What do you think of when you want to explore the food of Yogyakarta? The city offers a wide range of options, including Gudeg, Bakmie Jawa, Mie Ayam, Lotek, Sate Klathak, Bakpia Pathok, and more. If it’s your first time visiting, you should know that Yogyakarta’s cuisine is famous for its sweet flavors and generous use of spices.
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Trying local food is a great way to get to know a city. It helps you experience the traditions and culture of the people who live there. If you visit Yogyakarta, Indonesia, be sure to try the local dishes. We had a quick summary before you jump into the whole article:
- Most Yogyakarta local dishes have a sweet flavour because their main ingredients typically include palm sugar/sweet peanut sauce.
- The price range of the food is quite affordable for any kind of food, and it’s easily found in every corner of the town, especially in the traditional market for snacks.
- The best local food to try in Yogyakarta is Gudeg, Bakmie Jawa, Mie Ayam, Lotek, Sate Klathak, Bakpia Pathok, Tengkleng, Nasi Kucing, and more.
As you explore, you’ll see how diverse and unique the food is. We’ve made a list of foods you should try, from traditional meals to local favorites. Let’s start exploring the food of Yogyakarta!
Best Local Food in Yogyakarta
When people think of Yogyakarta’s food, Gudeg is usually the first dish that comes to mind. It’s a main course with a savory-sweet flavor from palm sugar. Besides Gudeg, the city has a lively food culture that’s worth exploring. Here’s a tip: most local dishes in Yogyakarta are sweet and not very spicy, but you can also find spicy options.
Gudeg: Yogyakarta’s Iconic Sweet Vegetable Dish
- Flavour: Sweet & Savoury
- Serving: Rice, chicken, egg, and sambal krecek
- Total Cook Time: 5-12 Hours
- Main Ingredients: Young jackfruit, coconut milk, palm sugar, coriander, salt, shallot, garlic, galangal, lemongrass, candlenuts, kaffir lime leaves, bay leaves (daun salam).
- Best Time to Eat: Lunch/Dinner
Gudeg is a traditional dish from Yogyakarta made by slow-cooking jackfruit with coconut milk and palm sugar. It simmers for 4 to 12 hours on low heat, which makes it tender and sweet. Gudeg became popular in the 16th century, when jackfruit trees grew throughout the city, and palm sugar was readily available in local markets. Many people in Yogyakarta were farmers, so this sweet jackfruit stew gave them the energy they needed for working in the fields.
You can find many local Gudeg stalls that have long been legendary culinary spots. We’d love to recommend experiencing the best Gudeg here!
| Location | Address |
| Gudeg Bromo Bu Tekluk | Jl. Affandi No.2-A, Santren, Caturtunggal, Depok, Sleman, Yogyakarta |
| Gudeg Permata Bu Narti | Jl. Gajah Mada No.2, Gunungketur, Pakualaman, Yogyakarta |
| Gudeg Sagan | Jl. Prof. Dr. Ir. Herman Johannes No.53, Samirono, Caturtunggal, Depok, Sleman, Yogyakarta |
Bakmie Jawa: Traditional Javanese Noodle
- Flavour: Savoury
- Serving: Fried Noodle/Boiled
- Total Cook Time: 15 Minutes
- Main Ingredients: Yellow egg noodles, vermicelli, shredded chicken or duck, vegetables, egg, and spices
- Best Time to Eat: Dinner
Bakmie Jawa is a traditional Javanese noodle dish that’s easy to find in Yogyakarta. It’s made with yellow egg noodles, vermicelli, shredded chicken or duck, vegetables, egg, and spices. You can have it fried or boiled. The flavor is mild and savory, with a touch of sweetness.
