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 ★★★★

"Es lohnt sich absolut... erschwinglich, stadtnah, komplettes Frühstück, tolle Spielplätze, wunderschöner Blick auf die Stadtlichter und morgens kann man den Vulkan Merapi sehen... Sehr empfehlenswert ✨"

The Lavana Oma's Villa Jogja ★★

"Thank you."

Contana Glamping with Jogja City View ★★★

"Lämmer"

Rajaklana Resort and Spa ★★★★

"Die Atmosphäre und die Landschaft ist wirklich ruhig hijau2. Rein Schwimmbad ... OK Lebensmittel und Standardpreis (nicht teuer)"

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 ★★★★

"Ich traf am Tag 1 wenige Probleme mit dem Zimmer, wie Klimaanlage mit Lärm, eine Art unbehaglicher Geruch im Zimmer und WC. Jedoch sind ihre Mitarbeiter sehr aufmerksam und konnten alle Probleme in einem Tag zu lösen."