Gastronomic tourism has been popular in various countries in the world, especially those that make gastronomy a major tourist attraction. This research objective is to analyze the tourist experience of Yogyakarta gastronomic tourism, especially in Gudeg Yu Djum. This review adopts a quantitative descriptive method and involve 100 respondents as a sample. Meanwhile, data collection was carried out from February to May 2020. The results showed a positive response from respondents in this study related to the experience of eating at Gudeg Yu Djum. Most of the respondents have a special purpose for gastronomic tours, others made gastronomic tours as side trips from primary trips such as nature and cultural tourism. The order of the highest level of impression in building the gastronomic experience is starting from authenticity, sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationship. The theoretical implication in this study is to determine the order of the sub-variables starting from the most decisive in building gastronomic experience. Meanwhile, the practical implication is that it can provide rich information as an insight for culinary entrepreneurs, particularly to build a post-pandemic gastronomic tourism business. Research limitations include the scope of sample size which is limited to one type of restaurant. Therefore, further research is expected to expand the research area by involving more restaurants that represent gastronomic tourism in Yogyakarta, as well as other cities. Discover the world's research25+ million members160+ million publication billion citationsJoin for free Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 118 Tourism Research Journal E-ISSN 2598-9839 2021, Vol. 5 No. 2 Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Suci Sandi Wachyuni1, Ramang H. Demolingo2, Kadek Wiweka3* 1Departement of Tourism, Gadjah Mada University, Indonesia 2Faculty of Economics and Business, National University, Indonesia 3Ecole Doctorale, Societes Temps Territoires EDSTT, Université Angers, France * Abstract This research aims to analyze the tourist experience of Yogyakarta gastronomic tourism, especially in Gudeg Yu Djum. This review adopts a quantitative descriptive method and involves 100 respondents as a sample. Meanwhile, data collection was carried out from February to May 2020. The results showed a positive response from respondents in this study related to the experience of eating at Gudeg Yu Djum. Most of the respondents have a special purpose for gastronomic tours, others made gastronomic tours as side trips from primary trips such as nature and cultural tourism. The order of the highest level of impression in developing the gastronomic experience starts from authenticity, sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationship. The theoretical implication in this study is to determine the order of the sub-variables starting from the most decisive in building gastronomic experience. Additionally, the practical implication is that it can provide rich information as an insight for culinary entrepreneurs, particularly to establish a post-pandemic gastronomic tourism business. Since the sample size is limited to one type of restaurant, further research is expected to cater to more restaurants representing gastronomic tourism in Yogyakarta, as well as other cities. Received April 14, 2021 Homepage Accepted August 16, 2021 DOI Published October 13, 2021 Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 119 Keywords Gastro-Experience, Gastronomy Tourism, Gudeg, Local Culinary, Tourist Experience A. Introduction The restaurant or gastronomic business plays an important role in the development of the tourism industry Aybek & Alphan, 2021; Celebi et al., 2020; Kowalczyk & Derek, 2020. This product has been popular in various countries in the world, especially those that make gastronomy a major tourist attraction. Some countries that have been widely known include France, the USA, Australia, several countries on the continent of southern Africa and Asia Batat, 2021; Sormaz et al., 2016. Although it has a broad market segment, in Indonesia, this type of tourism is not popular yet. This phenomenon is inversely proportional to its potential, where Indonesia is known for its diverse culture, including in terms of food Situngkir et al., 2015; Yudhistira & Fatmawati, 2020; Yuliarti, 2020. Each region has proven to have a different approach, technique, and philosophy to food. This fact certainly shows how this potential can be developed as a gastronomic tourism commodity. One of the tourist destinations known for its diversity of gastronomic tourist attractions is Yogyakarta Hidayat & Ferdiana, 2012; Kristanti et al., 2019; Widjaja et al., 2018; Wijaya et al., 2021. Before the Covid-19 pandemic hit the world, including Indonesia, tourists often visited this area for various purposes, including hunting for food, both traditional and modern. Gudeg is one of the foods that has become the identity of the city of Yogyakarta Abela et al., 2017; Aditya, 2013; Wachyuni & Wiweka, 2020. Although this food is also available in several other areas, the image of Gudeg has been so attached as a typical food of Yogyakarta Kurniawati & Marta, 2021. Currently, various restaurants have appeared that offer a menu of processed young jackfruit with coconut milk and teak leaves as the main dish. However, some of them cannot be categorized as gastronomic tourism due to the product they offered not provide the tourist experience. One of the Gudeg restaurants that can be categorized as a gastronomic tourism destination is Gudeg Yu Djum Solikha, 2018. This restaurant not only provides food but also offers the experience of enjoying Yogyakarta specialties with authentic techniques. In addition, this restaurant is also known to maintain the philosophy that has been created by its founder. Therefore, many tourists, both international and domestic, often make this restaurant one of the attractions that must be visited. In addition, they also often use Gudeg as a souvenir to share their experiences. This phenomenon is believed to be one of the promotional media that encourages the sale of Gudeg Yu Djum Solikha, 2018. Although several researchers have studied Gudeg in Yogyakarta from various perspectives, such as nutritional content, history, and even risk management Abela et al., 2017; Kurniawati & Marta, 2021, a specific study investigating tourist gastronomy experience on specific local dishes such as Gudeg Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 120 remains scarce. The experience of tourists enjoying Gudeg Yu Djum provides rich information related to how they feel about one of the gastronomic tourism products in Yogyakarta. This information is also very useful for business actors, particularly restaurants and travel companies that offer gastronomic tourism products in improving the quality of their products. Therefore, this study aims to examine the gastronomic tourism tourist experience in Yogyakarta, especially in Gudeg Yu Djum. The research findings can provide rich information for culinary entrepreneurs, especially to enhance their business in the post-pandemic period. Since the sample size is limited to one type of restaurant, further research is expected to cater to more restaurants representing gastronomic tourism in Yogyakarta, as well as other cities. B. Literature Review Gastronomic tourism Gastronomy itself consists of the words "gastro" and "nomy" which comes from ancient Greek. “Gastro” arrives from the term Gaster, which means stomach. While “nomy” arrives from the term Nomos, which means a governing law. According to Winarno & Winarno, 2017, gastronomy is a science that studies food and culture, which focuses on delicious food. Meanwhile, according to Dixit, gastronomic tourism is exploring the speed of transformation that affects the interrelated fields of gastronomy, tourism, and the environment, thus forming the current format of visitor satisfaction, destination branding, and buyer decisions Dixit, 2019. Based on some of these views, gastronomic tourism can be analogized as a tourist visit activity to an area or place that is driven by an interest in tasting, researching, and understanding the food or drink. Gastronomic tourism is also described as an experience of tourists who are motivated by the search for food and beverage Gudeg Gudeg is local food in Yogyakarta made from processed young jackfruit with coconut milk and teak leaves to produce a brown color. Gudeg is also served with rice, free-range chicken, eggs, tempeh, tofu, and krecek chili sauce, and thick coconut milk Abela et al., 2017; Kurniawati & Marta, 2021. Although researchers have not agreed on the origin of this food, some argue that gudeg was made during the reign of Sultan Agung, where gudeg was used as a stockpile for soldiers when attacking Batavia. However, there is another opinion which states that gudeg was only known in 1819 based on the contents of Serat Centhini. Generally, Gudeg is served by various types of places to eat, ranging from the scale of lesehan or stalls to restaurants. These foods can be grouped into four types, including 1 Dry gudeg served with thick areh which is seasoned thick coconut milk; 2 Wet gudeg served with watery areh; 3 Gudeg Solo, namely Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 121 gudeg whose areh is white; 4 Gudeg Manggar, which is gudeg that uses coconut flower pistils. Tourist experience Tourism experience plays an essential role related to the tourist destination’s competitiveness. It also provides a competitive advantage that is not easy to imitate but can last for a long time Chen & Rahman, 2018; Lin et al., 2019; Pechlaner et al., 2012; Quadri-Felitti & Fiore, 