Gastronomy is classified as a basic type of rural tourism primarily because in the distant past this art of food preparation was mainly associated with rural households, more precisely inhabitable areas outside cities. The principle of gastronomy is that food is next to art and science. By understanding how all the senses contribute to an experience, a gastronomer can more fully understand what happens when a consumer claims they don’t like or enjoy a particular food. Developing gastronomic experiences for tourism can be an attractive development strategy, because gastronomic tourism is perceived as tourism with the highest yield and can increase tourist consumption. In the Republic of Croatia you can find a large number of excellent dishes and wines so that a large number of visitors recognize the quality and abundance of these products and menus of Croatian restaurants. The main course in restaurants also depends on the climates that the guest visits on their travels. Gastronomic tourism, like other segments of the sharing economy, will need to rotate to survive travel restrictions and the economic downturn associated with the coronavirus pandemic. In order to become a famous gastro destination, Croatia needs to take various activities to promote itself as a gastronomic destination, create legal and other conditions for the development of gastrotourism, create a unique recognizable Croatian gastronomic offer in accordance with new trends in nutrition.