Dalmatian hinterland has always been a specific area. Whether it is climate, vegetation, culture or historical features, this area is particularly pronounced. In such a way, gastronomy as part of the gastronomic tourism, contributes to the better and stronger development of the Dalmatian hinterland. The main goal of the work was to determine the gastronomic areas within the Dalmatian hinterland. Then it was necessary to explore and analyze the traditional dishes that have always been synonymous with a particular region and, finally, to show how gastronomy enabled better economic development of Zagora. When determining the gastronomic areas, I was helped by the territorial distribution of the Dalmatian hinterland of authors Matas and Faričić. I have set five such areas that stand out with their traditional, autochthonous dishes that can not be found outside these cultural areas. As part of the research, it is evident that certain foods are not only stored in one gastronomic region, but in two or even more. It is a proof that Zagor despite his specificity allowed to pour recipes from one region to another while keeping everything within their limits. The research results show that Dalmatian hinterland gastronomy is the basis for rural tourism development. Along with the main natural sights, culture heritage and historical elements, traditional dishes and their way of preparation greatly stimulate the growth of tourist demand. Because of the lack of such restaurants that are solely turning to domestic production, tourism should be directed towards that field. It is necessary to mention how good this space is and what can offer to the tourist, and the growing number of tourists is a real proof of it. For a brighter future it is necessary to extend the tourist offer by opening restaurants, holiday houses and making good promotion as a basis for further progress.