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Diversity of traditional culinary in Lombok, West Nusa Tenggara, become a great potential to be developed as supporting services in the development of a tourist attraction. Culinary tourism be an alternative choice besides other types of travel such as cultural tourism, nature tourism and nautical tourism which has been first known by tourists who have visited Lombok. Culinary diversity owned Lombok, West Nusa Tenggara has not been taken seriously, but has great potential to be developed into a tourist attraction. The purpose of this study were: 1). Identify the types and culinary potential of Lombok in Lombok, West Nusa Tenggara, as a tourist attraction. This research is descriptive (descriptive research). This approach is used where researchers will describe the results of research on the development of traditional culinary tourism potential as a tourist attraction in Lombok. The location study performed in Lombok, West Nusa Tenggara. In this research, data collection techniques used is a literature study, observation and interviews. Observations and interviews conducted on members of the government that is representative of the Tourism Department of Lombok, Bappeda Lombok, BPOM, academics (representative of the SMIP and AKPAR in Lombok), a cultural, business operators culinary, representatives of travel services businesses (travel), the hospitality industry and the mass media (TV Lombok and local blogger), to determine the potential of culinary tourism owned by Lombok. Based on the survey results revealed that Lombok has a distinctive culinary potential that can be developed into a tourist attraction. Culinary potential possessed Lombok among others. Plecing Kangkung, Ayam Taliwang, Sate Bulayak, Sate Rembiga, Sate Tanjung, Bebalung, BeberukTerong, Nasi Balap Puyung, Ares, Poteng Jaje Tujak and Iwel. Keywords— Culinary Tourism, Tourist Attractions, Lombok

Development of Traditional Culinary Tourism Potential for Tourist Attraction in Lombok