The cities of Jakarta, Bandung, Padang, Surabaya, Surakarta (Solo) and Yogyakarta have been acknowledged as the world’s 100 Best Food Cities in the 2025-2026 edition of the global food guide TasteAtlas. The ranking draws more than five lakh verified user ratings covering some nineteen thousand traditional dishes in the TasteAtlas database, an impressive testament to the global appreciation for local flavours.
The capital leads the Indonesian entries, ranked 21st globally. Its reputation rests on a vibrant street-food culture featuring dishes such as soto Betawi, nasi uduk, gado-gado, chicken congee, and meatball soup. Among the favourites highlighted are beloved establishments like Restoran 1945, Lapo Marpadotbe, Asinan Betawi H. Mansyur, Rumah Makan Marannu, and Bubur Ayam Barito.
Known for its creative snacks and laid-back vibe, Bandung ranks 34th. It draws food lovers with specialties like batagor, cireng, nasi kuning, mi kocok, and serabi. Local go-to spots include Warung Nasi Ibu Imas 81, Lemper Purnama, Baso Tahu Mang Ade, Serabi Kinca Suji – Eka Rasa, and Batagor Yunus.
Padang, renowned for its Minangkabau cuisine, secures the 45th position globally. A major draw is the internationally celebrated rendang itself previously ranked among the world’s best braised dishes. Other staples like nasi Padang, gulai and sate Padang also draw praise. Favourite local venues include Lamun Ombak Rumah Makan, Pagi Sore, Resto Selamat, and Restoran Simpang Raya.
This recognition from TasteAtlas comes at a pivotal moment for Indonesia’s tourism strategy. The Ministry of Tourism of the Republic of Indonesia is doubling down on gastronomic tourism: in 2025 it introduced both the Gourmet Programme and launched curated culinary-tour packages under the Wonderful Indonesia Scale-up Hub 2025 (WISH 2025), aimed at promoting regional flavours as a cornerstone of travel experiences.
By spotlighting micro, small and medium enterprises (MSMEs), many of them traditional food vendors and family-run eateries, Indonesia hopes to leverage culinary heritage to fuel both economic growth and sustainable tourism development.
Given that food and beverages account for a significant portion of foreign tourist spending, the global recognition of Indonesian cities as culinary hotspots is likely to have a ripple effect.
Moreover, with programmes like the launch of a new guidebook emphasising regional food heritage, for example, the recent publication focusing on West Java’s food culture, the government is signalling a clear intent to build food-led tourism as an integral part of Indonesia’s brand.
For travellers, this ranking transforms Indonesia from a destination known largely for beaches, culture and landscapes into one where food is a reason to travel in itself.
Food aficionados and discerning travellers whether planning a multi-city Indonesian itinerary or seeking off-the-beaten-path urban food experiences, now have a concrete, highly-rated list. From the street-food alleys of Jakarta and Bandung to the spicy richness of Padang, and the cultural-gastronomic heritage of Solo and Yogyakarta, Indonesia offers a mosaic of flavour, culture and history.
As one source noted, making culinary tourism a core pillar gives travellers access not only to food, but to local wisdom, regional identity and authentic living traditions.
The inclusion of six Indonesian cities in the world’s top 100 food cities is more than a line in a ranking: it is an affirmation of Indonesia’s deep-rooted culinary heritage, regional diversity and emerging position as a global gastronomic destination.
For travellers with a passion for food like myself as a travel journalist, this is an invitation not just to see Indonesia, but to savour it. Each city tells a story of history, community and taste. As Indonesia continues to invest in gastronomic tourism, the journey through its cities becomes richer, deeper, and infinitely more delicious.
