Best restaurants and what to eat
Indonésia
Makassar, on the southwestern coast of Sulawesi, is one of Indonesia’s great culinary cities, shaped by the sea, bustling trade, and strong Bugis-Makassarese food traditions. Its cuisine is especially known for rich soups, coconut-forward flavors, fish and seafood, and iconic snacks and sweets that are enjoyed from street stalls to family gatherings.
A deeply savory beef and offal soup enriched with roasted peanuts and a dark spice paste, giving it a nutty, earthy complexity and a velvety broth. It is one of Makassar’s signature dishes, traditionally paired with ketupat and a squeeze of lime for brightness.
The celebrated Makassarese preparation of beef ribs, known for its robust broth scented with kluwak, coriander, cinnamon, and toasted spices. The meat is tender and richly flavored, especially prized when served with rice or compressed rice cakes.
Grilled beef ribs lacquered with a dark, sweet-savory spice glaze that caramelizes over hot coals. Smoky, sticky, and intensely aromatic, it is one of the region’s most indulgent meat specialties.
A close cousin of coto, this soup is richer and often finished with grated coconut and sometimes an egg yolk for added body. Its texture is lush and spoon-coating, with a warm spice profile that pairs well with rice.
Charred, pressed bananas with a caramelized exterior and soft, fragrant interior, usually served with palm sugar syrup. A classic Makassar street sweet, it is often eaten warm as a simple but deeply satisfying dessert.
A silky steamed banana pudding wrapped in banana leaves, lightly perfumed with coconut milk and sometimes pandan. Delicate and creamy, it is a cherished Makassarese dessert often served at celebrations.
A famous Makassarese ginger drink enriched with coconut milk, palm sugar, and often black pepper or egg yolk for extra warmth and body. Served steaming hot, it is prized as a restorative night drink with a spicy, creamy profile.
Passion fruit juice associated with Sulawesi’s tropical fruit production, bright, tart, and intensely aromatic. In Makassar it is commonly served chilled, making a refreshing counterpoint to richer local dishes.
A beloved iced dessert drink made with green banana parcels, coconut milk, syrup, and shaved ice. Sweet, creamy, and cooling, it is one of the city’s most iconic hot-weather treats.
A chilled dessert drink of sliced banana, coconut milk, syrup, and ice, offering a lush, milky sweetness. It is a popular Makassar refreshment with a soft, spoonable texture and tropical flavor.
Young coconut served iced with its naturally sweet water and tender flesh, sometimes lightly sweetened for balance. In Makassar’s coastal heat, it is a classic, hydrating street-side refreshment.
A hot spiced ginger drink found across Indonesia and enjoyed in Makassar as a warming tonic. Its peppery ginger bite and palm-sugar sweetness make it especially appealing in the evening.
Makassar’s most famous bowl of beef and offal soup, simmered with peanuts and a complex spice blend until the broth turns deep, savory, and fragrant. Usually eaten with ketupat, it is a defining expression of the city’s culinary identity.
A luxurious rib soup in which beef bones and meat are slowly cooked until the broth becomes rich, dark, and intensely aromatic. The use of kluwak gives it a distinctive earthy depth that sets it apart from other Indonesian soups.
Char-grilled beef ribs brushed with a thick, sweet-savory spice sauce and finished over live fire for a smoky crust. The meat is tender and succulent, often served with rice and sambal for balance.
A deeply comforting soup made with beef or offal, coconut, and a bold spice paste, creating a creamier and fuller-bodied experience than coto. It is a beloved Makassar specialty for those who enjoy rich, warming broths.
A tangy fish soup with turmeric, tamarind, and a light chili heat, showcasing the fresh catch of the Makassar coast. Its clean acidity and bright color make it both refreshing and hearty.
A classic Makassarese beef soup served with noodles, rice, or potatoes, built around a savory broth and tender meat. Familiar and satisfying, it is a staple dish in local eateries and family kitchens.
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