2013. Several researchers have tried to formulate several attributes as indicators, including foodie risk-taking, travel stages, deliberate and incidental gastro-tourists, emotions, authenticity, sociability, and interdependent co-created tourist–host relationships Williams et al., 2021 1 Deliberate and incidental gastro-tourist, the data show that there are two different types of gastronomic tourists, namely intentional and unintentional; 2 Travel stages, memorable occasion occurs in several stages of a journey, including planning, traveling, experiencing, or reflecting; 3 Foodie risk-taking, for the gastronomic traveler tasting unique and unusual foods and drinks, is more fun and more informative than sightseeing; 4 Interdependent co-created tourist-host relationships, gastronomic travelers crave sites to go that fulfill their curiosity about food or drink. To maintain sustainability, the locals of tourist attractions must complement their local customer base with out-of-region tourists; 5 Authenticity an essential part of tourist satisfaction is centered on authenticity, which means uniqueness; 6 Sociability, social interaction with fellow travelers or staff is an important component of the gastronomic tourist experience; 7 Emotions, emotions arise when traveling and when repeating travel stories. When tourists recall their most notable moment, they explain how some elements of the experience gave rise to pleasurable emotions. Several studies have also proven that the quality of gastronomic products has a significant influence on tourist experience satisfaction. In addition, several other factors that can increase tourist satisfaction include the quality of the attractiveness of gastronomic and cultural destinations Antón et al., 2019; Berbel-Pineda et al., 2019; Leong et al., 2017; Widjaja et al., 2020. C. Research Methodology The quantitative descriptive study used by this review to explain the tourist experience of gastronomic tourism in Gudeg Yu Djum, Yogyakarta Sugiyono, 2016. This method is used to explain gastronomic experiences from quantitative data in the form of questionnaires distributed to respondents. The sampling technique used the Roscoe guidelines Sekaran & Bougie, 2016 where the sample size considered feasible in this study was between 30 to 500, which was then determined as many as 100 respondents. Meanwhile, data collection was carried out from February to May 2020 using google forms distributed via WhatsApp Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 122 broadcast messages. The variable used in this study was Tourist Experience. Research instrument were adapted from the indicators of tourist experience used, including travel stages, foodie risk-taking, deliberate & incidental gastro-tourists, interdependent co-created tourist host relationships, emotions, authenticity, and sociability, Williams et al, 2021. The questionnaire adopted a five-Likert scale with 1 stating strongly disagree to 5 strongly agree. The quantitative descriptive statistical analysis was used as the final simple data analysis technique. D. Result Demographic Analysis of Respondents The demographics information of the respondents, based on 100 questionnaires, including domicile, age, education level, and income. The demographic analysis of the respondents can be seen in the following table. Table 1. Profile and Characteristics of Respondents IDR – IDR IDR – IDR IDR – IDR Source Primary data The table above illustrates that most respondents were women as much as 58%. Based on age, many respondents are young, aged 17-25 years as much as 74%. The last education of most respondents was undergraduate by 71%, and high school graduates by 28%. The data shows that some are already working, and some Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 123 are still students. This is also supported by the results of a survey of income per month, the majority of which are between IDR 1,000,000 - IDR 2,000,000, as much as 33%, while 30% of respondents have a monthly income of > IDR 6,000,000. Culinary Selection Preferences by Tourists in Yogyakarta As for investigating tourists’ behavior when visiting Yogyakarta, a survey was carried out to uncover their culinary preferences as shown in Table 2 below. Table 2. Culinary Selection Preferences by Tourists in Yogyakarta Have you ever visited Gudeg Yu Djum? Culinary/Gastronomy tourism Source Primary data Based on Table 2, the sample was taken from the respondents who have prior culinary tourism in Gudeg Yu Djum. The respondent's travel destination to Yogyakarta is mostly for culinary tours as much as 34%. While the second tourist destination is nature tourism 30%, followed by cultural tourism 28% and others. Regarding culinary places, most respondents tend to visit street food 60%, followed by restaurants 17%, cafes 13%, and food festivals 10%. Descriptive Analysis of Tourist Experiences on Yogyakarta Gastronomy A Case Study of Gudeg Yu Djum The tourist experience variable on gastronomy includes 7 seven sub-variables, including travel stages, foodie risk-taking, deliberate & incidental gastro tourists, interdependent co-created tourist-host relationships, emotions, authenticity, and sociability. The average value of the tourist experience variable on the gastronomy of Yogyakarta, particularly at Gudeg Yu Djum can be identified through the following table. Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 124 Table 3. Tourist Experience of Yogyakarta Gastronomy Deliberate & incidental gastro-tourist Interdependent co-created tourist-host relationship Source Primary data According to the descriptive analysis result, most respondents agree with the statement in this study which represents 7 seven variables. This finding explains that all variables explain their experience when trying Gudeg Yu Djum. Taking from the highest average score, authenticity plays an essential role in building the gastronomic experience. This was followed by sociability, emotions, deliberate & incidental gastro-tourist, travel stages, foodie risk-taking, and finally the Interdependent co-created tourist-host relationship. Yogyakarta is one of the gastronomic tourist destinations in Indonesia. This is because there are many variations of local culinary in Yogyakarta, both in the form of snacks, main dishes, and desserts. This study provides information on how tourists experience gastronomy in Yogyakarta, especially related to the experience of consuming Gudeg Yu Djum. Gudeg is a local culinary that has become an icon of the city of Yogyakarta until Yogyakarta is called the City of Gudeg. Along with the development of the times, gudeg which used to be only sold on lesehan or street vendors became a stall and even restaurants. Meanwhile, Gudeg Yu Djum is one of the well-known gudeg restaurants that was established in 1951 2021Yu Djum, 2021. Deliberate & Incidental gastro-tourist The first sub-variable is related to the status of traveling, deliberate & incidental gastro-tourist X1. Table 4 shows that many respondents agree that they visit Yogyakarta for gastronomic tourism, however, a higher mean score is shown in the second statement, which indicates that most respondents agree that they initially visited Yogyakarta, not for sightseeing. gastronomy, instead Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 125 of traveling to nature or culture, but finally trying gastronomic products in Yogyakarta. Table 4. The mean value of the Deliberate & Incidental Gastro-Tourist sub-variable X1 Deliberate & Incidental Gastro-tourist X1 I visited Yogyakarta for a gastronomic tour I visited Yogyakarta because I wanted to travel nature, culture, recreation, etc. apart from gastronomic tourism but then Enjoy gastronomic products in Yogyakarta Source Primary data Travel Stages Travel stages describe the stages of the journey, most respondents agreed that they planned a gastronomic trip to Yogyakarta, doing the trip they had planned. Furthermore, they also agree that they are always satisfied with their gastronomic travel experience. The descriptive analysis of the travel stages X2 sub-variables can be observed in the following table. Table 5. The Mean Value of Travel Stages X2 I planned my gastronomic trip to Yogyakarta I went on a gastronomic excursion that was as per my previous plan I am always satisfied with my gastronomic travel experience to Yogyakarta which is in line with my expectations Source Primary data Foodie Risk Taking The third sub-variable is foodie risk-taking X3 which explains the courage of tourists to try new foods. Table 6 shows that many respondents quite agree that Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 126 they always consume Yu Djum's gudeg when they want to buy Gudeg in Yogyakarta. Meanwhile, respondents agreed that they dared to consume other brands of gudeg other than Yu Djum's gudeg. Table 6. The mean value of the foodie risk-taking sub-variable X3 During my travels to Yogyakarta, I always eat gudeg Yu Djum While traveling to Yogyakarta, I dare to try to eat gudeg other than Yu Djum's gudeg Source Primary data Interdependent Co-created Tourist-host Relationships The fourth sub-variable is interdependent co-created tourist-host relationships X4. This sub-variable explains the dependency relationship between the host and the tourists who come to visit. Table 7 shows the average value of the Interdependent co-created tourist-host relationship X4 sub-variable. Table 7. The mean value of the interdependent co-created tourist-host relationship sub-sub-variable X4 Interdependent co-created tourist-host relationship X4 I have a good relationship with the employee of the gudeg restaurant Yu Djum I often give compliments or feedback on gudeg Yu Djum Source Primary data Authenticity The fifth