The term gastronomy is related to cooking and everything related to cooking. It differs not only between individual countries but also between regions and cities. This is a consequence of historical circumstances, geographical location and diversity of societies that developed various gastronomic practices. In recent times, international cuisine has mixed, which has made it difficult to recognize the originality of certain dishes. This is exactly why some tourists travel to discover authentic dishes in the places they come from. With the help of this diversity, we recognize areas, since the dishes depict both the place and the people to whom the place is associated. In the Pannonian, Dinaric and Adriatic regions, there are different ways of preparing various dishes and their consumption, the choice of dishes, and therefore different customs resulting from traditional eating. The connection between gastronomy and identity is threatened by the process of globalization. It happens that seasonal food is available throughout the year, which creates doubts about the quality of these products among customers. There is also an ever-present trend of McDonalization, where tourists enjoy familiar and unhealthy food. Such tourists have food neophobia, that is, the fear of trying new food. On the other hand, the "Slow Food" trend is developing in Italy, which encourages the consumption of healthy and ecologically grown food. Gastronomic tourism enables the destination to develop sustainably by offering the specialties of local artisans and preserving and maintaining the landscape. The demand for gastronomic tourism has increased in the last ten years and is constantly increasing. It enables tourists to create a new experience only through the consumption of traditional products. The development of this selective form of tourism requires minimal infrastructure, organization, hospitality and good marketing. Gastrotourists include all age groups, both sexes, people who show an interest in education and who have different incomes. They also return to the destination if good experiences have been created. A key role is played by autochthonous products, which are abundant in Lika. Lika potatoes, bass, skripavac cheese, plum brandy and others are especially important. Some of them are protected with marks to protect them from abuse and to be recognized on the market. Local dishes from Lika are not recognized by tourists due to insufficient promotion and investment in the development of this form of tourism. So, for tourists in Lika, gastronomy is not the main motive for coming to Lika, but they participated in gastronomic experiences that are ultimately positive for tourists. The gastronomic offer has a very good potential to attract a larger number of tourists to the destination, which also confirms the research hypothesis. In order to achieve the above, it is necessary to encourage greater production of autochthonous dishes, to enrich the offer of restaurants with such dishes and to invest in additional promotion.