For 2026, BBTF embraces the theme “Redefining Indonesia’s Gastronomy Journey: A Celebration of Taste, Culture, and Sustainable Heritage.” We selected this focus because gastronomy is a universal connector—it turns destinations into stories and meals into memories. With over 17,000 islands, Indonesia’s culinary diversity is unmatched, each region offering flavours shaped by history, culture, and environment. BBTF 2026 will give global buyers the opportunity to engage with destinations through their food traditions, encouraging travel patterns that integrate gastronomy into itineraries. The result: stronger cultural exchanges, sustainable community impact, and travel experiences that are as rich in meaning as they are in flavour.
A Taste of Indonesia’s Gastronomy
Picture walking into a morning market in Sumatra, where the aroma of slow-cooked Rendang fills the air, or standing in a Balinese kitchen as Bebek Betutu is unwrapped from its banana leaves after hours of steaming. These are not just meals—they are cultural touchpoints.
Indonesia’s gastronomy is a vast mosaic, shaped by geography, trade routes, and over 1,300 ethnic traditions. From the spice-rich dishes of Maluku, where nutmeg once changed the course of global history, to Java’s sweet Gudeg that rewards patience, every flavour carries a story. Bali’s Lawar speaks of communal preparation, while Sulawesi’s Coto Makassarrecalls centuries of maritime exchange.
Here, food is deeply tied to life’s rhythms—ceremonies, harvests, and daily devotion. In Bali, ornate offerings (banten) are prepared before being shared with family. In Ternate, nutmeg-based drinks still echo the island’s role in the spice trade.
Gastronomy tourism in Indonesia goes beyond the table. Visitors can pick cloves in Maluku, join sambal-making workshops in Lombok, or follow spice trails across small coastal towns. Increasingly, chefs and tourism operators are collaborating with local farmers, reviving heritage crops, and creating farm-to-table experiences that highlight both sustainability and authenticity.
At BBTF 2026, these stories will converge—not just for tasting, but for building collaborations. Here, buyers can connect directly with destinations to design itineraries that integrate culinary experiences with cultural, adventure, and leisure travel, creating products that resonate with today’s travellers seeking depth and authenticity.
Recommendation
Discover how to bring Indonesia’s culinary heritage into your travel products—connect with ASITA Bali and explore gastronomy tourism programs that inspire travellers and strengthen local communities.
Quote – I Putu Winasta, S.AB, M.A.P , Head of Committee BBTF 2026
“BBTF is where buyers meet sellers and destinations management from across Indonesia, right here in Bali – next year is about gastronomy travel experiences that connect culture and heritage”
