Honouring the rich tapestry of food heritage and cultural identity, IGCAT’s 7th World Food Gift Challenge recognised 15 exceptional food and food-related craft products, selected by an international jury of experts. Hosted by Crete, European Region of Gastronomy awarded 2026, the competition celebrated artisanal producers whose unique gifts embody the culinary and cultural richness of their territories.
Embracing the flavours and stories that shape our culinary traditions, the World Food Gift Challenge 2026 Award Ceremony took place on 21 May, at the magnificent Creta Maris Resort. The competition gathered over 40 food and craft gifts from acclaimed Regions of Gastronomy, including: Menorca European Region of Gastronomy 2022; Trondheim-Trøndelag European Region of Gastronomy 2022; Aseer WorldRegion of Gastronomy 2024; Catalonia World Region of Gastronomy 2025; Crete European Region of Gastronomy 2026; Kvarner European Region of Gastronomy 2026; Manabí World Region of Gastronomy 2026; Harghita European Region of Gastronomy 2027; Central Dalmatia European Region of Gastronomy 2027; Jeddah-Taif World Region of Gastronomy 2027; Banat European Region of Gastronomy 2028; Cap Bon World Region of Gastronomy 2028; South Aegean candidate World Region of Gastronomy 2028; and Dobrogea candidate European Region of Gastronomy 2029.
A Celebration of Excellence and Regional Identity
The international jury evaluated the products based on a set of carefully defined criteria, including taste, design, sustainability, regional relevance, creativity, storytelling, and innovation. After thorough consideration, the jury selected three overall winners and twelve outstanding category winners:
- 1st Prize: Ziro Sitia – Extra Virgin Oil by Ziro Sitia (Crete, European Region of Gastronomy awarded 2026)
- 2nd Prize: Terroirs de Tunisie by Terroirs de Tunisie (Cap Bon, World Region of Gastronomy awarded 2028)
- 3rd Prize: Bow Knife by Kenosis (Banat, European Region of Gastronomy awarded 2028)
And twelve category winners:
- Best user-friendly packaging: Melissonas Diamanti Wild Lavender/ Thyme Honey Hexagon by Melissonas Diamanti(South Aegean, World Region of Gastronomy candidate 2028);
- Best Culinary Wellness Gift: Ribon Blackcurrant Experience Gift Box by Ribon (Harghita, European Region of Gastronomy awarded 2027);
- Best Educational Gift: Born in the Delta by Marangoz, Alex Onofrei (Dobrogea, European Region of Gastronomy candidate 2029);
- Best Craft Gift: Dinnerware – Handmade Ceramics by Dimitris Limberidis (Crete, European Region of Gastronomy awarded 2026);
- Most Sustainable Gift: Ash Wood Flatware Set by LUN.Studio (Banat, European Region of Gastronomy candidate 2028);
- Best Storytelling: Selbu Rose by Jentene på Tunet (Trondheim-Trøndelag, European Region of Gastronomy awarded 2022);
- Best Innovative Gift: Arbequina Extra Virgin Oil Marmalade Terrall by Sant Isidre Cooperative of Les Borges Blanques (Catalonia, World Region of Gastronomy awarded 2025);
- Best Community Collaboration: Premium Honey Selection from the Heart of Szeklerland by Bioméz, Lajos Ferenc (Harghita, European Region of Gastronomy awarded 2027);
- Best Corporate Gift: Kvarner Žlahtina Wine Gift Set by Gospoja Cooperative & Kvarner Wines Association (Kvarner, European Region of Gastronomy awarded 2026);
- Best Luxury Item: Taif Rose Gourmet Collection by Raghad Al Marghlani (Jeddah-Taif, World Region of Gastronomy awarded 2027);
- Best Tasting: Flavours of Crete – Artisan Gift Basket by Apo Koinou (Crete, European Region of Gastronomy awarded 2026);
- Best Protection of Heritage Food: Mirant Pregonda by Morvedra (Menorca, European Region of Gastronomy awarded 2022);
The international jury
The evaluation process was conducted on 19 May, at the Aquila Atlantis Hotel, and involved intense deliberations by a panel of renowned experts from IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism). The jury panel included: Omar Valdez, IGCAT Board member and Chair of the jury (Argentina/ Andorra); Jacinta Dalton, IGCAT Expert and Head of Department for Culinary Arts Service Industries at ATU (Ireland); Levan Kharatishvili, IGCAT Expert, Cultural Strategist and Dean of the New Vision University (Georgia); Yasmine Fofana, IGCAT Expert, Culinary Entrepreneur and Founder of Afrofoodie (Ivory Coast); David Bowe, Senior Tourism & Economic Development Expert and North-East England candidate European Region of Gastronomy 2029 representative (UK); Shirinda Pulluru, IGCAT Expert and Food & Wine Strategy Consultant (India).
