Gerda Serena
Aug 19, 2026
Yogyakarta has welcomed a new destination for Indonesian cuisine with the opening of ROSO Yogyakarta at Grand Hotel De Djokja on August 17, 2026. Located within the original building of the historic hotel, the restaurant introduces a dining experience centered on Indonesian flavors, traditions, and cultural stories.
With its philosophy, “The Finest Expression of Indonesian Taste,” ROSO aims to present Indonesian cuisine through refined techniques while maintaining the cultural identity behind each dish. The restaurant brings together culinary heritage and contemporary fine dining in a space that has been part of Yogyakarta’s history for more than a century.
ROSO Yogyakarta connects Indonesia’s culinary heritage with the history of a hotel that has stood at the heart of Yogyakarta since 1911.
A New Chapter at a Historic Landmark
Grand Hotel De Djokja has stood in Yogyakarta since 1911, witnessing generations of travelers and important moments in the city’s history. Today, ROSO adds a new chapter to the building by introducing Indonesian culinary heritage to guests in the same historic surroundings.
According to Andreas Kahl, General Manager of Grand Hotel De Djokja, ROSO continues the hotel’s long standing role as a place that brings people together.
The restaurant’s opening also reflects the hotel’s transition into a heritage luxury destination, where its historic character is combined with new experiences rooted in Indonesian culture.
A Culinary Collaboration from Bali to Yogyakarta
To celebrate the opening, ROSO Yogyakarta presented a special dinner featuring a collaboration between chefs from ROSO Bali and ROSO Yogyakarta.
Chef Ketut Gede Arya Prima Udayana, known as Chef Prima, and Chef Komang Kardana from ROSO Bali joined Chef Kolibin, Head Chef of ROSO Yogyakarta, for the special evening. The collaboration represents the continuation of the ROSO concept, which first began in Bali.
The dinner symbolized the passing of the culinary flame from ROSO Bali to its Yogyakarta counterpart, bringing the same focus on authenticity, excellence, and cultural heritage to a new city.
A 7 Course Journey Across Indonesia
The opening dinner featured an exclusive 7 Course Journey Menu, taking guests through different culinary traditions across the Indonesian archipelago.
The menu draws inspiration from regions including Sumatra, Java, Yogyakarta, and Bali. Each course highlights local ingredients, traditional cooking techniques, and stories connected to the communities and cultures behind them.
One of the highlights is Tempe dalam Gegurit Rasa, a contemporary interpretation of tempe that features Lemper Tempe, Tempe Coin, and Tempe Cone. The dish transforms the familiar Indonesian staple through modern presentation and techniques while keeping its traditional character.
The journey also includes Naniura, a traditional Batak dish from North Sumatra. At ROSO, premium salmon is prepared with more than 20 indigenous spices, offering guests an opportunity to experience a lesser known culinary tradition from the region.
From Bali, Lobster Base Genep combines butter-poached lobster with Base Genep sauce, charred leek, basil, and kaffir lime oil. Another Balinese inspired course, Sampi Menyat-Nyat, features slow braised US Prime Beef Short Ribs, young jackfruit, local seeds, and sambal embe crumble.
The menu also brings inspiration from the royal kitchens of Yogyakarta through Manuk Nom, connecting palace culinary traditions with the flavors that remain part of the city’s food culture today.
Preserving Indonesian Flavors Through Fine Dining
For Philip Walasary, Director of Food & Beverage and Executive Chef of Grand Hotel De Djokja, presenting Indonesian cuisine in a fine dining setting requires an understanding of the stories and cultural values behind each recipe.
Rather than reinventing Indonesian cuisine, ROSO focuses on honoring and elevating it through refined techniques, thoughtful presentation, and contemporary hospitality. This approach allows familiar flavors to be presented in a new setting while keeping their cultural roots.
The opening menu is also more than a one night celebration. The same culinary journey will subsequently be available to the public, giving diners the opportunity to experience the collaborative creations of Chef Prima and Chef Kolibin at ROSO Yogyakarta.
Guests can also discover selected signature inspirations associated with ROSO Bali, creating a culinary connection between the two destinations.
Where Culinary and Cultural Heritage Meet
ROSO Yogyakarta brings together two forms of Indonesian heritage, the history preserved within Grand Hotel De Djokja and the culinary traditions represented on its plates.
For ROSO, food is not simply about taste. Each recipe carries memories, ingredients reflect places, and cooking techniques tell stories passed down through generations. By presenting these elements in a contemporary dining environment, ROSO hopes to make Indonesian culinary heritage accessible to both local and international guests.
As Grand Hotel De Djokja enters its new era as a heritage luxury destination, ROSO Yogyakarta offers another way to experience the city’s history while discovering the diverse flavors of Indonesia.
ROSO Yogyakarta
Jl. Malioboro No.60, Suryatmajan, Kec. Danurejan, Kota Yogyakarta, Special Region of Yogyakarta 55213
Open daily: 6:00 AM to 10:30 PM
Reservations: +62 811-2941-600
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