Gastronomy concerns all travelers throughout their stays. Culturally speaking, across cities or countries considered as major recipients of international tourism, there are internationally recognized tourist culinary specialties and certified according to their authenticity, originality and preserved and conserved qualities. In addition, the Kinois often consume traditional tourist meals improved in different recreational sites scattered throughout this capital of more than 17 million inhabitants, especially in the tourist commune of the commune of N’sele. However, all these products are of agricultural origin, a significant quantity of which is imported or produced internally but under unknown conditions, often non-ecological. The overall objective of this study is the promotion of sustainable agriculture which is the basis of sustainable and perennial gastronomic tourism. The methodological approach used for this study is diverse and multidisciplinary. Documentary analysis, systemic approach, comparison, observation, field survey, probabilistic sampling of 490 tourists in different sites, computer processing of data (Word and Excel 2016), statistical approach and literary and scientific interpretation allowed the realization of this article. However, it results that Congolese gastronomy attracts 95% of tourists in these recreational sites located in the commune of N’sele and only 5% come for foreign meals. Of these dishes, freshwater fish occupy the first position, especially the form of cooking in papillote with freshwater fish leaves, called «liboke or maboke». Reason why, in the concern for health and tourism sustainability, the Congolese State must commit to the culinary certification of local meals, their promotion throughout the world, the financing and promotion of sustainable agriculture to support local agricultural products and sustainable culinary tourism. Tourists and investors in the sector must advocate for the preservation of our cultural and culinary identity through the consumption and promotion of our own meals.