Sense of taste is instructive for food perception and is encoded by five principle sensory inputs: sweet, bitter, salty, sour, and umami. However, there is mounting evidence that dietary fat is also palatable, and that many species including humans are able to discriminate the quality of free fatty acids in dedicated experimental environments. Multiple lipid-taste receptors are suggested to be capable of binding subsets of fatty acids and initiating cellular signals in specific sensory cells. Nevertheless, the structure and composition of dietary lipids is complex by nature and food consists of many other tasty macronutrients. To date, it remains an open question if or how dietary lipids induce taste sensation instructive for the feeding behavior of animals. We recorded the feeding behavior of adult Drosophila melanogaster utilizing different established feeding assays. Using lipid defined diets and the yeast strain BY4741, we found that flies are able to detect the fungal sterol ergosterol and specific saturated fatty acid species, the latter bound in more complex nutritional lipids. Moreover, we show that the neuronal expression of the CD36-member SNMP1 together with the neuronal insulin signaling activity are essential to define the perception of one selected tasty lipid. We provide evidence that the sugar and protein content in the food is instrumental to modulate insulin signaling, and propose that the sugar:protein ratio is one determining factor instructive for the feeding response of fruit flies to given dietary lipid profiles.