University Hotel UMY ★★★★

"The rooms are spacious and clean. They have complete amenities and a spacious bathroom. The sheets are clean and the air conditioning is cool. Instrumental music plays from the center from morning to night, but it can be turned off from the room. There are doorbells in each room. They are not soundproof, so noise from outside can be heard inside."

Golden Ganesha Hotel Yogyakarta by Ecommerceloka ★★★

"I love this place"

VILLACANTIK Yogyakarta TripleBed for 6 Persons ★★★★

Grand Rohan Jogja ★★★★

"Masyaallah a comfortable hotel with complete facilities. Friendly staff, starting from the fast check-in process. Staying during the month of Ramadan can perform congregational prayers to tarawih at the Hotel mosque. Very recommended✅👌"

The Lavana Oma's Villa Jogja ★★

"Thank you."

Contana Glamping with Jogja City View ★★★

"lumayan"

Rajaklana Resort and Spa ★★★★

"anbefaling til venner venner"

Yabbiekayu ★★★

"Just to be clear, this review is specifically addressing the optional tempeh making course offered through the resort. Cecilia and Oki are a mother-daughter duo who present an authentic representation of one of the most iconic foods in Indonesia - Tempeh. Having attempted the process with mild success before, I was more than excited to learn from a master in the endemic homeland of this deliciously nutritious food. We arrived to a meticulous assortment of legumes, leaves, and flavorings traditionally used in Tempeh making. I especially appreciated this because it made for a satisfying blend of sincerity and adaptation. Although we live in a climate similar to Indonesia and most ingredients are accessible, one could easily use beans and materials found locally at home, extending these teachings beyond our time together. During our lesson, Cecilia was very patient in answering my exhaustive inquiries and we shared curiosities over each other’s experiences making tempeh and growing food for fun. Oki assured any gaps in communication were well understood by everyone, as they are some terms and local ingredients lost in translation. Because Tempeh is fermented over 36 hours, this means we began the process together, then baby-sat our projects over the following couple of days. A huge success! Before our seemingly perfect amount of time together was over, they gifted us a substantial haul of tasty parcels-to-be and a package of Tempeh yeast. Cecilia also explained how to propagate more yeast (called Usar) for future batches. “Teach a man to fish…” We kindly parted ways and I vowed to share her humble wisdom, much in the same way as she did from her grandmother. Mentor to mentee. My deepest gratitude goes out to Celicia and Oki for curating a truly unforgettable experience."

Ros-in Hotel ★★★★

"God beliggenhed, godt værelse, lidt gammel, men stadig meget værdifuld for penge alligevel"