Bakmie Jawa is a favorite comfort food, especially on cool or rainy days. If you like it spicy, add some bird’s-eye chili for an extra kick. It’s cooked on a clay stove, which gives it a smoky flavor. Bakmie Jawa is usually served at dinner, as it tastes best warm and makes a cozy evening meal. Here are locals’ favorites of the Bakmi Jawa stall!
| Location | Address |
| Bakmi Gandhok Kadipaten | Jl. Nogosari Lor, Kadipaten, Kraton, Yogyakarta |
| Bakmi & Bajigur Kadin Mbah Hj. Karto | Jl. Bintaran Kulon No.3, Wirogunan, Mergangsan, Yogyakarta |
| Bakmi Mataraman Mas Petbun | Jl. Magangan Kulon, Panembahan, Kraton, Yogyakarta |
Mie Ayam: A Popular Chicken Noodle in Yogyakarta
- Flavour: Savoury with a hint of sweetness
- Serving: With Chicken Broth (Several places might also have served it fried)
- Total Cook Time: 10 minutes
- Main Ingredients: Wheat noodles, diced chicken, and boiled vegetables, cooked with plenty of spices
- Best Time to Eat: Lunch/Dinner
Mie Ayam is another popular food of Yogyakarta. It is a chicken noodle soup made with wheat noodles, diced chicken, and boiled vegetables, cooked with plenty of spices. While it is similar to Chinese cuisine, Mie Ayam in Yogyakarta tastes more savory and sweet because the chicken is marinated with palm sugar and ketchup.
Mie ayam is served al dente, mixed with soy sauce, cooking oil, and minced garlic, then added to hot broth. Some stalls offer different types of mie ayam, such as Mie Ayam Jamur (with mushroom toppings, which is more vegetarian-friendly), Mie Ayam Ceker (with tender chicken feet), or Mie Ayam Bakso (with extra meatballs). Here are some local favorites you should try when you visit Yogyakarta:
| Location | Address |
| Mie Ayam Kobar Jaya | Jl. Ungaran, Kotabaru, Gondokusuman, Yogyakarta |
| Mie Ayam & Bakso Sempurna Wonogiri | Jl. Perumnas No.127, Tempel, Caturtunggal, Depok, Sleman, Yogyakarta |
| Mie Ayam Ibu Tumini Sari Rasa Jati Ayu | Jl. Imogiri Tim. No.187, Giwangan, Umbulharjo, Yogyakarta |
Lotek: Fresh Javanese Vegetable Salad
- Flavour: Savoury with a hint of sweetness
- Total Cook Time: 30 minutes
- Main Ingredients: Boiled spinach, carrots, cucumbers, eggs, tomatoes, yardlong beans, bean sprouts, white cabbage, and Indonesian peanut sauce.
- Best Time to Eat: Lunch
Lotek is a mix of vegetables, including tomatoes, yardlong beans, bean sprouts, white cabbage, baby potatoes, boiled spinach, carrots, and cucumbers, all served with peanut sauce. For extra balance, you can add a boiled egg or fried tempeh on top, and for crunch, add Kerupuk (shrimp crackers).
Lotek is a popular lunch dish in Yogyakarta. Not many people eat it at dinner, as it is best enjoyed in cooler weather. The taste is sweet with a hint of savory. It is also called a Javanese local salad because it is low in calories and not fried. Gateway of Java recommends three places to try the most authentic Lotek in Yogyakarta:
| Location | Address |
| Lotek & Gado-Gado Bu Bagyo Colombo | Jl. Prof. Dr. Ir. Herman Johannes No.1, Terban, Gondokusuman, Yogyakarta |
| Lotek & Gado-Gado Bu Ning | Gg. Pronocitro No.719, Wirogunan, Mergangsan, Yogyakarta |
| Lotek Pandega Putri | Jl. Pandega Marta No.29, Manggung, Caturtunggal, Depok, Sleman, Yogyakarta |
Sate Klathak: Unique Lamb Satay from Jogja
- Flavour: Savoury
- Total Cook Time: 30 minutes – 1 hour
- Main Ingredients: Diced cut lamb, salt, and peppers
- Best Time to Eat: Lunch/Dinner
If you ask people in Yogyakarta what food you should try, most will suggest Sate Klathak. This satay dish is made with grilled lamb on iron skewers, seasoned only with salt and pepper. It usually comes with a light yellow curry for dipping. The meat is tender and full of savory flavor.
