{"id":3502,"date":"2021-06-02T10:37:00","date_gmt":"2021-06-02T08:37:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=3502"},"modified":"2026-09-20T12:19:59","modified_gmt":"2026-09-20T10:19:59","slug":"el-turista-post-covid-sera-mas-gastronomico","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=3502","title":{"rendered":"El turista post-COVID ser\u00e1 m\u00e1s gastron\u00f3mico"},"content":{"rendered":"

 El
\nturista de la primera temporada post-COVID se decantar\u00e1 por un destino local
\npoco masificado, en contacto con la naturaleza y la gastronom\u00eda de proximidad
\nde calidad. \u00c9stas son algunas conclusiones de los expertos del IV Congreso
\nInternacional de Turismo Gastron\u00f3mico, <\/span>FoodTrex Spain 2021<\/span><\/a>, celebrado en el Palacio de
\nCongresos y Auditorio Baluarte de Pamplona. M\u00e1s de 150 profesionales nacionales
\ne internacionales asistieron a sus ponencias y talleres, bien de manera
\npresencial u online, as\u00ed como a sus visitas t\u00e9cnicas.<\/span><\/p>\n

 <\/span> <\/span><\/p>\n

<\/a><\/div>\n

<\/p>\n

\u201cEl
\nturismo gastron\u00f3mico ser\u00e1 uno de los primeros sectores en recuperarse en Espa\u00f1a
\nporque se adapta mejor a la seguridad del viajero post-COVID, un turista de
\nproximidad, 100% digital y sostenible\u201d, apunta Luis Cort\u00e9s, Director de FoodTrex
\nSpain<\/span><\/a>. Debido a su vinculaci\u00f3n con un turismo seguro, anticipa que
\n\u201cen los dos pr\u00f3ximos a\u00f1os el gastro-turismo recuperar\u00e1 los niveles previos a la
\npandemia y crear\u00e1 nuevos empleos en hosteler\u00eda\u201d. La Comisi\u00f3n Europea de Viajes
\nconfirma que un 56% de los europeos tiene intenci\u00f3n de viajar ya desde junio. <\/span><\/p>\n

 <\/span><\/p>\n

Espa\u00f1a
\nvolver\u00e1 a ser uno de los destinos favoritos del turismo gastron\u00f3mico mundial.
\nSeg\u00fan la Asociaci\u00f3n Mundial de Turismo Gastron\u00f3mico, en 2022 el porcentaje de
\nturistas extranjeros que nos visiten motivados por la gastronom\u00eda rebasar\u00e1 el
\n20% anterior a 2020. Adem\u00e1s, al haberse elevado su nivel adquisitivo, gastar\u00e1n
\nm\u00e1s de un 40% de su presupuesto en gastronom\u00eda. <\/span><\/p>\n

 <\/span><\/p>\n

Opuesto
\nal turismo de masas, el gastron\u00f3mico se desarrolla en grupos reducidos y
\ndestinos poco concurridos. Las experiencias agro-tur\u00edsticas seguras m\u00e1s
\ndemandadas este verano en Espa\u00f1a ser\u00e1n las visitas a \u00e1reas rurales donde
\nconocer su ganader\u00eda y producto tradicional, as\u00ed como las rutas enol\u00f3gicas en
\nvi\u00f1edos y bodegas con cata y alojamiento incluido. Las rutas \u2018foodies\u2019 urbanas
\ndar\u00e1n preferencia a experiencias exclusivas de vanguardia, como las armon\u00edas en
\nedificios hist\u00f3ricos y la reinterpretaci\u00f3n de la materia prima de Kil\u00f3metro 0
\nen clave de alta cocina. <\/span><\/span><\/p>\n

 <\/span><\/p>\n

\u201cUn
\n27% todav\u00eda no viajaremos por temor a contagiarnos\u201d, se\u00f1ala Elena Vald\u00e9s, Jefa
\nde Turismo Cultural y Marketing de Contenidos de Turespa\u00f1a. Seg\u00fan la Organizaci\u00f3n
\nMundial del Turismo (OMT), la recuperaci\u00f3n en Espa\u00f1a esperar\u00e1 a 2022, ya que
\nmuchos turistas provienen de destinos lejanos. As\u00ed, el estadounidense regresar\u00e1
\na partir de septiembre, \u201ccuando se haya vacunado la mayor\u00eda de nuestra
\npoblaci\u00f3n y se reinstauren los vuelos transoce\u00e1nicos\u201d, a\u00f1ade Elena Vald\u00e9s. <\/span><\/p>\n

