Sawa Taste of Tunisia leads the Cap Bon nomination for the title of World Region of Gastronomy 2028

Jury, IGCAT and consortium members during the evaluation visit.

Cap Bon has reached an important milestone in its journey towards international recognition as a leading gastronomic destination. Following the visit of an international jury from the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT), the region has been recommended for the title of World Region of Gastronomy 2028, marking a significant achievement for the many institutions, producers, associations and local communities working together to promote the region’s rich food heritage.

The moment of the award by Dr Diane Dodd  to Sawa Taste of Tunisia cofounder Lamia Tamimi

The recommendation follows a five-day evaluation visit, held from 4 to 8 May 2026, during which the jury explored the region’s gastronomic, cultural and natural assets. Building on the candidature presented through the bid book A Shakshouka of Flavours in the Heart of the Mediterranean, the visit allowed the experts to experience firsthand the diversity and vitality of Cap Bon’s food ecosystem.

A Collective Effort Across the Region

Lamia Temimi and Jamie Furniss with students from the Institut Supérieur des Beaux Arts de Nabeul participating in a competition to design sustainable and attractive packaging for local products as part of the World Region of Gastronomy bid.

During their visit, the jury met with more than 90 stakeholders representing tourism, agriculture, education, culture, hospitality, environmental organisations and local communities. Their mission, and the objective of the award, is not only to assess the region, but to catalyse a long-term vision for sustainable development through gastronomy.

IGCAT President Dr Diane Dodd praised the collaborative spirit demonstrated across the territory, highlighting the importance of connecting food culture with environmental stewardship, tourism, education and innovation. The World Region of Gastronomy Award, she noted, is designed to encourage cross-sector cooperation that creates economic opportunities while preserving local identity and traditions.

Celebrating Living Culinary Traditions

More than just a prize, the World Region of Gastronomy title is a multi-year process aimed at transforming culinary heritage into meaningful experiences for both residents and visitors. 

Among the initiatives highlighted during the evaluation was the Kaak Kelibia workshop at Domaine Htouba, organised by Sawa Taste of Tunisia. The experience was recognised as an example of hands-on cultural tourism, allowing visitors to engage directly with traditional baking techniques and local knowledge. By creating opportunities for interaction between local communities and travellers, such initiatives contribute to safeguarding culinary traditions while supporting sustainable tourism.

Sawa Taste of Tunisia’s involvement formed part of a broader network of organisations and individuals working to showcase the richness of Cap Bon’s gastronomic heritage. Throughout the jury visit, educational institutions, local associations, producers, chefs, artisans and tourism professionals demonstrated how collaboration can strengthen regional identity and create authentic visitor experiences.

Innovation, Sustainability and Community Engagement

The IGCAT jury praised Cap Bon’s commitment to innovation, sustainability and community engagement, highlighting initiatives ranging from organic farming and eco-tourism to vocational training and cultural heritage projects. The region’s candidacy was recognised as a living expression of its agricultural and coastal traditions. During the closing ceremony, IGCAT named several Cap Bon 2028 Ambassadors, including Lamia Temimi, Co-founder and CEO of Sawa Taste of Tunisia, who also received an IGCAT Ambassador plaque. « For Sawa Taste of Tunisia, being part of this collective effort reinforces our mission to connect people with Tunisia’s authentic food heritage, » she said.