30 December 2015 by Diane Dodd 4387

European Regions of Gastronomy

European Regions of Gastronomy (candidate and awarded), guided by IGCAT, aim to contribute to a better quality of life for their citizens by raising awareness about the importance of cultural and food uniqueness, and in doing so:

stimulate creativity and gastronomic innovation
nourish children and adults through culinary education
improve sustainable tourism standards
strengthen circular economies in both urban and rural settings
support community and environmental well-being and health

IGCAT

(International Institute of Gastronomy, Culture, Arts and Tourism)

IGCAT provides the Award, with the support of International and European institutions. The regions also join a World Platform of awarded and candidate Regions of Gastronomy in order to foster long-term benefits, increase international visibility and support sharing of knowledge

Obtain the Award

Protect and promote your local food and culture

Join the Platform

Share knowledge and build innovative projects

Build on our achievements

Grow a diverse stakeholder group

Explore joint projects

Increase your international visibility

European Regions of Gastronomy

Ambassadors

Aki Hiltunen

We have a wide variety of different and extremely high-quality ingredients. Kuopio is such a treasure that provides a whole spectrum of food from...

Alexandre Gauthier

As an ambassador of the Hauts-de-France bid to become European Region of Gastronomy 2023, I wish to exemplify a local conscience and spread this...

Amand P. Veranneman

Amand P. Veranneman Van Hoeck is a gastronome, restaurateur and official Ambassador for Gozo, European Region of Gastronomy awarded 2026.

Ana Roš

The best female chef in the world according to the World’s 50 Best Restaurants academy. Her cuisine is known for innovatively re-writing...

Anna Marie Galea

Anna Marie Galea is a food writer and official Ambassador for Gozo, European Region of Gastronomy awarded 2026. She is a vocal supporter of...

Anni Inkeri Korhonen

For me as a hostess, the greatest sense of accomplishment and satisfaction arises, when I see our guests relaxed next to meat pots after their...

Anssi Kantelinen

I believe in the quality of food and putting the flavour first. I have a long history in the restaurant business, and I have had the opportunity...

Argiro Barbarigou

Ambassador for South Aegean, European Region of Gastronomy awarded 2019, chef, TV host, restaurateur, representative of Greek cuisine in countless...

Astrid Aasen

“The way we work along the Golden Road has been an inspiration for similar initiatives both in our region and in Norway. The development of local...

Carme Ruscalleda

“Catalonia is committed to raising the quality of local cuisine and food products.”

Daniela Kramarić

Nature has left us an inheritance of exceptional foods, we cherish them with tradition, and today we shape them with knowledge and passion. Being...

Davor Andrić

In the Croatian language, we have a beautiful word, blagovati (to dine). It denotes the hedonistic enjoyment of food with all the senses, in the...

Deni Srdoč

Cooking makes me happy, and the joy I can give my guests through food is the reason why I am in this business. My constant inspiration is my...

Diana Hounslow

‘We are what we eat.’ Hauts-de-France culinary tradition is as warm, generous, genuine and unique as the men and women who populate...

Dražen Lesica

The project ‘Kvarner – European Region of Gastronomy 2026’ signifies, for me as a restaurant owner from this area, the international recognition...

Eeva Mertanen

“The best thing in the region is the power of nature and the communality of those who work with food. The producers are passionate and do it...

Egle Katunar

Wine is not just our business; it is our lifestyle, which is why we aim to create poetry in a glass.

Francisco de Calheiros

“Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.”

George Borg

George Borg is a renowned chef, TV personality and recipe book author in the Maltese islands, and official Ambassador for Gozo, European Region of...

Henri Jauhiainen

“Savo is a matter of taste. For me, gastronomy is about good times spent with people that are close to you. At the same time, it is about...

Janez Bogataj

“We eat to live, but not live to only eat.” A retired university professor, co-author of the Slovenian Gastronomy Strategy, the gastronomy...

Jarna Kaplas

“We have many unique flavours across Kuopio that are associated with certain locations or moments. Enjoying a bite of Hanna Partanen’s...

Jyrki Tsutsunen

I think that eating is a multi-sensory and multi-dimensional experience where not only tasting but also listening, smelling, looking and feeling...

Klaudio Jurčić

Throughout my career I have been committed to quality, indigenousness, gastronomy culture, and education for constant progress. I am happy that...

Krunoslav Kapetanović

Entrepreneur, hotelier and restaurateur with many years of experience, he is a promoter, motivator and initiator of numerous actions to improve...

Luka Košir

“I work in the food and hospitality industry because I do it with joy, with heart. There is no need to create fairy tales.” Luka Košir is among...

Marinko Kauzlarić

Forest is to the people of Gorski Kotar what the sea is to the islanders. I am working on protecting and promoting the ecologically clean area of...

Mikael Forselius

“In Trøndelag we enjoy the perfect conditions, at an unusually northerly latitude. Because of the currents we are able to grow things here that...

Mira Šemić

“Water is necessary for life, and wine for joie de vivre.” She is a world-class Slovenian culinary and wine expert, a sommelier with a level 4...

Nenad Kukurin

Will, strength, enthusiasm, and passion are the main driving forces of Nenad Kukurin, one of the pioneers of the “slow food movement” in...

Robert Benzia

I enjoy my work and I am proud to contribute, and with my support I will continue to contribute to the development of our beautiful Kvarner into a...

Robert Palmer

“European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.”

Saimi Hoyer

The serenity in the wilderness of the Saimaa region has been hidden from visitors for too long. When I moved to Punkaharju, to my beloved...

Stiven Vunić

I believe that the Kvarner region belongs to a group of European regions that think in a very similar way about gastronomy and share a passion for...

Timo “Sir Lintsi” Linnamäki

“The essence of food is in its flavor.” Timo “Lintsi” Linnamäki is the owner and founder of the legendary Muru restaurant in Helsinki...

Ulla Liukkonen

The shores of Lake Saimaa are my home and my main task is to take the industry forward and ensure that knowledge is passed on to future...

Vlasta Brozičević

I am honoured to support the Kvarner region’s participation in the European Region of Gastronomy project for several reasons: healthy...

Wassim Hallal

“Aarhus/Central Denmark Region 2017 will celebrate our widespread and innovative use of local ingredients.”

News

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30 September 2024 – The project Sicily, European Region of Gastronomy 2025 was presented at the G7 Ministerial meeting on Agriculture and...

Menorca’s restaurants commit to local and sustainable cuisine

28 June 2024 – During seventeen days, Menorca’s restaurants will highlight the gastronomic potential of the island – awarded European...

27 June 2024 – Around 330 events have already been announced for this summer in Saimaa, European Region of Gastronomy 2024 to celebrate the...