The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism

Abstract

The aim of this research is to determine the role played by a Michelin-starred restaurant, such as El Celler de Can Roca, in stimulating the creation and development of gastronomy tourism products. This research is qualitative and descriptive, using the method of indirect observation and in-depth interviews. It was found that the restaurant object of study contributes to stimulating the creation and development of gastronomy tourism products, since it was possible to identify components and characteristics in its activities, innovation process, discourse and philosophy that add quality to the products and services offered by gastronomy tourism. This study contributes to expanding research on Michelin-starred restaurants, which boost local economies through tourism and its effects, as well as leading to new ways of thinking about gastronomy, beyond the academic relevance of the subject, since haute cuisine restaurants attract little research outside the field of management