For those who travel to eat, meals while away from home are precious. A marquee meal can be the most memorable highlight of a trip, and when you only get so many per day with no do-overs, there is literally no room for mediocre food. And even harder to stomach is a tourist trap restaurant.
According to a study by online passport photo service provider PhotoAiD, the top three criteria that make a place a tourist trap are above-average pricing, amenities tailored for tourists, and a lack of cultural authenticity. Nearly 70% of travelers surveyed said a visit to a tourist trap diminished their overall enjoyment of a trip — and is why you should keep these red flags in mind.
A Whole Lot Of 'Come Hither'
Beware a loud, overeager welcome, starting with décor. Executive pastry chef Claudia Martinez dismisses any restaurant that's "not locally owned and doesn't embody the city's culinary talents as a whole, but rather, focuses on turning tables for profits and promoting sub-par food." Jared Hucks, chef-owner of The Alden in Atlanta, agrees that employees blatantly trying to lure travelers is the brightest red flag out there. "I avoid any places on the 'beaten path' with menus with multiple languages posted in front of the restaurant," he said.
Location, Location
It's hard to resist the convenience of proximity, especially when you've been walking around all day and your stomach's growling. But being close to major attractions usually comes with big crowds and high rents. Martinez points out, "larger-scale, over 200-seat operations, usually in downtowns" are indicative of corporate ownership. "I want to make sure my money is being spent on people who work hard to put out their local cuisine — not mass-market corporations," she said, which is why she actively seeks restaurants off the main roads.
Size Matters
Another example of how bigger isn't always better is when it comes to menu size. One of Okan Kizilbayir's peeves is "Too many items on the menu! And too many different styles or regions." If a restaurant is trying to be everything to everyone, it's unlikely to be cooking seasonally. A giant menu also increases the likelihood that it's going to be pretty uninventive or generic.
Predictable Desserts
Martinez knows how to recognize tourist traps by their after-meal sweets. "Classic cheesecake, molten lava cake, key lime pie … these aren't usually made in-house," she shared. Too-perfect sliced cakes and pies are also signs of mass production. "If there are desserts on display or on the menu with pictures, especially in a restaurant that seats over 200 people, it usually means they're supplied by commercial bakers," she revealed.
Spectacle And Superlatives
Anything too sparkly is suspect. Kizilbayir flags Insta-spots when "people have a cue to take pictures and the restaurant is showcasing more merchandise than what they should sell, which is good food." Additionally, he spears "stupid tableside shows" served with "lowbrow or loutish style to get attention."
Your Would-Be Fellow Diners
Kizilbayir keeps his distance from restaurants that specialize in serving group tours. "You cannot deliver good quality food for that many people at the same time, so as a restaurateur, you have to cut corners," he argued. During his travels, Hucks seeks out restaurants devoid of tourists like himself. "Avoid places where you hear a lot of non-native chatter," he said. Hector Santiago also avoids restaurants with too many other fellow tourists. "I look for where the locals are," he confessed. As Piero Premoli neatly sums up, "The main giveaway for a restaurant's authenticity is the clientele!"