sub-variable is Authenticity which explains the authenticity of food that has been preserved until now. Table 8 shows that most respondents agree that they prefer Yu Djum's gudeg because of its original taste. Furthermore, many respondents also agree that Yu Djum's gudeg has an authentic and distinctive taste. Table 8. The average value of the authenticity sub-variable X5 I prefer Yu Djum's gudeg because the taste is original original Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 127 I think Yu Djum's gudeg has an authentic and distinctive taste Sociability The sixth sub-variable is sociability which explains the experience of tourists in social interaction during a gastronomic tour. Table 8 describes that many respondents agree that they often recommend Yu Djum's gudeg restaurant to their relatives. They will share their experiences on social media as a form of social interaction. They also agree-strongly agree that they travel more often with friends or relatives than alone. Table 8. The average value of the sociability sub-variable X6 I often recommend Yu Djum's gudeg restaurant to my relatives family, friends, and relatives I share my experience eating gudeg Yu Djum on social media I often travel with friends or close relatives rather than traveling alone Source Primary data Emotions Finally, the seventh sub-variable is emotions. Emotions that arise during a gastronomic trip and can repeat the story of the trip. Table 9 shows that most respondents agree that they feel happy when they eat gudeg Yu Djum and they feel satisfied after eating gudeg Yu Djum. Furthermore, they also agreed that they would return to Gudeg Yu Djum every time they traveled to Yogyakarta. Table 9. The mean value of emotions sub variable X7 I always feel happy when I eat gudeg Yu Djum I feel satisfied after eating gudeg Yu Djum I will visit Gudeg Yu Djum again every time I travel to Yogyakarta Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 128 Source Primary data E. Discussion Respondent Profile and Characteristics The majority of this review’s respondents were between 17-25 years, as many as 74%. Generation Z is those born in 1995-2010. Generation Z has the characteristics of preferred social activities compared to the previous generation, caring for the environment, and being easily influenced by products or brands. Most respondents in this study were women. This shows that female tourists have a high interest in culinary at the destination. This finding is also supported by research, that there is a tendency for culinary tourism to be preferred by women compared to men Harsana, 2011. Furthermore, related to the last education of the respondents, most respondents are undergraduate and high school graduates. This shows that some of the respondents have worked, and some are still students/students. Therefore, most of them still have a low income as part-time workers, but some of them have high incomes. Meanwhile, when viewed from the origin of domicile, most respondents are Jakartans, this is because Yogyakarta is a gastronomic tourist destination that is quite close and easily accessible by tourists. Furthermore, there are tourists from West Java, Kalimantan, and others such as Sumatra and Sulawesi. This shows that distance is not a barrier to enjoying gastronomic tourism in Yogyakarta. Regarding the purpose of travel, most respondents agree that gastronomic tourism is the main purpose of visiting Yogyakarta. Then, followed by nature and cultural tourism. This finding explains that most tourists do visit to enjoy local culinary in Yogyakarta. According to Wachyuni & Priyambodo, 2020, those who have a strong interest in food and beverages at a destination are called gastro-tourists GT. It can be concluded that as many as 34% of the respondents belong to the Gastro-tourist style. Others, those who carry out sightseeing activities but also enjoy culinary delights at the destination. Meanwhile, if you identify the culinary places of choice for tourists when visiting Yogyakarta, most of them choose street food. Yogyakarta does have many lesehan or street food places that give a different sensation or ambiance when enjoying it apart from their low prices. Street food conveys messages about the cultural heritage, identity, history, and traditions of a region. Furthermore, the second option is a restaurant which is a place to eat that has several more adequate and more comfortable facilities, usually also has other supporting facilities such as Wi-Fi, toilets, and parking lots. However, because it has many facilities, the food Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 129 usually has a higher price than street food. Café is the third choice and next is the food festival. Gastronomic Experience of Travelers at Gudeg Yu Djum Based on the results of descriptive analysis, most respondents gave a positive response to the statements that represent each sub-variable. The highest value of the sub variable is authenticity, which means that tourists agree that Yu Djum's gudeg has an authentic and distinctive taste. Authentic culinary products provide a memorable experience for tourists. According to Wachyuni & Priyambodo, 2020, gastro-tourists are looking for authentic food to be enjoyed at their destination. Experience is the most important thing, even when compared to the value of health. Furthermore, the most memorable experience for tourists in this study is sociability. Food is a tool for social interaction with close friends and relatives. Enjoying a meal together becomes the experience they seek when traveling with their friends and relatives. Based on Mufidah 2012, there is a socialization process in eating together, and this is what makes eating activities more interesting. Tourists also tend to share their experiences of enjoying Gudeg Yu Djum with friends or relatives who are not traveling, through social media while at their destination or after returning from their destination. The emotions sub variable has a high mean value after sociability. The feeling that arises from the experience of enjoying Yu Djum's gudeg becomes a deep impression for tourists. They were happy and satisfied with the food offered, they even agreed that they would return to Gudeg Yu Djum if they traveled to Yogyakarta. Research also shows that the feelings that arise during a gastronomic tour will deepen the impression that reinforces memorability. So that the experience formed can influence the next purchase decision. Then, Deliberate & Incidental gastro-tourist also showed a high mean value. According to William and Yuan 2018, there are two types of gastro-travelers, namely deliberate gastro tourists who do travel to enjoy food and incidental gastro tourists, namely people who visit for other purposes, but also enjoy food. This sub variable explains that most tourists agree to visit Yogyakarta for gastronomic tourism. However, they more agree that they visit Yogyakarta, not for a gastronomic tour but nature, culture, and other tours. However, in the end, try gastronomic products in Yogyakarta. This explains that some of them are indeed gastronomic tourists, but others are not. Wachyuni & Priyambodo, 2020 explained that there are three types of tourists on culinary tours according to their level of interest in traditional cuisine, starting from low interest, namely Non-Culinary Tourist, medium interest called Culinary Tourist, and high interest called Gastronomic Tourist. As tourists who have a goal to enjoy local culinary at their destination, they tend to have planned their trip and realized it at the destination. With this plan, Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 130 they are satisfied with their gastronomic trip. These findings indicate that they have enough time to design their trip. Ideally, this time should be used by destination managers and culinary business actors in destinations to provide as much information as possible through digital media as the main search source. This information can provide a great opportunity to attract tourists to come and visit local culinary locations in destinations. The fourth sub-variable that plays a role in creating the culinary experience is foodie risk-taking. This sub variable relates to the desire of tourists to try and take risks to enjoy new culinary delights at the destination. A person's attitude and interest in unfamiliar food are called food neophilia. Food neophilia plays an important role in encouraging someone to travel. The findings in this study explain that most respondents tend to be food neophilia. Thus, Yogyakarta as a potential gastronomic tourism destination needs to maintain its authenticity and culinary uniqueness as a destination attraction. The last sub-variable is the interdependent co-created tourist-host relationship. Most respondents agree that they often give praise and input to Gudeg Yu Djum and have good relations with Gudeg Yu Djum's employees. This established relationship gives a good and memorable impression for tourists. This experience may also be shared with friends and relatives so that it greatly influences word-of-mouth recommendations. In addition, Oktaviyanti 2013 explains that there is a socio-cultural impact from the interaction between tourists and hosts, namely changes in cultural norms and values that can create new habits that attract tourist visits. From this study, it can be concluded that the order of the roles of the sub-variables in shaping the gastronomic experience starts with authenticity, followed by sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationships. F. Conclusion The present study reported that tourists have a memorable experience during a gastronomic tour in Yogyakarta, one of which is after enjoying Gudeg Yu