Yogyakarta, Indonesia — A new chapter in Indonesian gastronomy begins as ROSO Restaurant Yogyakarta officially opens its doors at Grand Hotel De Djokja on August 17, 2026, introducing a dining destination dedicated to celebrating the extraordinary richness of Indonesia’s culinary heritage through refined craftsmanship, authentic storytelling, and world-class hospitality.
ROSO Yogyakarta is located within the original building of Grand Hotel De Djokja, a landmark that has stood at the heart of Yogyakarta since 1911. For more than a century, these walls have witnessed the city’s changing face and welcomed countless guests from Indonesia and around the world. Today, a new generation of guests enters these same historic spaces not simply to stay, but to experience Indonesia through its culture, heritage, and cuisine.
Guided by its philosophy, “The Finest Expression of Indonesian Taste,” ROSO is more than a restaurant. It is a living stage where the flavours, traditions, and cultural narratives of the archipelago are elevated with dignity and pride, inviting guests to discover Indonesia through its most universal language: food.
In this setting, ROSO becomes part of a story that began long before the restaurant itself. The dining experience takes place within a building that has already served as a meeting place for generations a place where travellers arrived, stories were exchanged, and the history of Yogyakarta unfolded around them. ROSO now adds a new chapter to that continuing story, connecting the culinary heritage of Indonesia with the architectural and cultural heritage of one of the city’s most significant historic hotels.
To mark this milestone, ROSO Yogyakarta presents a special opening dinner that symbolises not only the launch of a new restaurant, but also the continuation of a vision first shaped in Bali.
For one extraordinary evening, Chef Ketut Gede Arya Prima Udayana (Chef Prima), Chef Komang Kardana (Chef Kardana), representing ROSO Bali, the birthplace of the ROSO concept, join forces with Chef Kolibin, Head Chef of ROSO Yogyakarta, in a meaningful culinary collaboration that celebrates the spirit, philosophy, and future of Indonesian gastronomy.
This opening dinner represents the symbolic passing of the flame from ROSO Bali, its elder sibling, to ROSO Yogyakarta, carrying forward the same commitment to authenticity, excellence, and cultural stewardship. It is a moment that honours where ROSO began while celebrating where it is destined to go.
At the heart of the evening is an exclusive 7-Course Journey Menu, thoughtfully crafted as a culinary expedition across the Indonesian archipelago. More than a degustation experience, the menu is an invitation to travel through Indonesia’s diverse landscapes, cultures, and histories one course at a time.
From the rich culinary traditions of Sumatra and the royal heritage of Yogyakarta to the vibrant flavours of Java and Bali, each dish has been carefully curated to reveal the stories behind the ingredients, techniques, and communities that have shaped Indonesia’s gastronomic identity for generations.
Among the highlights is a tribute to one of Indonesia’s most beloved ingredients: tempe.
Often regarded as humble and familiar, tempe takes on an entirely new expression at ROSO through “Tempe dalam Gegurit Rasa”, a contemporary gastronomic creation that elevates this Indonesian staple into a refined culinary experience. Presented through a harmonious composition of Lemper Tempe, Tempe Coin, and Tempe Cone, the dish combines traditional flavours with modern techniques, allowing guests to rediscover tempe through new textures, elegant presentation, and the delicate fragrance of fresh basil leaves. It is a celebration of how an everyday ingredient can be transformed into something extraordinary without losing its cultural soul.
The journey continues to North Sumatra with Naniura, one of the Batak people’s most treasured culinary traditions. Rarely found outside ceremonial gatherings and special occasions, Naniura is often described as one of Indonesia’s oldest preparations of cured fish. At ROSO, premium salmon is delicately prepared using a complex blend of more than twenty indigenous spices, creating a dish that is vibrant, aromatic, and deeply rooted in heritage. It is a rare opportunity to experience a culinary tradition that remains largely undiscovered beyond its place of origin.
Representing the island of Bali is the elegant Lobster Base Genep, featuring butter-poached lobster tail accompanied by a velvety Base Genep sauce, charred leek, basil, and fragrant kaffir lime oil. Inspired by Bali’s legendary spice blend, the dish showcases the depth and sophistication of Balinese cuisine while presenting it through the lens of contemporary fine dining.
Another remarkable course is Sampi Menyat-Nyat, a dish that reflects the bold and soulful character of Balinese cooking. US Prime Beef Short Ribs are slowly braised in traditional spices until exceptionally tender, then paired with young jackfruit, local seeds, and a delicate sambal embe crumble. Rich, comforting, and complex, the dish embodies the warmth and generosity that define Indonesian hospitality.
Complementing these regional masterpieces are inspirations drawn from the royal kitchens of Yogyakarta, Manuk Nom, where culinary traditions have been carefully preserved across generations. Guests will discover flavours once associated with royal banquets and ceremonial occasions, alongside beloved local favourites that continue to hold a special place in the hearts of Yogyakarta’s people. Together, they create a menu that bridges the grandeur of palace cuisine with the authenticity of everyday Indonesian dining culture.
