Gastronomide Dijital Varlık ve Prestij: Türkiye’deki Michelin Yıldızlı Restoranların Web Sitelerinin İçerik Analizi

Abstract

Bu çalışma Türkiye’deki Michelin yıldızlı restoranların web sitelerine yönelik içerik analizi yaparak restoranların dijital platformlardaki varlıklarını değerlendirmeyi amaçlamaktadır. Araştırmada Türkiye’de bulunan Michelin yıldızına sahip 14 restoranın web siteleri içerik zenginliği, görsel kullanım ve sürdürülebilirlik unsurları gibi kriterler üzerinden incelenmiştir. Bulgular restoranların büyük çoğunluğunun kullanıcı dostu tasarımlar ve profesyonel görsellerle dijital kimliklerini güçlendirdiğini ortaya koymaktadır. Ancak menü sunumlarında fiyat bilgisi eksiklikleri ve rezervasyon sistemlerinin sınırlı kullanımı gibi geliştirilmesi gereken alanlar dikkat çekmiştir. Yerel gastronomik değerlerin dijital platformlarda güçlü bir şekilde vurgulanması Türkiye’nin zengin mutfak mirasını uluslararası arenada tanıtma potansiyelini yansıtmaktadır. Sürdürülebilirlik odaklı mesajların öne çıkması ise restoranların çevresel sorumluluklarını dijital ortamda görünür hale getirme çabalarını göstermektedir. Öte yandan, bazı restoranların dijital altyapı ve içerik stratejilerinde eksiklikler bulunması kullanıcı deneyimini sınırlayan faktörler arasında yer almaktadır. Genel olarak değerlendirildiğinde Türkiye’deki Michelin yıldızlı restoranların web siteleri dijitalleşme süreçlerinde belirli bir gelişim göstermiş olsa da uluslararası rekabet avantajı elde edebilmek için hâlen geliştirilmesi gereken yönler barındırmaktadır.

Keywords

• Michelin Yıldızlı Restoranlar
• Dijital Prestij
• İçerik Analizi
• Gastronomi Turizmi
• Sürdürülebilirlik

Digital Presence and Prestige in Gastronomy: A Content Analysis of The Websites of Michelin-Starred Restaurants in Turkey

Abstract

This study aims to evaluate the digital presence of Michelin-starred restaurants in Turkey by conducting a content analysis of their websites. The research examined the websites of 14 Michelin-starred restaurants in Turkey based on criteria such as content richness, visual usage, and sustainability features. The findings revealed that the majority of restaurants have strengthened their digital identities with user-friendly designs and professional visuals. However, areas for improvement were identified, such as the lack of price information in menu presentations and the limited use of reservation systems. The strong emphasis on local gastronomic values in digital platforms reflects the potential of Turkey's rich culinary heritage to be promoted on an international scale. Additionally, the prominence of sustainability-focused messages highlights the efforts of restaurants to make their environmental responsibilities more visible in the digital realm. On the other hand, deficiencies in the digital infrastructure and content strategies of certain restaurants were found to be limiting factors for the user experience. In conclusion, while the websites of Michelin-starred restaurants in Turkey demonstrate progress in digitalization, they also present areas for improvement to gain a competitive edge on an international level.

Keywords

• Michelin-Starred Restaurants
• Digital Prestige
• Content Analysis
• Gastronomy Tourism
• Sustainability

References

1. Alboji, M., Öz, S., Topal, B., & Gökçek, T. (2024). Building relationships on Instagram: Enhancing customer engagement and visit intentions in restaurant. International Journal of Data and Network Science, 8(4).
2. Andaş, Ş., & Yakut Aymankuy, Ş. (2024). Türkiye’de Michelin Rehberine giren uzak doğu restoranlarında semiyotik bir analiz. Journal of Gastronomy and Travel, 7(1), 164-175.
3. Batat, W. (2020). Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations. Journal of Retailing and Consumer Services, 57, 102255.
4. Bertan S. ve Alkaya, S. (2018). Ülkelere göre michelin yıldızlı restoranların algılanması. Organizasyon ve Yönetim Bilimleri Dergisi, 10(2), 105-112.
5. Bertan, S. (2016). The evaluation of Michelin Star restaurants. Journal of Human Sciences, 13(2), 3221–3230.
6. Bonfanti, A., Bagnato, G., & Vigolo, V. (2025). The contribution of sustainable practices to the creation of memorable customer experience: Empirical evidence from Michelin Green Star restaurants. International Journal of Hospitality Management, 126, 104110.
7. Buhalis, D., & Law, R. (2008). Progress in information technology and tourism management: 20 years on and 10 years after the Internet—The state of eTourism research. Tourism Management, 29(4), 609-623.
8. Cristobal-Fransi, E., & Montegut-Salla, Y. (2018). A study of the website development of agrarian cooperatives based on the eMICA model. CUICIID 2018, 27.

