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Vukovar hosted an expert gastronomic workshop as part of the program Mediterranean Culinary Arts Roadshow 2026, intended for chefs, F&B managers and restaurant managers who want to improve the quality of their gastronomic offer. The workshop was organized by Vukovar City Tourist Board and ŠKMER Academy (Chefs of Mediterranean and European regions).
The three-hour demonstration masterclass focused on contemporary food preparation techniques, menu development, and food presentation standards according to haute gastronomy principles. Special emphasis was placed on the preparation of fish dishes, especially Danube carp, where participants observed the making of carpaccio and fish tartare, as well as modern approaches to the preparation of river fish species.
However, the importance of such training courses goes far beyond culinary demonstrations. They represent a key step in systematically raising the competences of stakeholders who participate in creating the gastronomic offer of the easternmost Croatian region, where gastronomy is increasingly becoming one of the foundations of tourism development.
"Such educational programs that promote excellence in the hospitality industry further contribute to the positioning of Vukovar as a recognizable continental culinary destination, and thus to the increase in the overall quality of the tourist offer. Namely, Vukovar records an increase in tourist numbers from year to year, and guests come expecting an authentic and high-quality gastronomic offer. This education is the first in a series of programs that the Vukovar Tourist Board will organize in the coming period in order to successfully respond to this demand in cooperation with caterers from this area," according to the Vukovar City Tourist Board.
Local gastronomy as a strategic development opportunity
In Slavonia and Srijem, gastronomy has a special developmental significance because it is based on agricultural production, the availability of quality raw materials and a rich culinary tradition. It is precisely the combination of local production and authentic recipes that represents the basis for the differentiation of continental destinations on the tourist market.
Unlike coastal destinations that have a developed tourist infrastructure, continental regions such as Vukovar-Srijem County are increasingly building their competitive advantage on authentic experiences, among which gastronomy occupies an important place.
Food is thus becoming an important motive for guests who want to get to know the local identity through the products and flavors of the area. Systematic improvement of the quality of the gastronomic offer allows the destination to upgrade its already recognizable gastronomic identity.
The education of chefs and catering staff is one of the key prerequisites for the development of the gastronomic offer. It is through professional workshops such as this that knowledge about modern food preparation techniques, menu creation and presentation standards is developed, which are necessary today for a destination to compete in the demanding tourist market.
The development of the gastronomic offer does not depend solely on the quality of the ingredients, but also on the ability of caterers to interpret these ingredients in a modern and market-recognizable way. This is precisely why continuous professional development is the foundation for the long-term development of a destination. The workshop was also an opportunity for the exchange of experiences among the participants and a discussion on the possibilities of adapting contemporary gastronomic trends to local ingredients and the identity of Slavonian cuisine.
Connecting tourism and agriculture
The development of gastronomy in Slavonia and Srijem is inextricably linked to agricultural production. The easternmost Croatian region has significant agricultural potential, and it is precisely the use of local ingredients that can become a strong value-added generator.
The inclusion of local producers and OPGs in the tourism value chain enables the creation of a sustainable development model in which tourism strengthens agricultural production, and agriculture simultaneously strengthens the authenticity of the tourist offer. The use of locally produced food contributes not only to the quality of gastronomy, but also to the development of the local economy, the creation of new markets for small producers, and the strengthening of rural areas. The integration of tourism and agriculture is one of the key development potentials continental tourism in eastern Croatia.
The development of the gastronomic offer is closely connected with the landlords, encouraging the development "bed and breakfast labels and facilities that offer local products and authentic breakfasts can significantly contribute to strengthening the tourist identity of the region.
Such facilities represent an important link between agriculture and tourism, as they enable the direct inclusion of local producers in the tourist offer. A local breakfast with products from the surrounding area is often a guest's first contact with the gastronomy of a destination and an important element of the overall experience. It is in the east that the development of a bed and breakfast offering with local ingredients could stimulate additional demand for domestic products and contribute to a more stable development of the local economy.