According to Andreas Kahl, General Manager of Grand Hotel De Djokja, the arrival of ROSO marks an important milestone not only in the hotel’s transformation, but in the continuing story of a place that has been part of Yogyakarta’s history for more than a century.
“There is something very special about opening ROSO in this particular place. Grand Hotel De Djokja is not a new building given a historic identity; it is a piece of Yogyakarta’s history that has stood here since 1911. Generations of guests have passed through these doors, including people who played important roles in the history of our city and nation. General Soedirman himself was associated with this hotel during a pivotal chapter in Indonesia’s struggle for independence.
Today, we have the privilege of welcoming a new generation into these same historic spaces. ROSO continues the hotel’s tradition of bringing people together, now through another defining part of Indonesian identity: its cuisine. Guests are not simply entering a restaurant; they are experiencing a living piece of Yogyakarta’s history. With ROSO, we are not simply adding a restaurant to a hotel — we are adding a new chapter to a story that began in 1911.”
Meanwhile, Philip Walasary, Director of Food & Beverage and Executive Chef of Grand Hotel De Djokja, explained that presenting Indonesian cuisine within a fine dining setting requires far more than culinary expertise alone.
“Indonesian cuisine is remarkably rich and complex. Its layers of spices, distinctive aromas, and bold seasonings give every dish a unique character. For this reason, the culinary talents behind ROSO cannot approach these dishes lightly. They must understand the history behind each recipe, appreciate the cultural values that shaped it, and rediscover the flavours that resonate deeply within our memories- flavours that remind us of childhood, home-cooked meals, and the irreplaceable culinary identities of each region.
At ROSO, our goal is not to reinvent Indonesian cuisine, but to honour and elevate it through refined techniques, thoughtful presentation, and contemporary hospitality. In doing so, we hope every guest can experience the authenticity of Indonesian flavours in a way that is both elegant and unforgettable.”
According to Philip, this philosophy serves as the foundation of every dish presented at ROSO. Each menu is designed not only to delight the senses, but also to revive the stories, emotions, and memories that have long been woven into Indonesia’s culinary culture.
More importantly, this menu serves as a preview of the culinary philosophy that will define ROSO moving forward. Every dish tells a story. Every ingredient represents a place. Every course reflects the belief that Indonesian cuisine deserves to stand proudly alongside the world’s finest gastronomic destinations.
The opening menu will not be a one-night-only experience. The same culinary journey presented during the opening celebration will subsequently be available to the public, allowing guests to experience the collaborative creations of Chef Prima and Chef Kolibin at ROSO Yogyakarta while also discovering selected signature inspirations that continue to be showcased at ROSO Bali.
This unique connection between both destinations offers guests an opportunity rarely found elsewhere: to experience two expressions of ROSO united by one philosophy yet shaped by the distinct cultural identities of their respective homes.
At ROSO Yogyakarta, the culinary journey is therefore inseparable from the journey of the place itself. The restaurant occupies a historic space where generations have gathered, celebrated, travelled, worked, and witnessed the changing story of Yogyakarta. By bringing Indonesia’s culinary heritage into these surroundings, ROSO connects two forms of heritage – the heritage preserved in the building and the heritage preserved in the country’s food.
At its core, ROSO exists to ensure that Indonesian culinary heritage is not merely preserved, but continually experienced, celebrated, and shared with future generations. Every recipe carries memory. Every flavour carries identity. Every meal becomes an invitation to better understand Indonesia itself.
As Grand Hotel De Djokja enters a new era as Yogyakarta’s premier heritage luxury destination, the arrival of ROSO strengthens its commitment to offering experiences deeply rooted in Indonesian culture while meeting the highest standards of international hospitality. The opening of ROSO Yogyakarta is therefore more than the launch of a restaurant. It is the beginning of a new chapter in a story that has been unfolding since 1911.
It is a celebration of Indonesian pride.
A tribute to the farmers, fishermen, spice growers, artisans, and generations of culinary guardians whose dedication has shaped the nation’s gastronomic identity. And it is an invitation to today’s guests to become part of the continuing story of Grand Hotel De Djokja – to sit where generations before them have sat, to experience the flavours of a nation, and to create new memories within a place that has been creating memories for more than a century.
And an invitation to the world to experience Indonesia at its most authentic, most elegant, and most memorable.
ROSO Yogyakarta
The Finest Expression of Indonesian Taste
Reservation Information
ROSO Restaurant will officially commence operations on 17 August 2026 and will be open daily from 6:00 AM to 10:30 PM. Guests visiting Yogyakarta and wishing to experience Indonesia’s finest culinary heritage in an elegant and refined setting are invited to make reservations via WhatsApp at +62 811-2941-600.