Since gastronomic and oenological tourism is taking on an increasingly important role in developing Varaždin County as an attractive tourist destination, this thesis emphasizes the unique offer that the County offers. The main focus is traditional and autochthonous dishes and local wines as extremely high-quality gastronomic products. The paper emphasizes the traditional recipes of Varaždin County and regional and autochthonous foods that make the gastronomy of Varaždin County even more attractive. Varaždin klipič, Varaždin cabbage, Varaždin buckwheat, Varaždin pumpkin oil, and Ludbreg horseradish stand out as the core of gastronomy. Through a detailed analysis of existing contents, ways of integrating gastronomy and enology into the existing tourist offer are explored. The paper also examines the cooperation between local producers, restaurateurs, government bodies, and tourism experts essential for improving the oenological and gastronomic offer through the creation of a favorable image of Varaždin County itself. Collected data from the theoretical framework and empirical research (in-depth interview and menu analysis), this paper provides a new perspective on the importance of gastronomic and oenological heritage as one of the key factors in attracting tourists to the destination itself, and even more importantly, in preserving the cultural identity of Varaždin County and its inhabitants.