Jakarta. The richness of Indonesian cuisine is an integral part of its cultural heritage, carrying a unique appeal as the world’s largest archipelagic nation. However, despite this richness, Indonesian culinary traditions remain relatively underrecognized internationally, particularly in Western countries such as those in Europe.

The distinctive flavors of Indonesia, largely defined by its diverse blend of spices and aromatics, have yet to achieve the same global familiarity as other Asian cuisines such as Japanese, Thai, or Indian, which are now widely available in developed markets.

This reality has inspired SEMAJA, ISMAYA Group’s modern premium Indonesian dining concept based in Menteng, Jakarta. SEMAJA curates and elevates traditional Indonesian dishes by combining modern culinary techniques with premium ingredients while preserving the authenticity of its original flavors, allowing them to be enjoyed by diners from around the world.

After becoming a preferred dining destination for expatriates, diplomats, and international visitors seeking Indonesian cuisine in Jakarta, SEMAJA now extends its ambition as a culinary ambassador of Indonesia. It brings its contemporary culinary artistry to Western Europe through an exclusive collaboration with Ron Gastrobar Indonesia in Amsterdam, the Netherlands, and Batavia Restaurant in Brussels, Belgium.

This collaboration marks the meeting point of three modern Indonesian restaurants across three cities, SEMAJA in Jakarta, Ron Gastrobar Indonesia in Amsterdam, and Batavia Restaurant in Brussels. Despite being located across two continents, all three restaurants share the same philosophy toward Indonesian cuisine: rooted in tradition, yet expressed through a modern interpretation.

The collaboration brings together Chef Glenn Erari, Executive Chef of SEMAJA, and Chef Agus Hermawan, an Indonesian culinary diaspora figure and ambassador in Europe—two highly respected chefs specializing in modern Indonesian cuisine. Both share a deep passion for Indonesian flavors, shaped by different culinary journeys and experiences, resulting in innovative creations infused with contemporary artistic expression.