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

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

KVARNER 2026
SICILY 2025
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
GALWAY-WEST OF IRELAND 2018
RIGA-GAUJA 2017
EAST LOMBARDY 2017
CENTRAL DENMARK 2017
CATALONIA 2016
MINHO 2016

Ambassadors

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...
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...
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...
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...
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...
Argiro Barbarigou
Argiro Barbarigou
Ambassador for South Aegean, European Region of Gastronomy awarded 2019, chef, TV host, restaurateur, representative of Greek cuisine in countless...
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...
Carme Ruscalleda
Carme Ruscalleda
“Catalonia is committed to raising the quality of local cuisine and food products.”
Daniela Kramarić
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
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
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
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
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
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
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
Francisco de Calheiros
“Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.”
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...
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...
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...
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...
Klaudio Jurčić
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
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
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
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
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
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
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
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
Robert Palmer
“European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.”
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...
Stiven Vunić
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
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
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
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
Wassim Hallal
“Aarhus/Central Denmark Region 2017 will celebrate our widespread and innovative use of local ingredients.”

News

Sicily 2025 stars at G7 Agriculture and Fisheries Meeting

Sicily 2025 stars at G7 Agriculture and Fisheries Meeting

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

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Menorca’s restaurants commit to local and sustainable cuisine

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...

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Enjoy Saimaa 2024 with all your senses!

Enjoy Saimaa 2024 with all your senses!

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

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