The meetings are organized in cooperation with the Economic Development Office and the City Promotion and Tourism Department of the Wrocław City Hall.
The topic of the first meeting, which took place on May 22 at the Altus Palace Hotel in Wrocław, was to increase the tourist potential of the region and strive for the best European gastronomy standards. The talks focused on improving qualifications and ways to most effectively develop the culinary offer in restaurants. The meeting agenda included the following topics:
- Tools for increasing the tourist potential of Wrocław
- Chances of Wrocław restaurants appearing on the largest rankings and gastronomic lists present in Poland
- Assessment of the likelihood of approaching the ranking criteria
- Presentation and discussion on the Decalogue of World Gastronomy XXI adopted and accepted for the years 2023-2033
- Signalising the need to define the gastronomic community of Wrocław and determining its real impact on increasing the tourist potential of the region
- Creating the culinary brand of Wrocław in accordance with the rule: “the development of gastronomy helps significantly in building the quality of the destination”
- Presenting the history of the European Capital of Gastronomic Culture project as an element creating a culinary brand
The speaker of the meeting was Mr. Maciej Dobrzyniecki, who has been the President of the Polish Academy of Gastronomy, President of the European Community of New Gastronomy (Lisbon) and Vice-President of the Académie Internationale de la Gastronomie in Paris for almost 20 years. He is a well-known global gastronomic critic and activist, present in six editions of the Top Chef and Masterchef culinary programs, a jury member of many international gastronomic competitions, and co-author of the Decalogue of 21st Century Gastronomy.
The second meeting took place on June 21, 2024, at the Monopol Hotel in Wrocław.
The topic of the meeting was to raise the role of regional products and their use in preparing a gastronomic narrative. The special guest of the meeting was Juan Luis Fernandez, co-author of the three-Michelin-starred Aponiente restaurant concept, and currently the head and founder of the Michelin-starred restaurant Lu, Cocina y Alma – https://lucocinayalma.com/en/restaurant/
The meeting participants chose the most characteristic products from the region: asparagus, Kłodzko trout, cheese, honey, snails and wine.
