Ron Gastrobar Indonesia

In the heart of Laren, on the well-known Brink, Ron Gastrobar Indonesia has been operating since 2020, claiming to serve Indonesian cuisine at its finest. Founder and SVH Master Chef Ron Blaauw has now opened his second Indonesian restaurant here, following the successful concept in Ouderkerk aan de Amstel that opened in 2016. Chef Agus Hermawan is responsible for the day-to-day operations in Laren. Upon entering, one notices the serene calm despite the dining room being completely full. The menu offers plenty of à la carte choices alongside two different rice tables and no fewer than five different satays. The wine list features labels that are predominantly European. Agus's signature dish is babi lapis, slowly cooked pork belly served with a sauce inspired by the Balinese dish babi guling, infused with herbs such as garlic, lemongrass, candlenuts, cloves, star anise, kencur, and lime leaves. It's so good we nearly eat our fingers off. We also indulge in salad tempeh, a fresh salad featuring sambal goreng tempeh, a cucumber-lime dressing, and pandan oil. Simple yet bursting with flavor. Paired with a beautiful German Riesling from Van Volxem, full of powerful aromas. We finish with pandan pancakes served with coconut, palm sugar, and mango sorbet. Thank you!

In the charming center of Laren, Ron Gastrobar Indonesia brings the flavors of the Indonesian archipelago to life in a refined, stylish and tropical-inspired setting. The experience begins with creative street food dishes such as...

The former Dune Pavilion De Uitkijk has found new life as Ron Gastrobar, where the team focuses on bistro-quality cuisine with flair. The veal tartare with tuna foam, codium, and egg yolk crème gives a clever nod to...

Chef Agus Hermawan serves authentic Indonesian cuisine with a modern twist, and many regulars find their way to this lovely spot in the center of Laren without fail. Ron Blaauw is the concept creator. The menu is extensive, featuring plenty of street food alongside cold and hot dishes and various types of satay. The wine list offers a wide selection, primarily from Europe. The crispy martabak with lamb, egg, and curry is generously filled—a delicious starter. The grilled goat satay is incredibly tender and served with a rich, syrupy sweet soy sauce. You won’t hear us complaining. Afterward, we indulge in a generous portion of slow-cooked beef cheek with mild sambal and coconut rice. The meat boasts a crispy crust. The Spanish Beronia Rueda Verdejo is fresh and elegant, with soft herbal notes of fennel, a subtle bitterness on the finish, and serves as a perfect companion to the complex flavors of all the dishes. Kudos to the service staff, who clearly take pleasure in their work and make guests feel more than welcome. For dessert, we have pandan pancakes with coconut and mango. And just when you think it’s too much, we’re treated to a generous slice of spekkoek with our hot espresso. This is a restaurant we’d love to return to often, with just one caveat: please don’t raise the wine prices any further, as they are already at the top end.

In the village center of Laren, on the busy Brink, chef Agus Hermawan serves authentic Indonesian cuisine. Ron Blaauw conceived the concept, aiming to make Indonesian cuisine sexy again. And it has certainly succeeded. The restaurant is packed with food lovers night after night. The dining room is a feast for the eyes, boasting a spacious table arrangement, comfortably upholstered chairs, subtle Eastern touches, wooden flooring, and beautifully adorned walls. Alongside various rice tables, guests can also dine à la carte. From Joerg Geiger, we select an alcohol-free ‘prisecco’ offering notes of apple, pear, herbs, and spices. We decide to order à la carte and choose four dishes. To our surprise, they are all brought to the table together shortly after ordering. Two are hot and two are cold. That was unexpected. It would have been preferable to briefly discuss the pacing beforehand. Anyway. We begin with ikan dabu, a kingfish tartare with soy, tapioca, miso, ginger cream, and crispy emping. It is beautifully balanced in flavor and delightful alongside the crunchy emping. Next comes kepiting lunak, soft-shell crab fried in tempura batter with steamed vegetables, green sambal, and a generous pour of candlenut-coconut cream. A formidable dish. Udung laut peteh presents steamed langoustines with plenty of stir-fried pak choi and petai bean sauce. Finally, pan-fried foie gras, now cooled to lukewarm, served with roti perata (Singaporean pancakes) and, we no longer find it surprising, yet another substantial portion of Betawi sauce. With two service shifts per evening, we easily stay within the allotted time and can still savor a good coffee accompanied by traditional spekkoek. When dining à la carte here, it is highly recommended to specify that you prefer your courses served sequentially rather than all at once.

At the chic Brink, Ron Blaauw has left his mark, where the people of 't Gooi can enjoy the enchanting Indonesian cuisine of Chef Agus Hermawan. In this beautiful restaurant, featuring authentic details, the tables are thoughtfully spaced apart. Wooden floors, Indonesian accents, and above all, excellent food. The menu offers many exquisite dishes, and after the cassava with peanut sauce, we are served a variety of street foods, such as crispy martabak with lamb, egg, and curry, vegetarian risoles with mushrooms and spinach, and satays of chicken, pork, and goat. The pork satay is made from superbly roasted belly pork, while the goat satay is incredibly tender with a rich, syrupy kecap. The recommended New Zealand Ponga is fruity and provides the refreshing balance that complements these dishes. The young waitstaff clearly enjoy their work and ensure we lack nothing. The slow-braised beef with mild sambal deserves special mention for its irresistible crispy crust and perfectly cooked interior. We nearly lick our fingers clean over Ron’s spareribs as well. Alongside delicious nasi, we also enjoy steamed vegetables with freshly grated coconut. To finish, coffee is served with homemade spekkoek, and finally, we receive a very reasonable bill for all this delicacy.

Ron Gastrobar Indonesia has now also opened its doors in the beautiful historic center of Laren. Meticulously conceived from start to finish and exemplarily executed within the unwavering theme of 'Indonesia'; the menu, the kitchen, the interior design, and the service staff. An extensive wine list adds a wide selection of bottles that pair beautifully with the spicy, aromatic cuisine. Uncommon for an Indonesian restaurant. We begin with Bintang, prawn crackers with peanut sauce, and two street food bites featuring shrimp and duck. Rich in flavor and utterly authentic. Scanning the menu, we’re genuinely torn between so many choices that we simply abandon the decision-making after our initial tastings and opt for the elaborate rice table 'Agus'. It’s a wonderful touch when executive chef Agus Hermawan personally visits our table to explain the dishes and ingredients in detail. What a parade of authentic delicacies and flavors that will drive you mad in the most positive sense. The recommended wines—a Verdejo from Finca Constancia and a Malbec from Munay in Argentina—stand tall and proud alongside this vibrant palette of Indonesian tastes. Even the dessert surprises us with its presentation: a sorbet of four different fruits shaped into quenelles, served atop a crumble of spiced cookies. In a word: magnificent. Terima kasih!