ERRE & URRECHU: Where to Eat in Jakarta

A Basque grill lands in Kuningan

ERRE & URRECHU is the first Asia branch of chef Iñigo Urrechu’s Spanish restaurant group. It opened inside Gran Melia Jakarta, one of the city’s established five-star hotels in the Kuningan business district. The name pairs “Erre,” a nod to the rolled Spanish R, with Urrechu’s own surname.

Urrechu built his reputation in Madrid on live-fire cooking rooted in Basque tradition. That same asador technique, whole cuts and vegetables cooked directly over open flame, anchors the Jakarta menu. It’s a rare format in the city, where Spanish restaurants tend toward tapas bars rather than fire-driven grill houses.

The glasshouse dining room

The restaurant’s centerpiece is a glass-enclosed dining structure designed by CMV Architects Spain. Diners can watch the grill work through the glass, turning the cooking itself into part of the room’s theater. This kind of architect-led, single-purpose dining space is unusual for a Jakarta hotel restaurant, most of which favor multi-function ballroom-adjacent layouts.

• Setting: standalone glasshouse pavilion within the Gran Melia grounds
• Design firm: CMV Architects Spain
• Signature technique: open-flame Basque-style grilling
• Chef: Iñigo Urrechu, leading his brand’s Asia debut

Because it’s a recent opening, exact table configurations and seating counts aren’t yet widely documented. Expect a formal, occasion-driven room rather than a casual walk-in bar.

Getting there and what to check first

Gran Melia Jakarta sits on Jalan HR Rasuna Said in Kuningan, close to the Setiabudi and Kuningan office and diplomatic corridor. It’s a straightforward taxi or ride-hail trip from Sudirman or the Golden Triangle hotels; there’s no MRT station directly at the door, so a car remains the practical route.

Given how new the restaurant is, treat published hours, menu items, and prices as unconfirmed until you check directly. Call the hotel or check Gran Melia’s own channels before setting out, especially for dinner reservations on weekends when hotel dining rooms in this district fill with business entertaining.

Don’t assume walk-in availability. A live-fire concept with a single glasshouse dining room likely runs limited covers per seating, so a booked table beats arriving on spec.

Ordering and dining etiquette here

Spanish grill houses of this style typically build a meal around shared cuts meant for the table rather than individual mains. Ask your server how the asador portions are typically split before ordering, since sharing plans shape how much to order.

• Confirm current opening days and dinner seating times directly with the hotel
• Book ahead, particularly for weekend dinner
• Expect formal hotel-restaurant dress standards given the Gran Melia setting
• Ask about the grill’s daily cuts, since live-fire menus often shift with what’s fresh

Tipping in Jakarta hotel restaurants usually follows the bill’s included service charge; additional cash tipping isn’t obligatory but is appreciated for standout service. Card payment is standard at this price tier, so cash isn’t essential to bring.