The topic of this thesis is a selective form of tourism – eno-gastronomic tourism. Over the last decade, tourism has become a mass phenomenon causing problems such as the loss of destination authenticity, sustainability, and seasonality. The answer to such problems lies in selective forms of tourism. Eno-gastronomic tourism specifically addresses the sustainability of tourism and the preservation of destination authenticity. Eno-gastronomic tourism is a special type of tourism that combines wine and gastronomic tourism into one entity. It involves the art of combining the experiences of authentic and local dishes and wines. The regions of Istria and Slavonia (including Slavonia, Baranja, and Srijem) are taken as examples of eno-gastronomic tourism. Throughout the chapters of this work, the local cuisine and wines of these specific regions are explained in more detail. Finally, a SWOT analysis was conducted, from which it was concluded that, between the two regions, Istria stands out in promoting eno-gastronomic tourism. By combining gastronomy, wine, history, and landscapes, Croatia can create a leading eno-gastronomic tourism destination in Europe.