BAR LUCA — Restaurant in Jakarta

A small establishment with a big heart. Run by passionate people, starting from chef Fernando Sindu with his craft paired with a little mischief to bring little, pleasant surprises that add color to paint your palate and heart while you dine at Bar Luca.

This passionate journey continues to the excellent table service by Jane who fluently described each dish very well, taking it to the next stage by triggering some initial recommendation of wine pairing that would go well with each dish. Stretched further by Farhan who evidently put his heart into the various wine bottles in Bar Luca, expertly described the wine varietals that are less known but worthy to be in the spotlight nonetheless.

Ambience can be a bit loud but still at manageable level, and to be honest, the slightly loud environment elevates your dining experience in Bar Luca, where the finesse of each food is met with a slightly rough-on-the-edge feeling that you get when you walk into a small establishment like this one. The atmosphere of the place is enhanced by little things that tickle all your senses in the right way, such as the vintage seats, the rugs, the chef’s table (we’re sitting there on our next visit), even the slight opening to the back of house area adorned with stacks of boxes at the entrance that remind me of my days when I worked restaurants more than two decades ago.

One small thing that matters to me: Bar Luca doesn’t use serrated knife, and it’s a rarity in the restaurant scene. This small detail impacts your dining experience in a big way, especially when you’re cutting the meat/whatever is on your plate. They spare no effort to keep those blades sharp, so that even the smallest sensation of cutting smoothly can enhance your overall experience.

It is worth a special mention that the 40-hour short ribs was the star of our dinner. The complexity of the flavor, paired with the buttery smooth meat texture and the slap of shitake paste, the truffle-esque waft in your nasal passage, complemented with a slight tangy flavor, closed with the unexpected presence of barley (yes, barley) on the plate, bring an unmatched sensation as your palate discerns and dissects the complexity of the dish.

To sum up: enter Bar Luca with an open heart, be prepared to widen your horizon. Because this is more than a culinary experience, this is a journey through uncharted territory that will leave a mark in your heart.

We shall return for more. Thank you for making our special day a very...

Hey,

Thank you for sending me this feedback form. I think the concept is great—Jakarta definitely needs more Mediterranean-style restaurants with that kind of vibe. However, while I appreciate the vision, I believe the execution needs improvement. There are several elements of the operation that felt impractical. Table Size – The tables are too small, especially for sharing food or a family-style dining experience. After just two plates were on the table, it already felt cramped and uncomfortable, which made the dining experience less enjoyable. Mezze Platter – It came with only one piece of pita bread, which is quite surprising. If you’ve ever ordered mezze in regions with a strong Mediterranean influence, you’d know that having enough bread is essential for sharing dips like baba ghanoush or hummus. Serving just one piece of pita comes across as a lack of understanding of how the dish should be presented—or I hope it’s not simply a cost-cutting measure. Either way, it reflects poor execution. Shawarma Plate & Overall Food Quality – The shawarma plate was an okay concept, but the execution fell short. The shawarma itself wasn’t juicy or flavorful—it just wasn’t that good. The paella also tasted like it was pre-made and overloaded with chicken bouillon or MSG. Overall, the food was subpar and didn’t match the potential of the restaurant’s concept.

In summary, you have a great idea, but the food quality needs significant improvement. Additionally, I’d encourage you to think through the entire experience—from kitchen to table—so that guests can enjoy Mediterranean leaning meal with their families.

I hope this feedback is helpful, and I appreciate the opportunity to share my...

When I came here, I tried the crispy hashbrown, patatas bravas, and soto betawi. When entering the restaurant, it feels like you've traveled across the world over to a lavish European club. The lighting helps to further the cozy atmosphere, not too bright, not too dark. The staff are very friendly and hospitable, taking away your finished plates without requiring you to ask you to. You also get to see the chefs prepare and cook the food with meticulous care and passion. The crispy hashbrowns tasted amazing, as they were crispy on the outside, but flavorful and fluffy on the inside. The garlic aioli given with the hashbrowns were also flavorful and complemented the flavors of the hashbrown very well. The patatas bravas were full of paprika flavors, and the sauce combined with the fluffy and soft potato is an example of complete and utter perfection. The soto betawi tasted like an authentic Indonesian soto, along with the provided "dirty rice". Although the chili could be spicier, it excels in providing a distinct chili flavor. The meat was also very tender and soft. The price is reasonable, around 200,000 IDR for the main course, and around 50-100,000 for the appetizers. Overall, this is a high quality restaurant that excels in providing high quality food, well trained staff, and understanding in how to craft a perfect atmosphere based on the food...