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Glou Wine & Bistro to ease Jakarta’s gloom away
Think about traveling around the globe as you swim through a sea of languages, the aroma on different breezes that embody each place—it almost feels as if you are journeying through thousands of versions of home.
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hink about traveling around the globe as you swim through a sea of languages, the aroma on different breezes that embody each place—it almost feels as if you are journeying through thousands of versions of home. But there only seems to be one for you.
But what if there’s more?
Imagine this: no matter how far, how obscure the breeze of different places infuse you; you seem to always find your way back home. After several contemplations, you realize it’s not about the way one place has more sand than greenery, or the different way “R”s are rolled, or even the air, it’s about the feeling— the feeling of home.
A multi-sensational one, one that arouses your tastebuds, memories, the pores of your skin—a key that can unlock comfort in a foreign place that can be found in the world of flavors.
Nestled in the heart of South Jakarta is a new bistro that feels more like home than an restaurant, serving the comfort of a home-cooked meal over a glass of wine to be enjoyed with loved ones. Glou Wine & Bistro is where delectable beverages and heartwarming bistro fare come together to create fulfilling encounters.
“A lot of bistros are found in France, compared with restaurants, in France, bistros are closer to ‘eateries’. The place is always casual, relaxed, usually a place where people drink wine, and the food is not too fine,” said chef Renatta Moeloek, the genius behind Glou.
Drawing inspiration from bistros in France, entering the bistro will feel like walking in a neighborhood to a friend’s house, a place that wraps you in warmth and most of all, familiarity—your sense of belongingness. The same ethos is also made apparent in the interior, with the sort of open pantry that can be found in an average household.
The French philosophy is also conveyed through the ingredients with which they make each special dish on the menu, using locally sourced ingredients. As Renatta explained, cooking with the best ingredients that can be found in one’s surroundings is a vital part of this philosophy. In addition, it also serves as a motivation for them to elevate Indonesian producers and farmers.
“In Indonesia, there are many ingredients that perhaps many people don't know about. And maybe because not many people know, that's why we highlight the title. We have a menu item like [Pelawan mushroom pasta], that might be our star,” added head chef Adam Rizal Perdana. The pasta is made with kulat Pelawan, a mushroom that is commonly found on the island of Bangka.
Other dishes that are available include turkey blanquette kulat Pelawan, fish meunière spiced with green chili from Pontianak, as well as squid ink spaghetti, made with anchovies from Medan. Each dish has its own wine pairing from the bistro’s curated wine cellar, which doubles as a treasure trove for wine enthusiasts.
“Our philosophy revolves around celebrating wine culture and the joy of sharing a meal. We believe that good food and wine have the power to bring people together, to ignite meaningful interactions and to create quality moments we can cherish. With a commitment to excellence, we have curated a menu that pays homage to both classic and modern culinary traditions, while our wine selection showcases the finest expressions from around the world,” says Glou in its press release.
At the end of the day, it all comes down to the art of dishes and bottles of wine that weave into the foundational roots of Glou’s desire: To create a place that can evoke a person’s sense of belonging, blossoming in the couture of home and nostalgia; as a bistro should be.