 <\/span><\/p>\n

Events
\n& Holidays organiza FoodTrex Spain y Navartur, en alianza con la Asociaci\u00f3n
\nMundial de Turismo Gastron\u00f3mico. Patrocinan
\n<\/span>Gobierno de Navarra, \u00c1rea de Turismo del Ayuntamiento de Pamplona e
\nINTIA – Reyno Gourmet. Colabora la Asociaci\u00f3n de Hosteler\u00eda <\/span>y <\/span>Turismo
\nde Navarra.<\/span><\/span><\/p>\n


<\/span><\/p>\n

\n

<\/a><\/div>\n


<\/span><\/p>\n

Los
\ndestinos gastron\u00f3micos en mayor contacto con espacios naturales y experiencias
\nvinculadas al producto del entorno, crecer\u00e1n m\u00e1s respecto a los a\u00f1os
\npre-pandemia. Seg\u00fan apunta B\u00e1rbara Zmrzlikar, Jefa de Investigaci\u00f3n y
\nDesarrollo del Patronato de Turismo de Eslovenia, \u201cel gastro-turista post-COVID
\nes de proximidad y aprecia la cultura gastron\u00f3mica local porque est\u00e1
\ncomprometido con su sostenibilidad\u201d. \u201cEl turismo de proximidad reforzar\u00e1 su
\nsentimiento de pertenencia\u201d, a\u00f1ade B\u00e1rbara Zmrzlikar, experta en creaci\u00f3n de
\ndestinos sostenibles. <\/span><\/p>\n

 <\/span><\/p>\n

\n

En este
\nsentido, tambi\u00e9n crecer\u00e1 la presencia del \u2018slow tourist\u2019, que pasa m\u00e1s tiempo
\nen un mismo destino con objeto de integrarse en su cultura. Seg\u00fan apunta Erik
\nWolf, Director Ejecutivo de Asociaci\u00f3n Mundial de Turismo Gastron\u00f3mico (en
\ningl\u00e9s WFTA), el turismo gastron\u00f3mico local tambi\u00e9n parte con ventaja sobre el
\nmasivo porque \u201cprimero se autorizan los viajes cercanos.<\/span><\/p>\n


<\/span><\/p>\n

\n

La
\nWFTA define as\u00ed el perfil del gastro-turista: organiza su propia escapada, un
\n68% viaja en pareja, el 40% en familia y el 32% con amigos. Tiene entre 36-55
\na\u00f1os, un nivel adquisitivo medio-alto, alto y el 53% cuenta con formaci\u00f3n
\nsuperior o universitaria. \u201cEste a\u00f1o la crisis econ\u00f3mica dejar\u00e1 sin viajar a
\nturistas de clase baja y media-baja, pero los menos afectados por la pandemia
\ndispondr\u00e1n de m\u00e1s dinero para gastar\u201d, anticipa Luis Cort\u00e9s. As\u00ed, la nueva
\ndemanda elevar\u00e1 el nivel adquisitivo medio del turista. <\/span><\/p>\n

 <\/span><\/p>\n

\u201cEl
\n53% de los turistas tiene en cuenta la gastronom\u00eda al elegir destino\u201d, argumenta
\nMikel Irujo, Consejero de Desarrollo Econ\u00f3mico y Empresarial de Gobierno de
\nNavarra. La WFTA prev\u00e9 que \u00e9se dato se eleve al 63% en 2022. \u201cAntes de la
\npandemia, el 75% de los turistas con cuenta en Instagram ya eleg\u00edan destino por
\nsu experiencia gastron\u00f3mica\u201d, recuerda Luis Cort\u00e9s. <\/span><\/p>\n

<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

 El turista de la primera temporada post-COVID se decantar\u00e1 por un destino local poco masificado, en contacto con la naturaleza y la gastronom\u00eda de proximidad de calidad. \u00c9stas son algunas conclusiones de los expertos del IV Congreso Internacional de Turismo Gastron\u00f3mico, FoodTrex Spain 2021, celebrado en el Palacio de Congresos y Auditorio Baluarte de Pamplona. 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