When we talk about memorable gastronomy experiences, the conversation often begins at the table. In reality, the most compelling food journeys are shaped long before a dish is plated. They are built quietly – through sourcing decisions, seasonal planning, relationships between farms and kitchens, and the coordination required to deliver quality at scale. In Bali, […]
Gastronomy is increasingly central to how destinations are understood, remembered, and valued. The question today is no longer whether a destination offers “local food,” but where authenticity is genuinely preserved and expressed with consistency. In Bali, alongside international dining concepts, a strong network of Indonesian restaurants – ranging from heritage-driven kitchens to refined contemporary interpretations […]
Sustainability in tourism is rarely a straight line. Across destinations worldwide, progress is shaped by long-term commitment, collaboration, and the ability to improve over time – often while managing real operational and environmental challenges. Bali is no exception. What increasingly matters for buyers is not flawless narratives, but visible effort and consistency: who is embedding […]
Happy New Year 2026, as highlighted in the ASITA Outlook, Indonesia’s tourism sector enters the year with optimism, a more deliberate and structured direction. The emphasis has shifted away from growth at all costs toward quality, value, and long-term resilience. This reflects a broader national tourism vision that prioritizes sustainability, cultural integrity, and experience-led travel. In […]
Every 210 days, Bali is bathed in gold. Kuningan, the closing day of the Galungan celebration, marks the moment when ancestral spirits return to the heavens after their brief visit to Earth. Villages and temples come alive with penjor swaying in the breeze, the scent of incense, and the rhythmic sound of morning prayers. Offerings of yellow rice […]
Imagine a Balinese village kitchen where fish gently sours into sweetness, or cassava turns into chewy, probiotic bites over days of sun and tradition. In Indonesia, fermentation is more than science – it’s survival, artistry and flavour. From the Minangkabau tribe’s buffalo-milk “dadih” to Kalimantan’s fish-based “bekasam,” local innovators are reviving age-old methods while creating […]
Step into a Balinese resort kitchen and you may spot a composting machine humming alongside a mortar and pestle, or see chefs scan QR codes to trace the origin of their herbs. In Bali, culinary innovation isn’t just about new gadgets – it’s about combining technology with tradition, and ensuring nothing goes to waste. For […]
Ask ten Indonesians to name the country’s best dish, and you’ll likely get ten different answers. Some will say rendang from West Sumatra, others will insist on soto with its endless variations, while spice lovers swear by Manado’s rica-rica. The truth is: Indonesia is too diverse for one answer. And that’s exactly its magic. BBTF 2026 embraces this culinary richness […]
In Bali, farming is more than work – it’s a way of life. From the UNESCO rice terraces of Jatiluwih to the volcanic slopes of Kintamani, traditional crops still shape the island’s rhythms. Once destined only for family kitchens and ceremonies, these ingredients are now finding new expression in the hands of Bali’s chefs. Red […]
In Bali, the most extraordinary meals are often prepared not in restaurants but in temples. Festival days transform entire villages into living kitchens, where food becomes both offering and celebration. At a Balinese odalan (temple anniversary), hundreds of dishes are prepared by the community – some destined for shrines, others for the long communal tables that follow. […]
Copyright ©2025 all rights reserved | Owned by DPD ASITA BALI (Perkumpulan Perusahaan Perjalanan Wisata Provinsi Bali)
BBTF 2026
Copyright ©2024 all rights reserved
Owned by DPD ASITA BALI
(Perkumpulan Perusahaan Perjalanan Wisata Provinsi Bali)
BBTF 2026