Gastronomy as a special interest tourism product in Budapest

Abstract

PURPOSE : The aim of this study is to examine the role of gastronomy as a form of special interest tourism in cities. This includes analysing the relative importance of gastronomy compared to other activities and identifying the gastronomic preferences of tourists. DESIGN/METHODOLOGY/APPROACH : The research is based on questionnaire data collected from 537 tourists in Budapest, Hungary, over a period of four weeks in 2022. FINDINGS : The findings reveal that gastronomy-related experiences are becoming even more interesting for tourists than cultural attractions. They show a preference for traditional or typical foods from the city or country that they are visiting but tend to prefer casual dining experiences and street food. Fast food is ranked as highly as fine dining. Satisfaction levels are generally high, but it is difficult to compare the quality of food-related experiences with other cities without further research. Tourists show an above-average willingness to pay more for food made from local ingredients, which they see as a unique experience. ORIGINALITY/VALUE : The data provide new insights into the motivations, activities and preferences of urban tourists in relation to gastronomy. The research can help city agencies to promote traditional gastronomy further and to encourage consumption in restaurants that use local ingredients. Some attention needs to be paid to affordability, but the social implications could be very positive for food and drink producers and suppliers, as well as restaurateurs.