Solène

Solène opened in spring 2026 in the former J.J.A. space at The St. Regis Jakarta in Kuningan, upstairs from The St. Regis Bar, with windows looking down onto the bar. The room borrows from the Mediterranean coast, with textured cream walls, ocean-blue accents, green banquettes, white tablecloths and paintings of palms and beach umbrellas, and it seats about 70. Chef Maxime Sacchetto Foglia, previously senior sous-chef at Sofitel Le Scribe in Paris, with earlier spells at Hôtel de Crillon and Four Seasons Los Angeles, leads the kitchen.

The menu follows la cuisine du soleil of Provence and the Côte d'Azur, built on olive oil, seafood and vegetables. The signature is red snapper à la vierge, finished at the table with a sauce of tomatoes, olives, pine nuts and basil. Other dishes include a yellowtail crudo with yuzu and lemon, tuna tataki, a foie gras terrine with brioche, caramelised figs and orange marmalade, and a tomato and buffalo mozzarella tartine. Roast cauliflower covers plant-based diners, and desserts include La Tropézienne and a warm apple tart.

Open for dinner only, it suits a date night or a polished business dinner, and there is a private room for small groups. Prices are not published, so expect five-star hotel pricing and ask when booking. Reservations are taken by WhatsApp or through the hotel, and weekend tables are worth booking ahead.