Abstract:
Seafood tourism has become a distinctive niche within food tourism, particularly in
coastal destinations where culinary traditions are closely tied to marine environments.
The Galle District of Sri Lanka, with its rich fishing heritage and vibrant seafood
culture, offers an ideal setting to explore how foreign tourists engage with local food
experiences. This study investigates the behavioural patterns and sensory experiences
of foreign tourists participating in seafood tourism in the region. A qualitative
approach was employed, using semi-structured interviews with nine foreign tourists
to capture their perspectives on restaurant selection, sensory preferences, and cultural
influences. The findings reveal that tourists’ choices were shaped by factors such as
authenticity, freshness, local recommendations, and the multisensory dimensions of
taste, smell, sight, sound, and atmosphere. Moreover, the study highlights how these
experiences contribute to cultural adaptation and foster deeper connections with the
destination. The research emphasises the significance of seafood tourism, not only in
enhancing visitor satisfaction but also in promoting sustainable tourism development
and strengthening regional economic benefits. These insights provide valuable
implications for local stakeholders, including policymakers, tourism operators, and
restaurant owners, in shaping strategies that enhance authentic and sustainable
seafood experiences
