For travelers whose primary purpose is dining out, each meal outside their usual environment holds great value. The pinnacle experience during a journey often revolves around an exceptional dish, which becomes the standout memory of the trip. Given that one typically has limited opportunities daily without chances for retakes, settling for subpar fare simply isn’t an option. Even more disappointing is encountering overpriced dishes lacking authenticity or, worst yet amid our rich culinary landscape, something uninteresting. Essentially, this describes what we call a tourist trap restaurant.
What does it mean when a place is called a tourist trap restaurant?
According to
a study
through an online passport photo service provider
PhotoAiD
The leading three characteristics that define a place as a tourist trap include higher-than-normal prices, facilities designed specifically for visitors, and an absence of genuine local culture. However, these features may not be obvious at first glance. Therefore, we consulted a varied group of experts including food researchers, seasoned travelers, tourism professionals, and accomplished chefs for additional insights.
From a publicity standpoint,
Taryn Scher
(
“The Sparkle Boss” of TK PR
thinks of a tourist trap as “a place with lots of hype but lacking genuine appeal.” Unfortunately, even well-known establishments can fall into this category.
There are longstanding eateries that thrive purely on hype, existing merely because ‘If you’re visiting Z, you must go to X.’ A few of these spots may be ones you’d actually consider wanting to
say
“You have visited, despite the cuisine being subpar,” she stated. With over 15 years of promoting locations like
Greenville, South Carolina
, and
The World Equestrian Center
In Ocala, Florida, she has observed that, with some exceptions, “they aren’t particularly suitable for dedicated food enthusiasts who journey for culinary experiences.”
Executive pastry chef
Claudia Martinez
and “
Top Chef” contestant
Hector Santiago
— having been nominated as James Beard semifinalists — believe that
intent
This is what characterizes a tourist trap.
“To me,
It’s a spot that offers what they presume a traveler might desire… such as pizza tailored how they believe Americans would prefer it instead of crafting a delectable version with their own twist,” Santiago elaborated. Being from Puerto Rico, he feels particularly annoyed about this since “I want visitors to experience genuine cuisine.” To him, “one of the greatest aspects of travel is fully immersing oneself in a location to live like a resident.
Martinez rejects any establishment that isn’t independently owned and fails to showcase the full spectrum of the city’s cooking prowess, prioritizing high turnover rates for profit over serving superior cuisine. According to her, this often leads to increased costs coupled with diminished quality, emphasizing maximum returns for proprietors at the expense of an excellent dining experience for customers.
This is partly why around 70% of the travelers polled by PhotoAiD reported that visiting a tourist trap reduced their general satisfaction with their trip. Therefore, it’s important to be aware of these six warning signs.
1. Loads of ‘Come Hither’ Charm
All six of the experts from SofTech spoke to mentioned this as their top caution: be wary of an excessively enthusiastic greeting, beginning with the decor. Scher warns that “places with a theme that feels too tacky, or any beach bar adorned with $1 bills are likely to be tourist traps.”
“And most tend to be quite noisy,” she mentioned additionally.
Okan Kizilbayir
, head chef at
The Ritz-Carlton, Amelia Island
agrees with this sentiment. Regarding his homeland, he states, “In Turkey, rather than flashy and boisterous entries, you’ll find hosts carrying menus who will continuously engage you to bring you into the restaurant and assure you of significant discounts.”
After spending seven years traversing 30 countries conducting culinary research,
Jared Hucks
, chef-owner of
The Alden
In Atlanta, there is agreement that staff openly attempting to attract tourists serves as the clearest warning sign. However, “I steer clear of any establishments
on
“The ‘well-trodden path’ featuring menus available in multiple languages displayed at the entrance of the restaurant,” he mentioned.
Santiago straightforwardly commented, “When I spot someone trying to attract tourists by handing out menus in over 100 languages, I deliberately take another path.”
Even worse is when the multilingual menu is plastic-coated and includes images of the dishes, as noted by an Italian native.
Piero Premoli
, Executive Chef and Co-Owner of
Pricci
In Atlanta, whenever he goes back to his home country for the extensive explorations into local cuisine that shape his monthly regional menu dining events, he avoids places with those decorations and checkered tablecloths.
2. Location, Location
It can be difficult to ignore how convenient nearby locations are, particularly after spending hours wandering about and feeling hungry. However, these places often come with large crowds and steep rental prices that smaller establishments couldn’t manage unless they were serving tens of thousands of tourists weekly, according to Scher. As Martinez notes, “big venues, typically more than 200 seats, generally found in city centers,” tend to represent corporate entities, backed by substantial advertising budgets designed specifically for attracting tourists.
“I want to ensure my money goes to locals who diligently serve authentic regional dishes rather than to large corporations or tourist-oriented places that sell pre-made foods,” she explained. This is why she makes an effort to find eateries located away from busy thoroughfares.
3. Size Matters
An additional instance illustrating that larger doesn’t necessarily mean better pertains to the extent of a menu. Among Kizilbayir’s irritations is “an excessively long list of dishes with numerous distinct culinary styles or regional influences.” When eateries attempt to cater to all tastes, they often fail to cook according to seasonal availability or local specialties. This reasoning led Santiago to comment, “Similarly, I avoid establishments that clutter their menus by cramming every possible item onto a single dish. It’s impossible to encapsulate the essence of an entire region in just one serving!”
A vast menu is likely to end up being quite unoriginal or “standardized, Anywhere, USA,” as Scher mentioned, featuring common dishes such as burgers. Alternatively, it could include foods that are considered American even though they have different origins—Premoli highlights examples like chicken Parmesan, fettuccine Alfredo, and spaghetti and meatballs.
Within that extensive menu, “Be cautious of too many heavily fried starters,” Premoli reiterated, addressing Martinez’s concern regarding pre-made dishes. A selection abundant in deep-fried options suggests that the establishment favors foods that are frozen, inexpensive, fast, and simple to cook. He further advised, “Keep an eye out for recurring ingredient combinations and large freezer vans stationed there early in the day,” as these indicators suggest the same issue.
4. Foreseeable Sweets and Beverages
Each person has their own go-to dessert—a reliable choice they always enjoy. However, as a seasoned pastry chef, Martinez can spot tourist traps based on their post-dinner treats. “Typical cheesecakes, molten chocolate cakes, and key lime pies… often these aren’t prepared onsite,” she explained. Similarly, ice cream is typically supplied by an external vendor unless specified otherwise.
Excessively perfect slices of cake and pie often indicate mass-produced items. “When you see desserts displayed or listed on menus alongside photos, particularly at restaurants seating more than 200 guests, it typically signifies that these treats come from professional bakeries,” she explained. Additionally, if the dessert offerings aren’t described individually and all appear uniformly adorned—such as having identical swirls of whipped cream topped with mint leaves or strawberry roses, dusted evenly with powdered sugar—it suggests the establishment doesn’t employ an onsite pastry chef for baking.
Scher assesses places based on their drink options. “Check out the wine list, cocktail menu, and beers… this will reveal much about a restaurant! Consider,”
How does the organization of the wine section at Target compare to this list?
Rather than opting for well-known national brews, seek out locally produced beers as they often reflect regional flavors and specialties. Also, watch for creative mixed drinks which can signify a dedication to skilled bartending. However, if all you see are mainstream beer options alongside standard fare like apple martinis and cosmopolitans, she advised, it may be wise to consider skipping this restaurant during your holiday dining experience.
5. Spectacle And Superlatives
Across from the mundane end of the scale lie locations that are undeniably picture-perfect. Both Santiago and Kizilbayir caution against places that appear overly flashy; they promptly identify as Instagram-famous venues those where people feel compelled to pose for photos and restaurants prioritize selling merchandise over serving quality meals.
Moreover, he criticizes what he refers to as “inane tableside performances,” which should not be mistaken for sophisticated tableside presentations. According to him, these performances involve dishes being served in an “obscure or boorish manner” solely to attract notice.
“They aren’t interested in the cuisine; their sole aim is to have people capture images or videos and share them online for recognition,” he stated, adding that this novel type of tourist attraction also serves as a means to generate income.
Martinez approaches travel with caution regarding “Instagram-worthy eateries” due to this type of misinformation and exaggerated promotion. She tends to avoid places marked by excessive flattery in their social media presence. For her, phrases like “the best” or “incredible” are significant deterrents. Similarly, Scher expresses skepticism towards restaurants whose websites assert top rankings within their cities without specifying which authority bestowed such recognition.
She remarked, ‘ Anyone can assert they possess the finest whatever if they choose to, hence ensure you investigate that accomplishment rather than accepting it at face value.’
6. The Potential Company of Other Diners
If a menu seems somewhat overly familiar, you could very well find yourself in a tourist trap—and the same applies to the patrons as well. This is precisely why Kizilbayir avoids eateries that cater primarily to group tour visitors.
It’s the cycle of tourism: Visitors arrive in the city. They explore historical sites, museums, and gardens. As they begin to feel peckish, the tour guides lead groups of visitors to venues that seem appealing,” he stated. However, he contended, “It’s impossible to serve high-quality meals simultaneously to such large numbers of tourists, which forces restaurant owners to take shortcuts. Consequently, dishes or beverages might be made to appear extravagant. Desserts could come with flickering candles, popular music plays loudly, staff members may perform singing routines dressed in peculiar costumes or headwear.
“Visitors depart from these locations with poor quality meals in their systems, yet the tour guide receives a share of the earnings. It’s a simple profit,” he confessed.
However, during his journeys, Hucks looks for eateries free from fellow travelers such as himself. “When you’re in an area where they speak a different language than yours (here, English), stay away from spots filled with lots of non-native conversation,” he advised.
Santiago steers clear of eateries frequented by numerous other travelers. “If I’m dining at a tapas place in Spain, I prefer hearing the people at the adjacent table converse in Spanish,” he explained. “I seek out spots where the local residents gather.”
He admitted, “Being a restaurant owner, my feelings toward platforms such as Google reviews are mixed; however, I recognize their utility in pinpointing spots frequented by locals. Do these reviews get posted in the native tongue? When planning a trip to Portugal, seeing only English-language reviews acts as a warning sign for me. Additionally, I examine photos closely—dining out attire tends to be more formal in Europe. For instance, spotting images of patrons dressed casually in shorts and t-shirts at an upscale eatery in Madrid tells me right away that this place isn’t drawing much local business.”
As Premoli succinctly puts it, “The primary indicator of a restaurant’s genuineness is the presence of [local] patrons!”