Why is it called “Sate Klathak”? In Indonesia, ‘sate’ means skewers, and this dish is easily found in many places. ‘Klathak’ comes from the sound the meat makes when it touches the hot grill. You can find this tasty dish in Bantul, in southern Yogyakarta. Here are our top picks for the best Sate Klathak in Yogyakarta:
| Location | Address |
| Sate Klathak Mak Adi | Jl. Imogiri Tim. No.9, Jati, Wonokromo, Pleret, Bantul, Yogyakarta |
| Sate Joglo Simpang Lima | Jl. Sultan Agung, Jejeran, Wonokromo, Pleret, Bantul, Yogyakarta |
| Sate Klathak Pak Bari Pasar Wonokromo | Pasar Wonokromo, Ps. Jejeran, Jl. Imogiri Tim. No.5, Wonokromo II, Wonokromo, Kec. Pleret, Bantul, Yogyakarta |
Bakpia Pathok: The Famous Yogyakarta Snack
- Flavour: Sweet
- Total Cook Time: 2-3 hours
- Main Ingredients: Wheat flour, vegetable oil (or coconut oil), sugar, and salt. The filling is made from mung beans, red beans, chocolate, and cheese
- Best Time to Eat: Anytime, it’s perfect for a snack
Bakpia Pathok is a sweet roll from Yogyakarta, often simply called Pia. At first, Bakpia was filled with mung bean paste, but now you can find many flavors, such as chocolate, cheese, and red bean. It tastes lightly sweet, with a hint of smokiness from baking until golden brown.
Bakpia is a blend of Chinese and Indonesian cultures. In the 1940s, a Chinese trader named Kwik Sun Kwo brought the original “Bakpia” or “Pia” from his homeland. To suit local tastes, the fillings were adapted to include mung beans, red beans, chocolate, and cheese. Bakpia Pathok has become a legendary snack and a popular souvenir for tourists. Here are some of the most famous Bakpia Pathok stalls you can try:
| Location | Address |
| Bakpia Pathok 25 Pabrik Jaya | Sanggrahan Pathuk, Ngampilan, Yogyakarta |
| Bakpia Pathok Kurnia Sari | Jl. Raya Solo – Yogyakarta No.4-88, Janti, Banguntapan, Depok, Sleman, Yogyakarta |
| Bakpia Kencana Adisucipto | Ruko Barsa City Jl. Laksda Adisucipto No.17, Ambarukmo, Caturtunggal, Depok, Sleman, Yogyakarta |
Tengkleng: Traditional Goat Bone Stew
- Flavour: Savoury & spicy
- Total Cook Time: 2-3 hours
- Main Ingredients: Goat bones (ribs/other), coconut milk, shallots, garlic, onion, bird’s eye chilies, galangal, ginger, lemongrass
- Best Time to Eat: Lunch/Dinner
Tengkleng is a traditional goat bone stew from Central Java and Yogyakarta, made with coconut milk and spices. The dish dates back to colonial times, when the Dutch reserved lamb for the wealthy, while locals used goat bones with a bit of meat left on them. The bones are simmered for about 2 hours in a mild curry broth, which gives the stew its rich, savory flavor. Tengkleng is often served with rice and bird’s-eye chili for some extra heat. If you want to try the best Tengkleng in Yogyakarta, here are some local spots to visit:
| Location | Address |
| Tengkleng Bhenjoyo, Keraton | Jl. Pekapalan Timur No.6, Prawirodirjan, Gondomanan, Yogyakarta |
| Warung Sate Kambing Pak Is | Jl. Raya Kledokan, Caturtunggal, Depok, Sleman |
| Sate Klathak dan Bakmi Jowo Pak Jede | Jl. Nologaten No.46, Nologaten, Condongcatur, Depok, Sleman |
Nasi Kucing: Small-Portioned with Assorted Toppings
- Flavour: Savoury
- Total Cook Time: 1 hour
- Main Ingredients: Rice, any kind of stir-fried vegetable, sambal, and banana leaf.
- Best Time to Eat: Breakfast/Lunch/Dinner
In Yogyakarta, people often grab Nasi Kucing when they need a quick meal, much like how Onigiri is popular in Japan. Nasi Kucing is a famous small-portion dish from the area. Its name, “Cat Rice,” comes from its tiny serving size, which looks like it’s meant for a cat. The meal usually includes white rice and a few side dishes, such as stir-fried vegetables, sambal, shredded chicken, or other local foods, all wrapped in a banana leaf.
