BALINEWSID.COM, SURAKARTA — Indonesia is stepping up efforts to promote its culinary heritage as a global tourism attraction with the official opening of Wonderful Indonesia Gastronomy (WIG) 2026 in Solo, Central Java, on Saturday.

Tourism Minister Widiyanti Putri Wardhana officially opened the second edition of WIG at Pura Mangkunegaran, with this year’s event carrying the theme “From Local Roots to Global Recognition.” Solo and Yogyakarta serve as the main hubs for the program.

The Ministry of Tourism is positioning gastronomy as an increasingly important component of Indonesia’s tourism strategy, with the program aimed at promoting Indonesian chefs, restaurants, producers and culinary traditions to international audiences.

“Wonderful Indonesia Gastronomy is a message we want to continue bringing to the world: Indonesia’s rich gastronomy comes from tradition, communities and local identity, and then grows toward international recognition,” Widiyanti said.

The opening was attended by Kanjeng Gusti Pangeran Adipati Arya Mangkoenagoro X, French Ambassador to Indonesia, Timor-Leste and ASEAN Fabien Penone, Surakarta Mayor Respati Ardi, as well as chefs, gastronomes, tourism and hospitality industry representatives, media and national and international tastemakers.

From Jakarta and Bali to the Cultural Roots of Java

WIG was first launched in 2025, with Jakarta and Bali serving as the main locations. The program has now shifted its focus to Solo and Yogyakarta to highlight the cultural roots behind Indonesia’s culinary traditions.

Widiyanti said the two cities were selected because of their strong connection to Javanese culture, where traditions remain closely linked to everyday life.

“If in 2025 we started in Jakarta and Bali, this year we want to go deeper into the roots that shape Indonesian gastronomy. That is why Wonderful Indonesia Gastronomy 2026 places Solo and Yogyakarta at the center of the program,” she said.

The ministry said Indonesian gastronomy extends beyond food and flavors, encompassing the traditions, people, history and places that shape how food is prepared, served, shared and passed from one generation to another.

The program also supports efforts to strengthen Yogyakarta, Solo and Semarang as an interconnected travel corridor, allowing visitors to explore the region through broader cultural and gastronomic experiences.

International Media and Culinary Programs

The main WIG 2026 program runs in Solo and Yogyakarta from September 26 to October 4, while a number of related activities will continue through the end of the year.

Eighteen media representatives and tastemakers, including 13 international participants from outlets and institutions such as Forbes Travel Guide, La Liste, The World’s 50 Best and CNN International, are taking part in a gastronomic journey through Solo and Yogyakarta.

Their itinerary includes visits to restaurants and culinary venues, as well as major destinations such as Borobudur and Prambanan temples, complemented by wellness experiences.

WIG 2026 also features WIG Talks and Forum, an Artisan Market, a Culinary Festival, Indonesia Restaurant Months and chef collaborations.

The WIG Talks program brings together 22 speakers across five discussion sessions and a book review session, with organizers targeting 300 participants.

The WIG Artisan Market will take place from October 2 to 4 at the Grand Hotel de Djokja, featuring 21 tenants from the Joglosemar region and Jakarta, along with 13 collaborators for workshops and food-tasting sessions. Organizers expect up to 1,300 visitors over the three-day event.

The Ministry of Tourism is also working with the Indonesian Shopping Center Management Association (APPBI) to organize a Culinary Festival from October 7 to November 1, involving 32 shopping malls in 14 cities.

Meanwhile, Indonesia Restaurant Months, in partnership with Priceless by Mastercard, will involve 150 restaurants. Chef collaborations will also take place at hotels and restaurants in Jakarta, Bali, Semarang, Surabaya, Yogyakarta and Solo.

Indonesian Gastronomy Gains International Recognition

WIG 2026 comes as Indonesian gastronomy receives growing international attention.

Indonesia received the New Destination Champion Award 2026 from La Liste, a French international gastronomy organization.

Indonesian restaurants also improved their positions in the 2026 Asia’s 50 Best Restaurants ranking. August rose from 49th to 42nd, while Locavore NXT climbed from 92nd to 44th.

Widiyanti said the achievements reflected the work of chefs, restaurant owners, producers and other players who have helped build Indonesia’s gastronomic ecosystem.

“These achievements show that Indonesia’s gastronomic ecosystem is becoming more visible, increasingly trusted and more competitive internationally,” she said.

The government expects international recognition to create greater opportunities for new markets, partnerships, investment and tourism visits driven by gastronomic experiences.

Indonesia and France Deepen Gastronomy Cooperation

The launch of WIG 2026 also strengthens gastronomic cooperation between Indonesia and France through a collaboration with Rendez-Vous Rasa: France–Indonesia Gastronomy Week 2026, organized with the French Embassy and Institut Français d’Indonésie (IFI).

The partnership focuses on professional exchanges, capacity building, stronger links between culinary communities and greater international visibility for Indonesian gastronomy.

The opening night featured a Chef Exchange and Collaboration involving Indonesian chefs Degan Septoadji and Wayan, alongside French chef Stéphane Carrade, executive chef of Le Skiff Club, a two-Michelin-starred restaurant in France.

“Through our collaboration with France, we want to create real opportunities for professional exchange, capacity building, stronger connections among culinary communities and greater international visibility for Indonesian gastronomy,” Widiyanti said.

Two New Guides Highlight 300 Indonesian Culinary Destinations

The opening of WIG 2026 also saw the launch of two gastronomy guides: the latest edition of the Indonesia Gourmet Guide and the Indonesia Local Eateries Guide.

The Indonesia Gourmet Guide features 150 restaurants from across the country, while the Indonesia Local Eateries Guide highlights 150 local eateries representing culinary traditions rooted in communities across Indonesia.

The two guides are designed to showcase the breadth of Indonesian gastronomy, from contemporary restaurants gaining international attention to local establishments that preserve culinary traditions passed down through generations.

“Through these two guides, we want to make it easier for travelers to discover the broad spectrum of Indonesian gastronomy, from contemporary restaurants to local eateries that preserve traditions from generation to generation,” Widiyanti said.

The Ministry of Tourism plans to expand Wonderful Indonesia Gastronomy to other regions of the country, with West Sumatra among the destinations being considered for future programs.

The ministry said the long-term goal is not simply to pursue international recognition, but to use gastronomy to strengthen destination identities, create economic opportunities and ensure that the benefits of culinary tourism reach local communities.

“We want to make gastronomy a reason to travel, turn recognition into opportunity, and ensure that when Indonesian gastronomy reaches the world, the benefits return to the communities and places where it all began,” Widiyanti said.