Analysis of gastronomy tourism potential in the TRA2 development region using the mixed method approach

Gastronomy tourism is a type of tourism situated at the intersection of food and travel, offering unique experiences that support socio-economic and cultural development. Food, which constitutes the fundamental element of gastronomy tourism, not only serves as an important attraction in tourist destinations but also functions as a significant tool in regional development. In this context, the study examines gastronomy tourism in the TRA2 Development Region—which includes the provinces of Ağrı, Iğdır, Kars, and Ardavan from the perspectives of local stakeholders and visitors to the destination. The research employs two different methods, quantitative and qualitative, and data were collected from two separate sample groups. SPSS and JAMOVI statistical software programs were used to test the research hypotheses, while MAXQDA 2025 was utilized for the analysis of qualitative data. According to the results of the analyses conducted, food and beverage establishments, food image, and service quality were found to have significant and positive effects on behavioral intention in tourists' gastronomy tourism experiences. Furthermore, significant and positive relationships were identified among all variables examined in the study. Interviews conducted within the scope of the qualitative research revealed various problems related to gastronomy tourism in the region, as well as recommendations for addressing these problems. In this regard, it was emphasized that more activities should be undertaken to develop gastronomy tourism in the TRA2 Development Region and to fully reveal its potential. Additionally, recommendations were developed for the food and beverage, accommodation, and service sectors.