes whole when we know that ingredients like our cage-free eggs are produced responsibly by the local women farmers around us. This is our ultimate tribute to nature and humanity."
Guest Chef Theo Setyo also shared his editorial perspective on the success of the evening, "To me, fine dining is fundamentally about the honesty of the ingredients. When we work with fresh local produce nurtured with high integrity, the flavors will speak for themselves on the table. Tonight, our guests did not just enjoy a meal; they experienced a living, breathing, and sustainable local food ecosystem."
As the only resort in Yogyakarta to be honored with the prestigious One MICHELIN Key recognition, Garrya Bianti Yogyakarta has once again proven that the ultimate luxury often blossoms from the simplicity of local nature when it is preserved with heart and served with absolute reverence.
To continue your journey of mindful flavor education, exclusive culinary collaborations, and upcoming curated wellness experiences amidst the serene nature of Garrya Bianti Yogyakarta, please follow our official Instagram account at @garryabianti or discover more online at www.garrya.com.