Today's tourism accepts new challenges in order to meet the needs of modern man to enrich his vacation with the features of the identity of the space in which he spends it. Gastronomy, as an additional offer of a particular touristic place, is really important. Gastronomy is the art of preparing and knowing different meals, choosing drinks and serving guests, and gastro tourism is defined as the search for a unique experience in drinking and eating. Gastronomic tourism is a global trend that has been constantly growing in recent years and is one of the most exciting parts of tourism. Also, the gastronomic offer encourages the development of all levels of a tourist country, such as national, regional and local economic development. Long and interesting history, which includes the change of conquerors and colonizers in Istria, has influenced the development of today's Istrian cuisine, as well as the dining that differs in Istria in its southern and northern part. In the northern part, the influence of Austro-Hungary is visible, on whose table you can find cabbage and dumplings, and in the southern part, due to the influence of the Venetian Republic, sauces and stuffed dough. Venetian gastronomy had the greatest influence, in terms of imagination and variety, enriching Istrian cuisine with experience in preparing fish and other seafood, especially cod, experience in preparing soups (thick soups), buzara and risotto, roasted crabs and new spices such as pepper., cinnamon, cumin, cloves and nutmeg. Accordingly, what makes Istria special today are the various old meals prepared from organic and organic foods grown on the surrounding estates and wines of prestigious quality. In the interior of Istria, agrotourism is especially developed with many catering facilities that offer indigenous meals with home-grown ingredients. Also, wine roads are known, which are a special form of offer and sale of tourist, catering and agricultural products, primarily wines and brandies from our own production. Pinot Gris and Istrian Malvasia, Muscat, Gray, Chardonnay, Teran, Refošk, Croatian Borgonja and Merlot should be singled out here. Wine roads are considered a recognizable and formed tourist product. Istria is also known in the world as a region of olive oil. In addition to long-standing olive groves, new oil mills have been built for the processing of fine quality olive oil, included in world brochures and awarded at world-famous competitions with the highest marks. Also, it does not lag behind the production of honey, cheese, Istrian beef and various processed vegetables and fruits that can be purchased at various fairs. The attractiveness of Istrian gastronomy is also due to the protection of Istrian prosciutto as an indigenous product and the popularization of white truffle (Tuber Magnatum Pico), Kvarner shrimp, cheese (Cow, sheep or goat, ripe or fresh) and honey. Branding of Istrian parts according to some of the authentic listed foods strengthens Istria as an exceptionally high-quality eno and gastro destination. The purpose and goals of branding are to discover and present the unique advantages of a particular destination and thus make it different and recognizable from other destinations.