Djum. Memorable tourist experiences are developed from several sub-variables, each of which plays a role in shaping the level of impression. Data analysis shows that the order of the highest level of impression in shaping the gastronomic experience starts from authenticity, sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationship. The research finding benefits is business actors such as restaurants and travel agents who offer gastronomic tourism products in improving the quality of their products. The outcomes can also be alternative information for culinary entrepreneurs to adopt the strategies that meet the tourist demands experience. Further research is awaited to explore the broader research scope by involving Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 131 more restaurants that represent gastronomic tourism in Yogyakarta, as well as other cities. REFERENCES Abela, T. S., Supartuti, S., & Tifauzah, N. 2017. Tinjauan Angka Kuman dan Sifat Fisik pada Produk Gudeg Wijilan Yogyakarta. Jurnal Nutrisia, 192 145-152. Aditya, U. 2013. Model Komunikasi Word of Mouth pada Konsumen Gudeg Pawon di Yogyakarta. Jurnal Ilmu Komunikasi, 101 1-23. Antón, C., Camarero, C., Laguna, M., & Buhalis, D. 2019. Impacts of Authenticity, Degree of Adaptation and Cultural Contrast on Travellers’ Memorable Gastronomy Experiences. Journal of Hospitality Marketing & Management, 287 743–764. Aybek, G., & Alphan, E. 2021. Authenticity Paradox an Examination on Local Gastronomy. Anais Brasileiros de Estudos Turísticos-ABET, 11; 1-12, Batat, W. 2021. The Role of Luxury Gastronomy in Culinary Tourism An Ethnographic Study of Michelin-Starred Restaurants in France. International Journal of Tourism Research, 232 150-163. Berbel-Pineda, J. M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán, L. 2019. Gastronomic Experience as a Factor of Motivation in The Tourist Movements. International Journal of Gastronomy and Food Science, 18; 1-10. Celebi, D., Pirnar, I., & Eris, E. D. 2020. Bibliometric analysis of social entrepreneurship in gastronomy tourism. Tourism An International Interdisciplinary Journal, 681 58-67. Chen, H., & Rahman, I. 2018. Cultural Tourism an Analysis of Engagement, Cultural Contact, Memorable Tourism Experience and Destination Loyalty. Tourism Management Perspectives, 26 153-163. Dixit, S. K. 2019. Gastronomic tourism A theoretical construct. London Routledge. Garval, M. D. 2019. Emulating Vatel Portraitomanie, Celebrity, and Culinary Intermediality, 1880-1914. L’Esprit Créateur, 591 47-65. Harsana, M. 2011. Persepsi Wisatawan Terhadap Wisata Kuliner Di Kabupaten Sleman. Prosiding Pendidikan Teknik Boga Busana, 611-25. Hidayat, N. F., & Ferdiana, R. 2012. The Development of Mobile Client Application in Yogyakarta Tourism and Culinary Information System Based on Social Media Integration. International Journal of Advanced Computer Science and Applications, 310 71-75. Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 132 Kowalczyk, A., & Derek, M. 2020. Relations Between Gastronomy and the City. In Gastronomy and Urban Space. Berlin Springer. Kristanti, M., Jokom, R., Widjaja, D. C., & Wijaya, S. 2019. Culinary Experience of Domestic Tourists in Indonesia A Study on Denpasar and Yogyakarta Tourist Destinations. Proceedings of the International Conference on Tourism, Economics, Accounting, Management, and Social Science 132-135. Kurniawati, L. S. M. W., & Marta, R. F. 2021. Menelisik Sejarah Gudeg Sebagai Alternatif Wisata Dan Citra Kota Yogyakarta. Jurnal Sejarah, Budaya dan Pengajarannya, 151 26-35. Leong, Ab Karim, S., Awang, K. W., & Bakar, A. Z. A. 2017. An Integrated Structural Model Of Gastronomy Tourists’ Behaviour. International Journal of Culture, Tourism and Hospitality Research, 114 573-592. Lin, H., Zhang, M., Gursoy, D., & Fu, X. 2019. Impact of Tourist to Tourist Interaction on Tourism Experience The Mediating Role of Cohesion and Intimacy. Annals of Tourism Research, 76 153-167. Pechlaner, H., Pichler, S., & Herntrei, M. 2012. From Mobility Space Towards Experience Space Implications for The Competitiveness of Destinations. Tourism Review, 672 34-44. Quadri-Felitti, D. L., & Fiore, A. M. 2013. Destination Loyalty Effects of Wine Tourists’ Experiences, Memories, and Satisfaction on Intentions. Tourism and Hospitality Research, 131 47-62. Sekaran, U., & Bougie, R. 2016. Research methods for business A skill building approach. New Jersey John Wiley & Sons. Situngkir, H., Maulana, A., & Mauludy, R. 2015. A Portrait of Diversity in Indonesian Traditional Cuisine. Munich Personal RePEc Archive 1-12 Solikha, Z. 2018. Pengaruh Citra Merek dan Kualitas Produk terhadap Keputusan Pembelian Gudeng Yu Djum di Yogyakarta Studi Masyarakat di Yogyakarta Thesis. STIE YKPN. Sormaz, U., Akmese, H., Gunes, E., & Aras, S. 2016. Gastronomy in tourism. Procedia Economics and Finance, 39 725-730. Sugiyono, P. 2016. Metode Penelitian ManajemenPendekatan Kuantitatif, Kualitatif, Kombinasi Mixed Methods, Penelitian Tindakan Action Research, dan Penelitian Evaluasi. Bandung CV. Alfabeta. Wachyuni, S. S., & Priyambodo, T. K. 2020. The Influence of Celebrity Endorsement in Restaurant Product Purchase Decisions Making. Management, Innovation & Entrepreneurial Research, 62; 45-54. Wachyuni, S. S., & Wiweka, K. 2020. The Changes in Food Consumption Behavior A Rapid Observational Study of Covid-19 Pandemic. International Journal of Management Innovation & Entrepreneurial Research, 62 77-87. Widjaja, D. C., Jokom, R., Kristanti, M., & Wijaya, S. 2020. Tourist Behavioural Intentions Towards Gastronomy Destination Evidence From International Tourists in Indonesia. Anatolia, 313 376-392. Gastronomy Tourist’s Experience Evidence from Gudeg “Yu Djum” Yogyakarta Tourism Research Journal, Volume 5 2, 2021 133 Widjaja, D. C., Wijaya, S., Jokom, R., & Kristanti, M. 2018. Culinary Experience of International Tourists in Indonesia A Study on Denpasar and Yogyakarta Tourist Destinations. Seventh International Conference on Entrepreneurship and Business Management ICEBM 38-43. Wijaya, T., Nurhadi, N., Kuncoro, A. M., & Rahmawaty, P. 2021. Qualitative Study of Yogyakarta Palace Culinary Gastronomic Tourism. Global Journal of Business, Economics and Management Current Issues, 111 58-68. Williams, H. A., Yuan, J., & Williams Jr, R. L. 2019. Attributes of memorable gastro-tourists’ experiences. Journal of Hospitality & Tourism Research, 433; 327-348. Winarno, F. G., & Winarno, S. A. A. 2017. Gastronomi Molekuler. Jakarta Gramedia Pustaka Utama. Yudhistira, B., & Fatmawati, A. 2020. Diversity of Indonesian soto. Journal of Ethnic Foods, 71 1-9. Yuliarti, O. 2020. Textural characteristics of Indonesian foods. Textural Characteristics of World Foods, 137-150. Laurencia Steffanie Mega Wijaya Kurniawati Rustono Farady MartaCulinary is one of the sectors that provides great opportunities for Yogyakarta regional products which are a form of work of indigenous people who participate in improving the regional economy. Besides being able to improve the economy, it can also help preserve regional investment by introducing local regional cuisine. Through this background, the researcher raised one of the culinary specialties of Yogyakarta which has become the city's nickname, Gudeg, which is seen as a historic culinary tourism attraction in Yogyakarta. Qualitative descriptive is used to explain this research with Gottchalk's historical data collection techniques and Anholt's hexagon theory in explaining the diversity and uniqueness of Yogyakarta. Kuliner merupakan salah satu sektor pariwisata yang memberikan peluang besar bagi produk-produk daerah Yogyakarta yakni sebagai bentuk karya asli masyarakat daerah yang turut serta dalam meningkatkan perekonomian daerah setempat. Selain dapat meningkatkan perekonomian, dapat pula ikut melestarikan kebudayaan daerah dengan memperkenalkan kuliner daerah setempat. Melalui latar belakang berikut ini, peneliti mengangkat salah satu kuliner khas Yogyakarta yang telah mejadi julukan kota tersebut yakni Gudeg yang dilihat sebagai daya tarik wisata kuliner bersejarah di Yogyakarta. Deskriptif kualitatif digunakan untuk menjelaskan penelitian ini dengan teknik pengumpulan data historis Gottchalk dan teori hexagon milik Anholt dalam menjelaskan adanya keragaman serta keunikan yang dimiliki YogyakartaThis study aims to explore in-depth information on the factors that become gastronomic tourist attractions of the Yogyakarta palace culinary. This research is qualitative research and data collection was carried out by interviews. In this study, the informants were the Yogyakarta palace’s gastronomic tourists and the Yogyakarta palace’s culinary managers. The data analysis technique used is a descriptive interactive model. These research results show that each restaurant has different concepts and segments serving culinary tourism services. The concept is presented with traditional and modern nuances. Each restaurant offers different advantages, such as private dinner programmes, home tours or different culinary service experiences. The segments of each Yogyakarta palace culinary restaurant are divided into tourists and the general public, although culinary managers focus more on overseas tourists. Based on domestic and foreign tourists’ perspective, the appeal of the Yogyakarta palace culinary tourism is the need for experience, curiosity, invitations, tourism information and a sense of pride. The responses given by the informants were related to experiences during the gastronomic or culinary tours of the palace, namely getting new experiences, fun, satisfaction, a sense of pride and willingness to recommend to others. Recommendations on the tourism office to introduce gastronomic tourism to foreign countries can boost the level