In the first theoretical part of the thesis, the geographical features of Herzegovina are described, such as the geographical position, natural and anthropogeographical characteristics. Furthermore, there are a few words about gastro tourism, gastronomy as one of the fundamental reasons for tourist travel, which includes trying different traditional dishes in certain cultures. After that, some of the more significant definitions of gastronomic tourism are listed. The following is the history of gastronomy in the area of Herzegovina, a chapter that follows the development of gastronomic culture in these areas. There you can see the meeting of many cultures that have left their legacy to future generations in this area. After that, traditional Herzegovinian dishes were presented, whether they are autochthonous dishes or from other cultures, but they have remained in these areas for many years. The following is the tourist attraction base of Herzegovina, which is presented through different categories such as natural tourist resources and social tourist resources. The beauties of this area are listed and described there. This is followed by the historical development of the area, where the extremely rich history of this area is described. The theoretical part is followed by the practical part, where research was conducted using two methods: menu analysis and interview. The menu analysis was conducted with 5 interviewees who are in the position of the owner, manager or head of the kitchen in a restaurant. After the research, the work finishes with discussion, conclusion, and summary.