This study was conducted to determine the meat consumption preferences of domestic and foreign tourists in Kars province, which ranks first in goose production and has recently come to the fore as a cultural and historical tourism destination in Turkey. The data were obtained from face-to-face surveys with domestic and foreign tourists in Kars. A questionnaire was applied to a total of 250 visitors through proportional sampling. Of the visitors, 29.18% preferred fish, 26.41% chicken, 24.64% red meat and 19.77% goose. The most important criteria for visitors to Kars in preferring meat in restaurants were listed as taste (27.08%), price (23.07%), ease of transportation (19.47%), nutritional content (18.18%) and smell (12.20%), respectively. As fish is ranked first among the visitors’ meat consumption preferences, there is a need for additional fish restaurants in Kars besides those around Çıldır Lake. In addition, there is a potential across Turkey for goose meat consumption even it is ranked last in the preferences. Therefore, producers should be encouraged to increase goose production and reduce costs