Culinary tourism has an increasing importance in modern tourism as a motivating factor for travel. It can be defined as a visit to primary and secondary food producers, food festivals, restaurants and certain places where they will taste food and / or experience the properties of the region of special food production are the main ones. It is possible to find the relationship between different types of tourism in which food has a different position - from the main factor for choosing a destination (gourmet tourism) to the basic service together with accommodation (rural tourism). When food is the main factor in choosing a destination, food tourism can be considered an example of culinary, gastronomic, gourmet or culinary tourism that reflects consumers for whom the interest in food and wine is a form of "serious leisure". The range between "high interest" and "low interest" describes the main tourist motive of the trip. Culinary tourism can be described as part of rural tourism when traditional food and regional specialties are offered to tourists, and as part of cultural tourism when tourists discover a destination through food, wine and cultural heritage. Increased demand for rural tourism with an emphasis on traditional food is the result of many factors, but the most common are demographics and household changes; increased demands on food quality, including health and health aspects of food revaluation as a cultural heritage destination; awareness of sustainability, etc. The aging of the population and changes in lifestyle increase the possibilities of food tourism. Gastronomy allows tourists access to the cultural and historical heritage of the destination through tasting, experience and shopping. Travelers want to experience authentic dishes so they are looking for a local food experience.