BADUNG, BALI – The Bali & Beyond Travel Fair (BBTF) 2026 places gastronomy at the heart of Indonesia’s tourism narrative. Under the theme “Redefining Indonesia’s Gastronomy Journey: A Celebration of Taste, Culture, and Sustainable Heritage,” BBTF 2026 goes beyond food itself, highlighting how flavor, culture, history, and sustainability can create meaningful and memorable travel experiences.
This spirit was evident from the opening night of BBTF 2026 through the Megibung Nusantara Culinary Experience, a communal dining concept that celebrates Indonesia’s rich culinary heritage. A diverse selection of Indonesian dishes and traditional desserts was presented by Marriott Bonvoy and The Westin Resort Nusa Dua, Bali, showcasing local flavors in an elegant and contemporary setting.
The culinary journey featured a variety of iconic dishes, from Seblak Bandung, representing the vibrant energy of West Java’s urban street food culture, to Nasi Campur Bali, a beloved Balinese dish that reflects the island’s culinary identity while embracing flavors inspired by different regions of Indonesia. These offerings demonstrated the versatility of Indonesian gastronomy—spanning tradition, street food, and modern interpretations while remaining deeply rooted in cultural heritage.
The gastronomic experience was further enriched by a selection of locally produced beverages from Bali and across Indonesia. Arak Karangasem, Bali’s traditional spirit, was featured as part of the evening’s dining experience, celebrating one of the island’s most distinctive cultural legacies. Guests were also introduced to the Matahari Cocktail, inspired by Bali’s tropical spirit. Combining tangerine, passion fruit, and locally crafted Balinese arak, the cocktail delivered a refreshing and uplifting taste while presenting a sophisticated modern interpretation of a traditional beverage.
Adding another dimension to the experience, Sababay Winery showcased its locally produced Balinese wines. As an artisan winery led by women and inspired by the French vin de garage philosophy, Sababay demonstrated that Bali is not only a destination of culture and natural beauty but also a producer of wines with unique character, compelling stories, and strong local pride.
The gastronomic showcase was complemented by other distinctive local products, including Jembrana chocolate and Akasa Kintamani Coffee, each carrying stories of the land, farmers, production processes, and regional identity. These products highlighted how Indonesian gastronomy extends beyond food and beverages, forming an ecosystem that connects farmers, producers, local communities, hospitality businesses, and tourism destinations.
Gastronomy serves as a universal language that resonates with global travelers. Behind every dish lies a story of land and sea, spices and traditions, families and ceremonies, communities and ways of life. This is one of Indonesia’s greatest strengths. With thousands of islands and extraordinary cultural diversity, Indonesia possesses a culinary heritage that is not only enjoyable to taste but also highly valuable as a structured and marketable tourism product.
At BBTF 2026, gastronomy is positioned as a gateway to experiencing destinations more deeply. Bali is represented not only through its breathtaking landscapes and rich cultural traditions but also through the flavors that thrive in its ceremonies, villages, markets, family kitchens, and contemporary dining tables. Beyond Bali, the spirit of “Bali and Beyond” creates opportunities for destinations across the archipelago to showcase their unique culinary identities as integral components of their tourism appeal.
This approach is increasingly relevant as global travelers seek more than places to visit—they seek meaningful experiences. Travelers today want to understand where their food comes from, meet local communities, learn traditional cooking techniques, taste regional products, explore the history of spices, and bring home personal stories from their journeys.
Through Travex, business meetings between buyers and sellers, and a range of post-tour programs, BBTF 2026 provides a platform for Indonesian gastronomy to evolve from a promotional narrative into a tangible business opportunity. Experiences such as heritage dining, spice route journeys, market visits, cooking classes, farm-to-table experiences, sea-to-table concepts, wine tastings, and village-based culinary tourism all offer significant potential to become compelling tourism products.
Ultimately, gastronomy is about far more than what is served on a plate. It is a powerful way for Indonesia to tell its story to the world—through flavor, culture, hospitality, and sustainability.
According to I Putu Winastra, S.AB., M.A.P., Chairman of BBTF 2026, this year’s gastronomy theme serves as a platform to showcase Indonesia’s diverse culinary and cultural destinations.
“Through the gastronomy theme, BBTF 2026 highlights the richness of culinary and cultural destinations from across Indonesia. This year, we feature stories from Bali, Jakarta, Yogyakarta, Central Java, East Java, Bangka Belitung Islands, Riau Islands, Lombok/West Nusa Tenggara, East Nusa Tenggara, North Sulawesi, Papua, and Lampung, alongside narratives of Indonesia’s spice heritage and culinary traditions that strengthen the country’s position as a cultural and experience-based gastronomy destination,” said Putu Winastra.
At BBTF 2026, the message is clear: Indonesia is not only beautiful to see—it is rich to taste, to learn from, and to experience. **