of tourist visits. The palace’s culinary service providers need to provide a satisfying experience and historical services that stick in visitors’ minds by providing complete guidance and information regarding the historical and cultural value of food and its procedures. Keywords Culinary, gastronomy, palace, of the Study This study aims to identify food consumption behaviour at pre, during, and post-pandemic possibility. Methodology This study uses a quantitative-based descriptive study approach to explain changes in consumer consumption patterns. Sampling was done by using probability sampling techniques or by a simple random sampling method. Electronic-questionnaire distribution was carried out through the WhatsApp broadcast message application to which 75 respondents responded. Meanwhile, a simple quantitative analysis method is used to calculate several formulas, including mean value, frequency distribution, and percentage. Main Findings The results showed that health, social, and psychological factors influenced the respondent's food consumption behaviour. There are increasing organic food intentions and self-cooking trends. Besides, this study also shows an increasing awareness of the importance of aspects of health, quality, and food safety in choosing food. Implication/Applications This research can be used as a theoretical reference, especially related to the factors that influence eating behaviour during a pandemic. Also, the results of this research can be used by culinary businesses to design strategies to survive the Covid-19 pandemic by adjusting products, innovating, and improving product quality based on consumer needs. The originality of the study The paper is original, and this is the current study to examine the food consumption behavior of local communities in the pandemic of the study The phenomenon of electronic word-of-mouth eWOM or word of mouth communication in marketing activities on digital media is one of the most important things in improving the purchasing decision of a product or services. This study aims to analyze the effect of celebrity endorsement on consumer purchase decisions, case studies at Nona Judes Restaurant. Methodology This research is mixed-method, both qualitative and quantitative. Data collection techniques in this study were interviews and questionnaires that were measured using a Likert scale. The questionnaire was distributed to 100 respondents who were consumers of the Nona Judes restaurant. The data were analyzed using simple linear regression analysis. Main Findings The results of this study indicate that celebrity endorsement influences product purchase decisions. The contribution of celebrity endorsement variables to product purchase decisions is Researchers concluded that there are several factors considered in selecting endorsers. These factors include big names and experiences, appearance, social media strength of endorsers, and communication skills. Implications This study is offering suggestions for company management in determining celebrity for product endorsement. The orders of indicators to consider are 1 Power, 2 Credibility, 3 Attraction. Novelty/Originality of this study This research specifically addresses the role of celebrity endorsement in product purchase decisions in restaurants. This study also produced endorser selection criteria and their indicators, 1 Power fame, strengths on social media; 2 Credibility the truth of information, endorser information skills; 3 Attractiveness physical appearance, endorser's characters. Bara YudhistiraAni FatmawatiAs an archipelago country, Indonesia has a variety of ethnicities and cultures. In addition to local cultures, Indonesian culture has been influenced by a diversity of external cultures and foods in its development. One of the foods influenced by a culture from abroad is soto. Soto is varied, and its varieties are found in different regions throughout Indonesia. Soto is a food of Chinese origin that has been acculturated and adopted by Indonesian local cultures such as the Javanese, as well as by several other countries including India and Europe. During its development, soto was adapted to the cultures and natural resources found in each region of Indonesia, forming unique varieties of soto according to the ingredients used. Up to 75 unique forms of soto were identified in this study. Varieties of soto are distinguished by the type of broth and herbs definition of "entrepreneurship" briefly stands for setting up a new business by taking financial and other risks to gain profits. Phenomenon of "social entrepreneurship" has emerged as a follow up concept of entrepreneurship, as a critical issue in the context of both improvement and wellbeing of societies. Social entrepreneurship focuses on social problems rather than profit maximization and is especially important for gastronomy tourism due to the social local benefits as cultural integration and employment it brings. In order to understand the promising research areas and explore the research gap in the gastronomical social entrepreneurship applications, bibliometric analysis is chosen since studies are limited in the gastronomy tourism as well as social entrepreneurship. The research in subject area consisted on keywords that are used as search items for articles title section to select articles that are more accurate for the aim of the research. The analysis shows that there are 20 articles with the combination of related key word variations. When the methodologies of the related articles is analyzed, it is understood that qualitative research with multiple and comparative case study is chosen for almost all the related articles. The reason might be due to the characteristics of the research topic and novelty, thus, rarity of true to life gastronomical social innovation applications. This study is expected to guide future studies by providing general overview of the studies and the research gap in social entrepreneurship and gastronomy tourism. Saurabh Kumar DixitThis chapter examines the intersection of food and tourism to offer a conceptual framework to understand gastronomic tourism. Food and other gastronomic activities have been acknowledged by governments, business, and academics as an integral part of the tourism package, and they serve as a means of differentiation for destinations. Food and tourism have a strong historical connection which joins them together as a binding force. Through a visit to a food festival, cooking class, or farm-to-table dining experience, tourists garner a better sense of local values and traditions. The roots of gastronomic tourism lie in agriculture, culture, and tourism. All three components offer opportunities and activities to be marketed and to position gastronomic tourism as an attraction and experience in a destination. The chapter presents the elements that contribute to memorable gastronomic experiences, which differ from the elements of a memorable destination or a generic memorable tourism experience. Wided BatatThis paper investigates the role of Michelin‐starred chefs as change‐makers and advocates of tourism activities in both rural and urban areas. We conducted a longitudinal ethnographic study in 35 French Michelin‐starred restaurants 1, 2, and 3 Michelin stars in France from 2014 to 2018. Our results show that there are four significant forms of activities implemented by luxury restaurants to enhance destination attractiveness a designing unique luxury gastronomic experience offerings, b promoting terroir products and rural food tourism, c gastronomization of rural destinations, and d augmenting the media capital of the upon the extant literature, this study aimed to investigate tourist experience quality of culinary tourism in Indonesia by examining the relationships between the quality of culinary experience, the satisfaction of culinary experience, the satisfaction of destination experience, and behavioural intentions using a structural equation modelling approach. In total, 395 international tourists who travelled to Indonesian gastronomy destinations participated in the survey. The result showed the direct effects of the culinary experience quality on culinary experience satisfaction and destination experience satisfaction. However, it is the indirect and not direct effects of the quality of culinary experience quality that impact on behavioural intentions when mediated by culinary experience satisfaction and destination experience purpose of this chapter is to establish the framework for analysing the relationship between gastronomy and urban space, notably from the historical perspective. It begins by defining the role of gastronomy in the premodern period, before the industrial revolution, and identifies four of the largest concentrations of taverns, inns, pubs, etc. found in cities prior to the eighteenth century. It then explores gastronomy and urban space in the modern period, especially the influence of the capitalist economy, new colonial conquests, the development of science and the introduction of new technologies, which took place mainly in the nineteenth century. The remainder of the chapter focuses on an analysis of gastronomy in the postmodern period called also post-industrial; Pacione 2005, which starts in middle of the twentieth century. Drawing on a number of examples, it proposes models of the main concentrations of gastronomy found in the inner city, in the outer city, in the suburbs and in tourist cities. It highlights that although the functions performed by gastronomy are largely independent of the historical period, their role in the urban space has changed as the restaurant sector has become increasingly important in the context of the overall economy of a city.

