The pandemic has changed many things, especially in the tourism sector, but it has not dampened our desire to travel and enjoy the gastronomy of the destinations we choose to visit.

Throughout this travel ‘break’ that the coronavirus has forced us to endure. The restaurant and gastronomy sector has withstood some of the toughest regulations to curb contagion and has adapted to the new ‘normality’ in which we live today.

After almost two years, the sector has made use of great communication messages to celebrate the values of the country’s gastronomy. A magnificent example of this was the Alimentos de España campaign. Under the claim: ‘The richest country in the world’, José Andrés, our most international chef, talked about all the riches that our lands and seas give us. Undoubtedly one of the biggest attractions for travellers visiting Spain.

Gastronomy and tourism, two experiences that go hand in hand and that Interface Tourism has been working with for a long time. Some of our clients such as València, Catalunya or Tarragona have developed communication projects where the focus was on the world of gastronomy.

Spanish gastronomic tourism

Destinations are betting on the attraction generated by the world of Spanish cuisine. And the fact is that in our country we have a deep-rooted culture of good food. In 2021, 229 restaurants were awarded the acclaimed Michelin stars. In addition, 618 restaurants were awarded the Sol Repsol.

Martín Berasategui, Ferrán Adrià, Quique Dacosta, are just some of the many names in Spanish haute cuisine that represent our country internationally and are also great support for the autonomous communities they come from. They work directly with the product and the producers and are the best image of their lands.

Throughout 2021 we have developed very interesting gastronomic projects for our clients. Firstly, for the city of València, which last year hosted the Michelin Spain and Portugal Gala. Within the framework of the haute cuisine fair ‘Madrid Fusión’, we organized a dinner at the Ritz Hotel with 7 Valencian chefs with a total of 13 Michelin stars. The aim was to present the city as a gastronomic destination and to pay tribute to Valencian cuisine. 

The capital of Turia is a destination that works a lot on the gastronomic tourism product. It is easy to communicate about the many foods that are grown in the region, such as oranges, tiger nuts, rice, and loquats. Products with the designation of origin grow around the orchards that surround the city and make it a sustainable destination and zero-kilometer food. These characteristics are highly sought after by foodie travellers when it comes to choosing a destination.

Another example was the work we did for Catalunya Turisme. On the occasion of the presentation of the Grand Tour de Catalunya, we held an event in which we showed off an itinerary of impressive routes. Here, gastronomy accompanies each of the ‘pit stops’ for the enjoyment of the tour route. Olive oil, local sausages and typical dishes such as ‘tumaca’ bread were not missing on the tables of our guests.

We also organized an event for Tarragona Turisme to present the city’s attractions to the media. Its important Roman legacy, its beaches, and, of course, its gastronomic offer. For this occasion, we counted on the presence of the president of the DO Tarragona wines.

Our guests were able to travel to the city of Tarragona through a tasting of different wines from the area. Wine tourism is a tourist product that is growing a lot in recent years. It is giving new regions the opportunity to promote themselves in front of the well-known big ones such as La Rioja or Ribera del Duero.

The de-seasonalization of travel

One of the advantages offered by gastronomy is the de-seasonalization of travel during the high seasons. This sector creates supply and interest to encourage tourism throughout the year, regardless of whether it is summer or Christmas. The gastronomic tourist will find any excuse to take a weekend getaway to try the culinary novelties of the region he or she is interested in.

This sector has many branches to experience. For lovers of wine, game, or mushrooms, there is an endless variety of food to try all over the peninsula, as well as on our islands. The gastronomy develops content throughout the year and engages both foodies travellers, as well as those who are curious to taste the best cheesecakes or the best wood-fired bread.

After what we have experienced in these years of pandemic, in which we have seen a change in our habits, as well as in our travels. We do more domestic, local tourism, which has allowed us to rediscover or rediscover wonderful places. And it has also allowed us to indulge in traditional and varied dishes from our rich gastronomy.

Glocal gastronomy, supporting local consumption

Gastronomic tourism offers a great benefit to the cities, towns or regions that are visited. Travellers seek to enjoy, experience, and, on many occasions, take home as souvenirs of the products they have enjoyed during their stay.

In recent years in Spanish cities, we have seen how markets such as La Boquería in Barcelona, the Central Market in Valencia, or the Vallehermoso Market in Madrid, have made room for food stalls among the stalls of traditional products. Small restaurants that work and prepare their dishes with local produce.

But it is not only the gastronomic world that is dedicated to food; other elements that go with it are also important. From the cutlery to the crockery and the decoration of the restaurants. This is a synergy of local support between producers, artisans, and chefs who work together to give visibility to their projects.

There is no doubt that gastronomy is a sector that enriches our trips and the destinations we visit.

Amparo Mañez

PR Team