Dynamic changes in the tourist market, and latest trends in tourist demand, which can be observed through the reduction of interest of modern tourist consumers in mass tourism products and the increased interest in products of selective forms of tourism, encouraged destination management companies to start developing products that will be innovative and attractive to demand. A form of tourism that is starting to gain increased importance is gastronomic tourism, because more people are starting to enjoy traditional cuisine. By constantly innovating, gastrotourism is starting to work increasingly on the application of storytelling, an innovative tool that, through storytelling, encourages demand to listen to the traditions, old recipes, and preparation of traditional dishes of the destination. However, the demand can be encouraged to participate in the preparation of traditional dishes or to participate in the grape harvest to experience the extraordinary experience sought in the tourist market. This act, the act of participating in a gastronomic story, can be labeled with the term storydoing. So, storydoing as a term indicates that a story can be turned into an action. In this context, the goal of this work is to analyze the possibilities of using storytelling and storydoing in creating added value of tourist products of destination management companies specialized in gastro tourism. Storydoing is recognized in some elements of gastro products, and in some it is suggested to use it in order to create the added value of the products of the destination management company, in this case specialized in gastro tourism. It is important to emphasize that storydoing is a relatively new term in tourism literature, although examples of its application can already be found in practice.