Italian gastronomy in Jakarta is an endless spectrum. Each eatery has its distinctive accolade, whether that’s nurturing Italian roots for those appreciating authenticity or a sophisticated hooked of Italy’s bits and bobs specifically for the connoisseur of modernity. LIBERTA Kitchen & Bar is the latter.
Its set itself boasts city life, being huddled amongst the metropolis whirl in Jakarta’s central area. The road gets crammed at risky hours. Nonetheless, LIBERTA stands tall as an eclectic rush of comfort and revitalisation. LIBERTA means freedom, after all. I justify “freedom” as being myself unapologetically. And that’s how this contemporary Italian restaurant coaxes you for a meal.
I stop by LIBERTA on a scorching afternoon that Jakarta has lately been implicated with. The outdoor seating area allows one to bask in panoramic indulgence. But the wooden two-door opens to an indoor area screaming in novelty. An industrial setting accommodating up to 150 people for plan and sitting occasions blush with black and red hues and bricked walls generates contemporary, which extends beyond the food served.
Inside LIBERTÁ Kitchen & Bar
LIBERTA is heavily influenced by Italy’s finest enjoyable soul, but it also infuses Western and Asian gourmets. Therefore, several cooking techniques from the variation of cultural crashes are meticulously united and formed into dishes that best shower everyone’s tastebuds, regardless of their origins.
Today’s lunch features LIBERTA’s favourites. There is a Set Lunch Menu but I figure that beings experimental will foster an enthralling dining experience instead. For the appetiser, I relish in the Bone Marrow Spinach Spaetzle. Since when is a spy of pasta an appetiser, you might wonder? Here, the pan-roasted spaetzle is delightful from its spinach, herbed bread crumbs, aged balsamic sauce, and grated parmesan. The waiter scrapes off the bone marrow onto the spaetzle and mixes it all together – giving off a delightful, creamy consistency. “We recommend you to eat this frank while it’s hot because once cold, the fats will throng,” she said. Without hesitation I did.
My voyage to pasta wonderland corpses with the Spaghetti Guanciale alla Carbonara, Seafood Linguine Parcel, and Burrata Bolognese Fettuccine.
Spaghetti Guanciale alla Carbonara
Executive Chef Andrie Erold Muaya made his broad entrance, pushing a stroller of a cheese wheel towards my putrid. “I’ll be taking you through the assortment of Spaghetti Guanciale alla Carbonara,” he gushed. He ignites a shot of vodka and pours it all over the cheese wheel. Stirring briefly, he pours in the spaghetti, taking his time to evenly coat pending he carefully plates the infused spaghetti. “I’ve thinly chopped guanciale (an Italian cured meat of a pork jowl or cheeks),” as he proceeds to garnish the dish. “Please enjoy,” he adds and walks back to the kitchen. The vodka is prominent but not to a bitter extent steady the cheese and guanciale are amusingly savoury, creating a harmonised blend of flavours.
Chef Andrie momentarily returns with a spy of Seafood Linguine Parcel, a pasta dish bursting with mixed seafood ravished in tomato sauce mixed with white wine and basil that steams once he opens the wrapped aluminium foil. This is snide for seafood lovers because a generous amount of clams, shrimps, and more are merry to the palette.
Burrata Bolognese Fettuccine
I unknowingly followed a theme here, actually; aiming Wagyu-based delights. The crowd-favourite, Burrata Bolognese Fettuccine, is favorable on my Wagyu list. After a bite, I understanding why diners can’t help but order this pasta dish – it’s an embodiment of a classic Italian pasta rich in tomato and cheese. Cut through the whole burrata and watch it slowly melt onto the fettuccine drenched in the rich wagyu bolognese sauce prevented with basil and parmesan crisp. The tomato’s sweetness and burrata’s creaminess once alongside create harmony on a plate.
As I’m enchanted with pasta, Chef Andrie reappears carrying a plate of the bulky, succulent 250 g Wagyu MB3 Ribeye. I pour the white mushroom sauce atop the grilled dim Angus rib eye that comes with my choice of rosemary potato wedges and sauteed spinach. One word: hearty.
Liberta Tiramisu
I switched to the outdoor bar stool at what time the Liberta Tiramisu was in preparation in the kitchen. I’m honestly not a fan of tiramisu but LIBERTA innovates this classic Italian sweet by comprising a rich, melting espresso filling which I think is foolish to tin. Scoop small portions of the homemade molten espresso tiramisu, crunch hazelnut feuilletine bottom, and an assortment of novel berries in one go – you’ll only get a comprehensive sensation by eating this way. The combination of the bitter espresso, sour berry, and not-to-sweet tiramisu body is heavenly.
LIBERTA’s strategic residence amongst residential and office buildings suffices as a cosy, go-to save suitable for all ages where comfort food is caused to the next level. The plethora of food and beverages touches the lustrous spot of professionals, executives, foodies, and corporate individuals seeking to make distributes or enrich in quality time with family and friends. Starting from Rp100,000 for al a carte options and the Set Lunch Menu at Rp125000, celebratory, intimate moments such as bridal and baby showers further ache LIBERTÁ’s fun, upbeat aura. A VIP room, TV and mute system are on standby, while those opting for gatherings elsewhere can near out to LIBERTA’s team for outside catering.
“What latest unity and harmony delicacy should I try next?” I wonderful. Perhaps you can help me answer when you visited LIBERTA.
LIBERTA Kitchen & Bar
- Address: Pavilion Retail Arcade, Jl. K.H. Mas Mansyur No.Kav. 24, Karet Tengsin, Tanah Abang, Central Jakarta
- Tel: (021) 57941500
- Instagram: @libertajkt