Our work in gastronomy began with a simple idea—that local food is not just a part of tradition, but a serious developmental potential for rural communities and a central element of the mountain tourism offer.

Through the Mountain Bounty initiative, we worked on promoting domestic products, connecting producers, and strengthening their market visibility. A special focus was placed on authentic products from mountain areas that carry the story of the place, the people, and their way of life. We created a collection of traditional mountain dishes and promoted it as a definitive guide to local gastronomy.

Through projects such as the Culinary Trail, we developed awareness of the gastronomy of smaller ethnic groups, working together with partners from across the entire Danube region.

In parallel, we worked on strengthening the specific capacities of producers. We particularly supported fruit growers in fruit processing, ensuring that domestic juices and preserves find their place on the market, especially within the offerings of rural tourism households and hospitality establishments. In this way, local products do not remain merely a part of tradition but become part of the daily offer and a realistic source of income.

Our goal was not just the promotion of food, but the creation of a system where local products have their place on the market, and producers gain real economic benefit from their labor.