Eats/ Indonesia / Yogyakarta Province / Sleman / Gamping / Gudeg Yu Djum Pusat - Wates / Menu. Menu di Gudeg Yu Djum Pusat - Wates. Casual Dining Gamping, Sleman. 3/5 (1) Semua. Menu. Review. Foto. 15 Okt 2019. 1 dari 2. Jam Buka. Hari ini • Buka Sekarang. 07.00 - 17.00. SELENGKAPNYA. Makanan & Masakan. Jawa; Gudeg; Batasan Makanan. Info

Excellent179Very good225Average127Poor17Terrible14FamiliesCouplesSoloBusinessFriendsMar-MayJun-AugSep-NovDec-FebAll languagesEnglish 562Indonesian 675Chinese Sim. 49More languages See what travellers are sayingSort by Detailed Reviews Reviews order informed by descriptiveness of user-identified themes such as cleanliness, atmosphere, general tips and location 25 December 2022 via mobile authentic food from Jogja. They sell in many variants of packages. The price is so so...not too expensive. One portion maybe can share for 2 peopleDate of visit December 2022Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 11 November 2022 The gudeg was so sweet like the customer who was eating there. Hehe Very recommended place to have a breakfast or lunch with friends or of visit November 2022Helpful?1 This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 11 November 2022 I always eat in this restaurant whenever I vist jogja. Not so sweet. the authentic food that keep the original since couple decades of visit November 2022Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 17 November 2020 via mobile I always eat in this restaurant whenever I visit Yogyakarta. The authentic food that keep the original taste since couple decades of visit November 2020Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 8 January 2020 Since there are so many Gudeg in Yogyakarta, this is simply one of the best Gudeg. Not so sweet, well balanced in the sweetness and the tenderness of the chicken meat and vegetable. This is my second visit to Yogyakarta and this Gudeg Yu Djum...is highly recommended for those who never try this cuisine!MoreDate of visit December 2019Helpful?1 This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 29 December 2019 via mobile The whole eating experience was good but i think the gudeg is a little too sweet for my liking.. i tried to eat here because it is somewhat a legendary gudeg resto in JogjakartaDate of visit December 2019Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 11 December 2019 its my first time come to jogja, and i find the traditional food, first time i fell too sweet. but at least goo taste. i suggest u guys to of visit December 2019Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 5 October 2019 via mobile Brought home a package with half chicken, gudeg, krecek plus eggs. Taste OK, dry food, packed well but all mixed in one so looked so messy. This was supposed to be a very famous gudeg but personally, I dont really like it. The main branch...looked so dark and not too hygiene. And we have to even pay for the box packaging to be taken to our flight later. That’s too much to charge per package!MoreDate of visit October 2019Helpful?2 This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 14 September 2019 via mobile Here you can spot that the sign of restaurant is different with any resto with the same name. I like egg gudeg than the one with chickenDate of visit September 2019Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 8 September 2019 via mobile A great place to try Gudeg. The downside was that most dishes were sold out, when we arrived at about 8 pm. Possible to buy canned of visit September 2019Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 6 September 2019 via mobile The best jackfruit curry chicken and rice i ever had in Yogjakarta. We tried another stall in yogja but vote still goes to the one at Malioboro. Though the store doesnt look appealing on the outside, neither does the staffs seemed friendly. But the gudeg...yu djum served was fragrant and full of spice. A wonderful combination of thick jackfruit taste with curry without feeling too heavy yet leave guests craving for more. Only regret is we left in the morning else it would be my breakfast before i left for Date of visit August 2019Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 5 August 2019 via mobile I went to gudeg yu djum resto in different places, overall the taste is okay but they just taste slightly different in every resto. Their price is also quiet high for a traditional food witth standard ambience and without ACDate of visit August 2019Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 23 June 2019 via mobile Try once, then it's your choice to say if the taste suites your liking or not. As usual Jogja's cuisines are on the sweet side. But for me personally, I think it was of visit June 2019Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 2 June 2019 via mobile It is a good gudeg but for me it is a little too sweet. The place is easy to find because it's already famous. Gudegnya enak tapi buat saya terlalu manis. Tempatnya mudah ditemukan karena sudah of visit June 2019Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn 12 May 2019 via mobile We had Gudeg for the first time and it was amazing! The Jackfruit curry was super tasty, the chicken was served in a coconut sauce very tender and flavorful. And together with the sambal, egg and rice it was a great meal. Date of visit May 2019Helpful?This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Tripadvisor performs checks on reviews as part of our industry-leading trust & safety standards. Read our transparency report to learn more reviews

