Contact Information

Mr. Panggah / Ms. Aulia

Phone: +62 21 7272425 ext. 506

Mobile: +62 812-1232-8751

Fax: +62 21 7863558



Culinary 2017-04-05T07:14:30+00:00

Gudeg is one of Yogyakarta´s signature foods. It has a rich sweet flavor and is enriched with thick flavorsome coconut milk. This tasty dish is so famous and has become the main culinary destination for local as well as international tourists. As a main course, Gudeg usually accompanied by condiments such as soya cake or tempe, marinated tofu, and chilli soup known as sambel krecek. Gudeg itself is made from well-cooked young Jackfruit, served with white rice in a traditional pottery named kendil and wrapped in baskets made from bamboo.

As the partner of Gatot, Tiwul has drier texture, tastes less sweet and more savory than Gatot. Both Gatot and Tiwul are usually eaten with palm sugar and generous sprinkle of grated coconut.

This sweet was originally paired with another one called Tiwul. In the past, people in Yogyakarta ate Gatot and Tiwul as main course during hard times. Nowadays, they become one of the local´s favorite snacks. Cassava, as the main ingredients of Gatot, is fermented for 12 hours in order to produce the unique texture and flavor.

This named under Uwuh which means ‘trash’. It depicts how Wedang Uwuh unappealing looks. This traditional beverage is made from ginger, clove leaves, lump sugar and slices of sappan wood, a kind of a species of flowering tree in the legume family, mixed together in a glass of hot water.

For dessert or snack, a Yogyakarta specialty is Geplak, a sweet traditional dish made from coconut and sugar. It is sweet, colorful and varied in a lot of different flavors, such as Durian, Pandan, and Original. It is a perfect light bite.

Bakpia is small round-shaped Indonesian pastries, usually stuffed with mung beans, but have recently come in other fillings as well (e.g. chocolate, durian, and even cheese). They are one of Yogyakarta´s specialties named after a ´suburb´ in this city (Pathok) where these sweet pastries were originated. These pastries are similar to bigger Indonesian round pastries (or ‘pia’) the only difference is the size. They are commercially packaged in small boxes and sold at many food shops in Yogyakarta. Bakpia was influenced and originated from Chinese sweet pastry.