Rani Permata
Sep 21, 2026
Wonderful Indonesia Gastronomy 2026 in Solo and Yogyakarta Brings Indonesia’s
Local Culinary Heritage to the Global Stage
The Ministry of Tourism, in collaboration with the Indonesia Gastronomy Network (IGN), is bringing back Wonderful Indonesia Gastronomy (WIG) 2026 as part of its efforts to strengthen the position of Indonesian gastronomy as a compelling tourism attraction in global markets.
Now entering its second year, WIG 2026 will delve deeper into the roots of Indonesia’s culinary heritage while expanding its international exposure. The main programme will take place in Solo and Yogyakarta, complemented by a series of supporting activities in cities including Jakarta, Bali, Semarang, Surabaya and others.
“Through Wonderful Indonesia Gastronomy 2026, we invite the world to take a closer look at Indonesia and discover that the journey from local cultural roots to global recognition begins here,” said Minister of Tourism Widiyanti Putri Wardhana during a press conference at Balairung Soesilo Soedarman, Jakarta, on Tuesday (15/9/2026).
Indonesia, home to more than 17,000 islands, has an extraordinary diversity of culinary traditions, each shaped by local customs, agriculture and cultures that have evolved over centuries. From a gastronomic perspective, food is part of a much broader ecosystem involving farmers, livestock farmers, fishermen, producers, chefs, entrepreneurs and communities that preserve and pass down culinary traditions from one generation to the next.
“This is one of Indonesia’s greatest assets as a tourism destination: a gastronomic heritage that is both remarkably diverse and deeply rooted in the culture of our communities. Through Wonderful Indonesia Gastronomy, we want to continue creating space for its preservation, development and promotion from year to year,” Minister Widiyanti said.
Efforts to strengthen the international exposure of Indonesian gastronomy through WIG 2025 also contributed to thegrowing global momentum. In 2025, Indonesia received the New Destination Champion Award 2026 from La Liste, one of France’s leading international restaurant guides and ranking platforms. The recognition positioned Indonesia as an emerging gastronomic destination attracting increasing attention on the global stage.
In 2025, Indonesia welcomed 15.39 million international visitors, the highest figure recorded in six years. From January to July 2026, international arrivals reached 8.98 million, while the Ministry of Tourism is targeting 16–17 million international visitors in 2026. Gastronomy is expected to play an important role in supporting this target while enriching the experiences of travellers during their stay in Indonesia.
Wonderful Indonesia Gastronomy 2026 Programme
This year, Wonderful Indonesia Gastronomy 2026 returns under the theme “From Local Roots to Global Recognition.” The main programme will take place in Solo and Yogyakarta from 26 September to 4 October 2026.
While last year’s programme placed a strong emphasis on Indonesia’s gourmet dining scene, this year WIG broadens its scope to present a more comprehensive picture of Indonesian gastronomy—from the origins of ingredients and dishes, to local wisdom, culinary traditions and the philosophies behind food, as well as their interpretation through contemporary gastronomic experiences.
The main programme of WIG 2026 will officially open at Pura Mangkunegaran in Solo on 26 September 2026, marking the beginning of a series of gastronomic events running until the end of December.
As part of WIG 2026, the Ministry of Tourism will also launch the Indonesia Gourmet Guide and Indonesia Local Eateries in September 2026. The two publications offer complementary perspectives on Indonesia’s culinary landscape.
Now in its second edition, the Indonesia Gourmet Guide features a curated selection of restaurants in key cities participating in the programme. Meanwhile, Indonesia Local Eateries broadens the perspective to include restaurants, traditional eateries, markets and culinary centres that reflect the everyday dining culture of Indonesian communities and the culinary traditions that continue to thrive across the country.
This year, WIG is inviting 18 international and national media representatives and tastemakers, comprising 13 international participants, including representatives from Forbes Travel Guide, La Liste, The World’s 50 Best and CNN International, as well as five Indonesian media outlets.
They will embark on a gastronomic journey through Solo and Yogyakarta, visiting restaurants and culinary spaces while exploring iconic destinations including Borobudur Temple and Prambanan Temple, complemented by wellness experiences unique to the two destinations.
