Perumusan Konsep Dasar pada Perancangan Fasilitas Wisata Gastronomi di Kota Malang
DOI:
https://doi.org/10.29303/sade.v4i1.111Keywords:
Perancangan; Wisata Gastronomi; Kota Malang; Budaya LokalAbstract
Malang City is one of Indonesia's premier tourist destinations, possessing significant potential to develop its gastronomic tourism sector. However, the management of gastronomic tourism in Malang has not yet reached its full potential, hindered by limited facilities and a lack of integration between local cultural identity and architectural design. This study aims to design a gastronomic tourism facility rooted in local culture with the concept of "Harmony of Space and Taste," combining the aesthetic appeal of architectural spaces with the authentic culinary experiences of Malang. This research employs a qualitative descriptive method through literature review, field observations, and data analysis. The findings indicate that gastronomic tourism has the potential to serve as a driver of the local economy while preserving culinary heritage through the provision of interactive facilities. These facilities are expected to become a flagship tourism destination that enhances the appeal of Malang City, supports the local economy, and preserves the region's unique culinary traditions through a sustainable and multisensory approach.
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