Fish, catfish, and zander as a brand: Vukovar turns tradition into a tourism product

Vukovar is leveraging its rich culinary heritage to bolster its tourism sector, focusing on traditional dishes like spicy fish paprika stew, catfish perkel, and carp chips as key attractions. The "Taste&Stay" project aims to create a sustainable gastronomic identity for the city, blending continental traditions with the abundance of fresh river fish and local wines.

The "Taste&Stay" initiative brings together educational institutions, the tourism sector, and restaurateurs in Vukovar. Central to the project is a cookbook developed collaboratively by students and teachers from the "Marko Babić" Vocational School, the Vukovar Tourist Board, and the Association of City Tourist Guides. This project not only seeks to preserve gastronomic heritage but also to capitalize on it in the contemporary market, integrating the entire tourism sector into its promotion.

"Visitors are increasingly seeking authentic experiences, wanting to discover local culture through food and wine, meet producers, taste traditional dishes, and take home a story that connects them to the destination," said Marijan Pavliček, the Mayor of Vukovar. He highlighted that Vukovar sees significant potential for further development in this area, building upon its existing offerings in cultural heritage, memorial tourism, river cruises, and events.

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Takav pristup posljednjih godina postaje jedan od najvažnijih trendova u turizmu. Posjetitelji sve češće traže autentična iskustva, žele upoznati lokalnu kulturu putem hrane i vina, žele upoznati proizvođače, kušati tradicionalna jela i sa sobom ponijeti priču koja će ih vezati za destinaciju. Vukovar upravo u tome vidi prostor za daljnji razvoj.

The project aims to preserve traditional Danube cuisine, enhancing Vukovar's tourism appeal and encouraging longer stays. The cookbook is designed as more than just a collection of recipes; it serves as a guide to the local gastronomic narrative. Students and teachers researched old family recipes and interviewed locals to compile this culinary heritage, presenting traditional dishes in a modern gastronomic style to appeal to today's visitors. Published in both Croatian and English, the cookbook functions as a tourist souvenir and a promotional tool for international visitors.

The next phase involves engaging the restaurant sector to bring these recipes to life on local menus. This will create a comprehensive experience where guests can first learn about Danube gastronomy, then savor traditional dishes at local restaurants, and finally take the cookbook home as a memento and inspiration. The Vukovar Tourist Board emphasized that this integrated approach aims to create a lasting connection between visitors and the destination through its unique culinary offerings.

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Sljedeći je korak uključivanje ugostiteljskog sektora kako bi recepti iz kuharice zaživjeli i na tanjurima restorana. Time se stvara cjelovito iskustvo u kojem gost najprije upoznaje priču o podunavskoj gastronomiji, zatim kuša tradicionalna jela u lokalnim restoranima, a kuharicu može ponijeti kao uspomenu i inspiraciju za vlastitu kuhinju.