Think Yogyakarta’s food scene is just sweet Gudeg and late-night Bakmi Jawa? Think again. Beyond the legendary street food stalls lies a hidden gem waiting to disrupt your culinary expectations.
Tucked away on the vibrant Tirtodipuran Street, Masama is redefining the city’s dining landscape. This isn’t your average neighborhood joint. It is a proper, elevated Asian-Western restaurant serving a masterfully crafted fusion of flavors by Chef Camille Massard-Combe, or known as Chef Kamil.
Rustic Warmth Meets Modern Comfort
Warm, amber glow radiates from woven wicker pendant lights hanging from high wooden beams. It creates an intimate, cozy atmosphere that immediately makes you want to settle in for the evening.
The space features clean-lined wooden furniture paired with comfortable, modern seating options. This design choice bridges the gap between casual comfort and refined dining.
With its deep wooden pillars, open facade, and manicured twilight backdrop, the restaurant feels spacious yet incredibly grounding. It is the perfect setting for our slow, immersive dinner date.
A Fresh Take on Fusion
To kick off our dining experience at Masama, we ordered the Salmon Gravlax Carpaccio. Generous, thin ribbons of cured salmon are draped elegantly across the plate. They are kissed with a savory Ponzu glaze, a scattering of white sesame seeds, and fresh chives.
For main course, I wanted to order Humus. Then we settled on Mezze Plater to share, since we still got some hummus, baba ganoush, tsatsiki, Feta with Olive, and many more to sample. It also come with naan bread.
The beautifully arranged platter features creamy hummus, smoky baba ganoush, and refreshing tzatziki. Cubes of rich feta cheese sit tossed with plump olives right at the center.
A colorful, freshly chopped tabbouleh salad adds a bright, herby crunch to the plate. Served alongside warm, pillowy naan bread, tearing and dipping your way through these bold flavors is pure joy.
Sweet Paradoxes and Bordeaux Wine
We were completely full, and the rich bottle of Château Sainte-Marie Bordeaux Supérieur (Vivino) had already fully satisfied our senses. Yet, curiosity got the best of us.
We couldn’t resist ordering Masama’s signature special dessert: the Roast Pineapple Carpaccio infused with Andaliman Syrup. Ultra-thin, caramelized slices of roasted pineapple are submerged in a pool of fragrant, spiced syrup.
It comes crowned with a scoop of vanilla-coconut brûlée ice cream and fresh mint. The local Andaliman pepper provides a shocking, citrusy tingle that cuts straight through the sweetness.
The Verdict: A Different Culinary Standard in Yogyakarta
If you came to Yogyakarta looking only for tradition, Masama will delightfully complicate your travel plans. It proves that the city’s food scene is no longer defined by a single flavor profile.
By marrying sophisticated Western techniques with vibrant Asian ingredients, Chef Kamil has created something truly exceptional on Tirtodipuran Street. It is an essential stop for any modern food lover.
So, step past the street food stalls next time you are in town. Your new favorite culinary adventure is waiting right at Masama’s table