GudegYu Djum Pusat merupakan dapur utama sekaligus warung makan kuliner tradisional Yogyakarta, 2019 35. January 2019 17. February 2019 2. March 2019 2. April 2019 1. June 2019 1. July 2019 2. August 2019 3. September 2019 1. October 2019 2. November 2019 2. December 2019 2. 2020 7.

Pontuações e avaliaçõesDetalhesCOZINHASAsiática, IndonésiaDietas especiaisOpções vegetarianas, Opções veganas, HalalRefeiçõesCafé da manhã, Almoço, JantarEste local é principalmente uma delicatéssen?Sim Não Não sei Este restaurante é especializado em comida Halal? Sim Não Não sei Este restaurante faz entrega?Sim Não Não sei Este restaurante oferece serviço de mesa?Sim Não Não sei Os preços deste restaurante são médios?Sim Não Não sei Este restaurante tem boas refeições veganas?Sim Não Não sei Este restaurante tem boas refeições vegetarianas?Sim Não Não sei Este é um restaurante de culinária asiática? Sim Não Não sei Este restaurante tem um ambiente para famílias?Sim Não Não sei Este restaurante tem mesas com assentos?Sim Não Não sei Excelente5Muito bom7Razoável3Ruim0Horrível1FamíliasRomânticaA sósNegóciosAmigosMar-MaiJun-AgoSet-NovDez-FevTodos os idiomasPortuguês 16Indonésio 58Inglês 42Mais idiomas Veja a opinião dos viajantesPublicada em 29 de julho de 2019 O melhor dos 3 de Gudeg Yu Djum foi o 167 Wijilan. Nós não comemos carne. Então, nós comemos apenas o Gudeg, Tofu e Rice. Em um lugar, o tofu estava esgotado. Gudeg foi bom em todos os 3 lugares. Muito melhor que a outra...loja que tentamos com nome diferente no mesmo bairro. Era barato mas obviamente lugares higiênicos estes não da visita julho de 2019Esta avaliação representa a opinião subjetiva de um colaborador do Tripadvisor e não da Tripadvisor LLC. O Tripadvisor verifica as em 29 de julho de 2019 Já faz muito tempo que eu poderia visitar aqui em outro momento. O sabor sempre delicioso. Eu amo toda a doçuraData da visita maio de 2019Esta avaliação representa a opinião subjetiva de um colaborador do Tripadvisor e não da Tripadvisor LLC. O Tripadvisor verifica as em 22 de abril de 2019 via dispositivo móvel Meu primeiro gudeg nunca! Gudeg Yu Djum estava na minha lista para ir porque meu alvo é jantar em um restaurante de comida tradicional que é limpo e delicioso. E serviu tudo o que eu da visita abril de 2019Esta avaliação representa a opinião subjetiva de um colaborador do Tripadvisor e não da Tripadvisor LLC. O Tripadvisor verifica as em 27 de março de 2019 via dispositivo móvel Eu tentei o gudeg como recomendado por várias pessoas e, embora fosse uma experiência boa, eu não tentaria novamente. Talvez meu paladar não esteja acostumado a unir pratos doces e salgados juntos, mas achei muito doce comer com arroz. No entanto, ainda era uma refeição...de enchimento em uma rua tranquila e agradávelMaisData da visita março de 2019Esta avaliação representa a opinião subjetiva de um colaborador do Tripadvisor e não da Tripadvisor LLC. O Tripadvisor verifica as em 19 de fevereiro de 2019 provavelmente minha pior experiência em comer gudeg. veio aqui para o café da manhã. o arroz estava um pouco seco, o gudeg estava frio. Parece que eles apenas aqueceram a partir da noite passada. krecek também foi muito seco e difícil. desapontado. as equipes também...foram parece não da visita fevereiro de 2019Esta avaliação representa a opinião subjetiva de um colaborador do Tripadvisor e não da Tripadvisor LLC. O Tripadvisor verifica as em 24 de dezembro de 2018 Localizado na comida tradicional central em Yogyakarta, chamado Wijilan. O serviço bastante amigável e rápido. Saboroso e gostoso para da visita dezembro de 2018Esta avaliação representa a opinião subjetiva de um colaborador do Tripadvisor e não da Tripadvisor LLC. O Tripadvisor verifica as em 1 de setembro de 2018 via dispositivo móvel Fora com a família tentando o nosso primeiro "Gudeg" com arroz Krecek, ovo de pato e frango. O Gudeg é delicioso quando misturado com arroz e o tempero do Krecek adiciona um bom chute. Excelente comida fresca e serviço rápido. Chegamos mais tarde à noite...e eles estavam fora de alguns pratos. . . . mas isso é frequentemente um bom sinal de um cardápio recém feito para cada dia. Definitivamente da visita setembro de 2018Esta avaliação representa a opinião subjetiva de um colaborador do Tripadvisor e não da Tripadvisor LLC. O Tripadvisor verifica as em 23 de agosto de 2018 via dispositivo móvel A razão pela qual eu não gostei tanto de Gudeg é por causa de sua doçura. Como eu li muitos comentários sobre Gudeg Yu Djum, este é o melhor em Yogyakarta. Infelizmente, provei muito doce para mim. Eu tentei o localizado perto Mall Malioboro, do...outro lado do The Packer Lodge. O preço? É muito caro em comparação com outros gudeg espalhados em da visita agosto de 2018Esta avaliação representa a opinião subjetiva de um colaborador do Tripadvisor e não da Tripadvisor LLC. O Tripadvisor verifica as em 22 de agosto de 2018 Depois de várias viagens a Yogyakarta, finalmente meu amigo e eu tivemos a chance de explorar a cidade. E, claro, depois de ler alguns comentários, nós ansiosamente fomos à Wijilan Street, à origem de Gudeg Yu Djum. Dentro da pequena rua havia vários outros gudeg...stall, e Gudeg Yu Djum tem duas barracas, uma é a que você pode ver na foto anexada no Tripadviser, e a outra é a menor. Nós éramos os últimos 6 de hóspedes afortunados que poderiam ter o opportuniy para comer lá, antes que eles estivessem correndo fora de arroz cozinhado em vapor. Nós nos sentamos no "lesehan" / sentado pelo piso alcatifado fino. O sabor estava bom. Surpreendentemente, a pele da vaca estava em forma de purê, até mesmo a jaca. Nós não provamos a pele de vaca, apenas a jaca e um pouco de frango desfiado e o ovo. CARO DEUS, o ovo foi ótimo. tinha esse sabor picante grosso. E o feijão. . aaaah saboroso. Seja mais cedo. Chegamos às 11 da manhã e no próximo dia 7 e assim por diante acho que precisamos esperar pelo arroz cozido no vapor. ah mais uma coisa, esta cidade considera um chá simples como chá doce. sempre peça chá "simples / sem graça". Fiquei surpreso ao receber um chá doce para pedir apenas um chá quente. Deve da visita agosto de 2018Esta avaliação representa a opinião subjetiva de um colaborador do Tripadvisor e não da Tripadvisor LLC. O Tripadvisor verifica as em 20 de agosto de 2018 Muita comida quer comer, mas não o tempo suficiente e estocagem do estômago, então só tem orçamento para jantar, escolha tê-lo em Jl Wijilan e Yu Djum depois de pesquisar sobre vários restaurante Gudeg famoso, porque os ingredientes gudeg coincidem com o meu gosto. Sua...gudeg um pouco picante, doce ok para mim, frango são saborosos, ovo de pato um pouco difícil, em geral, é uma experiência agradável de da visita agosto de 2018Esta avaliação representa a opinião subjetiva de um colaborador do Tripadvisor e não da Tripadvisor LLC. O Tripadvisor verifica as mais avaliações Este é o seu perfil?Você é o proprietário ou o gerente deste estabelecimento? Solicite o seu perfil gratuito para responder a avaliações, atualizar o seu perfil e muito o seu perfil gratuitoPerguntas frequentes sobre Gudeg Yu DjumSim, Gudeg Yu Djum tem comida para viajantes do Tripadvisor classificam Gudeg Yu Djum da seguinte maneiraComida 4Serviço 4 Menudi Gudeg Yu Djum - Dagen. Jajanan Malioboro Street, Yogyakarta. 