Through Wonderful Indonesia Gastronomy 2026, Grand Hotel De Djokja brings the flavours, traditions and culinary stories of the archipelago to the table. The hotel invites the guests to celebrate Indonesia’s diverse culinary heritage through two special dining collaborations at ROSO Restaurant.
Grand Hotel De Djokja –The National Heritage Collection was proud to serve as the venue partner for Wonderful Indonesia Gastronomy 2026, a celebration of Indonesia’s culinary diversity, its talented chefs and the stories behind the flavours of the archipelago.
Wonderful Indonesia Gastronomy 2026 aims to bring Indonesian cuisine from its local roots to the international stage, recognising gastronomy as an important part of the country’s tourism appeal.
As Indonesia’s Minister of Tourism, Widiyanti Putri Wardhana, explained, today’s travellers seek not only distinctive flavours but also the stories and cultural heritage behind them.
Vita Datau, Founder of the Indonesia Gastronomy Network, also highlighted the importance of collaboration across the culinary industry in supporting local communities and economies.
The dining experience at the Grand Hotel De Djokja began at Wiji Restaurant, where Pan-Asian flavours meet Yogyakarta’s Dutch-Indies heritage. Its Taste of Nostalgia menu offered a selection of heritage dishes inspired by culinary traditions that have become part of the city’s shared food culture. Guests then continued their gastronomic journey at ROSO Restaurant, where Indonesian spices, traditional recipes and culinary memories are presented through a contemporary approach.
At ROSO, these aspirations came to life through two special dinner experiences, bringing together Indonesian chefs with international experience and a shared appreciation for the country’s culinary roots.
Pulang: Returning to the Roots
Held on 30 September 2026, Pulang presented a seven-course dinner featuring Chef Agus Hermawan, Executive Chef at Michelin-starred Ron Gastrobar in the Netherlands, and Chef Philip Walasary, Food and Beverage Director and Executive Chef at Grand Hotel De Djokja.
Inspired by the theme Two Chefs. Many Islands. One Indonesian Table., the collaboration explored culinary traditions from Maluku, Java, Sunda and Batak. More than a celebration of regional flavours, Pulang reflected the idea of returning home –to local ingredients, family kitchens and ancestral traditions preserved through recipes and cooking techniques.
Three dishes captured this spirit particularly well. Tuna Kohu, inspired by Maluku, brought together fresh tuna, coconut, citrus, herbs and chilli, evoking Chef Philip’s memories of Ambon and its close connection to the sea. Sop Matahari, a speciality from Solo, reflected the elegance of Javanese cuisine through its delicate broth and flower-like presentation. The meal concluded with Mille-Feuille Colenak, a contemporary interpretation of a traditional Sundanese treat made with cassava, fermentation, coconut and sugar, celebrating a familiar flavour passed down through generations.
Together, the dishes demonstrated how Indonesia’s culinary heritage can be reinterpreted with creativity while remaining faithful to its origins.
Timur: A Journey to Eastern Indonesia
The second dinner, Timur, continued the exploration of Indonesia’s regional cuisine through a collaboration between Chef Philip Walasary and Chef Glenn Erari. Inspired by Maluku and Papua, the menu celebrated the ingredients, traditions and communal spirit of Eastern Indonesia, taking guests on a journey through the flavours of the sea, sago and fire.
The experience opened with Sagu Bakar, which brought together a crisp sago shell, smoked fish, kenari nuts and colo-colo, introducing the distinctive flavours of the region. Papeda, a comforting sago dish served with fish, yellow broth, basil and citrus, celebrated the simplicity of home cooking and the enduring connection between food and community. Meanwhile, Bakar Batu, featuring beef short rib, tubers, smoke and spices, drew inspiration from Papua’s communal cooking tradition, in which preparing and sharing food brings people together.
Each dish offered a contemporary interpretation of traditions rooted in local ingredients, ancestral knowledge and a strong sense of belonging. Through Timur, ROSO placed the culinary identity of Eastern Indonesia at the heart of a carefully curated dining experience.
Andreas Kahl, General Manager of Grand Hotel De Djokja, welcomed the opportunity to host the programme. “Through Wonderful Indonesia Gastronomy 2026, Grand Hotel De Djokja strengthens its role as a home for cultural encounters and meaningful experiences. Set within a 115-year-old heritage building that has formed part of Yogyakarta’s journey, the hotel is an ideal setting to celebrate Indonesia through the most universal of languages: flavour,” he said.
At ROSO Restaurant, Indonesia’s culinary heritage finds renewed expression through thoughtful techniques, distinctive spices and stories from across the archipelago. By bringing regional traditions to the table in a contemporary setting, Grand Hotel De Djokja celebrates the richness of Indonesian cuisine while keeping its roots and spirit alive.
ROSO Restaurant, Grand Hotel De Djokja
Jl. Malioboro No. 60, Suryatmajan, Yogyakarta
+628112941600
@grandhoteldedjokja
dedjokja.com
