Societies nowadays shape their history by establishing traditions, customs, artisan expressions and, in short, the cultural heritage that represents them as a people in symbiosis with their natural environment. The present investigation analyzes the tourist phenomenon that has developed around intangible cultural heritage and natural heritage in the province of Manabí (Ecuador). Three types of visitors were identified in terms of motivation schemes; these three types were considered valid and useful for segmenting within the province of Manabí as a tourist destination. The conclusions suggest the need to conceive tourism products that improve the image of the destination and, at the same time, enable the sustainable management of the destination itself.

PurposeGastronomy is currently becoming a predominant factor for understanding and taking part in the cultural heritage of a destination. The enjoyment of culinary pleasures has become a primary motivating factor when choosing a travel destination. Gastronomy is, therefore, a fundamental part of the satisfaction that the traveller experiences when visiting a location.Design/methodology/approachData collection for the research was based on the completion of fieldwork with a sample of tourists who visited the Ecuadorian province of Manabí. Based on this understanding and completed fieldwork, the study analyses the gastronomic experiences of tourists visiting the province of Manabí (Ecuador).Findingsstudy shows the existence of three types of tourists, based on their higher or lower interest in the local gastronomy when travelling: survivors, enjoyers and experiencers. The results also reveal that there are different levels of satisfaction regarding local gastronomy in terms of interest and the previous cultural motivation of the tourist.Practical implicationsThe characterisation of the different tourist segments identified and the assessments that these dictate regarding the destination’s gastronomy allow tourist managers to develop and offer tourist products adapted to the wishes and needs of tourists.Originality/valueResearch involves the innovation in the use of segmentation models for culinary tourism widely considered in Europe but applied in this case to developing countries in Latin America.