30 December 2015 by Diane Dodd 160

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

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 Platform

Ambassadors

Wassim Hallal

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

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...

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...

Snowchange Cooperative

Seining and other traditional fishing methods are a central part of our culture, and therefore, our food tradition.

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...

Robert Palmer

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

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

“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

“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...

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...

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

“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

“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

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

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

‘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

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

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

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

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...

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...

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

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

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...

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