The Impact of Architectural Design on Visitor Experience: A Case Study of Cullinary Tourism Centers in Surabaya

Abstract

Architectural design plays a crucial role in creating visitor experiences in various public spaces, including culinary centers. Although the functional aspects of dining places often take center stage, the role of aesthetics and spatial design in shaping visitor experiences has not been extensively explored, especially in urban contexts and developing countries. This research aims to fill that gap by examining how elements of architectural design—spatial layout, materials, lighting, color, and visual aesthetics—affect the perceptions and comfort of visitors at four Culinary Tourism Centers (SWK) in Surabaya: SWK Bratang Binangun, SWK Deles, SWK Convention Hall, and SWK Wiyung. Research data were obtained through the analysis of visitor reviews on Google Maps and field observations. The research results show that space designs that consider open and flexible layouts, such as those in SWK Bratang Binangun and SWK Convention Hall, can enhance social interaction and visitor comfort. In contrast, SWK Deles, which has a cramped layout and tables placed too closely together, is often criticized for reducing comfort and privacy. Colorful steel materials at SWK Wiyung provide an attractive visual identity, while good lighting in several SWK locations enhances visual appeal and atmospheric comfort. Decorative elements also enrich the visual and social experience of visitors. This research emphasizes the importance of architectural design that balances function and aesthetics in creating a satisfying experience in culinary centers. The implications of these findings are useful for designers and managers of culinary centers in creating spaces that are not only functional but also capable of providing memorable experiences for visitors.