The itinerary will also feature an introduction to Solo’s batik heritage in Kampung Laweyan, a morning experience at Pasar Gede, an immersive sensory journey at Rumah Atsiri, and a royal-inspired afternoon tea with GKR Bendara.
WIG 2026 will also present WIG Talks, featuring 22 speakers across five seminar sessions and one book review session, with a target audience of 300 participants.
Designed as a public discussion forum, WIG Talks will explore five key themes related to gastronomy and the food and beverage industry. Panelists from a range of disciplines will discuss the future of Indonesian gastronomy and the opportunities it presents for expanding economic value across the sector.
WIG 2026 will also feature an “Artisan Market” at Grand Hotel De Djokja, Yogyakarta, from 2–4 October 2026. Open to the public, the market will bring together 21 tenants from the Joglosemar region and Jakarta, offering an array of signature dishes and locally produced gastronomic products, including artisanal cheeses, pure honey, tea and other specialty products.
A further 13 collaborators will take part in activities including workshops and food tastings. Over the three-day event, the Artisan Market is expected to attract up to 1,300 visitors.
We invite associations, travel agents, tour operators, educational institutions, industry players, and the wider public to take part. We hope Wonderful Indonesia Gastronomy will provide a platform for people to discover Indonesia’s gastronomic wealth and ecosystem more closely, while fostering new networks and collaborations.
Another key programme at WIG 2026 is “Chef Collaboration,” which will run throughout October 2026. The programme brings together chefs, hotels, restaurants and creative industry players to deliver distinctive gastronomic experiences for the public while encouraging tourism visits and consumer spending.
Featured collaborations include The Dharmawangsa Jakarta with Chef Emmanuel Julio and Chef Ragil Imam Wibowo, showcasing Indonesia’s marine resources through the Blue Food theme; Fairmont Jakarta with Chef Petty Elliott, author of The Indonesian Vegetarian Table; Park Hyatt Jakarta with the Indonesian Pastry Bakery Society; ROSO at The Meru Bali with Chef Degan Septoadji; and Hotel Indonesia Kempinski Jakarta with Chef Jovan Koraag of Mata Karanjang.
In Yogyakarta, ROSO at Grand Hotel De Djokja will feature Chef Philip Walasary in two collaborations: one with Chef Agus Hermawan, Indonesia’s Culinary Ambassador in the Netherlands from Ron Gastrobar, and another with Chef Glennaldy Adrian Erari of SEMAJA. The programme will also feature Alice at The Langham Jakarta with Chef Maurizio Bombini of MAURI Restaurant Bali, Capella Ubud with Chef Ade Putri, and a special brunch at Obin House.
Each collaboration will present specially developed culinary creations and gastronomic experiences available for a limited period during WIG 2026.
Chairperson of the Indonesia Gastronomy Network, Vita Datau, said WIG is designed not only to introduce Indonesia’s culinary landscape but also to strengthen the wider ecosystem, including by generating greater economic opportunities for industry players who contribute to the future of Indonesian gastronomy. She said the journey continues to evolve, bringing new stories, people and opportunities with every edition.
“For us, gastronomy is about far more than what is served on the plate. It is a way of understanding where we come from, how our communities live, and what makes every region of Indonesia so distinctive,” Vita said.
She explained that the Indonesia Gastronomy Network was founded on the belief that Indonesia’s culinary heritage deserves to be experienced first-hand, rather than simply discussed. Across the archipelago, every region has its own ingredients, spices, cooking traditions and stories, shaped by its landscape, history and culture.
Through Wonderful Indonesia Gastronomy, international media, tastemakers and food enthusiasts from around the world are invited to experience Indonesia directly—to taste, understand and share these stories with audiences around the world.
Collaboration with the French Embassy and Institut Français d’Indonésie (IFI)
Meanwhile, French Ambassador to Indonesia, Timor Leste, and ASEAN, Fabien Penone welcomed the collaboration between Wonderful Indonesia Gastronomy 2026 and Rendez-Vous Rasa: France–Indonesia Gastronomy Week 2026. The partnership is one expression of the strengthening bilateral relationship between Indonesia and France, in line with the commitments fostered by President of the Republic of Indonesia Prabowo Subianto and French President Emmanuel Macron.
