This paper examines the role of local gastronomy and the prospects for the development of gastronomic tourism in Kalamata. The main objective of the research is to investigate the perceptions of both visitors and businesses regarding the contribution of local gastronomy to tourism development, the enhancement of the destination’s image, and the differentiation of the tourism product of the area. 

The findings of the research highlighted that local gastronomy constitutes an important element of the tourist experience and positively affects visitors’ behavior, their intention to revisit the destination, and their willingness to recommend it. At the same time, businesses recognize the contribution of local gastronomy to the enhancement of authenticity, destination image, and competitiveness of Kalamata as a tourist destination. Furthermore, the results showed that local gastronomy can contribute to the strengthening of the local economy and the preservation of the cultural identity of the region. 

However, the research also revealed several difficulties that limit the further development of gastronomic tourism, such as the high cost of local products, the limited promotion of local gastronomy, and the limited cooperation between businesses and local authorities. Based on the research findings, proposals are formulated regarding the strengthening of promotional actions, the organization of gastronomic events, and the development of cooperation among local stakeholders and businesses.