ERRE & Urrechu Jakarta brings warmth, smoke and Spanish precision to the heart of the city. Anchored by open-fire cooking and led by Basque and Spanish culinary traditions, the restaurant offers one of Jakarta’s most eagerly anticipated dining experiences.
– by Hesikios Kevin –
Recently opened inside Gran Meliá Jakarta, ERRE & Urrechu Jakarta offers a clear and confident interpretation of Spanish dining. Backed by renowned Basque Chef Iñigo Urrechu and led locally by Head Chef Alejandro Garcia Martín, the restaurant specialises in open-fire cooking that merges tradition with precision.
Guests are welcomed into a setting that feels refreshingly modern, featuring carefully considered interiors and thoughtfully arranged seating. Large glass windows frame the dining area, filling it with natural light and views of surrounding greenery. A glass ceiling enhances the sense of openness, even on rainy days. The room is designed with long and square tables arranged around a central tree, which subtly connects the interior to nature.
The cuisine centres around fire. Jackfruit wood is used for cooking meat and fish, imparting a clean, layered smokiness, while tamarind wood is reserved for vegetables, lending a gentler finish. Each choice is made deliberately to highlight flavours rather than distract from them.
Starters are varied and well-balanced. The Mini Brioche de Tangurro con Mahonesa Cítrica combines brioche with sweet king crab and citrus mayonnaise. The Croquetas de Langostino, filled with tiger prawns, are crisp and light, while the Croquetas de Chuleta, made with slow-braised ribeye, offer a deeper, richer flavour. Lighter options include the Ensaladilla de Atún con Marisco, a creamy mix of seafood with potato mayonnaise, and the Ensalada de Tomates Ahumados y Encurtidos, where smoke and pickling create a refreshing contrast.
Vegetable dishes are noteworthy, offering well-balanced plates that go beyond simple sides. The roasted cauliflower with hollandaise provides richness without heaviness, while the roasted baby carrots, served with root vegetable purée and crushed pistachios, present a delightful mix of earthy sweetness and gentle texture. Plant-focused diners may enjoy the smoked and pickled tomato salad layered with grilled avocado and confit cherry tomatoes, finished with a touch of grated Manchego cheese, allowing bold vegetable components to take centre stage.
One of the standout dishes is the grilled beef cooked over jackfruit wood. The slow grilling process allows the meat to develop a deep, layered smokiness while retaining its natural juices. The jackfruit wood imparts a gentle sweetness that balances the savoury richness of the beef. This dish exemplifies the kitchen’s open-fire philosophy and is sure to impress anyone who appreciates well-prepared meat.
To finish, the Errechurros con Salsa de Chocolate keeps things simple. Crisp churros served with warm chocolate sauce round out the meal with a sense of comfort and familiarity, providing a satisfying conclusion to a carefully crafted dining experience.
“The restaurant specialises in open-fire cooking that merges tradition with precision.”
Exquisite Taste Volume 48
ERRE & Urrechu Jakarta
at Gran Meliá Jakarta
W: melia.com
