Consumers sometimes travel to a destination for the main purpose of enjoying the food and services a restaurant can offer. These restaurants are termed destination Restaurants. This study explores what constitutes such an experience at destination restaurants and how such experience influences visitors’ sense of place development for the destination they travel to and their revisit intention for the place. Data was gathered using a self-administered questionnaire distributed to tourists dining in destination restaurants in Hwayang-Dong in Chungbuk province, South Korea. Based on a convenience sample of 244 participants, the results suggest that a destination restaurant experience compromises seven components including ‘Food quality’, ‘Locale image’, ‘Restaurant atmosphere’, ‘Price Fairness’, ‘Ingroup socialization’, ‘Ease of conversation’, and ‘Immersion’. The research showed that locale image, atmosphere, ease of conversation, and immersion significantly affect overall restaurant experience satisfaction. The findings also demonstrated that the destination restaurant experience positively affects tourist place attachment and destination revisit intention.

消费者有时前往目的地的主要目的是享用餐厅可以提供的食物和服务。这些餐厅被称为目的地餐厅。这项研究探讨了在目的地餐厅中构成这种体验的原因，以及这种体验如何影响游客前往目的地的场所发展感以及对场所的重新访问意图。数据是使用自我管理的问卷收集的，该问卷分发给在韩国忠北省Hwayang-Dong的目的地餐馆就餐的游客。根据244位参与者的便利样本，结果表明，目的地餐厅的体验损害了“食物质量”，“区域形象”，“餐厅氛围”，“价格公平性”，“群体社交”，“轻松交谈”的七个组成部分'，和“沉浸式”。研究表明，场所的形象，氛围，交谈的便利性和沉浸感会显着影响整体餐厅体验的满意度。调查结果还表明，目的地餐厅的体验对游客的依恋和目的地重访的意愿产生了积极的影响。