Through a critical analysis of the selected catering and gastronomic establishments, according to the author, ZOI restaurant in Split, Danijela tavern in Poreč and Forty Four restaurant in Dubrovnik, their competitiveness on the Croatian coast and their success in business were analyzed. The specifics of the restaurant's gastronomic offer and innovations in business were analyzed, as well as the number of arrivals, i.e. market analysis for each locality where the restaurants are located and the education of the staff working in each of the restaurants and their attitude towards guests. Using the theoretical definition of the concept of gastronomic tourism as well as its characteristics and trends, as well as its role in the development of the tourist offer, it was concluded in the paper that there is an increase in interest in gastronomic tourism in Croatia, but also in the world. By means of a SWOT analysis of the gastronomic offer and an analysis of the competitiveness of facilities on the Croatian coast, an insight into the limitations and potential of the future development of gastronomic tourism in Croatia is given. The gastronomic identity of tourism on the Croatian coast in its tourist offer has the fundamental value of the attractiveness of Adriatic Croatia as a destination.