Indonesia is looking to strengthen gastronomy as a draw for international visitors as it targets 17 million international arrivals in 2026, with the Ministry of Tourism (MoT) holding the second edition of Wonderful Indonesia Gastronomy (WIG 2026).
WIG 2026 was opened by Indonesia’s minister of tourism Widiyanti Putri Wardhana in Solo, Central Java, on September 26.
Held in partnership with the Indonesia Gastronomy Network (IGN), WIG 2026 runs through October 4, with programmes spanning Solo, Yogyakarta, Jakarta, Bali, Semarang, Surabaya and other cities. This year’s edition looks beyond restaurant dining to explore the local ingredients, dishes, traditions and stories that shape Indonesian food.
Widiyanti said: “WIG is a message we want to continuously bring to the world: that the richness of Indonesian gastronomy stems from tradition, community, and local identity, and grows to gain international recognition.”
She said the strategy comes amid growing interest among international visitors in culinary experiences in Indonesia.
According to Central Bureau of Statistics data, 58 per cent of international visitors took part in culinary or gastronomy activities in 2025, second to urban tourism at 60 per cent and ahead of marine tourism at 53 per cent.
“We believe Indonesia’s culinary diversity can give tourists another reason to visit. Through food, they can discover the culture, traditions and stories of a destination,” Widiyanti shared.
Under the theme From Local Roots to Global Recognition, WIG 2026 explores the gastronomy of Solo and Yogyakarta through visits to Kampung Laweyan, Pasar Gede and Rumah Atsiri, alongside Mangkunegaran palace-style dining experiences. An Artisan Market at Grand Hotel De Djokja features 21 gastronomy businesses from Yogyakarta, Solo, Semarang and Jakarta.
Chef collaborations, food festivals and restaurant promotions will also take place in Jakarta, Bali, Semarang and Surabaya. The second editions of the Indonesia Gourmet Guide and Indonesia Local Eateries will also be released during WIG 2026.
Speaking at a press conference ahead of the event, Ni Made Ayu Marthini, deputy for marketing at the MoT, said the choice of destinations was also part of the ministry’s efforts to map and explore Indonesia’s gastronomy potential across different regions.
“Last year, WIG was held in Bali and Jakarta, which are melting pots of Indonesian cuisine. This year, it is Yogyakarta and Solo, and next year we will explore Sumatra,” she said, adding that each destination brought different ingredients, food traditions and culinary practices to the programme.
Meanwhile, Vita Datau, chair of the IGN, noted food could offer visitors a window into the local traditions and identity that shape different parts of Indonesia.
“Gastronomy is not just about what is served on the plate. It is a way to understand where we come from, how people live, and what makes each part of Indonesia unique,” she said.
