Graduate thesis deals with the theme of food photography, which is typical of the Istrian region. Theoretically, it explores the approaches to food photography with regard to the purpose of promotion and gastronomic quality. Wine, olive oil, taverns and agrotourism are characteristic of the Istrian region, and in this context marketing aspect of photography as well as the technical and creative aspect of photography is considered. The food photography is part of a commercial photography, whose task is to create eye-catching and attractive photos for various purposes. Making photos is a complex business. Good lighting is required, a well-chosen photo angle, a choice of color on a plate, a number of props that will nourish food, speed, focus, simplicity etc. Exceptional impact on photography is digital photo processing. There are two types of approach to food stylization; natural and artificial. The natural approach reflects the authenticity and edibility of the meal itself, and the artificial approach uses edible and inedible tricks to make the dish look more beautiful and appealing. Only a natural approach is used in this paper, but these two approaches to food photography are compared theoretically. Food photographs of quality gourmet restaurants and food photographs of fast food chains are taken in comparison. Furthermore, in the practical part of the work, the author's photographs, technical settings and equipment used to record the photographs are created and described, and the restaurant's ambience is also considered.