Many classic Javanese dishes are naturally plant-based, making them both delicious and deeply rooted in everyday culinary traditions. Depending on the season and your interests, you may learn to prepare local favourites such as Gudeg, Yogyakarta’s signature dish made from young jackfruit or dishes made from banana blossom, an ingredient widely used in Indonesian cuisine.
Together we will also prepare a selection of traditional side dishes, such as Urap (seasonal vegetables with spiced grated coconut), Sambal Tempe, and Tempe Goreng, before sharing the meal together.
As we cook with seasonal ingredients, the final menu is arranged together with our guests and can be adapted to individual preferences and dietary requirements.
