The Role of Culinary Tourism at Losari Beach in Supporting Tourism in Makassar City

Abstract

This study examined the role of culinary tourism at Losari Beach in supporting tourism development in  Makassar City. This exploratory qualitative study used field observation, documentation, and interviews with culinary business operators and domestic visitors in the Losari Beach area. The findings showed that local food had become an important part of Losari Beach’s appeal because it connected the coastal setting with Makassar’s culinary identity. Pisang epe was the most readily recognised product among the informants, while coto Makassar, sarabba, red fried rice, and other local dishes broadened the visitor experience. Culinary activity also supported the income of micro, small, and medium-sized enterprises, particularly on weekends, during holiday periods, and when events were held in the area. At the same time, limited waste bins, public toilets, parking organisation, lighting, and inconsistent service standards affected visitor comfort. The study concludes that strengthening culinary tourism at Losari Beach requires more integrated area management, capacity development for local businesses, sustained digital promotion, and closer collaboration among government, entrepreneurs, and the local community.