The second Ventspils Tourism Symposium was held in Ventspils, where the latest trends, statistics and perspectives in the tourism industry were discussed, including a new tourism product, discussing authentic Kurzeme dishes and trying to understand whether it would be worth introducing an offer called “Taste of Ventspils” on the menus of catering companies.
At the second Ventspils tourism symposium, industry specialists shared their experiences and analyzed tourist habits and long-term trends in panel discussions. One of the most popular stereotypes about the Baltic region is currently related to the hostilities in nearby Ukraine, so wary western tourists should be reassured about safety. Ventspils tourism and information center manager Andris Valerts: “This symposium is designed to attract western tourists. Experts have arrived from Munich, from Stockholm, who know the clothes. For example, one thing – you can’t drive a German with a car with a tread less than four millimeters. The German looks at who is taking him, he will not believe that safety. In general, security is important, because the whole situation related to the war has undermined faith in our region.”
In order to promote interest in Kurzemi and Ventspils located on the western border, you can create a variety of routes and a more or less active travel program. Gastrotourism is one of the world’s most proven ways of attracting guests. Jānis Jenzis, president of the Latvian Restaurant Association: “There are such types of tourists as bird watchers, choirs, military history heritage experts who will go to Ventspils, but all these tourists are united by food. They have to eat somewhere. Unless they have brought enough sausages from home and don’t go anywhere.”
The students of the Ventspils Technical University’s hospitality and catering curriculum are also trying to discuss what the “Taste of Ventspils” could be, most of the proposals are related to the assortment of Baltic Sea fish, maybe even the people of Ventspils are the real ones.
“Perhaps we should work on promoting the same glider? When I visit, I also always bring skaldrauši from Kurzeme. It would be like a sweet dish. Then herring or herring. I associate it more with herring. Grilled on coals. Braetlini is already something more modern. Like anchovies. I prefer herring with fried potatoes. Boiled potato with skin. Cottage cheese. In my opinion, that would be the taste of Ventspils,” says Ventspils technical school teacher Inta Tamsone.
While Kuldīga Restaurant Week and Liepāja’s special dish “Liepājas menciņi” are winning the laurels of popularity in Kurzeme, Ventspil residents think that the taste of North Kurzeme could also be called the debatable sklandrausi, which until recently was recognized as the most untasty in Latvian cuisine. Jenzis: “It is clear that it should be something regional, local. For what you yourself can produce, grow, catch or hunt here. That would be the direction.”
Working groups will be formed in the near future to promote interest in Kurzemi and Ventspils region with the gastronomic offer.
