When people talk about Yogyakarta Tour, they usually mention temples, culture, and friendly locals. But for many foreign tourists, one of the most unforgettable parts of the trip is… the food!
As someone who’s not a local, I came to Yogyakarta with an open mind — and a hungry stomach. Two dishes that kept coming up in local recommendations were Gudeg and Sate Klathak. At first, I had no idea what they were. But after trying them (more than once!), I understood why they’re so famous.
Let me try to explain what makes these two dishes so interesting — from a foreigner’s honest point of view. This article is written in a simple, semi-casual way, like a diary from a traveler who’s still learning, but enjoying every bite of the journey.
1. What Is Gudeg, and Why Is It So Sweet?
That was my first question when I heard about Gudeg. I saw pictures of rice with brown stuff on top — and I thought it might be spicy or salty. But when I took my first bite, I was surprised.
Gudeg is sweet. Really sweet. It’s made from young jackfruit that’s cooked for hours with palm sugar and coconut milk. The result is soft, dark brown chunks that taste more like dessert than main course. But it’s not eaten alone — usually, it comes with rice, chicken, boiled egg, tofu, tempeh, and spicy chili (sambal krecek) made from cow skin.
As a foreigner, this combination felt unusual. Sweet fruit with rice and spicy sambal? But somehow, it worked. The contrast between the sweet Gudeg and the salty-spicy sides made every bite interesting.
Some tourists might need a few bites to get used to it, especially if you’re not used to sweet main dishes. But I met people from Germany, Korea, and Australia who all ended up liking it.
One tourist I talked to said, “At first I thought it was too sweet, but then I found it comforting, like a grandma’s home cooking.”
Best place to try it? Locals will say Gudeg Yu Djum or Gudeg Pawon — and they’re right. The taste feels authentic, and you can even watch them cook it on a traditional stove.
2. What Makes Sate Klathak So Different From Other Satays?
I thought I knew what satay was — skewered meat, grilled over charcoal, and served with peanut sauce. That’s what I’ve eaten in other parts of Southeast Asia.
But Sate Klathak was a surprise. First, it’s made from goat meat, not chicken or beef. Second, it’s served without peanut sauce — just with a light sprinkle of salt and pepper. And third — this is the coolest part — the meat is grilled on iron skewers, like the ones used for bicycle spokes!
At first, I thought this was just a gimmick, but the reason is actually smart. The iron helps the meat cook evenly from the inside, making it juicy and tender.
The taste? Simple, but bold. You can really taste the meat. It’s not covered in sauce, so you know if the meat is good or not. And usually, it’s served with rice and a warm, peppery goat soup called gule.
For foreigners who love meat and are a little adventurous, this dish is a winner. It’s very different from the usual “tourist food,” and feels like something you’d only find if you really explore local areas.
Most famous place? Probably Sate Klathak Pak Pong. It’s always busy — locals love it too — and the atmosphere feels lively, like a night food party.
3. Do Foreign Tourists Like These Dishes?
Yes — but with some mixed feelings, depending on their taste.
Gudeg is usually loved by tourists who enjoy trying something sweet and unique. It’s especially popular with travelers who like to explore new food cultures. Some people don’t like the sweetness at first, but most say they appreciate it after giving it a chance. Also, the full plate with different side dishes makes it fun to eat.
Sate Klathak, on the other hand, is often a favorite for meat lovers. It’s grilled, it’s smoky, and it’s served with soup — which feels satisfying after a long day of traveling. It’s less “weird” to the foreign tongue compared to Gudeg, but still very different from Western-style satay.
Many foreign tourists I met said they came back for second helpings, or even tried to cook versions of it at home. One guy from the UK told me, “This is the best satay I’ve ever had. I wish I had found it sooner.”
4. Is It Safe for Foreign Stomachs?
This is a very real question for travelers. And the good news is — yes, both Gudeg and Sate Klathak are generally safe to eat, especially if you go to the recommended places. The food is cooked well, served hot, and usually very clean.
If you have a sensitive stomach, just don’t overdo it on the sambal (chili). Also, try to eat freshly cooked portions instead of food that’s been sitting too long.
And if you’re vegetarian — Gudeg can still be an option, just ask for no egg or meat. The jackfruit and tofu combo can still be filling.
5. Where Can You Try These Easily?
If you’re new to Yogyakarta and don’t know where to go or how to order, no worries. You don’t need to explore alone.
I recommend visiting Yogyakartatour.com — a local tour agency that helped me and many other travelers discover authentic food spots in Jogja. They don’t just take you to touristy restaurants, but also real local places — the kind you might not find on Google Maps.
They helped arrange a night food tour for me and my friends. We tasted Gudeg from a small family warung and then drove to a Sate Klathak stall under the stars. It was one of the best nights of our trip — full of flavor, laughter, and new experiences.
You can also ask them for customized food trips, or combine it with temple or cultural visits. It’s really helpful when someone local knows the best timing and places to avoid crowds.
Final Thoughts:
If you’re a foreign tourist visiting Yogyakarta, don’t miss the chance to try Gudeg and Sate Klathak. They might be different from what you’re used to, but that’s part of the adventure. The flavors, the stories behind them, and the memories you make while eating — all of it becomes part of your travel story.
And if you want a smoother, more memorable experience, don’t forget to visit Yogyakartatour.com. They’re not just guides — they’re friendly locals who love to share the true taste of Jogja with the world.