9. Daries-Ramon, N., Cristobal-Fransi, E., & Mariné-Roig, E. (2019). Deployment of restaurants websites’ marketing features: The case of Spanish Michelin-starred restaurants. International Journal of Hospitality & Tourism Administration, 20(3), 249-280.
10. Ecole Ducasse. (2024). What is Michelin star dining and why does it matter? Retrieved May 29, 2025, from https://www.ecoleducasse.com/en/blog/michelin-star-dining
11. Hoa, N. V., ve May, I. (2021). A reflection on the story, current positioning, offerings and the darker side of the luxury gastronomy book, the Michelin Guide. Research in Hospitality Management, 11(1), 59-65.
12. Hsu, C. L., Chang, K. C., & Chen, M. C. (2012). The impact of website quality on customer satisfaction and purchase intention: perceived playfulness and perceived flow as mediators. Information Systems and e-Business Management, 10, 549-570.
13. Huang, Y., & Hall, C. M. (2023). Locality in the promoted sustainability practices of Michelin-starred restaurants. Sustainability, 15(4), 3672.
14. Jeong, M., & Choi, J. (2005). Effects of picture presentations on customers’ behavioral intentions on the web. Journal of Travel & Tourism Marketing, 17(2–3), 193–204.
15. Kee, K. W., Kwa, C. C., Lim, S. K., & Ishikawa, Y. (2025). Customer Perception and Satisfaction on Food Service Technology Service Quality in Restaurant Operations. Journal of Tourism, Hospitality and Environment Management, 10(39), 24–38.
16. Kim, M. J., & Hall, C. M. (2020). Can sustainable restaurant practices enhance customer loyalty? The roles of value theory and environmental concerns. Journal of Hospitality and Tourism Management, 43, 127–138.
17. Krippendorff, K. (2004). Content analysis: An introduction to its methodology (2nd ed.). Sage Publications.
18. Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2019). Food and cuisine image in destination branding: Toward a conceptual model. Tourism and Hospitality Research, 19(2), 238–251.
19. Laudon, K. C., & Traver, C. G. (2020). E-commerce 2020: Business, technology and society (16th ed.). Pearson.
20. Michelin Guide. (2022). Michelin Guide Istanbul 2022 selection. https://guide.michelin.com
21. Morosan, C. (2014). Toward an integrated model of adoption of mobile phones for purchasing ancillary services in air travel. International Journal of Contemporary Hospitality Management, 26(2), 246–271.
22. Nanta, T. M., Noermijati, N., Rohman, F., & Hussein, A. S. (2025). The Effect of Digital Touchpoint Usage Experience on Customer Loyalty Mediated by Digital Engagement and Customer Satisfaction. Businesses, 5(1), 3.
23. Ramón-Cardona, J., Daries, N., Fransi, E. C., & Serra-Cantallops, A. (2022). Ecommerce web content adoption model (ewcam): An integrated tool for wca and emica models for the tourism industry. Cuadernos de Turismo, (50), 279-306.
24. Rita, P., Vong, C., Pinheiro, F., & Mimoso, J. (2023). A sentiment analysis of Michelin-starred restaurants. European Journal of Management and Business Economics, 32(3), 276-295.
25. Saklı, B. A. (2024). Evaluation of Michelin Green Star restaurants in Türkiye: Sustainability and creativity in the case of Neolokal. Journal of Multidisciplinary Academic Tourism, Special Issue 2 – Sustainability, Innovation and Changing Dynamics in Tourism: From Local to Global, 45–57.
26. Sands, D. B. (2025). Double‐edged stars: Michelin stars, reactivity, and restaurant exits in New York City. Strategic Management Journal, 46(1), 148-176.
27. Sfar, N., & Çengel, Ö. (2023). The impact of digital marketing on luxury fashion brands. Journal of Industrial Policy and Technology Management, 6(2), 249–264.
28. Şahin, A., Çolakoğlu, Ü., & Özdoğan, O. N. (2021). A research on customer experiences and perceptions for Michelin starred restaurants. Journal of Multidisciplinary Academic Tourism, 6(1), 61-72.
29. Şahin, E. & Yiğitoğlu, V. (2022). QR Menü Kullanımı Kapsamında Restoranlarda Yenilikçi Uygulamaların Hizmet Kalitesine ve Restoran İmajına Etkisi. Journal of Tourism and Gastronomy Studies, 10(3), 1745–1768.
30. Temizkan, S. P., & Aktepe, B. (2023). Türkiye ve Yunanistan’daki Michelin yıldızlı restoranların internet sitelerinin incelenmesi. Journal of Gastronomy, Hospitality and Travel, 6(2), 787–800.
31. Tse, S. Y., Wang, D. T., Cheung, M. L., & Leung, W. K. (2023). Do digital platforms promote or hinder corporate brand prestige?. European Journal of Marketing, 57(4), 987-1013.
32. Wang, Y., & Fesenmaier, D. R. (2006). Identifying the success factors of web-based marketing strategy: An investigation of Convention and Visitors Bureaus in the United States. Journal of Travel Research, 44 (3), 239–249.
33. Yazıcı Ayyıldız, A., & Kuday, M. (2023). Michelin yıldızlı restoranların Tripadvisor yorumlarının değerlendirilmesi. Journal of Hospitality and Tourism Issues, 5(1), 54–67.