Within the scope of gastronomy tourism the effect of local food experiences of tourists visiting Van on satisfaction and re-visiting

From the past to the present, societies have undergone constant change and transformation. These transformations encompass not only the cultural elements of societies but also their culinary cultures. Culinary culture is not limited to dietary habits. It is also considered an attractive element for touristic activity, a cultural heritage, and a factor of identity. As a part of culinary culture, local dishes, their preparation, and presentation are seen as reflections of societies' historical and socio-cultural values. Therefore, both globally and specifically in Turkey and its regions, both culinary culture and local dishes are important areas of research. Van, considered one of Turkey's important provinces, stands out not only for its cultural heritage and diversity, natural beauty, and rich historical past, but also for its gastronomic values. The world-famous "Van breakfast," geographically indicated products, and local dishes demonstrate the rich regional culinary heritage of Van province and demonstrate that its cuisine is worthy of investigation from various perspectives. The increasing popularity of Van province among domestic and international tourists in recent years, and the increase in visits by Iranian tourists to Van, in particular, is noteworthy. The notion that local culinary experiences may also contribute to this increase prompted the current study. In this context, the aim of the current study was to determine the impact of local culinary experiences of tourists visiting Van on restaurant satisfaction and intention to revisit a restaurant. The findings of the study concluded that positive experiences with Van's local cuisine significantly increase tourists' restaurant satisfaction. Furthermore, it was determined that local culinary experiences have a positive and significant impact on tourists' intention to revisit a restaurant. In this context, it was concluded that improving the quality and diversification of local cuisine offered within the scope of gastronomic tourism, and effectively promoting local flavors are important tools for increasing restaurant satisfaction and repeat visits, and recommendations are presented accordingly.