Today, the industry of tourism is one of the most developing branch of economy that connects different countries and cultures. However, in the last few decades, tourism has became one massive phenomenon that causes issues of sustainability and loss of authenticity. In order to solve that problem, selective forms of tourism are created that are oriented towards sustainable development. One of these selective forms is eno-gastronomic tourism, which is the base of this research. Eno-gastronomic tourism is a selective form of tourism that involves a combination of wine and gastronomic tourism. It is a type where you are travelling motivated by getting to know and enjoying the gastronomy and wines of a particular destination. The main goal of this research is to explore and present the current eno-gastronomic offer of the Istrian County, which with more than 25 wineries and wine roads, numerous quality restaurants, eno-gastronomic events throughout the year, indigenous dishes and wines can compete well in Europe and world tourism market. The first chapter of this research is dedicated to the concept of tourism and selective forms of tourism. The second chapter deals with the definition of enogastronomic tourism, and the characteristics and historical development of enophilic and gastronomic tourism. The third chapter presents examples of good practice in the development of this form of tourism in Europe and discusses eno-gastronomic tourism in Croatia. The fourth chapter presents the current offer of this form of tourism in Istria, opportunities and measures for its progress in the future. In the fifth chapter a case study comparing the eno-gastronomic offer of Pula and Mali Lošinj, while the last chapter presents a SWOT analysis of the eno-gastronomic offer in the Istria. Finally, a conclusion is drawn and the literature used in the research is cited.