Gastronomy and Food Safety Standard in the Function and Development of Gastronomic Tourism of Montenegro

In an ever-growing global market, the rise of high quality tourism product individualization is a challenge where the domestic tourism product has a significant chance. Tourism is the most dynamic industry in Montenegro, which has not reached its zenith yet, and gastro-turism and gastro-offer are not sufficiently tourist-valued.Montenegro as a receptive tourist destination, and with the aspiration for better recognition on the international market, must include all the capacity of authenticity, because through the introduction of local, original, exclusive, new, it promotes the tourist product and directs the volume of tourists to this destination. The aim of the article is to present specifics of the gastronomic offer of Montenegro, the advantages of valorisation through tourist offer, emphasize the importance of food safety standards in the hospitality industry. The authors of the work, through the development of gastronomic tours that connect all three regional cuisines, authentic gastronomy based on healthy food, the development of “Slow food”, and through stories of customs, traditions from the territory of Montenegro, see a model of synchronization of the under-representation of national gastronomy in the total tourist product of Montenegro.