Cover Chef Andrés Becerra (right) reunites with chef Germán Rincón of Melbourne's TInto for Santanera's fifth anniversary
Chef Andrés Becerra (right) reunites with chef Germán Rincón of Melbourne's TInto for Santanera's fifth anniversary
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Founding chefs of Santanera, Andrés Becerra and Germán Rincón, reunite for an evening of shared plates, Colombian floral artistry, and immersive rooftop performances.
At Santanera, a plate placed at the centre of the table is fundamentally an invitation: to taste, to share, and to live the sweet Bali life. Since opening its doors in Canggu in November 2021, the venue has anchored itself in Latin American culinary heritage, generous hospitality, and the shared rituals of gathering. On November 19, one of Tatler’s Best Restaurants in Indonesia 2026 marks its fifth milestone with El Quinto Aniversario, celebrating its roots through food, flowers, music, and dance.
The anniversary brings founding chef Andrés Becerra back into the kitchen with co-founder Germán Rincón, who returns from his Melbourne Spanish venture, Tinto. Their collaborative menu weaves together shared culinary foundations with the separate journeys each has undertaken over the past five years.
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Santanera's team
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The celebratory dinner opens with Sher Wagyu cecina, smoked pineapple, and creamy suero costeño, accompanied by warm woodfired potato bread. Becerra’s relationship with the Victorian beef producer dates back to his years cooking in Australia. Cured in red wine and spices before aging, the cecina provides savoury depth against barbecued pineapple, chilli-brown sugar chutney, toasted pepitas, and shishito peppers from Island Organics in Baturiti, compressed in pickle liquid.
Seafood courses highlight playful Latin-Indonesian dialogues. A Normandy scallop tostón—inspired by the twice-fried plantain staples of the Caribbean—is paired with whipped mahi-mahi roe and a bright green sambal drawing from West Sumatra’s sambal ijo, blended with tomatillo, green chillies, and fresh lime zest. A deboned grilled chicken wing arrives stuffed with Mallorcan-style sobrasada, crowned with crisp chicken skin and rich egg yolk mousse, followed by a red snapper and navajas (razor clam) ceviche bathed in a smoky piquillo tiger’s milk.
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Above Grilled Chicken Wings and Normandy Scallop Toston
Above Smoked Pineapple, Sher Wagyu Cecina, Suero Costeno
Grilled Chicken Wings and Normandy Scallop Toston
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For the substantial shared mains, Peruvian home-style tallarines rojos takes centre stage. The chefs craft low-hydration egg noodles tossed in a deep habanero bisque made from smoked prawn heads, sweet Indonesian crab, and seared tiger prawns.
Dessert evokes childhood nostalgia in Bogotá. “On Sundays in Bogotá, we’d go out of the city with the family, and there were always little street food stalls selling sweets,” reflects Becerra. “You’d get strawberries and cream in a cup, or with a big meringue. My parents had a dessert shop called Casa Dulce, open only on weekends, so this dessert is very close to home. For our fresas con crema, we play with texture using dried strawberries, buttermilk ice cream, and koji crackers on top.”
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Above Santanera's main dining room
Above Watch the Alma Latina theatrical performance throughout the dinner
Santanera's main dining room
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Throughout the evening, immersive Alma Latina performances will unfold across both dining levels, featuring four dancers staging spontaneous theatrical interactions. As dinner concludes, the celebration transitions to the rooftop for a choreographed finale set to Celia Cruz’s classic Quimbara, giving way to late-night DJ sets.
Framing the experience, floral studio Peers Studio transforms the venue with installations paying homage to Medellín’s iconic Feria de las Flores. Anthuriums, marigolds, and heliconias intertwine with traditional Balinese basketry and textiles, connecting the dining rooms to the open sky above. The evening also highlights Santanera’s broader community initiatives, which include an ongoing hospitality scholarship for students from HOPE Children Home.
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