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In this dissertation, the gastronomic identity of Thessaloniki and what is not working as to provoke Thessaloniki as a Gastronomic Capital, is analyzed. To begin with, as public and private interest is motivated so as to gain a relationship between gastronomy, tourism and branding , the definitions of them are synthesized. Gastronomy as a definition is the art or activity for cooking and eating fine food , as Merriam - Webster’ s dictionary of English usage informs, (1993), and “food tourism is an experiential trip to a gastronomic region, for recreational or entertainment purposes, including visits to primary and secondary producers of food, gastronomic festivals, food fairs, events, farmers’ markets, cooking shows and demonstrations, degustation of quality food products or any tourism activity relevant to food” , according to Hall and Sharples , (2003). Introducing Thessaloniki, a city constructed along the sea, into Thermaïkos Gulf, a modernized metropolis bearing the marks of its blustery history and its cosmopolitan character , results that the location of the buns took a series of great gastronomy ventures mainly of young people who tried to renew the tradition of the city by introducing new cooking methods, blends, materials and traditions studied elsewhere. So , Thessaloniki, a city with a strong Gastronomic character , attempts to showcase. An important initiative, organized by the Municipality of Thessaloniki in 2011, is the Food Festival . The gastronomic event promotes the luxury of the local cuisine, the local market and stakeholders, the destination as a Gastronomic city, and of course, the educational and social character by forming a culture of qualitative consciousness (Vassiliadis, 2016). Moreover, Thessaloniki has its own representatives in culinary events, that react as food ambassadors . The three young chefs organize cooking lessons, promote the local cuisine, products and shops and launch the “Food Basket”. The Food Basket is a new concept, (2017). This basket is composed of local products that are directly related to the city's flavor . Other events are the first Street Food festival , the Kapani Project and the thessBrunch . In order to achieve the specific aims of t he dissertation, Trip Advisor’s reviews about food and beverage departments were analyzed, a questionnaire was conducted so as to assess tourist’s perception of the Gastronomy of Thessaloniki , Phenomenon Mapping was implemented , finding out what makes a tourist decide where to eat and what influence their path from one to another, Photovoice was processed , answering which is the “Gastronomic Product” of Thessaloniki, the portfolio product that tourists should taste and stakeholders, locals, tourists and civilians were interviewed. The results of the research showed that there do exist excellent events in Thessaloniki, that promote the gastronomic identity of the city and simultaneously attract visitors as well as hard work and ideas endure to provoke the city as a Gastronomic Capital. In the other hand, unfortunately, there is a gap between local cuisine and stakeholders. There is not enough communication between them and as a result, good proposals are not notified. Lastly, due to low budget of Thessaloniki’s Municipality, there is a shortage in food branding policies. To conclude, strong roots, a historic background, countless recipes and years of tradition correlate with Thessaloniki. By organizing a Food Policy Council, which means funds and collaboration of locals and stakeholders, adopting different food habits (alternative boost of Gastronomic issues, such as biological products, nutritional diets, etc.) as Copenhagen 4 promotes and focusing in the Branding of its Gastronomy, magnificent results could come of, and Thessaloniki win the title of the Gastronomic capital of Greece and why not Globally