Returning for its second year, Wonderful Indonesia Gastronomy (WIG) 2026 is set to explore the roots of Indonesia’s culinary heritage while bringing its gastronomic stories to a wider international audience.
Presented by the Ministry of Tourism in collaboration with the Indonesia Gastronomy Network (IGN), WIG 2026 will centre on Solo and Yogyakarta from 26 September to 4 October, with supporting programmes continuing in Jakarta, Bali, Semarang, Surabaya and other cities through December.
Following WIG 2025’s focus on strengthening Indonesia’s international culinary profile, the country has continued to attract attention on the global gastronomic stage. In 2025, Indonesia received the New Destination Champion Award 2026 from La Liste, recognising its growing potential as an emerging gastronomic destination.
International tourism has also continued to grow. Indonesia welcomed 15.39 million international visitors in 2025, the highest figure in six years. From January to July 2026, arrivals reached 8.98 million, with the Ministry of Tourism targeting 16–17 million visitors for the year. Gastronomy is expected to contribute to this growth while offering travellers a deeper way to experience Indonesia.
This year’s theme, “From Local Roots to Global Recognition,” reflects WIG’s broader approach. Moving beyond the gourmet dining scene, the programme explores gastronomy from its foundations—the origins of ingredients and dishes, local wisdom and culinary traditions—to contemporary interpretations of Indonesian food.
The programme opens at Pura Mangkunegaran in Solo on 26 September, with an itinerary designed to connect food with culture, heritage and place. Eighteen international and national media representatives and tastemakers will explore Solo and Yogyakarta, including visits to Borobudur and Prambanan temples, Kampung Laweyan, Pasar Gede and Rumah Atsiri, alongside wellness experiences and a royal-inspired afternoon tea with GKR Bendara.
Two publications will also be launched: the second edition of the Indonesia Gourmet Guide, featuring a curated selection of restaurants in participating cities, and Indonesia Local Eateries, which shines a light on traditional eateries, markets and culinary centres that represent the everyday food culture of Indonesian communities.
WIG Talks will bring together 22 speakers across five seminar sessions and one book review, exploring the future of Indonesian gastronomy and its potential to generate greater economic value across the food and beverage ecosystem.
At the Artisan Market, held at Grand Hotel De Djokja from 2–4 October, 21 tenants from the Joglosemar region and Jakarta will showcase signature dishes and locally produced specialities, from artisanal cheeses and honey to tea. Workshops and food tastings will add to the three-day programme, which is expected to attract up to 1,300 visitors.
Throughout October, Chef Collaboration will bring chefs, hotels, restaurants and creative industry players together for a series of limited-time dining experiences. Highlights include The Dharmawangsa Jakarta with Chef Emmanuel Julio and Chef Ragil Imam Wibowo exploring the Blue Food concept; Fairmont Jakarta with Chef Petty Elliott; 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.
In Yogyakarta, ROSO at Grand Hotel De Djokja will feature Chef Philip Walasary alongside Chef Agus Hermawan of Ron Gastrobar in the Netherlands and Chef Glennaldy Adrian Erari of SEMAJA. Other collaborations include 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.
For Vita Datau, Chairperson of the Indonesia Gastronomy Network, gastronomy goes far beyond what is served on a plate.
“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.”
Through WIG, international media, tastemakers and food enthusiasts are invited to experience these stories first-hand—to taste, understand and share Indonesia’s diverse culinary heritage with audiences around the world.
WIG 2026 will also strengthen culinary ties between Indonesia and France through its collaboration with Rendez-Vous Rasa: France–Indonesia Gastronomy Week 2026, supported by the Institut Français d’Indonésie (IFI).
One of the highlights will be a Six-Hands Dinner at Pura Mangkunegaran on 26 September, bringing together Indonesian chefs Degan Septoadji and Wayan Ari Wibowo with French chef Stéphane Carrade, a two-MICHELIN-starred chef.
The partnership will extend to WIG Talks and cooking demonstrations at the Bali Tourism Polytechnic on 25 September and the Medan Tourism Polytechnic on 29 September, featuring chefs from France.
Beyond the main destinations, the Culinary Festival, running from 7 October to 1 November, will bring culinary programmes and promotions to 32 shopping centres across 14 cities in collaboration with APPBI. Meanwhile, Indonesia Restaurant Months, themed “Beyond the Plate,” will run from 7 October to 31 December, featuring 150 curated restaurants in destinations including Jakarta, Bali, Semarang, Surabaya, Yogyakarta and Solo.
More than a celebration of food, WIG 2026 presents Indonesian gastronomy as a living expression of heritage, identity and creativity—connecting local traditions with a growing global audience.
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