2026-04-14T07:21:05Zhttps://recercat.cat/oai/request

oai:recercat.cat:10459.1/4647592025-09-15T18:07:33Zcom_2072_3622col_2072_479130

00925njm 22002777a 4500 dc Daries Ramón, Natalia author Cristóbal Fransi, Eduard author Sánchez García, Javier author Mariné Roig, Estela author 2024 High-level gastronomy is booming and, in many cases, has become the main purpose for travel. This research aims to investigate the relationships between the performance of high-level restaurants, the affective components they generate, and how they can affect customer behavior both in regard to the restaurant and the destination in which it is located. The empirical work was analyzed by means of a multiple indicators multiple causes model (MIMIC) and structural equation modeling (SEM). The survey was administered to customers who visited Michelin-star restaurants. The main results indicate that enjoyment of the experience and the status it provides are important factors motivating consumers to visit these types of restaurants and that their behavioral intentions can influence their family, friends, acquaintances, and destination. Therefore, it is suggested that restaurant owners and destination managers develop joint strategies beneficial for the gastronomic tourism sector. This study was funded by the Spanish Ministry of Industry, Trade and Tourism, financed by the European Union - Next Generation EU, within the GASTROTUR project [Grant Id. TUR-RETOS2022-017] "Revaluation of destinations through the semiotic aspects of the gastronomic image and the content generated by tourists". Michelin restaurants Behavioral intentions Posturing MIMIC model SEM model Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?