| Abstract | Prilikom planiranja putovanja danas se sve veća pozornost pridaje gastronomskoj ponudi mjesta i lokacije, izboru restorana, tradicionalnoj autohtonoj ponudi jela i pića, s naglaskom na suvremenu završnu obradu jela. Tako se današnji turizam uvelike okrenuo gastronomiji te je poznatiji još kao gastronomski turizam. Time se stvorila i nova grana ugostiteljstva, ali i turizma koja je orijentirana na posebnu skupinu ljudi, odnosno turista. No bez obzira na to, gotovo svakom gostu i turistu važni aspekti putovanja su mjesto, vrijeme i uz to hrana i piće. Mnogi zaljubljenici u dobru hranu i piće, bila to kapljica vina ili nešto drugo, traže načine i mjesta za isprobavanje i konzumaciju tradicionalnih ili novih okusa, pa tako znaju putovati na udaljene lokacije i odredišta, ne bi li ostvarili nova gastronomska iskustva i pri tome još otkrili nove lokacije i mjesta.
Maldivi već jesu prepoznati kao jedni od najpoželjnijih odredišta svijeta, i ne moraju puno raditi na promociji i profiliranju. Pored vrhunskih plaţa, čistog mora nudi se i specifična gastronomija, te široki izbor rekreativnih aktivnosti. Istra glasi kao jedna od najpoželjnijih destinacija u Hrvatskoj, s povijesnim spomenicima, sportskim aktivnostima, te kvalitetne gastronomske ponude u vrhunskim restoranima, konobama i hotelima. Tijekom godina ugostiteljstvo je u Istri podignuto na visoku razinu.
Rad će se tako fokusirati na usporednu analizu ugostiteljske ponude Istre i Maldiva prema viđenome na lokacijama i iskušanom doživljaju turističkih lokacija. Obje destinacije imaju svoju autohtonu ponudu i razvijenu ugostiteljsku djelatnost, prvenstveno orijentiranu na lokalne specijalitete. Kroz rad će se pokazati kako obje lokacije djeluju u skladu sa suvremenim zahtjevima tržišta, odnosno potražnje. |
| Abstract (english) | During today's travel planning, more and more attention is given to the gastronomic offer of the place and location, the choice of restaurants, traditional indigenous food and beverage offerings with an emphasis on modern food processing. Thus, today's tourism has largely turned to gastronomy and is better known as gastro-tourism. This created a new branch of catering and tourism, which is oriented to a special group of people, tourists. But regardless of that, for almost every guest and tourist, important aspects of holiday destinations are place, time, food and drinks. Many lovers of good food and drinks, whether it is wine or something else, are looking for ways and places to try and consume traditional or new flavours. That is the reason why they travel to distant locations and destinations to gain new gastronomic experiences and discover new locations and places.
Istria, on one hand, is one of the most desirable gastronomic locations in Croatia, with the best restaurants and hotels, but also numerous resorts. Over the years Istrian catering offer has risen to a higher level. Istria is profiled as a world-famous gastrotourist destination, especially as one of the best in the region. The Maldives, on the other hand, are already recognized as one of the most desirable destinations in the world and do not have to work hard on promotion and profiling.
The paper will thus focus on a comparative analysis of the catering offers of Istria and the Maldives according to what was seen and experienced at the tourist locations. Both destinations have their own autochthonous offer and the have developed catering business, primarily oriented to local specialties. The paper will show how both locations operate in accordance with modern market and demands. |
