Culinary tourism is one of the important forms of tourism. The global COVID pandemic has reduced domestic and inbound tourism in all parts of the world. The aim of the article is to describe the impact of the epidemic on gastronomic facilities in times of limitation and to list some of the emerging trends that have emerged in response to this new situation. There was a significant decline in all statistical indicators. New trends in culinary tourism are emerging, such as "take away", online orders, use of online applications, emphasis on hygiene in transport and food packaging.