Can't find what you're looking for?
View all search results
What makes a brunch memorable isn’t just what’s served, but why it arrives when it does. Think of a festive occasion, a small celebration, a reunion, or simply a Sunday you don’t want to rush, set around a generous brunch table.
ERRE & Urrechu makes a strong case for all of it. Introduced in late October 2025 at Gran Meliá Jakarta, the restaurant’s new Sunday brunch draws from Spanish cuisine and is presented as a deliberately shareable experience to stretch your day off.
With countless Sunday brunch options around town, what makes this one different?
Bathed in light from its glass walls, ERRE feels sheltered yet welcoming, a buffer from Jakarta’s usual tempo.
“Erre means to burn in Spanish,” says Khika Meutia Mahardhika, SCOP3 Group’s Account Director.
“Our chef-founder, Iñigo Urrechu, brings the philosophical mixture of the traditional Basque cooking technique and Indonesian local herbs.”
The eight-course Spanish-named menu is a slow-moving Sunday escape, brief but fulfilling, layered with local touches.
We got invited to the brunch tasting, took an honest seat at the table, and before we could even say hola, the table began to fill.
Gazpacho (tomato canapé)
First impressions matter, and kicking off with the welcome dish is a cold tomato soup, served in a sleek white spoon and topped with cheese flakes.
Light yet savory, the puréed tomato, onion and garlic melt synchronously on the palate, refreshing rather than acidic.
Buttered sourdough
Warm, crisp on the outside and soft within, the sourdough arrives with a light fragrant of extra-virgin olive oil. Smoky and crumbly, the bread is a fresh, mouthful start. A simple pleasure done well, it’s a solid nine out of ten.
Ensalada de tomates ahumados, encurtidos y frescos (smoked, pickled tomato salad with fresh dressings)
For vegetable lovers, this feels like home. The bitterness of the smoked tomatoes merges well with the fresh dressing of mustard, vinegar, olive oil and honey.
Slightly sweet, never cloying, it stays crisp and balanced, definitely worth returning to.
Ensaladilla cremosa y sedosa de atún con piparras vascas (tuna and potato salad with Basque piparra chilies)
Among all the starters, this was the standout. Creamy smashed potatoes folded with well-seasoned tuna, finished with piparra chilies that add just enough bite.
No trace of fishiness, just a slightly creamy dressing. Comforting and confidently executed, this is the best opening act.
A tip: Pair it with the sourdough. Protein and carbs rarely get along like this.
Mini brioche de txangurro con mayonesa cítrica y de kimchee (crab brioche stuffed with citrus kimchi mayo)
More carbs. Why not? A buttery brioche stuffed with seasoned king crab and kimchi-spiked mayo bridges Spain and Asia in a single bite, it's a meal I never knew I needed.
The gochujang is a wake-up call, adding depth and just enough heat. For the cautious palate, it is still gentle, a transition dish rather than a statement.
Tortilla de patatas melosa, servida con salsa brava y alioli de ajo negro (potato omelette with brava sauce and black garlic aioli)
The tortilla feels familiar, almost nostalgic at first glance. Soft, cubed potatoes held together by a tender omelette, finished with a burnt crust that adds some zing to a bite.
Two sauces are served alongside it, and the magic happens when both sauces are paired: brava for acidity, black garlic aioli for warmth. Together, the tortilla becomes indulgent and comforting without heaviness.
Croqueta de chuleta madurada, alioli de ajo asado y Erresambal (dry-aged ribeye croquettes with roasted garlic alioli and Erresambal)
A calculated ending to the starters. These croquettes, I’m already a fan of the Dutch-style ones, are rich, substantial and smooth. The dry-aged ribeye fillings are creamy, without the floury dullness.
Finished with roasted garlic aioli and Erresambal, they disappear from the plate within seconds.
Ribeye
The mains arrive dramatically, served on a large cooktop lined with thyme.
“Our chef uses tamarind and jackfruit wood to grill our steak. It’s mixed with local Indonesian herbs,” Khika says.
“I recommend drizzling your dry-aged ribeye with our special salts and sambal (chili sauce).”
Rested properly, the medium-rare cut stays tender. Its charred edges don’t overpower the meat. A sprinkle of salt is enough, though the sambal adds a tangy heat.
Robust, confident and worth the wait, it anchors the meal with ease.
Arròz negro con calamares, alioli de ajo asado y perejil (squid ink rice with calamari, roasted garlic and parsley aioli)
For first-timers, squid ink rice can feel intimidating. Here, it’s anything but. A signature ERRE, the dish is the art of Valencia’s classic Arròz Negro. Rich, savory and glossy, the rice is effortlessly moist.
Roasted garlic grounds it for local palates, while the caramelized crust at the bottom rewards anyone willing to dig deeper. Paired with the ribeye, it holds its own.
Tarta de queso estilo vasco con nieve de Manchego (Basque cheesecake and Manchego cheese snow)
More creamy rather than sweet, lightly caramelized outside and soft within. The first dessert is balanced and restrained, finished with small-cut strawberries and pistachio.
I'm not a sweet-tooth person, but I ate three pieces.
It’s the kind of dessert that feels less like a sin and more like a reward.
Errechurros con salsa de chocolate ahumada (churros with cinnamon sugar and smoked chocolate sauce)
Less revelatory than the cheesecake, the churros are playful and shareable. It’s crisp and lightly sugared, paired with a smoky chocolate sauce that melts in your mouth.
It’s too sweet for my liking, but it’s a good communal finish rather than a grand finale.
Red wine Sangria
The brunch ends with sangria, leaving a light, lingering finish. Chilled and generously, with citrus and fruit notes that glide cleanly.
In Jakarta’s heat, it lands exactly where it should: delicate, sweet and refreshing.
Final verdict
Hours later, I was still thinking about the brunch, not just the flavors, but the feeling.
ERRE & Urrechu’s Sunday brunch isn’t built on excess. It encourages you to slow down, share and stay present.
Warm in both taste and atmosphere, thoughtfully adapted to local palates, it offers something increasingly rare in the city: an unhurried space with a permission to linger.
With the holiday season in full swing, for Rp 800,000 ($48), it’s definitely worth it.
