The global appetite for travel experiences centered on food has never been stronger. Gastronomic tourism, also known as culinary tourism, generated US$80.47 billion in revenue last year and is projected to reach US$143.43 billion by 2032, growing at a compound annual rate of 8.6 percent, according to a recent report from Strategic Market Research.
That growth is fueled by rising demand for authentic local dining, culinary festivals, and destination-specific gastronomy. Europe remains the largest market, accounting for 34 percent of global revenue at US$9.9 billion, per a Globe Market Research report published on 23rd October. However, Asia Pacific is closing the gap, driven by travelers seeking immersive food experiences. Singapore has positioned itself as the region's culinary hub, leveraging events like the Singapore Food Festival and its multicultural food scene.
Heritage flavors take center stage
Today's travelers are moving away from familiar global chains and conventional restaurant menus in favor of meals rooted in local culinary traditions and seasonal ingredients. According to the Consumer Curiosity Report from Curious Plot, released last month, about 28 percent of early food adopters have stopped buying international ingredients, opting instead for locally sourced, freshly seasonal, and more affordable produce.
Alison Buckneberg, senior director of food PR at Curious Plot, advises restaurants and consumers to "look for flavors that travel easily into everyday meals and give consumers an easy way to try something new without feeling they're taking a financial risk."
A September 2026 report by Kelly Beaton for The Food Institute highlights four cuisines set to intrigue global palates in the coming year:
- Indonesian – celebrated for its flavorful, healthy ingredients and cultural diversity.
- Korean street food – still riding the K-pop wave, with gochujang and kimchi entering mainstream dining.
- Filipino – gaining traction for its bold vinegar-based dishes and fusion of Asian and Latin influences.
- West African – introducing jollof rice, egusi soup, plantains, and fonio grain to international menus.
Wellness and longevity reshape menus
Health and wellness are increasingly integral to gastronomic tourism. An estimated 97 percent of premium hospitality properties now feature dishes designed around wellness, skin health, and longevity, using functional ingredients like black sesame, collagen-rich foods, turmeric, and ginger. This aligns with the broader shift toward longevity science in wellness travel.
Major hotel groups are also rolling out regional Plant-Forward programs, catering to Gen Z and Millennial travelers who prioritize sustainability in their dietary choices. These vegetarian and vegan-coded menus reflect a deliberate move toward more environmentally conscious dining.
Climate resilience enters the kitchen
Sustainable gastronomy is evolving beyond eliminating single-use plastics and additives. The focus now includes active engagement with agricultural landscapes. One emerging trend is pyrogastronomy, which sources food and wine from functional, climate-resilient landscapes, such as vineyards designed to act as mosaic firebreaks.
Global gastronomy hubs are also prioritizing ingredients that buffer local economies against climate volatility and extreme weather. This approach not only supports regional producers but also enhances the resilience of food systems, a key consideration for destinations like Spain's off-peak tourism push.
For travel professionals, these trends signal a shift in consumer expectations. Travelers are no longer satisfied with generic dining options; they seek authentic, health-conscious, and sustainable food experiences that connect them to the destination. Hotels, cruise lines, and tour operators that adapt their culinary offerings accordingly will be well-positioned to capture this growing market.
