Indonesian identifies gastronomic tourism development as key priority for increasing tourist flow

The development of gastronomic tourism is becoming one of the priority strategies for attracting foreign travellers to Indonesia. This was stated by the Republic’s Ministry of Tourism, as reported by Vietnam News Agency (VNA), a partner of TV BRICS.

According to the ministry, Indonesia takes pride in its diverse culinary heritage, which includes dishes such as fried rice, gado-gado (a vegetable salad with peanut sauce), and soto (a traditional Indonesian soup). He noted that these unique dishes attract visitors from around the world and contribute to growing interest in local culture and cuisine.

The ministry is currently actively working to improve service quality in the gastronomic tourism sector, as well as to develop other areas such as wellness, fashion, and marine tourism.

According to Indonesia’s Central Statistics Agency, the average expenditure of foreign tourists during their stay in the country in 2024 amounted to approximately US$1,400 per person. The majority of these expenses were allocated to accommodation and dining (57.6 per cent of total spending), confirming the high demand for gastronomic tourism.

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