Where to Eat in Surabaya

Surabaya's dining culture reflects its identity as East Java's capital and Indonesia's second-largest city, where bold, intensely flavored cuisine dominates the culinary landscape. The city is renowned for its distinctive use of petis (black shrimp paste) and sambal (chili paste) that characterize iconic dishes like rawon (black beef soup), rujak cingur (fruit and vegetable salad with cow snout), and sate klopo (coconut-crusted satay). Arab, Chinese, and Madurese influences have deeply shaped Surabaya's food scene, creating unique fusions like nasi bebek Sinjay (Chinese-style braised duck rice) and soto ayam Ambengan (turmeric chicken soup), while the modern dining landscape balances traditional warungs (small eateries) with contemporary cafes and upscale restaurants along the waterfront and shopping districts.

Key Dining Features:
• Famous Culinary Districts: The Genteng area near Tunjungan Plaza serves as the hub for upscale dining and international cuisine, while Jalan Kranggan and Jalan Walikota Mustajab concentrate traditional Surabayan warungs and street food. Dharmahusada Boulevard features trendy cafes and contemporary fusion restaurants, and the G-Walk entertainment complex offers waterfront dining experiences. The Ampel Arab Quarter provides authentic Middle Eastern cuisine alongside Indonesian staples.
• Signature Local Dishes: Rawon uses keluak nuts to create its distinctive black broth served with rice, salted egg, and sambal, typically costing Rp 25,000-40,000. Lontong balap (rice cakes with bean sprouts, fried tofu, lentil crackers, and beef broth) runs Rp 15,000-25,000 per portion. Rujak cingur combines tropical fruits, vegetables, tofu, tempeh, and sliced cow snout with petis sauce for Rp 20,000-35,000. Tahu tek (fried tofu with bean sprouts, rice cake, peanut sauce, and petis) costs Rp 15,000-20,000, while sate klopo features grilled chicken or beef coated in grated coconut at Rp 30,000-50,000 per serving.
• Price Ranges and Dining Tiers: Street food warungs and kaki lima (mobile vendors) offer meals for Rp 10,000-30,000, providing authentic local flavors at the most affordable prices. Mid-range restaurants in shopping malls and commercial areas charge Rp 50,000-150,000 per person, while upscale establishments along the waterfront or in luxury hotels range from Rp 200,000-500,000 per person. Traditional markets like Pasar Atom and Pasar Atum sell fresh ingredients and prepared foods for under Rp 20,000.
• Seasonal Dining Patterns: The dry season from May to September brings the most comfortable outdoor dining conditions, particularly for evening street food experiences along the waterfront. Ramadan (dates vary annually) transforms the dining scene with pasar takjil (breaking-fast markets) appearing in late afternoon, offering special dishes like kolak (sweet potato and banana in coconut milk) and es campur (shave