Sustainable gastronomic tourism in Messinia integrates the region's rich cultural heritage, agricultural traditions, and culinary practices to create a unique travel experience. As a significant agricultural hub in southwest Greece, Messinia is renowned for its high-quality olive oil, Kalamata olives, and a variety of local products, which form the foundation of its gastronomic appeal. This form of tourism emphasizes environmental stewardship, cultural preservation, and community engagement by promoting local food production, reducing environmental impact, and fostering connections between visitors and local traditions. The cultural landscape of Messinia, characterized by olive groves, Mycenaean sites, and historical architecture, serves as an immersive backdrop for gastronomic exploration. Initiatives such as farm-to-table dining, culinary workshops, and olive oil tastings highlight sustainable practices while supporting the local economy. Case studies, including Trion Navarchon Square in Pylos and the Navarino Dunes Resort, demonstrate the integration of traditional and modern approaches to gastronomic tourism, emphasizing the importance of local food systems and community involvement. This study explores how Messinia leverages its agricultural heritage and gastronomic offerings to attract eco-conscious travelers while addressing challenges such as seasonality, marketing, and climate change. It highlights the region's potential to become a model for sustainable tourism, balancing economic growth with cultural and environmental sustainability. Through a comprehensive examination of Messinia's initiatives, the study underscores the role of gastronomy as a tool for sustainable development and cultural preservation.