4.2/5 ( 6) Semua. Menu. 20 Sep 2019. 1 dari 2. Nasi Gudeg Nasi Gudeg Krecek + Telur + Dada IDR Detil Nasi Gudeg Krecek + Dada IDR Detil Gudeg Besek Gudeg Krecek + Ayam 1 Ekor + Telur 7 Biji IDR Detil Gudeg Krecek + Ayam 1/2 Ekor + Telur 7 Biji IDR Detil Gudeg Kendil Paket Gudeg Kedil IDR Detil Kendil Gudeg Krecek + Ayam 1 Ekor + Telur 7 IDR Detil Gudeg Kaleng Gudeg Kaleng IDR Detil Ayam Suwir Telur IDR Detil Info & Promo Gudeg Kaleng IDR 0 Detil Diskon Spesial IDR 0 Detil GudegYu Djum Pusat merupakan dapur utama sekaligus warung makan kuliner tradisional Yogyakarta, dirintis oleh seorang yang pantang menyerah bernama Djuwariyah atau lebih dikenal sebagai "Yu Djum", sejak tahun 1951. Excellent22Très bon27Moyen17Médiocre3Horrible2En familleEn coupleVoyage soloAffairesEntre les languesfrançais 71indonésien 675anglais 562Plus de langues Découvrez ce qu'en pensent les voyageurs Mise à jour de la liste...Avis écrit le 22 janvier 2018 par mobile Premier repas sur Yogyakarta, nous voulions manger local, alors certe, la cuisine est local, mais cest vraiment le pire repas qu'on ai eu en Indonésie... pourtant nous ne sommes pas difficile et mangeons souvent dans les petits warung. Premièrement, l'accueil n'y était pas, le cuistot...s'est foutu de notre g**** parce qu'on était des touristes, on nous sert aucun couvert ni serviette, rien sur les table on a du prendre sur une table occupée Ensuite, on nous a servi un poulet froid, très sucré, et surtout un œuf POURRI... En lisant les anciens commentaire je comprend maintenant.. Je ne comprend pas comment ce resto ce retrouve 4eme sur TripAdvisor... Bref fuyez.. il y a sûrement 1000 fois mieux de la visite janvier 2018Utile ?Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de écrit le 31 juillet 2017 par mobile On a aimé manger le gudeg Yu Djum mais on a trouvé trop sucré pour notre goût. Certes, on a tout mangé. Le prix était de la visite juillet 2017Utile ?Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de écrit le 26 juillet 2017 par mobile Impossible de savoir ce qu'on y commande le hasard est total, j ai expliqué plusieurs fois que je ne mangeais pas de viande, en anglais et en indonésien, rien à faire on me sert des abats et du bœuf cru. Nous goûtons un œuf pourri...servi avec du riz, après une bouchée fatale et nous faisant perdre 20 litres de sueur en 10 secondes, nous partons en courant comme les autres touristes ...! Peut être trop typique pour le coup !PlusDate de la visite juillet 2017Utile ?Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de écrit le 6 juillet 2017 par mobile Tout petit restaurant recommandé par un local nous y faisons un stop avec notre chauffeur. Riz aux légumes et oeufs durs. C est bon c est simple. On mange parterre avec des locaux. Côté boissons c est eau ou thé chaud/ de la visite juillet 2017Utile ?Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de écrit le 13 juin 2016 Selon notre guide, le meilleur Nasi Gudeg Krecek de la ville spécialité culinaire de Yogyakarta et effectivement, c'était très bon. Nous avons pris le Nasi Gudeg Krecek à l'oeuf et au blanc de poulet. Service efficace et toilettes de la visite mai 2016Utile ?Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de écrit le 8 janvier 2020 Puisqu'il y a tellement de Gudeg à Yogyakarta, c'est tout simplement l'un des meilleurs Gudeg. Pas si sucré, bien équilibré dans la douceur et la tendreté de la viande de poulet et des légumes. C'est ma deuxième visite à Yogyakarta et ce Gudeg Yu Djum...est fortement recommandé pour ceux qui n'essaient jamais cette cuisine!PlusDate de la visite décembre 2019Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de écrit le 10 décembre 2019 c'est ma première fois venu au jogja, et je trouve la nourriture traditionnelle, la première fois je suis tombé trop sucré. mais au moins goût goo. je vous suggère de venir nulle de la visite décembre 2019Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de écrit le 6 septembre 2019 par mobile Le meilleur poulet au curry et le riz que j'ai jamais eu à Yogjakarta. Nous avons essayé un autre stand à Yogja, mais le vote va toujours à celui de Malioboro. Bien que le magasin ne semble pas attrayant à l'extérieur, le personnel ne semblait...pas sympathique. Mais le gudeg yu djum servi était parfumé et plein d’épices. Une merveilleuse combinaison de goût de fruit du jacquier épais et de curry sans se sentir trop lourd tout en laissant les clients en manque. Le seul regret est que nous soyons partis le matin sinon ce serait mon petit-déjeuner avant mon départ pour Date de la visite août 2019Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de écrit le 5 août 2019 par mobile Je suis allé au resto gudeg yu djum dans des endroits différents. Globalement, le goût est correct, mais le goût est légèrement différent dans chaque resto. Leur prix est également très élevé pour une cuisine traditionnelle avec une ambiance standard et sans air de la visite août 2019Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de écrit le 1 juin 2019 par mobile C'est un bon gudeg mais pour moi c'est un peu trop sucré. L'endroit est facile à trouver car il est déjà célèbre. Gudegnya enak tapi buat saya terlalu manis. Tempatnya mudah ditemukan karena sudah de la visite juin 2019Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de plus d'avis .

jlysvyn1sy.pages.dev/66

jlysvyn1sy.pages.dev/813

jlysvyn1sy.pages.dev/804

jlysvyn1sy.pages.dev/437

jlysvyn1sy.pages.dev/884

jlysvyn1sy.pages.dev/333

jlysvyn1sy.pages.dev/800

jlysvyn1sy.pages.dev/949

jlysvyn1sy.pages.dev/16

jlysvyn1sy.pages.dev/639

jlysvyn1sy.pages.dev/441

jlysvyn1sy.pages.dev/602

jlysvyn1sy.pages.dev/752

jlysvyn1sy.pages.dev/336

jlysvyn1sy.pages.dev/254

menu gudeg yu djum 2019