This study examines the typology of gastronomic tourism in Gianyar Regency, Bali, within the framework of the Triangle Concept of Indonesian Gastronomy (food, culture, and history). A qualitative approach was employed through semi-structured interviews, participatory observation, and documentation of gastronomic practices in Ubud and its surroundings. The findings identify four main typologies: observational culinary tourism, emphasizing aesthetic and sensory experiences; participatory culinary tourism, particularly cooking classes that transform domestic space into cultural learning arenas; agro-gastronomy, which integrates farming, local food production, and eco-tourism; and food festivals, functioning as platforms for cultural representation, entrepreneurship, and international collaboration. These typologies demonstrate how gastronomy in Gianyar is not merely a culinary attraction but also a vehicle for cultural preservation, social transformation, and sustainable community-based tourism. By highlighting the synergy of food, culture, and history, this study contributes to a deeper understanding of gastronomic tourism as both a symbolic and economic driver in Bali’s destination development.