This study explores the impact of culinary experiences on tourists’ attitudes toward a destination and their intention to visit. As culinary tourism gains importance, elements such as the quality, authenticity, and enjoyment of food offerings are increasingly recognized as central to shaping tourists’ perceptions. This research examines how extraordinary quality, authenticity, and happiness derived from gastronomic experiences influence attitudes toward destinations and visiting intentions. Using a quantitative survey distributed to tourists in Portugal, attitudes and experiences were measured with established scales, and the results were analyzed using regression methods. Findings indicate that extraordinary quality and happiness positively affect tourist attitudes toward a destination, while authenticity alone does not significantly influence attitude directly. However, authenticity indirectly supports visitation intention, mediated through attitude, emphasizing its subtle but supportive role in shaping tourist perceptions. Hypotheses testing confirmed that both extraordinary quality and happiness directly and indirectly influence tourists’ intent to visit, suggesting that a high-quality, enjoyable culinary experience is pivotal in fostering positive attitudes and loyalty to destinations. Theoretically, this study enriches culinary tourism literature by identifying specific gastronomic dimensions that enhance tourist attitudes and intentions. From a practical standpoint, these results underscore the importance for destination marketers to emphasize quality and enjoyment in culinary experiences. By focusing on providing high-quality, enjoyable food offerings, managers can foster positive tourist attitudes, potentially increasing repeat visits and recommendations. The study’s insights inform strategies for enhancing the appeal of culinary tourism, offering valuable guidance for destinations aiming to strengthen their competitive edge in the tourism market.