The topic of this thesis is The importance of gastronomy in tourism of the island of Pag. The aim of this study was to find and establish the current state of tourism on the island of Pag and the possibilities for develop in the direction of gastronomy destination. It is well known that the island of Pag has a rich and traditional gastronomy and the products that originate from the island of Pag are specific because of the climate where the island is located. The paper explains what gastronomy and why it is crucial for the development of destinations and tourism experiences. Tourism and gastronomy are closely related, in this study work we will explain the trend of development of specific forms of tourism and branding of destinations. The paper also highlights the historical course of gastronomy development in Croatia. A gastrotourist profile has been created and stated what souch a tourist profile looks for when visiting a destination. In the next part of the work we will analyzed island of Pag and examine all its key factors. We allso analyzed the current supply of the island and the real situation. Preconditions for the development of the destination and gastronomic tourism in the destination are presented. This research has shown that tradition and indigenous products of the island of Pag can influence the development of tourism, they are very important for the development of tourist destination. By expertly managing and implementing resources, the island can be brended as a gastronomic destination.