Strategic policy and programmes to develop a region’s culinary identity and strengthen collaboration between tourism, agriculture and education was the subject of the 32nd World Regions of Gastronomy Platform Meeting, held from 18–21 May 2026. The meeting was organised by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) together with
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
An international jury composed of four international experts accompanied by IGCAT’s President, Diane Dodd PhD, considered the application of Cap Bon region for the title World Region of Gastronomy 2028. After reviewing the bid book: A Shakshouka of Flavours in the Heart of the Mediterranean, submitted on 9 December 2025,
Şanlıurfa’s deep commitment to placing gastronomy at the heart of cultural preservation, sustainable development, and community-led growth has led to the region officially joining the World Region of Gastronomy Platform as a candidate for the 2029 Award. As the first region from Asia to apply for this international recognition, coordinated by the International Institute of Gastronomy, Culture,
In recognition of its outstanding commitment to local gastronomy, cultural heritage, and sustainable, community-driven tourism, Nordland was awarded the prestigious title of European Region of Gastronomy 2028, by the International Institute of Gastronomy, Culture, Art, and Tourism (IGCAT). This distinction highlights the core values IGCAT promotes: fostering collaboration, celebrating culinary and cultural diversity, and encouraging innovation for
An international jury comprising of four international experts, accompanied by IGCAT’s President, Diane Dodd PhD considered the application of Banat region for the title European Region of Gastronomy 2028. After reviewing the bid book: Banat – “Fusion Beyond Borders. Bold Flavours. Diverse Origins. One Shared Table”, submitted on 7 November 2025,
Strategic policy and programmes to develop a region’s culinary identity and strengthen collaboration between tourism, agriculture and education was the subject of the 31st World Regions of Gastronomy Platform Meeting, held from 16–20 March 2026. The meeting was organised by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) together with hosts Kvarner Region Tourist
Looking for your next unforgettable foodie experience? Discover the Top 10 Foodie Websites 2026, curated by IGCAT to guide you through extraordinary culinary adventures. Unveiled at a gala event held on 19 March in Opatija, hosted by Kvarner, European Region of Gastronomy Awarded 2026, IGCAT’s Top 10 Foodie Websites 2026 showcase a curated selection
In a proud milestone for the United Kingdom, North-East England has officially joined the European Region of Gastronomy Platform as a candidate for the 2029 Award. This marks the first UK region to enter the prestigious network, highlighting its vibrant food culture, community-driven initiatives, and strong commitment to sustainable development through gastronomy. The official signing of the Protocol
The South Aegean region continues to affirm its position as a gastronomic hub of Greece. This year, 20 restaurants across the Cyclades and Dodecanese islands were recognized among the best in the country at the prestigious “Chrysoi Skoufoi” (Golden Chef’s Hat) awards, organized by Athinorama, Greece’s leading gastronomic guide. A total of 14 restaurants in
In Bucharest, Romania’s three European Regions of Gastronomy, Harghita (awarded 2027), Banat (candidate 2028), and Dobrogea (candidate 2029), have joined forces in a new formal collaboration. The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is excited to highlight this milestone, marked by a protocol signed at the National Institute of Heritage (INP), which lays
Food is more than nourishment, it is memory, landscape, identity and the possibility to regenerate a region. During a dynamic tutorial on Stakeholder Involvement for members of the World Region of Gastronomy Platform, Jaume Gomila, IGCAT Vice-President, invited members to reflect on how shared ideas can translate into lasting impact. How can regions
Armenia’s growing commitment to placing gastronomy at the heart of cultural preservation, sustainable territorial development, and community-led economic resilience has led to the country officially joining the World Region of Gastronomy Platform as a candidate for the 2028 Award. Armenia is the first region from the Caucasus to apply for this international recognition, coordinated
Drawing on her experience establishing the award-winning Scottish Food Guide in 2002, Wendy Barrie, cook, food writer, and IGCAT Expert, shared practical insights on creating a credible and enduring food guide, in the recent IGCAT webinar: Raising Standards through Food Guides. She emphasised that a successful guide goes far beyond listing restaurants or producers, it
An international Jury composed of five international experts considered the application of Jeddah-Taif for the title World Region of Gastronomy 2027. After reviewing the bid book titled Jeddah-Taif: Everlasting and Abundant submitted on 4 December 2025, they took part in a Jury visit to the region, 1-4 February 2026. The aim of the visit was
Sicily’s year as European Region of Gastronomy 2025 has marked a defining chapter in the island’s cultural and gastronomic history, demonstrating how food heritage, sustainability, and young talent can be mobilised to create lasting international impact. In celebration of the region’s gastronomy, a legacy event was held on 13 January 2026 in
