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Quality versus quantity: An assessment of the impact of Michelin-starred restaurants on tourism in Spain

Author

Listed:
  • Jose I Castillo-Manzano

    (Universidad de Sevilla, Spain)

  • Mercedes Castro-Nuño

    (Universidad de Sevilla, Spain)

  • Lourdes Lopez-Valpuesta

    (Universidad de Sevilla, Spain)

  • Ã lvaro Zarzoso

    (Universidad de Sevilla, Spain)

Abstract

The number of internationally recognized Michelin-starred restaurants in a place is a new trend used to measure a tourist destination’s culinary standard. The purpose of this study is to close the gap created by the lack of econometric studies on the tourist attraction of Michelin-starred restaurants, especially in Spain. Panel data methodology is applied to 50 Spanish NUTS-3 regions over a broad time period (2000–2016) to assess the impact of Michelin-starred restaurants on tourism demand from both domestic and foreign tourists. The findings show that restaurant quality is more important than quantity in the gastronomy–tourism relationship and that Michelin-starred restaurants are a strong attraction for foreign tourists. Some policies are suggested, such as the development of Culinary Schools and marketing campaigns to promote haute cuisine tourism.

Suggested Citation

  • Jose I Castillo-Manzano & Mercedes Castro-Nuño & Lourdes Lopez-Valpuesta & à lvaro Zarzoso, 2021. "Quality versus quantity: An assessment of the impact of Michelin-starred restaurants on tourism in Spain," Tourism Economics, , vol. 27(5), pages 1166-1174, August.
    • Handle: RePEc:sae:toueco:v:27:y:2021:i:5:p:1166-1174
    DOI: 10.1177/1354816620917482
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