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

SAIMAA 2024
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.”
Ulla Liukkonen
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
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
Snowchange Cooperative
Seining and other traditional fishing methods are a central part of our culture, and therefore, our food tradition.
Saimi Hoyer
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
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...
Jyrki Tsutsunen
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
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...
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...
Anni Inkeri Korhonen
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
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

The international spotlight is on IGCAT’s Regions of Gastronomy

The international spotlight is on IGCAT’s Regions of Gastronomy

30 December 2022 – Over 60 articles have been published about the World and European Regions of Gastronomy in international online media in...

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Menorca 2022 celebrates a successful title year

Menorca 2022 celebrates a successful title year

7 December 2022 – A unique combination of arts, music, dance and local food, the Made in Menorca: Insólit event celebrated the successful...

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Menorca’s pledge to ethical and responsible food writing

Menorca’s pledge to ethical and responsible food writing

10 October 2022 – Reflection and self-criticism were at the centre of the 1st Congress of Gastronomic Journalists and Writers, that was...

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