摘要：Local gastronomy is a strategic vector for the sustainability of coastal destinations. The present study had the following objectives: first, to establish the motivational dimensions based on the gastronomic demand in a coastal destination; and second, to identify the motivational dimensions that predicted satisfaction with gastronomy. The study was carried out in the city of General Villamil Playas, a sustainable seaside destination characterized by its gastronomy based on fish and shellfish. It is part of Ecuador’s National System of Protected Areas. The results showed three motivational dimensions: cultural, physical, and social. Physical motivation was the main factor that predicted satisfaction with the gastronomic experience, followed by social motivation. The findings will contribute to the academic literature on coastal gastronomy. They will be helpful for food and beverage service providers to improve tourist satisfaction and stays.
