Bakmi Jowo Mbah Gito

Photo by @ericekos

Bakmi Jowo Mbah Gito offers a very traditional feel with all-wood interior. Pieces of teak wood were used to make the building sturdy with complementary Javanese ornaments. A portion of Bakmi Godog here consists of thick yellow noodles, scrambled duck egg, shredded chicken, chopped cabbage, and celery boiled in a savory sauce. Top that with fried shallot. Each noodle is cooked individually using a traditional brazier made of clay.   

Jl. Nyi Ageng Nis No.9, Rejowinangun, Kec. Kotagede, Kota Yogyakarta, Daerah Istimewa Yogyakarta 55171, Indonesia

Sate Klathak Pak Jede

Photo by @mgdalenaf

Situated at Nologaten No. 46, Sleman, the goodness of Sate Klathak Pak Jede always draws a crowd. Lamb meat comes from skewers made of iron then is served with gule sauce in a small bowl and can be added with sliced red onion and chili pepper to kick your mouth. Aside of Sate Klatkak, other recommended dishes are Tengkleng, Kicik, Nasi Goreng Kmabing, and Soto Daging Kambing.

Jl. Nologaten No.46, Nologaten, Caturtunggal, Kec. Depok, Kabupaten Sleman, Daerah Istimewa Yogyakarta 55281, Indonesia

Soto Kadipiro

Photo by @eatwithfortune

Since they are many restaurants use the same name under ‘Soto Kadipiro’, we reference Soto Kadipiro that is located at Jl. Wates No. 33. The soto has cabbage, celery, bean sprouts, shredded chicken, and fried shallots to elevate the taste. The broth is to die for because it was made from the boiled chicken for hours. The broth is not thick, yellowish brown in color and tastes delicious and fresh. Complete the meal with Perkedel or crush it in the soto to make the broth even thicker. Other tempting side dishes to try are Stae Telur Putih (quail egg), Tahu and Tempe Bacem.

Kadipiro, Jl. Wates No.33, Kdipiro, Ngestiharjo, Kec. Kasihan, Bantul, Daerah Istimewa Yogyakarta 55182

Brongkos Handayani

Photo by @ny.rempong

Located in Alun-Alun Kidul Yogyakarta, who knew they once sold mixed shaved ice in the 1960’s and then established the popular Brongkos Handayani in 1975. One of the secrets of this popular Brongkos is to use 16 spices to be mixed with a savory stew of beef broth. What makes Brongkos different to Rawon, is because Brongkos is made using coconut milk resulting in a thicker broth. No need to worry if you are a spicy food lover, because a plate of Brongkos usually comes with a whole chili pepper that can be ground to add more spicy sensation.

Jl. Gading No.2, Patehan, Kecamatan Kraton, Kota Yogyakarta, Daerah Istimewa Yogyakarta 55133, Indonesia

Mangut Lele Mbah Marto

Photo by @ananda_dr

Since 1922, the taste of Mbah Marto’s cuisine has become everyone’s favorite. In fact, many of his customers come from out of town just to eat his popular Mangut Lele (catfish). The dining area here is in the shop owner’s kitchen so it feels more humble and down-to-earth. You can freely see them cooking and preparing the food in the kitchen that is still traditional with a wood-fired stove. The savory taste of spices and coconut milk that seeps into the smoky-smelled Mangut Lele immediately spread in the mouth, plus the spicy sensation in the broth. Anyway, you are free to take your own rice and side dishes as you please.

Jl. Sewon Indah, Dusun Nengahan (selatan kampus ISI Jogja), Padukuhan Ngireng-Ireng, Panggungharjo, Kec. Sewon, Bantul, Yoyakarta