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

HAUTS-DE-FRANCE 2023
MENORCA 2022
TRONDHEIM-TRØNDELAG 2022
SLOVENIA 2021
COIMBRA REGION 2021
KUOPIO 2020
SIBIU 2019
SOUTH AEGEAN 2019
NORTH BRABANT 2018
AARHUS-CENTRAL DENMARK 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.”
Mira Šemić
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...
Mikael Forselius
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...
Luka Košir
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...
Jarna Kaplas
Jarna Kaplas
“We have many unique flavours across Kuopio that are associated with certain locations or moments. Enjoying a bite of Hanna Partanen’s...
Janez Bogataj
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...
Henri Jauhiainen
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...
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
“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...
Diana Hounslow
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...
Carme Ruscalleda
Carme Ruscalleda
“Catalonia is committed to raising the quality of local cuisine and food products.”
Astrid Aasen
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...
Argiro Barbarigou
Argiro Barbarigou
Ambassador for South Aegean, European Region of Gastronomy awarded 2019, chef, TV host, restaurateur, representative of Greek cuisine in countless...
Anton Rombouts
Anton Rombouts
“North Brabant 2018 will highlight how agrifood industries are protecting food and culture diversity.”
Anssi Kantelinen
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...
Ana Roš
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...
Alexandre Gauthier
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...
Aki Hiltunen
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...

News

Menorca’s contest to preserve autochthonous breed

Menorca’s contest to preserve autochthonous breed

21 January 2022 – Menorca, European Region of Gastronomy awarded 2022 announced the 1st National Contest for Cooking the Vaca Vermella...

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Baleària joins Menorca 2022 endeavour

Baleària joins Menorca 2022 endeavour

21 January 2022 – The shipping company Baleària officially signed up as a supporter of Menorca, European Region of Gastronomy awarded 2022...

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Menorca 2022 proud to open its title year

Menorca 2022 proud to open its title year

17 January 2022 – Menorca officially kicked-off its title year as European Region of Gastronomy 2022 awarded by IGCAT at an opening ceremony...

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