Understanding Gastronomic Tourism in Athens: A Qualitative Approach

Charilaos Kalpidis (), Efimia Papaefthimiou and Paris Tsartas ()
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Charilaos Kalpidis: Harokopio University of Athens
Efimia Papaefthimiou: Harokopio University of Athens
Paris Tsartas: Harokopio University

A chapter in Synergizing Management, Culture, and Arts for Tourism Development - Vol. 2, 2026, pp 309-324 from Springer

Abstract: Abstract This study researched gastronomy tourism in Athens with a qualitative approach, applying semi-structured interviews with key informants—professionals (chefs, academics, journalists, restaurateurs, and representatives of professional associations). The research aimed to explore their opinions of the demographic and socioeconomic characteristics of international tourists motivated by gastronomy, their differentiations on travel decisions, their motivations in relation to gastronomical choices, their satisfaction with the Athenian gastronomy, and, finally, whether their gastronomical experiences influence their intention to revisit and recommend Athens as a destination. The research applied a sampling strategy and thematic analysis. The findings present the role of authenticity, cultural diversity, and quality in creating memorable food experiences and the involvement of gastronomy tourists in local food and culinary activities. These results may contribute to an understanding of the complexity of gastronomic tourism and provide valuable information for the destination’s planning.

Keywords: Gastronomy tourism; Qualitative research; Athens (search for similar items in EconPapers)
JEL-codes: Z39 (search for similar items in EconPapers)
Date: 2026
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Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-032-17534-2_19

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DOI: 10.1007/978-3-032-17534-2_19

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