Impact of gastronomy on tourism experience through a PLS-SEM analysis: evidence from Chiclayo−Lambayeque, Peru

Purpose This study examines how local gastronomy influences destination image, tourist satisfaction and loyalty in Chiclayo–Lambayeque (Peru), verifying its strategic role as a driver of differentiation in emerging gastronomic destinations. Design/methodology/approach A quantitative approach was applied through 356 surveys with tourists. The conceptual model was tested using partial least squares structural equation modeling (PLS-SEM), confirming reliability and validity before hypothesis testing. Findings Results confirm that local gastronomy positively affects destination image (H1), satisfaction (H2) and loyalty (H3). Destination image also significantly influences loyalty (H5). However, satisfaction did not predict loyalty (H4), revealing a “loyalty gap” in Chiclayo. The model showed strong explanatory power (R2 = 0.68–0.75). Research limitations/implications Non-probability sampling limits generalization. The study is restricted to Chiclayo–Lambayeque, suggesting replication in other emerging destinations and inclusion of variables such as affective attachment or digital marketing. Theoretically, it contributes to gastronomic tourism research and questions the universality of the satisfaction–loyalty relationship. Practical implications Gastronomy should be prioritized as a central axis of differentiation. Strengthening authenticity, service quality, and cultural narratives of Lambayeque cuisine can foster memorable experiences and loyalty. Enhancing digital promotion and public–private collaboration is also recommended. Originality/value The paper offers empirical evidence from an underexplored emerging destination, showing gastronomy as both a cultural resource and a predictor of image, satisfaction and loyalty, with strategic implications for destination consolidation.