K EK Mandalika is a Special Economic Zone which is expected to become aworld-class tourist destination that can attract domestic and international touriststo visit Lombok Island. The Gastronomic and Souvenirs Centre is a site wheretourists and visitors to Lombok may have their culinary requirements met, as wellas purchase mementos that are representative of the island's culture and historyto take back with them when they leave. The goal of the Culinary and SouvenirsCentre is to promote economic growth, particularly in the tourism industry, and tofamiliarize visitors from near and far with the unique traditions of Lombok Island.A literature review is the first step in developing the culinary tourist center'sstructure and mementos; next, a programming idea analysis is conducted utilizingthe HECTTEAS theory technique developed by Robert G. Hershberger. Based onthe findings of the investigation, a preliminary idea for the design of the TheCulinary and Souvenirs Centre was created, which made use of a neo-vernaculararchitectural style. In addition to bolstering the idea of tourism, this neovernaculararchitectural approach was chosen because it would elevate the localidentity of the Sasak people through the use of the style of their traditional ethnicbuildings while still being mindful of the latest advances in technology. With TheCulinary and Souvenirs Centre, it is hoped that it can help culinary and tourismpotential on the island of Lombok and participate in preserving the culture of theisland of Lombok by presenting the nuances of the Sasak ethnicity in buildingsthrough the use of traditional building elements and applying them to modernbuilding forms but still paying attention to building harmony, wisdom local, andunity so as to produce attractive buildings to attract tourists to come and visit.