CULINARY

Explore Yogyakarta's delicious culinary specialties

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Specialty Culinary

List of Yogyakarta Typical Culinary

Gudeg

4.5

Gudeg is made by young jackfruit material that is cooked for a long time with coconut milk and brown sugar so that make it brown. This dish is usually served with krecek sauce, eggs, chicken, tempeh or tofu.
± IDR 25.000 - 35.000
gudeg

Bakmi Jawa

4.5

Bakmi Jawa these noodles are different from ordinary noodle dishes because they are cooked using, brazier and charcoal that makes the taste is more delicious. Usually Bakmi Jawa restaurant is open at night.
± IDR 18.000 - 25.000
bakmi-jawa

Sate Klathak

4.5

Sate Klathak (satay) has become a unique which are roasted with iron bars and only seasoned with salt. This dish is served with cucumbers, tomatoes and cabbage.
± IDR 25.000 - 50.000
sate-klatak

Tengkleng Gajah

4.5

The name tengkleng gajah refers to the size or large serving portion, so it is called the elephant portion. This Yogyakarta specialty is processed mutton bones that have a large size so it is dubbed as tengkleng gajah.
± IDR 50.000 - 75.000
tengkleng-gajah

Brongkos

4.5

This traditional Yogyakarta culinary has a savory and spicy taste from the cayenne pepper seasoning that is left intact during cooking. Besides being served with rice, brongkos is also accompanied by additional side dishes such as fried tempeh, perkedel, peyek, kerupuk karak and other side dishes.
± IDR 25.000 - 50.000
brongkos

Mie Lethek

4.5

Mie Lethek are usually processed into boiled or fried noodles. It is usually served with duck eggs or free-range chicken eggs, shredded chicken and some vegetables. This food can be eaten as a mixture of rice to make it more filling.
± IDR 15.000 - 25.000
mie-lethek