Nasi Kucing is very affordable, usually costing between IDR 3,000 and IDR 8,000, or less than $1, depending on the side dishes you pick. You can easily find Nasi Kucing at Angkringan, traditional street food carts found all over Yogyakarta. The most popular Angkringan are in the Malioboro area. Just visit any Angkringan to try Nasi Kucing along with other dishes and drinks. Here are some of the best places for Nasi Kucing in Yogyakarta:
| Location | Address |
| Warung Klangenan | Jl. Patangpuluhan No.28, Wirobrajan, Yogyakarta |
| Angkringan Kopi Jos Lik Man | Kranggan Traditional Market, Jl. Poncowinatan No.7, Gowongan, Kec. Jetis, Kota Yogyakarta |
| Angkringan Tentrem “Kang Doel” | Gg. Sengon No.9A, Gowok, Caturtunggal, Kec. Depok, Sleman, Yogyakarta |
Garang Asem: Tangy and Spicy Steamed Chicken
- Flavour: Savoury & sour
- Total Cook Time: 30-45 minutes
- Main Ingredients: chicken, coconut milk, green tomatoes, belimbing wuluh, bird’s eye chilies
- Best Time to Eat: Breakfast/Lunch
Garang Asem is a flavorful dish known for its bold, sour taste and fragrant spices. It is a signature food of Yogyakarta and has been enjoyed for generations. This chicken stew is made with chicken, coconut milk, and broth, resulting in a rich, thick curry. The sour flavor comes from Belimbing Wuluh (Averrhoa bilimbi), a fruit commonly found in Indonesia, especially in Yogyakarta.
In Javanese, “Garang” means “fierce” or “bold,” which matches the dish’s strong flavors. “Asem” is the Indonesian word for sour. The sourness, usually from Belimbing Wuluh, is an important part of this dish. While Garang Asem is often cooked at home, you can also find tasty versions in many restaurants, such as:
| Location | Address |
| Kedai Makan Mbak Pesta | Pakemgede, Pakembinangun, Pakem, Sleman, Yogyakarta |
| Kedai Rukun Local Cuisine & Brew | Gg. Darussalam, Kadipiro, Ngestiharjo, Kasihan, Bantul, Yogyakarta |
| Kandang Ingkung Resto & Kopi | Jitengan, Balecatur, Gamping, Sleman |
Ayam Goreng Kalasan: Kalasan Fried Chicken
- Flavour: Savoury
- Total Cook Time: 2 Hours
- Main Ingredients: Free-range chicken, coconut water, shallots, garlic, candlenuts, coriander, galangal, and brown sugar
- Best Time to Eat: Lunch/Dinner
Indonesia offers many types of fried chicken, but Ayam Goreng Kalasan is quickly becoming a favorite. This dish comes from Yogyakarta, especially the Kalasan area, known for its Buddhist and Hindu temples. Ayam Kalasan is fried chicken cooked with aromatic spices and served with sambal terasi, a spicy chili sauce made with shrimp paste. You can try the most authentic and delicious Ayam Goreng Kalasan here:
| Location | Address |
| Ayam Goreng Kalasan Bu Suwarti | Jl. Raya Solo – Yogyakarta No.Km. 15 No. 34, Keniten, Tamanmartani, Kalasan, Sleman, Yogyakarta |
| Bebek & Ayam Talliroso Bu Lilly | Glondong, Tirtomartani, Kalasan, Sleman, Yogyakarta |
| Ayam Goreng Kalasan & Bebek Laos Ny. Jun | Jl. Berbah-Krikilan, Blendengan, Tegaltirto, Berbah, Sleman |
Gatot and Tiwul: Traditional Cassava-Based Snacks
- Flavour: Sweet
- Total Cook Time: Takes more than 1 day
- Main Ingredients: Cassava
- Best Time to Eat: Breakfast/Lunch
Gatot and Tiwul are traditional foods of Yogyakarta, both made with cassava. They originate from Gunungkidul, a coastal region famous for its rocky terrain. To prepare Gatot, cassava is grated, dried, smashed to soften, and then grilled until browned. Gatot has a sweet flavor and is often served with grated coconut for a savory touch.
