Understanding the luxury gastronomy experience through Michelin restaurants: a netnography approach with LDA and sentiment analysis

TEMİZ S., Budak İ., KURTOĞLU R., Atsiz O.

Journal of Foodservice Business Research, 2025 (Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1080/15378020.2025.2585873
  • Dergi Adı: Journal of Foodservice Business Research
  • Derginin Tarandığı İndeksler: Scopus, IBZ Online, ABI/INFORM, Environment Index, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Anahtar Kelimeler: Luxury gastronomy experience, Michelin Türkiye Guide, online customer review, text mining
  • Yozgat Bozok Üniversitesi Adresli: Evet

Özet

The publication of the Michelin Guide’s first list featuring Turkish restaurants in 2022 marked a significant milestone in Turkey’s rise in the luxury gastronomy category. This study explores the factors that have elevated Turkish restaurants to the luxury gastronomy level recognized by the Michelin Guide. Using a netnographic approach, 21,519 TripAdvisor reviews from 2013 to 2023 were analyzed using Latent Dirichlet Allocation (LDA) and sentiment analysis based on Ekman’s model. By integrating experiential dimensions identified via topic modeling with emotional expressions in reviews, the findings reveal five core themes shaping customer perceptions of Turkish fine dining: atmosphere, experience, food and service quality, local gastronomy, and complementary elements of luxury dining.