Indonesian Cuisine Becomes a Magnet, Foreign Tourists Enjoy Gastronomy Tourism

Culinary experiences are far more than just a supplementary element of travel. For the vast majority of international visitors, sampling local signature dishes is actually one of the most core parts of their overall experience when visiting Indonesia.

The Ministry of Tourism records that 58.34 percent of all foreign tourists arriving in Indonesia during 2025 participated in culinary or gastronomy tourism activities.

"Data from the Central Statistics Agency (BPS) states that 58.34 percent of tourists visiting Indonesia in 2025 engaged in culinary and gastronomy tourism activities," stated Tourism Minister Widiyanti Putri Wardhana during a press conference for Wonderful Indonesia Gastronomy (WIG) 2026 held in Jakarta on Tuesday.

This figure demonstrates the massive potential of the culinary sector in attracting visitors to Indonesia. The rich diversity of regional cuisine can act as a gateway for tourists to develop a deeper understanding of the unique character of each area.

Indonesia is home to over 17,000 islands, each with distinct local food traditions and cultural heritage. This abundance has given rise to countless dishes with deep historical roots, ranging from agricultural and marine produce ingredients, to recipes and cooking techniques that have been passed down across generations.

Within the gastronomy ecosystem, the value chain extends far beyond just ready-to-eat meals. It includes livestock farmers, fishermen, food producers, chefs, business operators, and entire local communities that work to preserve these culinary traditions.

For the tourism sector, this rich heritage creates opportunities to deliver travel experiences that bring visitors far closer to the everyday life of local communities.

"One of Indonesia's greatest assets as a travel destination is our gastronomic heritage, which is extraordinarily diverse and deeply rooted in our people's culture," Widiyanti said.

Culinary tourism is also recognised as a key enabler for Indonesia to hit its international visitor targets. Between January and July 2026, foreign tourist arrivals had already reached 8.98 million, with the Ministry of Tourism targeting a total of 16 to 17 million arrivals by the end of the year.

To strengthen this potential, the Ministry of Tourism in partnership with the Indonesia Gastronomy Network (IGN) has developed the Wonderful Indonesia Gastronomy (WIG) programme. This initiative is designed to raise global exposure and cement Indonesian cuisine as a major international tourism draw.

WIG 2026 carries the theme "From Local Roots to Global Recognition". The main series of programme events will be hosted in Solo and Yogyakarta, running from 26 September through 4 October 2026.

Beyond simply showcasing food, the programme will guide visitors through the stories behind every dish. Activities will cover ingredient origins, local wisdom, traditions, food philosophy, and how this rich culinary heritage can be adapted into modern gastronomic experiences.

Ni Made Ayu Marthini, Deputy for Marketing at the Ministry of Tourism, noted that the potential of culinary tourism goes far beyond just increasing visitor numbers. These activities also deliver direct economic impact for local business operators, especially Micro, Small and Medium Enterprises (MSMEs).

"This does not only attract international tourists to visit our country, it also directly benefits local culinary MSMEs," Made stated.

For this reason, WIG is also structured to open wider opportunities for Indonesia's culinary MSMEs. It is hoped that regional culinary heritage will not only be enjoyed by tourists while they are in Indonesia, but will also gain traction in broader global markets.

Culinary promotion is also being rolled out in spaces integrated with daily public activity, including shopping centres. The Ministry of Tourism is collaborating with the Indonesian Shopping Centre Management Association (APPBI) to host a series of culinary festivals featuring special promotions and discounts.

"Most of the food courts in malls already serve Indonesian cuisine, not just formal restaurants. That is one of the approaches we are using," she added.

Meanwhile, culinary tourism trends continue to evolve in line with changing visitor preferences. Indonesia Gastronomy Network Chair Vita Datau observed that tourists are increasingly prioritising high quality food, with preferred culinary destinations varying according to individual interests.

Social media has accelerated the spread of these trends significantly. Generation Z and millennial users are helping introduce Indonesian signature dishes through digital content, allowing particular meals to gain attention from travellers outside the region and even overseas.

"For example, someone who loves spicy food will naturally seek out locations that serve Manadonese cuisine," she explained.

According to Vita, these developments must be matched with improvements to the quality of culinary products. Providing guidance and support for business operators is critical to help local culinary businesses grow, upgrade their standards, and establish themselves as official tourism attractions.

With 58.34 percent of international tourists participating in culinary tourism activities in 2025, Indonesian cuisine holds a very strategic position within the national tourism ecosystem.

The challenge now is not only to attract visitors to come and taste these dishes, but to deliver culinary experiences that will make them want to return, and inspire them to explore more destinations across Indonesia.