Culinary Trail Final Event Celebrates Danube Culinary Heritage and Regional Cooperation

On 29-30 May 2026, project partners, stakeholders, gastronomy professionals, and local communities gathered in Novo mesto, Slovenia, for the final activities of the Culinary Trail of the Ethnic and Local Cuisine in the Danube Region project.

As a project partner, HRC has been actively involved in the initiative throughout its implementation, contributing to activities related to culinary heritage preservation, stakeholder engagement, education, and sustainable tourism development across the Danube region.

The programme began on 29 May with the 5th Steering Committee Meeting, where project partners reviewed the project’s achievements, discussed sustainability measures, and explored opportunities for future cooperation. Key topics included the safeguarding and digitalisation of culinary heritage, innovative business models for culinary tourism, transnational action plans, institutional cooperation, and future communication and policy initiatives.

The following day, partners, stakeholders, gastronomy professionals, and local communities gathered at the Culinary Trail Demonstration and Training Centre – Restaurant Mundus for the project’s final public event. Through presentations, discussions, and culinary experiences, participants explored the role of gastronomy in preserving cultural heritage, encouraging intercultural dialogue, and supporting sustainable tourism development.

The event highlighted how regional cooperation can transform shared cultural assets into opportunities for innovation, knowledge exchange, and long-term growth. It also showcased the rich culinary diversity of the Danube region and the importance of preserving ethnic and local food traditions for future generations.

A special moment during the event was the award ceremony for the Culinary Trail competitions. We are proud that HRC Culinary Academy student Raya Wouters received first place in the Frugal Gastronomes category with her innovative concept inspired by Bulgarian ingredients and culinary traditions. Since Raya was unable to attend the event in person, the award was received on her behalf by the Director of HRC Culinary Academy, Yoana Mileva.

The final event marked the successful completion of a project that brought together organizations, experts, and communities from across the Danube region. HRC is proud to have contributed to this initiative and to the collaborative efforts that have strengthened the visibility and appreciation of the region’s diverse culinary heritage.