O gastroturismo como forma alternativa de turismo: o caso de Atenas
DOI:
https://doi.org/10.25145/j.pasos.2026.24.045Palavras-chave:
Tourism, Gastronmy, Satisfaction, Loyalty, Ethnical restaurantsResumo
A gastronomia é cada vez mais reconhecida como um recurso cultural e económico relevante, capaz de reforçar o planeamento de destinos e o desenvolvimento local. O objetivo deste estudo foi analisar as diferenças de género nas perceções dos turistas sobre as características dos restaurantes em Atenas. Enquanto caso de gastroturismo urbano, a metodologia baseou-se numa pesquisa quantitativa aplicada a visitantes internacionais, com o intuito de medir as perceções relativas à comida e ao serviço locais, ao ambiente físico, aos preços, à inovação e à socialização. Os resultados indicaram variações significativas em função do género na valorização destes atributos: as mulheres atribuíram maior importância à autenticidade e os homens aos preços. Estes resultados são discutidos à luz das estratégias de gestão de destinos para melhorar a satisfação dos turistas, a sua fidelização e a resiliência económica. A conclusão sugere a incorporação de um planeamento sensível ao género no turismo gastronómico, com vista a reforçar a competitividade dos destinos urbanos e a apoiar o desenvolvimento local sustentável.
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