Gastronomic tourism is a subset of niche tourism that caters to visitors’ passion for food and drink. As it widely grows, this particular segment of tourism has become more popular all over the world. In fact, many tourism destinations employ gastronomy as a promotional tool, pitching themselves to potential visitors by emphasizing the quality of their local cuisine. The opportunity to experience diverse cuisines is frequently pointed out as a motivating factor for tourists. This chapter rigorously addresses this phenomenon across four different sections. Part one of this chapter focuses on the theoretical foundations of gastronomy and the evolution of related concepts. Afterward, this chapter discusses how gastronomy tourism is growing and where the industry is headed. In this discussion, we dive further into a trend wherein people are increasingly consuming food and drink for reasons other than their basic physiological requirements. Moreover, this chapter’s third section concerns on the phenomena of Indonesian gastronomy tourism. The potential qualities of products and destinations for gastronomy tourism are also discussed in this section. In addition, the advantages and disadvantages of establishing brand-new destinations for gastronomy tourism in Indonesia are analyzed. This chapter concludes our examination concerning the role of tourist behavior in the gastronomy tourism industry. The information provided is significant for many reasons, particularly for figuring out what tourists need and how their spending behaviors have shifted in the digital era. The whole discussion of this chapter draws on the findings of prior studies to give readers a comprehensive understanding of the phenomenon of gastronomic tourism and tourist behavior.