It is becoming increasingly evident that tourists are basing their satisfaction with a destination on the value they place on the gastronomic experience they have had there. This is particularly the case in destinations with a strong cultural and historical symbolism and a commitment to environmental stewardship. The significance of a destination’s gastronomic offerings can be comprehended in two separate manners. From one perspective, it can be regarded as a merely physiological feature, stemming from the inherent requirement to consume food that every individual, whether a tourist or not, possesses. On the other hand, it can be considered a privileged way of understanding a destination’s ancestral customs, history, and social relations. In fact, the promotion of culinary tourism also implies a strengthening of sustainability in the destination, since local gastronomy is characterized by using local products. Based on this premise, several applied research studies (Anderson et al., Andersson et al., Scandinavian Journal of Hospitality and Tourism: Food and Tourism Synergies: Consumption and Production Perspectives 17:1–8, 2017; Fields, Hjalager and Richards (eds), Tourism and gastronomy, Routledge, 2002) examine the correlation between gastronomy and tourism from three distinct viewpoints: (1) the consumer’s standpoint, (2) the producer’s standpoint, and (3) the perspective of the economic and social progress it enables in the destination. In essence, the elaborations at the destination, the obtaining of gastronomic experiences, and the expectations about the food play a key role in the selection of the place visited, reinforcing sustainability (López-Guzmán et al., Journal of International Food & Agribusiness Marketing 29:308–327, 2017). Finally, (Fields, Hjalager and Richards (eds), Tourism and gastronomy, Routledge, 2002) and Hall et al. (Hall et al., Food tourism around the world: Development, Butterworth-Heinemann, 2003) show that gastronomic tourists have higher purchasing power and are more demanding in terms of the authenticity of the local cuisine sampled and the greater respect for the environment demonstrated. This article aims to enhance the understanding and promotion of sustainable tourism experiences from a gastronomic perspective. It does so by providing a concise literature review and examining case studies in Santa Maria da Feira, a city that is part of the UNESCO Creative Cities Network. This network, established in 2004, aims to facilitate collaboration among cities that recognize creativity as a crucial element in sustainable urban development. Suggest a novel culinary product within the given environment, that can integrate the slow tourism, modality that seeks to quietly enjoy the trip and the destination, to devote more time to imbibe the environment and the local culture. In Spanish, it would be translated as quiet or calm tourism. It is defined in opposition to the rush, superficiality or trivialization of, for example, scheduled trips, short breaks or fast food. It is in reference to the latter that the slow-food movement appeared in Italy in the 1980s to reclaim local gastronomic culture. The concept of slowness has subsequently been extended to other aspects of social organization: the safeguarding of regional gastronomic traditions under the name of slow food, including habits of calm, such as the enjoyment of after-dinner meals, support for cultural diversity and the characteristics of the city, which led to the creation of the term and of the Cittaslow network. It coincides with the proposals in favor of sustainability, through less energy-consuming modes of transport, slower travel, longer stays and the consumption of organic, seasonal or proximity products (local or zero kilometer). The promotion of this market segment has led to the emergence of brands and associations of suppliers of slow consumer products. This trend is extending to the aim of greater enjoyment of the quality of the products consumed and the authenticity of tourist experiences, also based on the application of the ethical principles of responsibility and social justice, which advocate sufficiency, through efficiency and without waste, while minimizing their environmental impact (of voluntary simplicity, simple life or LOVOS, lifestyles of voluntary simplicity). The use of efficient means of transport in tourist travel is of particular importance; this is the case with campaigns in favor of the adoption of land and sea transport. These proposals have led to the creation, for example, of the international Stay Grounded network, or flyswat, against the expansion of air traffic because of its high energy consumption and contribution to climate change. Its critical review accuses it of an idealized nostalgia for rurality, while in practice it favors the creation of a quality, select product with a tendency toward elitism. The commercial use of this brand is aimed at capturing a segment of the market with greater purchasing power, consumers of quality products, in tranquil environments, with a healthy and sustainable lifestyle, the LOHAS, lifestyle or health and sustainability, which happens to be a paradoxically consumerist sector of demand. In this case, the city of Santa Maria da Feira has staged a theatrical reenactment of the events associated with the final days of Jesus’ life, celebrated by Christians worldwide between February and April as Holy Week. As in previous years, the event will be made possible thanks to the efforts and dedication of Grupo Gólgota—Association, with the collaboration of the City Hall and the Holy House of Mercy of Santa Maria da Feira, the Parish of Santa Maria da Feira, and the Passionist Missionaries. Furthermore, the schedule encompasses all religious observances occurring within the three churches of Santa Maria da Feira throughout the Lenten season, Holy Week, and the Easter period. The highlights of Holy Week in Santa Maria da Feira remain consistent. These include the recreation of the Triumphal Entry of Jesus into Jerusalem, the Last Supper, Gethsemane, and the Sanhedrin, as well as the Procession Maundy Thursday and the recreation of the Via Crucis. What food and beverages did Jesus consume during the Last Supper? It’s possible to recreate.