Pantja

If you’re looking for sleek and sophisticated but with an unpretentious menu, Pantja may just be what you’re looking for. With a farm-to-table concept led by chef Rapha Menchaca, the restaurant focuses on seasonal ingredients, fresh pasta, and open-fire cooking. As well as a mouthwatering snack and starter selection, the menu is separated into ‘farm’, ‘grain’, and ‘fire’. Try dishes like cauliflower with black garlic and Thai basil (Rp 165,000), tagliolini pasta with uni, lemon, and garlic (Rp 575,000), or indulge in Korean short ribs with ssamjang, sesame leaves, and kimchi (Rp 695,000). On the drinks side, you’re spoilt for choice with everything from classic cocktails to lesser-known historic concoctions – it’s no surprise that Pantja is listed as 27th in Asia’s Best Bars 2024.