A Taste of Java
A Taste of Java 8 June 2026 Think of Indonesian cuisine? Then you might be thinking of nasi goreng, satay, gado-gado, and ketjap manis. Sweet, warm, and familiar. That image is partly true. But it’s far from complete. Because Java…
Category Blog
From kitchen to table: what distinctions say about how we work
Restaurant BLAUW Utrecht has been listed in the Gault&Millau since 2018 and received its first Michelin Bib Gourmand in 2022. We’re proud of that. Not because such recognition is a final goal for us, but because it reflects what we’ve…
The smell of Indonesia: jeruk purut
Anyone who cooks Indonesian food will recognise it straight away. Even before a dish is served, a fresh citrus scent fills the kitchen. Not sharp like lemon and not tart like lime, but green, vibrant and almost floral. It is…
The Warung: Small in size, big in significance
You will find warungs everywhere in Indonesia. On the edge of a residential area, along a busy road, or next to a house. Most times it is called a warung, but in some parts of Sumatra and Malacca the same…
The taste of restaurant Blauw in a glass: Gin 7 Rempah
Many people know us for our authentic rice tables. You could call it our signature dish. It’s high time to add a true Blauw signature drink to that, and that’s precisely Gin 7 Rempah: a unique high-end gin crafted entirely…