New trends in culinary tourism – regional (Silesian) fusion cuisine

Abstract

This article concerns regional cuisine, mainly new ways of its presentation taking into account personal visions the preparation of certain dishes. Today, in culinary tourism there is a growing interest in regional dishes in fusion versions. The author discusses the characteristics of the regional and fusion cuisine, identifies selected Silesian dishes most often modified by chefs, presents the typology of restaurants that offer regional specialities in modern versions. The trend concerning modernized versions of regional specialities is constantly growing, as evidenced by, among others, an increasing number of restaurants specialized in such “food creations”. They are treated as a culinary attraction, and as such they appeal to the interests of an increasing number of culinary and gourmet tourists, especially among the younger generation.