A gala event to announce the winners
The winners of the World Food Gift Challenge 2026 were announced at an award ceremony held in the presence of local and international guests from awarded and candidate regions, who gathered in Crete to celebrate the 32nd World Regions of Gastronomy Platform meeting (18-21 May).
Stavros Arnaoutakis, Regional Governor of Crete, delivered opening remarks welcoming international delegates to the island and highlighting Crete’s deep-rooted gastronomic heritage: “It is with great joy that I welcome you to Crete. Today, we share not just our doors, but our heart: its gastronomic soul. The presence of forty-two representatives from around the world honours our homeland and strengthens our international partnership. The ‘European Region of Gastronomy 2026’ title is more than recognition, it is a celebration of our collective effort and way of life. Cretan food is our history, our identity, and a philosophy of health and sustainability.»
On behalf of the jury, Omar Valdez claimed that:“The jury engaged in a thorough and lively discussion to select this year’s best products. Our decision was guided by the idea that a food gift should embody the essence of its destination and act as a Regional Ambassador. It should immerse the recipient in the experience of the place through all their senses. While aesthetics and materials played a significant role, we also considered the entire journey of the gift, its uniqueness, its tasting, its story. Ultimately, the winning choice is the one that brings joy not only to the person receiving it but also to the person who selects it.”
IGCAT President, Dr. Diane Dodd noted that the Award aims to raise appreciation for local artisanal producers because they are the ones safeguarding our regions’ intangible heritage and need to be valued for the exceptional work they do.
The ceremony also served as an occasion for IGCAT to formally thank the key institutional partners whose support was essential to securing and implementing the European Region of Gastronomy 2026 title for Crete: Region of Crete and PLOIGOS Educational Development Company.
IGCAT also expressed deep appreciation to the 47 local stakeholders who have actively contributed to advancing the region’s gastronomic vision, and the partners supporting the Gala Awards: Metaxa Hospitality Group, Chef’s Club of Crete, Cooks & Pastry Chefs Association of Heraklion Prefecture, Minoan Taste Olympic Culinary Team, Wines of Crete, Lyceum Club of Greek Women, «Filonideios» Cultural Association of Hersonisos Port.
About IGCAT’s World Food Gift Challenge
IGCAT’s World Food Gift Challenge contributes to the protection and promotion of local food and cultural diversity by instilling local pride into local traditions and acknowledging outstanding products from local culinary cultures.
The official ambassador for the project is Ana Roš, head chef and co-owner of 3-Michelin-starred restaurant Hiša Franko and 2017 World Best Female Chef, who salutes the World Food Gift Challenge “focusing on gastronomy on the larger point of view. We need to support more the work of small-scale producers. The food chain is one and we should defend it in its integrity.”
Winners of the previous editions:
World Food Gift Challenge 2025
World Food Gift Challenge 2024
World Food Gift Challenge 2023
World Food Gift Challenge 2022
European Food Gift Challenge 2021
European Food Gift Challenge 2020
About the World/ European Region of Gastronomy Award
The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is the operative institute that oversees the management and coordination of the World and European Region of Gastronomy Award. IGCAT believes that cross-sectoral collaboration will help regions find solutions to current day challenges and thus, the Award is not only given because a region has great gastronomy but because the whole region is working together to create a more sustainable food future. IGCAT encourages not only hospitality industries to participate but everyone across the whole eco-system including public, private, NGO and academic institutions.
The first step in applying for the Award is to bring these different entities together. The next stage is to create a bid book that pulls together as many great initiatives as possible so that people within the region themselves can begin to appreciate how rich their resources are. The third stage is a jury visit that concludes with a recommendation for IGCAT Board and a report to help the region in preparing a successful journey.
Candidate and awarded Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and ultimately they contribute to community health and well-being.
