The concepts and types of gastronomic tourism in Ukraine are analyzed and the ways of its further development in the conditions of the COVID-19 pandemic are outlined. In order to preserve domestic tourism as a national industry that has a positive impact on economic development, it is proposed to use not only natural resources and cultural heritage sites but also national cuisine. The main problems of the tourism sector, which arose as an introduction result of preventive measures to overcome the coronavirus pandemic, have been studied. The issues of anti-epidemic measures organization in food establishments for the period of quarantine are covered. It is established that sanitary and hygienic conditions and the possibility of distancing during living and recreation will be important factors in competition for the consumer during the pandemic. Measures have been proposed to minimize the consequences of the COVID-19 pandemic in the field of gastronomic tourism, including the refusal of the service ‘mastering the skills of culinary arts’ (master classes), excursions to craft shops, use only disposable utensils during gastronomic festivals and tastings. Some objects of gastronomic tourism of Sumy region, which are popular in the region, but are not included in the programs of tours, festivals, holidays, are singled out. Gastronomic tours ‘Taste of modern Sumy region’, ‘Sweet and bitter taste of Hlukhiv region’, ‘Autumn tastes of Krolevets region’ have been developed taking into account national, cultural and religious traditions, which create a basis for the formation of domestic tourism in Sumy region. The research methodology consisted of collecting factual data, as well as in the synthesis and analysis of analytical research organizations' reports, statistical material, studying of scientific and practical developments of domestic and foreign experts in the field of gastronomic tourism.