The paper presents the creation of a gastronomic product of a family hotel in the wine region. Pelješac is a gastronomically recognized and unique tourist unit due to the characteristics of the Pelješac wine region and the quality of the local oysters. The comparative advantages of Pelješac need to be used to build a recognizable, competitive and differentiated hotel offer, which is also a basic motive for choosing the subject of research. The aim of the work is to get acquainted with the advantages and disadvantages of Pelješac as a tourist unit and to show why people are interested in family hotels associated with the local gastronomy offer. During the implementation of the research, a combination of primary and secondary data has been used. The results show that the gastronomic offer is the basis for the thematic orientation of the family boutique hotel Dingač with a unique offer based on quality and organic local foods prepared according to the specific requirements of elite guests. The research has confirmed that a group of senior guests from developed countries with high incomes is interested in gastronomic tourism. Market positioning is based on differentiation from the competition and on setting premium prices.