This chapter focusses on gastronomic tourism from a place design perspective. It begins by highlighting the importance of place in attracting visitors from a producer and consumer perspective. Against this backdrop, it discusses how places and regions can attract visitors through their gastronomic offerings, which highlight culture and identity in various ways. Furthermore, gastronomic tourism is discussed in terms of its advantages and disadvantages, taking into account economic, social, and environmental aspects where a region or a specific place is a central factor in the context. To illustrate this niche within tourism, the chapter also provides some concrete examples of how regions and places create tourism based on food and drink culture. The chapter concludes with a discussion of future challenges in the field of gastronomic tourism. © 2026 selection and editorial matter, Fredrik Hoppstadius, Mekonnen Tesfahuney and Ulrika Åkerlund; individual chapters, the contributors.