Mass tourism, which entails ''the sun and the sea'', has reached a saturation point and today's tourists are looking for new destinations with the intention to experience the domicile environment to which they have arrived. Because of that, it came to the development of gastro-tourism as a new product on the market. It is considered as an experiential adventure which includes a tasting of certain products and visits to restaurants and local food producers. Also, gastro-tourism could be defined as a part of cultural tourism because it is based on the traditions and customs of some region. By the appearance of new trends in gastronomy, the attention is drawn to the local food, so that the tourists could meet the living culture in some destination. Croatia has good conditions for the development of gastro-tourism because it has a diverse cuisine which is divided into continental and Mediterranean. The aim of this paper is to represent characteristics of Podravina's cuisine, as one of the five subregions of continental cuisine, which would provide further gastro-tourism development in Podravina. The development of gastro-tourism is considerably contributed to one of the most popular Croatian food industries - Podravka. Although it is primarily focused on the food production, it also tends to promote traditional dishes from Podravina through it's two gastronomic sites, ''Podravska klet'' and ''Kraluš''. In addition, it strives to promote traditional dishes from all over Croatia, not just from Podravina, which can be prepared by using their products.