This study examines the concepts of gastronomy and gastronomy tourism from a multidimensional perspective, exploring their connection with cultural heritage preservation, economic development, and sustainable tourism objectives. Gastronomy is not merely limited to food and beverage consumption; rather, it is considered an integral part of both individual and collective identity through its historical, cultural, and sociological aspects, and is recognized as a vital medium of cultural interaction. Gastronomy tourism, on the other hand, refers to travel motivated by the desire to experience authentic flavors. It is an alternative form of tourism that enhances tourism diversity and generates economic value for destinations. The study thoroughly analyzes the profile of gastro-tourists, emphasizing that these individuals travel with cultural and aesthetic motivations and seek meaningful interactions with local culinary traditions. Furthermore, the research highlights the strategic role of elements such as gastronomy festivals and museums in supporting gastronomy tourism. Geographical indications are also underlined as key tools for the protection, branding, and promotion of regional products. In this context, gastronomy tourism is evaluated as a comprehensive field that goes far beyond individual consumption, supporting local development, ensuring cultural continuity, and contributing significantly to the goals of sustainable tourism.