News and Insights
Appetite for Culture
November 4, 2024
Can an appetite for culture ever be satiated? Not this year, according to Hilton’s 2024 Trends Report, which revealed approximately half of travelers, regardless of their generation, are interested in culinary experiences, and 86% long for local and regional cuisine. That’s good news for travel operators offering opportunities to experience the same, as well as the cultures that do the cooking.
“Culinary tourism is seeing significant growth as more travelers seek to explore destinations through local cuisine,” said Elise Carlin, associate vice president at FINN Partners, pointing to a report from ResearchAndMarkets.com that the global culinary tourism market reached $964 billion in 2023 and is expected to hit $3.515 trillion by 2032. “Many of our clients are emphasizing cultural experiences through dining, especially hands-on learning opportunities where guests can get involved in the culinary traditions and process.”
In the Yasawa Islands of Fiji, the intimate private island eco-resort Turtle Island forgoes a traditional restaurant and instead invites guests to dine together and get to know the resort family at a communal table that “floats” around the property. Dinner parties are hosted nightly in the same five-acre garden that supplies 80% of the island’s produce, on top of the highest peak on the island, Mount Ford, or on one of the island’s 12 private beaches.
Along with fresh farm-to-table Fijian dishes, seafood caught by guests or local fishermen, and no end of fine wines and cocktails, the dining arrangement serves to reveal the local way of life to guests, who tend to linger and join traditional, post-prandial Fijian revelry from songs and dances to storytelling and sipping kava.
“Since the inception of Turtle Island, the goals have always been to preserve the traditional Yasawan heritage and culture, minimize any negative impact the resort may have on its surrounding culture and habitat, and enhance that heritage, culture, and environment while educating and showcasing Turtle Island’s unique beauty,” said Richard Evanson Jr., managing director, who, rather than shutter the resort during the pandemic, used its two-year closing to bolster onsite food production and bartered excess supplies while sharing knowledge with neighboring villages. “In other words, to help build a stronger Yasawan community that preserves and values its heritage through sustainable tourism.”
Alessandro and Federico Masilla, owners of Il Vizio restaurants at Sina Hotels properties including Sina De La Ville in Milan and Sina Bernini Bristol in Rome, have seen a surge in clientele from North America, despite – or perhaps thanks to – their focus on catering to locals. Both restaurants serve refined Italian cuisine as well as A-class sushi, offering diners the best of two worlds. The atypical combo caters to those wishing to explore the Italian gastronomic heritage and those with a taste for exotic flavors from distant cultures. “The key,” said the Masillas, “is no compromise on quality and the liberty of choice.”
History and culture go fork-in-hand at the table at The Shelbourne in Dublin, which is celebrating its 200th year of serving elegance and Irish history in 2024. Honoring the hotel’s role in local history, a unique private dining experience for groups unfolds in The Constitution Suite, where details of the Constitution of the Irish Free State were hammered out in 1922. The menu is inspired by the era, with dishes such as Carville stout braised beef with champ potato, Carbury mushroom, and Grannagh bacon lardons and crispy kale. “We expect to see more hotels join the trend, providing dining experiences unique to their own location or history,” said Director of Food and Beverage Hector Gutierrez.
Out on the seas, Seabourn recently put a cultural spin on its newest fine dining restaurant Solis, which celebrates Mediterranean cuisine inspired by destinations visited by the line’s ultra-luxury vessels. Debuted on Seabourn Quest in January and now open on three more ships, Solis also celebrates the culture of Seabourn. Conceived of and shaped by two of the line’s most experienced culinarians, Master Chef and Culinary Partner Anton “Tony” Egger in partnership with Senior Corporate Chef Franck Salein, the fresh-and-healthy Mediterranean concept took inspiration from guest feedback. “What we discovered all comes together at Solis, where we’re telling a story of culinary richness and presenting pure enjoyment,” said Egger.
Looking for more travel trends? Get access to the full 2024 TrendHawk report here:
