The State News Agency ANTARA reports that the Indonesian Tourism Minister Widiyanti Putri Wardhana, speaking at a Wonderful Indonesia Gastronomy (WIG) 2026 Press Conference in Jakarta on Tuesday, 15 September 2026, said that 58.34 percent of foreign tourists come to Indonesia to experience the country’s rich culinary tourism and local gastronomy.
Wardhana commented that Indonesia, an archipelago of over 17,000 islands, has a diverse culinary landscape shaped by local traditions, agricultural produce, and cultures that have evolved over centuries. From a gastronomic perspective, Indonesia’s culinary sector encompasses a vast ecosystem—ranging from livestock farmers, fishermen, producers, and chefs to business operators and the communities that preserve and pass down food traditions from one generation to the next.
Regarding tourism, Widiyanti explained that gastronomy opens the door for people to discover a location’s culture, traditions, and stories, thereby inspiring a desire to visit the region.
”One of Indonesia’s greatest assets as a tourist destination is its gastronomic heritage, which is incredibly rich and deeply rooted in the community’s culture,” Widiyanti said.
She added that Indonesia’s culinary potential could further boost foreign tourist arrivals, which reached 8.98 million between January and July 2026. The Ministry of Tourism targets 16 million to 17 million foreign tourist visits for the full year of 2026. The Ministry of Tourism is spearheading a flagship program in collaboration with the Indonesia Gastronomy Network (IGN) called “Wonderful Indonesia Gastronomy (WIG 2026),” aimed at boosting exposure and strengthening the position of Indonesian culinary tourism as a global attraction. The program invites visitors to explore the roots of local culture in depth.
This year, WIG 2026 will be held under the theme “From Local Roots to Global Recognition.” The program’s main events will take place in Solo and Yogyakarta from September 26 to October 4, 2026.
The program highlights the origins of ingredients and dishes, local wisdom, traditions, and the philosophies behind the food, as well as how to translate this richness into contemporary gastronomic experiences.
Ni Made Ayu Marthini, the Ministry of Tourism’s Deputy for Marketing, believes that foreign tourist arrival data proves culinary offerings can boost visitor numbers.
”This not only attracts foreign tourists but also directly impacts small and medium-sized enterprises (MSMEs),” said Marthini.
Through WIG, Marthini said the Ministry of Tourism aims to showcase Indonesia’s culinary richness while encouraging MSME participation and helping them gain wider recognition.
The Ministry of Tourism also actively collaborates with the Indonesian Shopping Center Association (APPBI) to host events—such as culinary festivals—in various shopping centers, offering attractive promotions and discounts to encourage visitors to spend more.
”In malls, the food courts—rather than the standalone restaurants—predominantly feature Indonesian food; that is one of the strategies,” added Marthini.
Vita Datau, Chairperson of the Indonesia Gastronomy Network, observes that Indonesia’s current culinary tourism trend is shifting toward high-quality dishes.
Meanwhile, for tourists, trends tend to be dynamic, driven by individual preferences—especially given the active role of Gen Z and millennials in sharing the nation’s unique culinary offerings on social media.
”For instance, if someone likes spicy food, they might gravitate toward places serving Manado cuisine,” she noted. Therefore, Vita Datu asked the Ministry of Tourism to guide business owners to improve product quality and scale up operations, and to position culinary offerings as an attractive feature for tourists.
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