Tourism is a crucial industry in Indonesia, and the sustainability of Indonesian tourism products, especially in the cultural and gastronomic sectors, is essential. Gastronomy, which explores the cultural aspects of food and drinks, plays a significant role in this. It not only focuses on the culinary elements but also considers the cultural significance and economic benefits for the region. One example of a gastronomic product is the traditional Indonesian dining experience of Makan Megibung from Karangasem, Bali. This unique way of eating has been preserved through events like a mass Megibung gathering in 2006, attended by a record-breaking 20,520 participants. This study aims to analyze the sustainable practices related to Megibung dining habits, using a qualitative approach to provide insights for enjoying Megibung in Karangasem, Bali. The Megibung traditional dining culture of Karangasem, Bali, presents a unique opportunity for sustainable gastronomy tourism. Through communal dining experiences, visitors can immerse themselves in Balinese culture, savor traditional dishes, and engage with local communities. However, the success of Megibung tourism relies on the collaboration and support of various stakeholders, including local communities, restaurants, farmers, government agencies, and the tourism industry. By working together, they can preserve cultural heritage, promote sustainable practices, and create memorable experiences for tourists while benefiting the local economy.