Image: Courtesy of the Ministry of Tourism of Indonesia (https://kemenpar.go.id)
Launched in September 2025 by Indonesia’s Ministry of Tourism and Creative Economy, Wonderful Indonesia Gourmet (WIG) is more than a campaign, it is a dynamic movement that places Indonesia’s culinary culture at the centre of global conversation. Beyond flavour, WIG shares a deeper narrative of biodiversity, sustainability, and the artistry of food as cultural expression.
Through curated tasting journeys, artisan markets, and immersive dining experiences across Jakarta, Ubud, and other regions, the initiative invites media, chefs, and culinary explorers to rediscover Indonesia’s foodscape, from humble warungs to bold new kitchens that honour and evolve tradition.
Across its 17,000 islands, Indonesia offers a dizzying variety of flavours. From fiery sambals and earthy rendang to the simplicity of freshly grilled tempe or herbal infused jamu, each dish carries a story of place and tradition. What sets Indonesian cuisine apart is its layered use of spices, regional depth, and deep cultural symbolism.
While nasi goreng and mie goreng have become international staples, the real treasure lies in street-side warung makan, where banana leaf wrapped nasi campur reflects the soul of the land. As plant-forward dining gains global traction, these timeless staples are being rediscovered and celebrated on new tables around the world.
Since 2023, the Michelin Guide has expanded its culinary compass with the Michelin Green Star, a distinction honouring restaurants that champion sustainable gastronomy. It recognises venues that respect local ingredients, minimise waste, and cultivate eco-conscious menus.
Wonderful Indonesia Gourmet echoes this global movement. Across the archipelago, gastronomy is deeply intertwined with nature, culture, and storytelling. Indonesia emerges as both a guardian of heritage and a creative force in modern, mindful dining. Here, sustainability is not a trend but a living tradition, woven through warung flavours, artisanal methods, and refined kitchens. A bold, rooted culinary voice, ready for the world stage.
As the world embraces health-conscious dining and deeper culinary exploration, Indonesia continues to inspire a new generation of chefs, both local and international, to reimagine its rich palette of flavours with finesse and purpose.
Through fermentation, wood fire, and foraging, these culinary innovators honour native ingredients while applying modern techniques. It is no longer just about what is served, but also how it is grown, crafted, and experienced. From eco-luxury dining concepts to quiet expressions of humble elegance, Indonesia’s culinary journey reflects creative renewal, rooted deeply in place and tradition.
While many regions in Bali now hum with gastronomic experiences, Ubud remains the island’s most captivating culinary destination. The movement began in the early 2000s when Chef Chris Salans opened Mozaic Restaurant, setting the tone for fine dining infused with Balinese elegance and seasonal ingredients. Since then, Ubud has become home to a constellation of remarkable venues like Locavore, Room4Dessert, Nusantara, Apéritif, Hujan Locale, and others, all contributing to a dining landscape defined by locality, creativity, and soul.
At Dine & Wine Bali, we have long believed that Ubud holds the true essence of ‘gourmet’ in Bali. We were delighted to see it recognised as one of the highlights of the Wonderful Indonesia Gourmet journey, thoughtfully curated for media and tastemakers to explore the island’s evolving culinary brilliance.
As part of the WIG 2025 (Wonderful Indonesia Gourmet) culinary journey, we joined a select group of culinary media for a one-day immersion into Ubud’s most revered tasting experiences. The program unfolded as a progressive exploration of storytelling through cuisine, moving from the poetic to the playful, and from the wild to the hyper-local.
Our journey began at KU Culinary Atelier, the heart of Syrco BASE, where Chef Syrco Bakker presented an eleven-course tasting experience at his intimate twelve-seat counter. Ingredients were thoughtfully sourced from their regenerative garden, and each dish became a reflection of land, sea, and spirit. The presentation followed a philosophy of precision and connection to nature. Botanical cocktails mirrored the flow of the menu, reinforcing the atelier’s commitment to traceability, transparency, and transformation.
Each course unfolded as a narrative in flavour, inviting us into a realm where heritage and innovation meet through subtle elegance.
Chef Syrco Bakker - KU Culinary Atelier at Syrco BASÈ
THE OCEAN: razor clam, starfruit, deer tongue | sepia, zucchini, XO by KU Culinary Atelier at Syrco BASÈ
Read our full Foodie’s Notes: KU Culinary Atelier Bali – A Multi-Sensory Fine Dining Experience
Next, we entered the imaginative world of Chef Will Goldfarb at Room4Dessert, an internationally acclaimed dessert destination where botany and alchemy take centre stage. Renowned for his appearance on Chef’s Table, Goldfarb has elevated the idea of dessert into a multi-sensory journey that moves between gardens, kitchens, and intimate table experiences.
Each creation revealed his flair for playfulness and deep respect for nature’s ingredients, a seamless blend of creativity and discipline that pays homage to Bali’s abundant natural pantry. Here, sweetness becomes an expression of balance, intention, and surprise.
Chef Will Goldfarb - Room4Dessert’s Food Forest
Room4Dessert - Raspberry HK: north Bali berries, milk, open sesame
Discover: room4dessert.com
We concluded the day at the visionary Locavore NXT, where Chefs Ray Adriansyah and Eelke Plasmeijer continue to push boundaries with hyper-local, experimental ingredient-driven creations. Their multi-course menu unfolded like a sensory journey, driven by narrative and built on the foundation of Indonesia’s vibrant biodiversity.
Each dish was a conversation between tradition and innovation, where edible “soil,” botanical infusions, and zero-waste cocktail pairings echoed a philosophy of sustainability and exploration. Locavore NXT is more than a restaurant: it is a laboratory of taste and ideas, placing Indonesia’s culinary future firmly in the global spotlight.
Rooftop Flora by Locavore NXT
Spiny lobster, pineapple, beef garum, lemongrass by Locavore NXT
More than a restaurant: locavorenxt.com
The future of Bali’s dining scene is looking ever more exciting. New restaurants are emerging that blend art, heritage, sustainability, and fine dining techniques, from farm-to-table tasting counters to regenerative garden cafés and experiential kitchens rooted in culture.
Whether you're drawn to traditional nasi campur, experimental fermentation, or dry-aging, Bali offers something for everyone, from gourmands to the consciously curious.
Image: Courtesy of the Ministry of Tourism of Indonesia (https://kemenpar.go.id)
At Dine & Wine Bali, we have witnessed the island’s culinary transformation over the past fifteen years. What once centered around beach clubs and tourist-focused eateries has evolved into a vibrant landscape of chef-led concepts, speakeasy bars, and global fusion menus. This is not just a passing trend. Bali’s gastronomic renaissance is cultivating talent, creating new roles in hospitality such as mixologists and fermentation experts, and empowering local farmers and herbalists in fresh, forward-thinking ways.
With support from the Ministry of Tourism and the Wonderful Indonesia Gourmet program, Indonesia is gaining momentum as a destination for global gourmets. And we will be here to celebrate every bite of that journey.
Stay Inspired & Connected with following Instagram accounts:
@indonesia.gourmet
@wonderfulindonesia
@indonesiagastronomy
Download the Indonesia Gourmet Guide for more restaurant inspiration.
Foodgasm: The whole nine yards!
Dine & Wine Bali | Foodie’s Notes by TLW
Experienced September 2025