Tiwul is made in a similar way. Dried cassava is mashed, then steamed until soft and chewy. Both Gatot and Tiwul are easy to find at traditional markets across Yogyakarta. They are also budget-friendly, usually costing between IDR 5,000 and IDR 10,000 per portion. Here are some places where you can try authentic Gatot and Tiwul:
| Location | Address |
| Thiwul Ayu Mbok Sum | Jalan Mangunan KM.4.5, Mangunan, Dlingo, Bantul, Yogyakarta |
| Gathot Thiwul Yu Tum | Jl. Tawarsari No.2, Tawarsari, Wonosari, Gunungkidul, Yogyakarta |
| Ngasem Traditional Market | Jl. Polowijan No.11, Patehan, Kraton, Yogyakarta, Yogyakarta |
Oseng-Oseng Mercon: Spicy Beef Stir-Fry
- Flavour: Spicy & Savoury
- Total Cook Time: 1 hour
- Main Ingredients: Brisket meat, a large amount of bird’s eye chilli, curly red chilies, shallots, garlic, ginger, candlenuts, and turmeric.
- Best Time to Eat: Dinner
Oseng-oseng Mercon is a unique dish that spicy food lovers should not miss. This specialty from Yogyakarta is made with beef and beef trimmings, cooked with plenty of cabai rawit (bird’s eye chili). In Indonesia, ‘oseng-oseng’ means ‘stir-fried,’ and ‘mercon’ means ‘firecrackers,’ hinting at just how spicy this dish can be. People often eat it with warm white rice and fresh vegetables to balance the heat. Here are some favorite local spots where you can try Oseng-oseng Mercon in town:
| Location | Address |
| Oseng Mercon Mas Toni | Jl. KH. Ahmad Dahlan, Ngampilan, Yogyakarta |
| Oseng-Oseng Mercon Mbok Sum | Jl. KH. Ahmad Dahlan No.8, Ngupasan, Gondomanan, Yogyakarta |
| Oseng-Oseng Mercon Bu Rani | Jl. Letjen Suprapto No.60B, Ngampilan, Yogyakarta |
Ayam Geprek: Smashed Crispy Fried Chicken
- Flavour: Spicy & Savoury
- Total Cook Time: 30 Minutes
- Main Ingredients: Anykind of fried chicken, bird’s eye chilli, shallots, and garlic
- Best Time to Eat: Lunch
Ayam Geprek is a popular food of Yogyakarta and is now gaining fans across Indonesia. The word “Geprek” means “smashed” in the local language. This dish is made by smashing fried chicken and mixing it with bird’s-eye chili, which gives it a savory, spicy flavor. If you prefer less heat, you can ask for less chili or even have the chicken without any chili. You can also choose how much chili you want to match your taste. Here are some of the top spots to try Ayam Geprek in Yogyakarta:
| Location | Address |
| Ayam Geprek Bu Made | Jl. Wulung No.26, Papringan, Caturtunggal, Depok, Sleman, Yogyakarta |
| Ayam Geprek Bu Rum | Jl. Wulung Lor, Papringan, Caturtunggal, Depok, Sleman |
| Ayam Geprek & Susu | Jl. Karangmalang, Samirono, Caturtunggal, Depok, Sleman |
We’ve picked out some of Yogyakarta’s best foods to help you experience its unique flavors. Use this guide to enjoy real local dishes from morning to night.
Breakfast
- Nasi Kucing
- Garang Asem
Lunch
- Gudeg
- Mie Ayam
- Lotek
- Sate Klathak
- Tengkleng
- Ayam Goreng Kalasan
- Ayam Geprek
Dinner
- Bakmie Jawa
- Oseng-oseng Mercon
Snack
- Bakpia Pathok
- Gatot and Tiwul
We’d love to share another unique and fun insight from Yogyakarta and the entire Indonesian archipelago. This is a sign that you should dive deeper into this enchanting city.