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Yogyakarta Traditional
Food

Welcome to Jajanan Ndeso, place to find recipes for typical Jogja food here we provide easy recipes for all of you

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Master Chefs

The restaurants we recommend are made by experienced people and have interesting flavors.

Local Food

The restaurants we recommend have local food and more.

Online Order

Some of the restaurants we recommend can be ordered online or ordered via private chat.

information

The restaurants we recommend have complete information on several platforms.

About Yogyakarta

Welcome to Yogyakarta

Yogyakarta was known with the slogan of “Jogja The Never ending Asia“ for its endless appeals. Today, it is also renowned as “ Jogja Istimewa “, a tagline that elaborates its special values.

For culinary wonders, don’t forget to try the Gudeg first, special cooking of traditional Javanese recipe that is iconic to this city. The Bakpia, is a traditional snack with many enticing flavors that are popular for souvenirs. For a beverage, you can try the Jamu, a natural herb mix beverage based on ancient tradition used for natural remedies.

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Regency of

Yogyakarta

50

Type of

Local Food
Traditional Food

Most Popular Food

Gudeg 20k-30k
Gudeg is a typical dish of the Special Region of Yogyakarta made from young jackfruit cooked in coconut milk.
Bakmi Jawa 15k-25k
Boiled noodles cooked with typical Javanese spices from the island of Java in Kulon Progo
Adrem 10-20k
Adrem cake originating from Bantul Regency, this cake is made from rice flour as the main ingredient
Geblek 20-30k
Geblek is a traditional Progo culinary food made from tapioca flour
chicken satay 5k-20k
Chicken satay is a typical Kulon Progo dish, skewered and grilled over charcoal served with sweet and savory peanut sauce.
Gathot 5k-20k
Gathot is made from cassava which is sliced ​​into small pieces lengthwise then mixed with sugar, eaten with grated coconut from Gunung Kidul.
Thiwul 3k
Thiwul rice, a typical Gunung Kidul food, is made from cassava
Jadah Tempe 10k
jadah tempe is a traditional food typical of Yogyakarta, specifically in Sleman. At first glance, the formula is similar to lemper, the raw materials for which are sticky rice and meat filling
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