摘要：Food is an important element of the tourist offer. This is clearly visible from the fact that food and drinks account for more than € 569 m or 44.5% of the total tourist consumption in Istria. There are 626 different food establishments and 62,600 seats in rural Istria. 90 establishments and 10,000 seats are in agrotourism. The results of the research show that when creating the offer various factors have to be taken in consideration in order to obtain the necessary food properties and make food functional, vegetarian, ecological, traditional, free from additives and preservatives, without genetic modification, metabolism friendly, rich in calcium, ethically prepared, favouring slow-food and show-cooking (before the guests) ways of cooking. In this paper the authors work on some assumptions and dilemmas: can traditional food contribute to healthy meals, is traditional food present (and to what extent) in the gastronomic offer of rural Istria? Also, do visitors to Istria appreciate such food establishments and the kind of food they have on offer?
