The trilogy, which includes Wine Law https://publications.eshte.pt/dir/wl/wl/ and Wine Tourism Law https://files.tourismlaw.pt/Wine-Tourism-Law/, was completed on 4th November 2025 at the Palace of Marqueses da Praia e Monforte in Loures, with the launch of the book Gastronomy Law http://files.tourismlaw.pt/Gastronomy-Law/

 

Contents VII

Editor’s General Introduction, XIII

Carlos Torres, An overview of German case law, XXI

 

Part I – Foundations and General Framework

Alejandro Corral Sastre, Administrative control in the “high quality” gastronomic offer, 1

Chiara Tincani, Restaurant contracts and gastronomy, 21

Vincenzo Franceschelli, Sara d ́Urso, Alessandra Corrado, Italy, Food, Contracts, 33

Apostolos Tassikas, The (restaurant) catering contract in tourism, 61

Tatjana Josipović, No-show clause in restaurant service contracts, 115

Valérie Augros, Legal protection of gastronomy in France: How to protect and promote gastronomy? 133

 

Part II – Food Safety, Liability and Labour Relations

Ana Branca  Carvalho, Susana MSR Fonseca, Ana Guia, Carlos Lopes, The importance of the general objectives of the Food and Feed Law, 141

Filippo Moreschi, The restaurateur and the customer’s health: food preservation, restaurant safety, liability: the Italian point of view,  155

Katja Štemberger Brizani, Responsibility for Vegan Dishes in Gastronomy, 167

João Almeida Vidal, The civil liability of bars and restaurants for the excessive supply of alcohol to their clients, 179

Michael Wukoschitz, Liability Issues in the Gastronomy Sector, 189

Enrico Gragnoli, Hospitality businesses, gastronomy and labour relations, 201

 

Part III – Intellectual Property and Creative Protection in Gastronomy

Paola Gelato, Stefano Vergano, Protection of recipes and taste under Italian law, 209

Maria Victória Rocha, How to Protect Food Presentation by Intellectual Property, 217

Cesare Galli, The protection of food creations: food design, food lighting and food patenting as the new frontier for gastronomy and food process industry, 265

Matija Damjan, Trademark and copyright protection for scent and flavour of food products, 273

Giorgi Amiranashvili, Intellectual Property Rights and Gastronomic Tourism in Georgia, 293

Sheila Sánchez Bergara, Alan Quaglieri Domínguez, Exploring the Interplay of Intellectual Property, Gastronomy, and Territorial Revitalisation: Insights from the Corippo Albergo Diffuso Case Study,303

 

Part IV – Quality, Origin and Tradition

Mauro Rosati, Turismo DOP: Authenticity, Education, and Sustainability as Levers for Territorial Development, 315

Ermenegildo Mario Appiano, Foodstuff Tradition protection: EU law on Traditional specialities guaranteed and UNESCO Intangible Cultural Heritage, 329

Christine Lebel, Law and Gastronomy in light of Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as on traditional specialities guaranteed and optional quality terms for agricultural products,  365

Francesco Torchia, Protection of Traditional Speciality Guaranteed (TSG) in the EU: What novelties result from Regulation (EU) 2024/1143? 377

Stefania Pedrabissi, Quality food production: between protection needs and the safeguarding of the free market, 395

Stefania Vasta, Territory and Gastronomic Products of Excellence: an Indissoluble Union, 407

 

Part V – Sustainability, Tourism, Fiscality and Ethical Practices

Mohamed Kayal, Sustainable Food Practices and Legal Regulations in Tourism/Sustainable Tourism, 417

Francesco Gaspari, Luigi Cameriero, Water Governance and Right to Food,  429

Nada Dollani, Sustainable Gastronomy in Albania — The Need for Coherent Legal Integration of Agriculture, Food Quality Schemes, Tourism, and Intangible Cultural Heritage 467

Dimitrios Mylonopoulos, Polyxeni Moira, The Integration of the Greek Gastronomic Identity and Philosophy into the Modern Tourism-Cultural Product, 487

Paola Costanza Domenica De Pascalis, The fiscal dimension of starred restaurants: aligning tourism, sustainability, and governance, 513

Paola Milioto, The tax regime of gastronomy, between tourism, cultural heritage and excellent agri-food products, 523

 

Part VI – Consumer Protection and Fair Commercial Practices

Karolina Pruchniewicz, The Regulation of Restaurant Services Consumed On-Site in EU Consumer Law, 541

Angelo Venchiarutti, Fake and paid-for online reviews and protection of hotels, restaurants and tourists,  555

Pedro Dias Venâncio, Fair competition in the ranking of commercial establishments on digital platforms, 569

Rui Aurélio De Lacerda Badaró, Freedom of Access to Restaurants, 585

Afonso Ribeiro Café, Restaurant Classification in Tourism: Regulation, Technical Standards and European Harmonisation, 603

Freddy A. Hung Gil, Anabel González Fernández, Greenwashing, labelling and consumer protection,  615

 

Part VII – National and Regional Perspectives

Duilio Cortassa, Gastronomy Law in Italy: Legal Framework, Regulations, and Impact on Culinary Practices, 627

Klára Dvořáková, Johan Remeš, Legal minimum requirements for operating a restaurant in the Czech Republic and further gastronomy-related practical legal issues, 645

Jolanta Vilkevičiūtė, Gastronomy Law in Lithuania – current issues of legal regulation today, 657

Ilie Dumitru, Legal and economic realities regarding the establishment and functioning of local gastronomic points – Romania 2024, 675

Gonzalo A. Casanova Ferro, Legal Framework of Gastronomy in Argentina, 683

Adriana Romero,  Gastronomic Legislation in Argentina: Regulations, Case Studies, and Perspectives, 703

Oscar Cruz Barney, Gastronomic Law in Mexico: Protection of tradition and culinary culture, 713

Carlos Eduardo Armas Morales, Legality and gastronomic regulation of Traditional Specialities Guaranteed: The case of Peru, 729