Rani Permata
Oct 09, 2026
From Yogyakarta to the Archipelago: ROSO Restaurant Presents a Culinary Journey at Wonderful Indonesia Gastronomy 2026
Grand Hotel De Djokja is proud to be the venue partner for Wonderful Indonesia Gastronomy 2026, a celebration that brings together Indonesia’s rich culinary heritage, the talents of Indonesian chefs, and culinary stories from across the archipelago.
As part of the program, Grand Hotel De Djokja welcomes media guests staying at the hotel to enjoy a heritage experience in the heart of Malioboro before embarking on an exceptional gastronomic journey at ROSO Restaurant. Located within Grand Hotel De Djokja, ROSO is an Indonesian restaurant with a contemporary gastronomy concept, presenting the richness of local spices, recipes, and culinary memories through refined presentations.
Wonderful Indonesia Gastronomy 2026 serves as a meeting point for flavors, culture, and appreciation of Indonesia’s culinary heritage. At ROSO, this celebration is expressed through two collaborative dinner evenings featuring Indonesian chefs with international experience while remaining deeply rooted in the culinary traditions of the archipelago.
“The vision of Wonderful Indonesia Gastronomy 2026 is to bring gastronomy from its local roots to global recognition, as travelers today seek not only flavors but also the stories behind the food. Its mission is to make Indonesia’s rich gastronomy a tourism attraction that supports quality and sustainable tourism,” said Indonesia’s Minister of Tourism, Widiyanti Putri Wardhana. “Wonderful Indonesia Gastronomy should serve as a platform to elevate the aspirations of industry players across the entire value chain, working together to drive local economies in gastronomic destinations in particular,” added Vita Datau, Founder of Indonesia Gastronomy Network.
On 30 September 2026, ROSO presented Pulang, a seven-course dining experience bringing together two chefs at one Indonesian table: Chef Agus Hermawan and Chef Philip Walasary. Embracing the spirit of Two Chefs. Many Islands. One Indonesian Table., the dinner featured a creative collaboration between Chef Agus Hermawan, Executive Chef at the Michelin-starred restaurant Ron Gastrobar in the Netherlands, and Chef Philip Walasary, F&B Director and Executive Chef of Grand Hotel De Djokja.
Through seven exceptional courses, the two chefs brought together flavors from Maluku, Java, Sunda, and Batak traditions in a cross-regional culinary conversation that reflects ROSO’s spirit: creating a space where Indonesia’s many stories can meet at one table. Pulang is more than just a theme; it is an expression of returning to one’s roots—to the home kitchen, local ingredients, and ancestral stories that live on through every spice and cooking technique. Three dishes best represent this philosophy.
Tuna Kohu
This appetizer from Maluku takes Chef Philip Walasary back to memories of Ambon: the sea, fresh fish, coconut, citrus, herbs, and chili. At ROSO, Tuna Kohu opens the dining experience by demonstrating how the stories of Indonesia’s islands can be presented elegantly without losing the authenticity of their original flavors.
Sop Matahari
Originating from Solo, Sop Matahari showcases the gentle, balanced, and elegant character of Javanese cuisine. Its flower-like shape opens to reveal a delicate broth, reflecting ROSO’s belief that Indonesia’s culinary richness is also expressed through balance, precision, and a memorable sense of simplicity.
Mille Feuille Colenak
This dessert brings the culinary journey back to the Sundanese region through cassava, fermentation, coconut, sugar, and fire. In this contemporary interpretation, colenak pays tribute to simple flavors that have existed long before gastronomy became a recognized culinary concept. It reinforces ROSO’s philosophy of preserving Indonesia’s culinary memories and bringing them into contemporary conversations.
The culinary journey continued with the second dinner, titled Timur, a special collaboration between Chef Philip Walasary and Chef Glenn Erari. Highlighting the stories of Maluku and Papua, Timur takes guests on a journey through the sea, sago, fire, and the flavors of home, paying tribute to the rich culinary heritage of Eastern Indonesia, which remains closely connected to nature, tradition, and community identity.
Through Timur, ROSO once again opens its table to stories from Eastern Indonesia. Each dish pays tribute to ancestors, local ingredients, and traditions passed down through generations, while demonstrating how ROSO places regional flavors at the heart of the dining experience. Three dishes best illustrate this culinary journey.
Sagu Bakar
As an appetizer, Sagu Bakar brings Maluku and Papua together through sago. A crispy sago shell, smoked fish, kenari nuts, and colo-colo introduce the aromas of the sea and smoke as the first expressions of Eastern Indonesia’s culinary stories at ROSO.
Papeda
Papeda presents sago in a soft and comforting form, paired with fish, yellow broth, basil, and citrus. This dish demonstrates how ROSO gives familiar home-style flavors—simple, closely connected to the sea, and rooted in togetherness—a place within a more curated dining experience.
Bakar Batu
Inspired by Papua’s Bakar Batu tradition and the spirit of gathering around a shared meal, this dish features beef short ribs with tubers, smoke, and spices. Through a contemporary composition, ROSO translates generosity, togetherness, and communal dining traditions into a tribute that remains connected to its cultural roots.
Andreas Kahl, General Manager of Grand Hotel De Djokja, expressed his enthusiasm for welcoming distinguished guests attending Wonderful Indonesia Gastronomy 2026. “Through Wonderful Indonesia Gastronomy 2026, Grand Hotel De Djokja strengthens its role as a home for cultural encounters and meaningful experiences. With its 115-year-old heritage building, which has been part of Yogyakarta’s journey, the hotel provides the perfect setting to celebrate Indonesia through its most universal language: flavor.”
At ROSO Restaurant, Indonesian cuisine is presented with renewed pride. Rich spices, meticulous techniques, and stories from different regions come together in a dining experience that brings Indonesia to the world’s attention without ever losing its roots and original spirit.