Staycation—a vacation spent within one’s own country or even close to home—is becoming an increasingly popular concept in 2025, both among tourists and HoReCa entrepreneurs. Amid rising international travel costs and the growing complexity of foreign trips (new tourist taxes, anti-overtourism restrictions, etc.), more and more people are choosing to plan their holidays close to home.
A recent study shows that 70% of Romanians prefer to travel within the country for their vacations—a significantly higher percentage than those opting for foreign destinations such as Greece (24%) or Bulgaria (18%). Moreover, domestic tourism is booming: at the beginning of 2025, the number of overnight stays in Romanian hotels and guesthouses continued to rise, extending the record set in 2024—which was already the best year in the past three decades for local tourism.
This “vacation at home” (staycation) trend is driven not only by financial reasons but also by a growing desire to rediscover the authenticity of local destinations and to avoid the crowds in major international tourist hotspots.
The Trend of Local and Personalized Experiences in Tourism
As Romanians (and not only) travel more domestically, their expectations are evolving: they are no longer interested only in accommodation and meals but seek authentic and memorable local experiences. After many began exploring destinations abroad, they rediscovered the value of what’s at home—the beauty of local nature, tranquility, and authentic interactions with the community.
This shift in perspective is also a reaction to the fast-paced, stressful lifestyle; more and more travelers view domestic trips as opportunities for mindfulness and reconnection with their own culture and environment.
Globally, the hospitality industry is seeing the same orientation toward authenticity and personalization. Customers are increasingly supporting local, sustainable businesses with a unique identity. A global culinary report for 2025 highlights that sustainability and local sourcing rank among the top trends—consumers choose restaurants that support local communities (through local ingredients) and eco-friendly practices, with these factors playing a growing role in decision-making.
Indeed, restaurants that use local and seasonal ingredients are gaining popularity, offering guests culinary experiences that are both authentic and sustainable.
At the same time, travelers are seeking unique, interest-based experiences rather than standardized packages. Personalized tourism grew significantly in 2024 and is reaching new heights in 2025. Visitors want “soulful” vacations that reflect their passions—whether nature, gastronomy, adventure, or culture.
This appetite for personalized experiences is also shaping the development of destinations: for instance, more and more tourism projects are introducing pedestrian zones with cafés, local restaurants, workshops, and artisan shops, precisely as a response to the growing demand for authentic local experiences.
Next, we will explore the strategies through which hotels and restaurants in the HoReCa industry can capitalize on the staycation trend in 2025, attracting domestic tourists through innovative offers designed to deliver the local and personalized experiences they seek.
Thematic Offers and Special Packages for Domestic Tourists
One of the most effective ways to attract travelers spending their vacation in the country is to create themed offers and special packages tailored to the season or local specificities.
Hotels, for example, can organize themed weekends (such as a Traditional Romanian Weekend featuring folk-inspired décor, music, and menus) or “discover the region” packages that include accommodation plus local activities.
During holidays or local festivals, dedicated offers can be launched: an inn or guesthouse in a wine region could offer a “Wine Route Package” including tastings at nearby wineries; a mountain hotel could promote an “Adventure Stay” with guided hikes and evening campfires.
Such themed packages add value to accommodation, turning it into a complete experience.
Restaurants and cafés can also join the game of thematic offers. Special culinary events—such as local gastronomy evenings, where the menu highlights the region’s representative dishes (from traditional recipes to modern reinterpretations)—attract both locals and tourists eager to taste “something authentic.”
For example, a restaurant could organize a Maramureș Evening with traditional dishes, live music, and rustic décor, or a Truffle Week in a region famous for this ingredient—creating yet another reason for visitors to stop by.
These thematic offers add novelty and exclusivity, encouraging domestic tourists to explore different areas of the country through the events and themes offered. Moreover, they are easily promoted on social media and tourism platforms, sparking users’ curiosity through their unique appeal.
Finally, discounts and special benefits for locals or domestic travelers can stimulate demand. Some hotels already offer staycation deals—better rates for residents of the same country or mid-week packages (during weekdays) at reduced prices to encourage off-peak occupancy.
Such initiatives not only fill rooms and tables during quieter periods but also build loyalty among domestic customers, making them feel appreciated.
Local Gastronomy as the Core of the Offer
Nothing conveys “local experience” better than the authentic taste of place. Both restaurants and accommodation units offering meals (hotels, guesthouses) can capitalize on tourists’ growing interest in traditional cuisine and local products.
The traveler choosing a domestic destination in 2025 does so, among other reasons, to enjoy what can’t be found elsewhere—and cuisine is one of each region’s greatest strengths.
Menus inspired by local gastronomy thus become a magnet for customers. An essential strategy is to include authentic regional dishes, cooked either following traditional recipes or modern reinterpretations but using local ingredients.
For example, at the seaside, tourists will appreciate fresh-caught fish and Dobrogean specialties, while in Transylvania, the menu might include homemade zacuscă, hearty stews, or Saxon desserts. It is important to communicate the story and origin of these dishes on the menu, giving guests a cultural context.
