The "gastronomy of happiness" explores the connections between food, pleasure, emotions, social bonds, and well-being to imagine new culinary experiences. Eating is not just about taste; it involves the senses, emotions, sharing, and context. This concept aims to combine nutrition, creativity, sustainability, and well-being into the act of dining. One initiative exploring these ideas is the "Happy Tapas Route," which seeks to apply these principles in real-world settings with both customers and restaurateurs. Eating is much more than just nourishment. The taste, aromas, presentation of a dish, the people with whom it is shared, or even the story behind a recipe can transform an ordinary meal into a memorable experience. Can we speak of a "gastronomy of happiness"? And, if so, can we use it to design new gastronomic and tourist experiences? Few daily activities engage our senses, memories, and emotions as much as eating. A particular smell can bring us back to our childhood kitchen; a shared dish can become the heart of a celebration; and a traditional recipe can connect us to the history and identity of a region. That is why, when choosing a restaurant, people now consider more than just the quality of food or price. They also look at the ambiance, the service, the originality of the menu, and even the origin of the ingredients and their sustainability. This evolution has led to the concept of the "gastronomy of happiness." However, happiness is not an ingredient. It is not a single food that can automatically make someone happy. The relationship between food and well-being is complex. Some nutrients, like tryptophan, play a role in brain function, and researchers are studying how diet, gut health, and other factors affect mental health. But eating is also a social and sensory experience. Visual elements like color and presentation can influence taste, and people who eat with others often report higher life satisfaction. A happy dish, then, is not just about ingredients but about combining nutrition, pleasure, creativity, sustainability, and social bonds. This is the core idea behind the "gastronomy of happiness": applying principles of well-being to the restaurant experience. To measure this, a conceptual framework called the Happy Food Index (IAF) has been developed, focusing on the intrinsic value of the dish, its economic impact, and its social and well-being benefits. This model is still in the conceptual stage and needs testing in real restaurants. The "Happy Tapas Route" is one such initiative. It is an effort by the University Network for Happiness to turn a simple food tour into a project that explores how to design gastronomic experiences that promote well-being. The network includes researchers from multiple countries, and the initiative brings together restaurants, public authorities, industry professionals, and citizens. Participants would evaluate tapas based on taste, ingredient quality, presentation, local products, and service. The experience would also include measuring the well-being of both participants and the staff involved. This approach could also promote local economies and strengthen community ties. Gastronomic journeys can help people discover new places, try local products, and create positive associations with specific locations. The "Happy Tapas Route" aims to highlight local cuisine and foster collaboration between restaurants, public institutions, and citizens. It also reflects on the broader idea of creating gastronomic ecosystems that support well-being for everyone involved—both the diners and the people who prepare the food. While we may not yet have a universal formula for gastronomic happiness, the concept remains intriguing. It is not about a single ingredient or dish but about the combination of elements that create a memorable, enjoyable experience. Tapas may not make us happy, but they can help us enjoy the moment a little more.