“Cooperation between France and Indonesia in gastronomy is not simply about showcasing our respective cuisines. It is about building lasting connections between our culinary traditions, our professionals and our young people, while contributing to the preservation and renewal of our gastronomic heritage,” Ambassador Fabien said.
One highlight of the collaboration will be a Six-Hands Dinner during the opening of WIG 2026 at Pura Mangkunegaran, Surakarta, on 26 September 2026. The dinner will bring together two leading Indonesian chefs, Chef Degan Septoadji and Chef Wayan Ari Wibowo, with Chef Stéphane Carrade of France, a two-MICHELIN-starred chef.
“The presence of these chefs will create a special encounter between the culinary traditions of our two countries. Together, we celebrate the richness and diversity of our gastronomic heritage while bringing together talent and creativity to further strengthen the ties between France and Indonesia,” Ambassador Fabien said.
The Minister of Tourism also expressed her appreciation to the French Ambassador to Indonesia and Institut Français d’Indonésie (IFI) for their collaboration and support for WIG 2026. She said the synergy between WIG and Rendez-Vous Rasa demonstrates how gastronomy can serve as a platform for cultural exchange and diplomacy between Indonesia and France.
This spirit will also extend to WIG Talks, with representatives from France participating as speakers. The collaboration with IFI also includes cooking demonstration workshops at the Bali Tourism Polytechnic on 25 September 2026 and the Medan Tourism Polytechnic on 29 September 2026, featuring chefs from France.
“Wonderful Indonesia Gastronomy shares a complementary ambition: to showcase the richness of Indonesian gastronomy while strengthening its international visibility and appeal.
“That is why I am particularly proud to see Wonderful Indonesia Gastronomy and Rendez-Vous Rasa joining forces this year. This collaboration reflects a shared conviction: gastronomy is at its best when it creates dialogue, exchange and mutual inspiration,” Ambassador Fabien said.
Collaboration with the Indonesian Shopping Centre Management Association (APPBI) and Priceless by Mastercard
WIG 2026 will also feature a “Culinary Festival” from 7 October to 1 November 2026, in collaboration with the Indonesian Shopping Centre Management Association (APPBI). The programme will take place across 32 shopping centres in 14 cities—Jakarta, Bogor, Tangerang, South Tangerang, Bekasi, Surakarta, Sukoharjo, Bandung, Semarang, Magelang, Pontianak, Palembang, Denpasar and Kendari—with a variety of culinary programmes and promotions for the public.
WIG 2026 will also present “Indonesia Restaurant Months”, themed “Beyond the Plate,” from 7 October to 31 December 2026, in collaboration with Priceless by Mastercard. The programme will involve 150 curated restaurants across several destinations, including Jakarta, Bali, Semarang, Surabaya, Yogyakarta and Solo.
Throughout the programme, Mastercard cardholders will be able to enjoy special offers and privileges at participating restaurants.
Dheeraj Prasad, Senior Vice President of Marketing and Communications for Southeast Asia at Mastercard, said meaningful travel experiences are created when travellers are able to connect with a destination through unexpected and memorable encounters.
“Our collaboration with Wonderful Indonesia Gastronomy 2026 reflects that belief. Through Indonesia Restaurant Months, we hope to offer Mastercard cardholders an experience that goes Beyond the Plate—an invitation to discover Indonesia through its food, its people and its living culinary traditions,” Dheeraj said.
He added that Indonesia has this strength because every dish can serve as a gateway to the stories, communities, and cultures that shape each destination.
“At Mastercard, we have always believed that the most meaningful experiences are those that bring people closer to a destination. Indonesia has long offered exactly that—where food becomes a gateway to discovering local culture, communities and traditions,” Dheeraj said.
He said the collaboration with Wonderful Indonesia Gastronomy 2026 reflects that conviction. Through Indonesia Restaurant Months, Mastercard aims to encourage cardholders to go beyond simply enjoying a meal and instead discover the people, stories, ingredients and traditions behind every dining experience.
“By bringing travellers closer to Indonesia through its cuisine, we hope to create experiences that are not only memorable, but also meaningful, while supporting the restaurants and communities that bring these stories to life,” he said.