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PRESS RELEASE Celebrating Food Stories Across the Globe Food Film Menu 2025 27 October 2025 The Food Film Menu 2025 winners were officially announced at an inspiring Award Ceremony held in Gozo, Malta, on 27 October 2025, hosted by Gozo, European Region of Gastronomy 2026. The event gathered representatives from the Regions of Gastronomy, filmmakers, local and international experts at Ta’ Frenc Restaurant to celebrate the power of food, culture, and film in connecting communities. The ceremony was accompanied by a program of gastronomic and cultural experiences organised by the Ministry for Gozo and Planning. Participants enjoyed a rich cultural itinerary, including a visit to the Cittadella Visitors’ Centre, wine tasting at Tal-Massar Winery, and an excursion to Ta’ Pinu Basilica, DwejraInl and Sea, and the Xwejni Salt pans, showcasing Gozo’s deep connection between land, heritage, and cuisine. During the Awards Ceremony, opening remarks were delivered by Ronald Sultana, Director for Tourism and Economic Development within the Ministry for Gozo and Planning, while Dr. Diane Dodd, President of IGCAT, reflected on how the Food Film Menu empowers regions to preserve and share their culinary heritage through storytelling. Dr. Samuel Azzopardi, President of the Gozo Regional Council, concluded the evening by congratulating allparticipants and underlining Gozo’s pride in hosting the global event. After the screening of all category-awarded films, the Food Film Menu 2025 Winners Gala in Gozo revealed this year’s top prizes: 1st Prize: Cooking as a Beacon, from Menorca, European Region of Gastronomy Awarded 2022 (Spain) Already shortlisted as the best short film in the European Region of Gastronomy category, the film is produced by Fundació Foment del Turisme de Menorca and Be Creative, starring Oscar Roca, Menorca’s Young Chef Ambassador. Cooking as a Beacon, displays Menorca’s culinary heritage as the young chef Oscar Roca, reinterprets a traditional panaderia dish using local ingredients, celebrating the island’s landscapes, flavours, and cultural identity. “A brief reflection on my journey of resilience and self-growth, much like Menorca itself, a land rich in gastronomy, culture, and landscapes, but above all, in humanity” - ⁠stated Oscar Roca, Young Chef Ambassador & Star of the film. 2nd Prize: The Time Machine, from South Aegean, European Region of Gastronomy 2019 (Greece) Following its selection as Young Director, The Time Machine, is a produced film by Giannis Giatas (Creative Filmmer), starring Polina Nazarova, South Aegean’s Young Chef Ambassador. In the heat of a professional kitchen, a young chef, Polina Nazarova, rediscovers her passion for cooking through memories of her grandmother, revealing how food bridges the past and present. “The film captures my story, the emotions, the artistry, and the magic behind every dish, all inspired by the memories of my childhood" - ⁠affirmed Polina Nazarova, Young Chef Ambassador & Star of the film. 3rd Prize: Dalmatian Marenda, from Central Dalmatia, European Region of Gastronomy Candidate 2027 (Croatia) Dalmatian Marenda was chosen as the best short film in the Food Heritage and Traditions category, a film by Tamara Babun Zovko and Una Radić for the Split-Dalmatia County Tourist Board. A warm and authentic journey through Dalmatian food heritage, Dalmatian Marenda celebrates simple pleasures, shared tables, and the Mediterranean way of life. “Born out of love for Dalmatia, the film celebrates not only its breathtaking landscapes but also its soul that lives in kitchens, markets, and around family tables” - stated Maja Franetović, Associate for Product Development, Tourist Board of Split-Dalmatia County. Public Vote: Tales and Secrets: Manabí – Pacific Fish Ceviche with Peanut – Jipijapa’s Legacy, from Manabí World Region of Gastronomy 2026 (Ecuador) Each year IGCAT opens the Food Film Menu to a public vote and this year the winner was Tales and Secrets: Manabí, Pacific Fish Ceviche with Peanut – Jipijapa’s Legacy, first shortlisted as the best short in the Innovation, Creativity and Entrepreneurship