The European Region of Gastronomy Platform

Candidate and awarded Regions of Gastronomy from Europe, guided by IGCAT, are working together with the long-term aim to contribute to better quality of life by:

  • raising awareness about the importance of cultural and food uniqueness
  • stimulating creativity and gastronomic innovation
  • educating for better nutrition
  • improving sustainable tourism standards
  • highlighting distinctive food cultures
  • strengthening community well-being

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 Platform of awarded and candidate European Regions of Gastronomy in order to foster long-term benefits, increase international visibility and support sharing of knowledge

Protect and promote your local food and culture

Share knowledge and build innovative projects

Grow a diverse stakeholder group

Increase your international visibility

European Regions of Gastronomy Platform

SLOVENIA 2021
COIMBRA REGION 2021
KUOPIO 2020
SIBIU 2019
SOUTH AEGEAN 2019
GALWAY-WEST OF IRELAND 2018
NORTH BRABANT 2018
AARHUS-CENTRAL DENMARK 2017
EAST LOMBARDY 2017
RIGA-GAUJA 2017
CATALONIA 2016
MINHO 2016

Ambassadors

Wassim Hallal
Wassim Hallal
Aarhus/Central Denmark Region 2017 will celebrate our widespread and innovative use of local ingredients.
Robert Palmer
Robert Palmer
European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.
Montserrat Garrido Romera
Montserrat Garrido Romera
Sant Pol de Mar is proud to share knowledge in raising the quality of culture and gastronomy offers.
Maurizio Zanella
Maurizio Zanella
East Lombardy promotes food and wine tourism, with a particular attention to local cuisine and sustainable food production.
Francisco de Calheiros
Francisco de Calheiros
Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.
Eeva Mertanen
Eeva Mertanen
Gastronomy is a holistic experience. It is delicious, clean food and tasty drinks combined with memorable moments with heartfelt presence. It’s...
Dzintars Kristovskis
Dzintars Kristovskis
Technology and cooking is so advanced that I feel the urge to go back to the roots. Riga-Gauja 2017 European Region of Gastronomy is going to be...
Carme Ruscalleda
Carme Ruscalleda
Catalonia is committed to raising the quality of local cuisine and food products.
Anton Rombouts
Anton Rombouts
North Brabant 2018 will highlight how agrifood industries are protecting food and culture diversity.
Anssi Kantelinen
Anssi Kantelinen
I express myself and give people something to talk about with my cooking skills. When I cook, I solely use fresh ingredients with respect of their...
Aki Hiltunen
Aki Hiltunen
Kuopio region is committed to regional diverse food production and to maintain a connection with local nature and traditions. My cooking is based...

News

South Aegean: Gastronomy knowledge transfer across generations

South Aegean: Gastronomy knowledge transfer across generations

  With the aim to bring younger generations closer to local cuisine and regional gastronomic traditions, South Aegean, European Region of...

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South Aegean Region towards the implementation of a healthy dietary model

South Aegean Region towards the implementation of a healthy dietary model

In the framework of the Taste the Season project South Aegean, European Region of Gastronomy 2019 has stipulated an agreement with the Harokopio...

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Discussing Long-Term Legacy and Prioritising Sustainability at 11th Regions of Gastronomy Platform Meeting

Discussing Long-Term Legacy and Prioritising Sustainability at 11th Regions of Gastronomy Platform Meeting

The Regions of Gastronomy Platform celebrated its 11th Meeting on 14-16 June 2017, following the announcement of Kuopio (Finland) as European...

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