The Philippine Department of Tourism (DOT) is striving to enhance gastronomic tourism in the Eastern Visayas by embedding local dishes into standard tour packages.

DOT’s Eastern Visayas Regional Director Karina Rosa Tiopes emphasizes that local cuisine should be an integral part of tourist experiences. Gastronomic tourism is currently a major driver in the global travel sector.

According to Tiopes, “When you visit a place, the first question is usually about accommodation, but soon after, it shifts to dining options. Local cuisine elevates the tourism experience.”

A recent report from the United Nations World Tourism Organization highlights that food plays a crucial role in tourism, accounting for one-third of tourist expenditures and aiding local economies. Tiopes noted that while the impact of food tourism isn’t quantifiable by a specific percentage, it should definitely be included in tour packages.

She also encouraged local hotels and restaurants to prioritize local meals, especially during events with visitors from other regions.

Culinary Highlights of Eastern Visayas include:

• Binagol: A sweetened tuber puree in a coconut shell.
• Moron: A sticky rice and cocoa treat wrapped in banana leaves.
• Pastillas: Fudge made from carabao milk.
• Suman: A mix of white and brown sticky rice.
• Various native biscuits and chocolate tablets for making Spanish-style hot chocolate.

To promote culinary tourism, DOT has scheduled activities such as food safety training, culinary skills development, and workshops on street food and fusion cuisine, aimed at enhancing local flavors while catering to modern tastes.