category. A film by the Provincial Government of Manabí, chosen by audiences worldwide, it captivated viewers with its vibrant storytelling of coastal traditions and the cultural legacy of Ecuador’s Manabí region. “The achievement reflects the dedication of a committed team who helped bring Manabi’s cuisine to international attention as a true symbol of identity” - affirmed ⁠Fadiana Barrera Doumet, Deputy Director of Communications, Provincial Government of Manabí. IGCAT’s International Food Film Menu 2025 The International Food Film Menu 2025 is a collection of top-notch short films and videos that creatively depict food cultures from across the globe, raising awareness about the importance of cultural and food uniqueness for a more sustainable future. IGCAT’s International Food Film Menu 2025 included 14 categories: World Region of Gastronomy; European Region of Gastronomy; Young Chef Ambassadors; Food and Craft Gifts; Feeding the Planet; Innovation, Creativity and Entrepreneurship; Educating for Our Future; Balanced and Sustainable Tourism; Linking Urban and Rural; Health and Well-being; Environment and Sustainability; Culinary Journeys; Food Heritage and Traditions; Best Young Director. A committee of international experts in the food, culture and film sectors shortlisted one winning short film in each category, which now form the Food Film Menu 2025, to be showcased in different international film festivals. Among the category winners, they chose 1st, 2nd and 3rd Prize. The international jury included: Mai Damgaard Rasmussen (Denmark), Director of the FoodFilmFestival of Aarhus and Chair of the jury; Levan Kharatishvili (Georgia), CEO and Founder of Creative Strategies Lab; Sırma Güven (Turkey), International Urla Gastronomy Film Festival; Oscar Ekponimo (Nigeria), CEO and Founder of Chowberry Inc; Amira Al Lawati (Oman), Ministry Of Heritage And Tourism; and Robert Oliver (New Zealand), Pacific Island Food Revolution. Following the announcement of the category winners, IGCAT opened an online public’s vote (27 September - 10 October 2025) to select the Public’s Favourite Film. About IGCAT’s International Food Film Menu IGCAT’s Food Film Menu contributes to internationally promote local food products, know-how, traditions and new trends related to gastronomy and crafts; encourage film directors to become ambassadors for their regions; and stimulate awareness of food and cultural diversity. According to Robert Oliver, chef, founder of Pacific Island Food Revolution, and official ambassador for the Food Film Menu, “film and video content are crucial for social impact. Visual media can engage and uplift communities by showcasing their people, culture, and especially their local cuisine. Food, inherently sensual and visually stunning, is particularly powerful on screen, enhancing emotional connections and communal spirit.” To increase the visibility of the Food Film Menu, IGCAT collaborates with several international film festivals and cultural institutions including: the FoodFilmFestival in Aarhus (Denmark); Girona Film Festival (Spain); EATSA Art & Tourism Film Festival (Portugal); ART&TUR International Tourism Film Festival (Portugal); Amorgos Tourism Film Festival (Greece); Famtàstic · Evenings of Gastronomic Art (Spain); CINECLUB 262 – Cineciok Festival (Italy); Terres Travel Festival – Films & Creativity (Spain); Chania Film Festival (Greece); Festival TEF Krk (Croatia); NNLE Youth Palace of Zugdidi Municipality (Georgia); Thai Food Film Festival (Thailand Gastronomy Network); and International Urla Gastronomy Film Festival (Turkey). All category winners of the Food Film Menu 2025 are available here: Food Film Menu 2025 Watch the winners of the previous editions: Food Film Menu 2024 Food Film Menu 2023 Food Film Menu 2022 Food Film Menu 2021 Food Film Menu 2020 About the World/ European Region of Gastronomy Award Candidate and awarded Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and ultimately they contribute to community health and well-being. For more information: www.igcat.org info@igcat.org www.igcat.org www.europeanregionofgastronomy.org      © 2025 IGCAT, All rights reserved