At the same time, the focus on local sourcing and seasonality is not a trend fad but a defining movement of 2025. Consumers increasingly appreciate restaurants that collaborate with local producers and use seasonal ingredients—not only for freshness and flavor but also for sustainability.
A restaurant that proudly sources its cheeses from nearby shepherds, vegetables from village farmers, and wine from local vineyards offers a “traceable and authentic” culinary experience. Experts note that such culinary approaches are gaining traction—locals and tourists alike prefer dishes made with local, seasonal ingredients, finding them tastier and more representative of the destination.
In practice, hotels can organize traditional breakfasts (with artisanal products—homemade jams, zacuscă, local cheeses), while restaurants can offer seasonal thematic menus (e.g., an “Autumn Harvest Festival” featuring pumpkin, mushrooms, and other seasonal delights).
Culinary demonstrations—live cooking of local recipes or short cooking classes for tourists—can add an experiential dimension: not only do guests eat local dishes, but they also learn how to prepare them.
All these efforts position gastronomy as a central pillar of the local tourism experience, turning an ordinary meal into a cultural journey.
Authentic and Personalized Activities and Experiences
The experiential component is perhaps the most important when it comes to staycations and local tourism. Hotels and restaurants can no longer be seen merely as places to sleep or eat but as experience hubs where guests’ most memorable moments begin.
In 2025, it is clear that domestic tourists are seeking authentic, location-specific activities they cannot experience elsewhere.
A key strategy is to create or facilitate unique local activities. These may vary depending on the area and type of business, but some successful examples include:
- Personalized guided tours: Guests can enjoy small-group or private tours designed around their interests—from historical city tours to nature trails (mountain hikes, bike rides through villages) or visits to local artisan workshops. The idea is for the hotel to act as a connector with local guides or to provide DIY maps highlighting the region’s hidden gems.
- Cultural experiences and workshops: Restaurants or guesthouses can host folklore and tradition evenings (folk dances, live music, local storytelling) or interactive workshops where tourists learn something specific to the area—for example, pottery classes in a region famous for ceramics, workshops on painting traditional blouses (ii), or even participation in seasonal farm activities (grape harvesting, sheep milking, baking cozonaci).
These experiences allow visitors to “live like locals” for a few hours, creating strong memories.
- Adventure or wellness activities: Depending on location, hotels can offer outdoor adventures (ziplining, rafting, skiing or snowboarding in winter, boating in the delta, etc.) or unique relaxation programs (traditional saunas or baths, treatments with local products—such as mud wraps in spa regions).
Personalization comes through adapting these offers to guests’ preferences: a couple might enjoy a romantic sunset hike arranged just for them, while a family might prefer a children’s adventure program with traditional games or safe mini-expeditions.
Importantly, all these activities must be authentic and customizable. Specialists emphasize that 2025 tourists no longer want generic packages but experiences reflecting their personal interests.
A food enthusiast will love a culinary tour with tastings at local restaurants, chef meet-ups, and cooking classes, while a history lover will appreciate a guide revealing legends and cultural heritage.
Flexibility and attention to detail make the difference: HoReCa units must be ready to adapt their offer to guests’ requests. For example, if a group wants to see a working sheepfold, the hotel can arrange a visit to a local farmer followed by a cheese tasting.
This way, guests feel they are receiving an experience “tailored” to them, not a touristic template.
It is worth mentioning that this approach has also been embraced by investors and tourism developers: we see the emergence of themed restaurants and concept stores in popular destinations, offering much more than products—a story and a unique atmosphere.
From medieval-themed venues in fortress towns to literary cafés or artfully designed bistros, brands are creating immersive worlds for customers, combining gastronomy with design, fashion, or art to deliver unforgettable experiences.
This confirms that originality and authenticity sell: the local tourist wants to be surprised and captivated, not just hosted.
Conclusion: Locals – The New VIP Tourists
In 2025, HoReCa entrepreneurs have the opportunity to rethink their businesses through the lens of the staycation trend.
By adapting their offers to highlight local specifics and provide personalized experiences, hotels and restaurants can turn domestic tourists into loyal, enthusiastic clients.
It is clear that promoting authentic, personalized local experiences now takes precedence over expensive international trips: many travelers prefer a vacation close to home, rich in content and meaning, rather than a standardized exotic getaway.
To capitalize on this trend, players in the hospitality industry should position themselves not just as service providers, but as regional ambassadors, memory makers, and experience creators.
An approach combining creative themed offers, authentic local gastronomy, and memorable activities will undoubtedly set a hotel or restaurant apart in the domestic tourism market.
And customer satisfaction will soon follow: a tourist delighted by a unique, close-to-home experience will become, in turn, an ambassador of the staycation concept, inspiring others to discover local treasures.
In essence, Staycation 2025 is not just a temporary trend but a sustainable growth opportunity for HoReCa, based on rediscovering authenticity and connecting with what is local and unique.
