Türkiye's Erzurum aims to become UNESCO's 57th 'city of gastronomy'

Erzurum, one of Türkiye’s leading winter tourism destinations, has officially applied to become UNESCO’s 57th “City of Gastronomy.” The application, submitted after nearly two years of preparation, has been accepted by the UNESCO Türkiye National Commission and is now awaiting further evaluation by UNESCO’s headquarters.

If approved, Erzurum will join Türkiye’s other designated gastronomic cities—Gaziantep, Hatay, and Afyonkarahisar—on the prestigious list. The city aims to enhance its global recognition not only for winter sports but also for its rich culinary heritage.

Twin Minaret Madrasa, one of Türkiye’s seven foundation museums and one of the symbols of Erzurum, Türkiye, Aug. 11, 2024. (AA Photo)

A culinary and historical gem

Mehmet Sekmen, mayor of Erzurum Metropolitan Municipality, highlighted the city’s deep historical and cultural roots, stretching back to the Saltuklu, Seljuk, Ottoman, and Republican eras. He emphasized Erzurum’s distinctive flavors and its strong position in Türkiye’s culinary landscape.

“We are determined to have our unique flavors officially recognized through the UNESCO Creative Cities Network. Erzurum is currently the third city in Türkiye with the highest number of registered gastronomic products. Our goal is to climb to the top,” Sekmen stated.

Recently, the city secured official registration for six more culinary and cultural items, including the Erzurum bar dance costume, Erzurum sini (a traditional serving tray), Erzurum tava ketesi (a local pastry), Erzurum ayak paca soup (cow’s foot soup), and Erzurum gogermis peynirli pide (a blue cheese-topped flatbread).

“Without official documentation, cultural heritage can fade into history. By preserving and registering our gastronomic and cultural assets, we ensure their transmission to future generations,” Sekmen added.

Traditional Erzurum çağ kebabı being grilled over a wood fire, with marinated meat on a horizontal spit. — Traditionally made in the Oltu district of Erzurum, cag kebabi is prepared by skewering marinated meat on a horizontal spit and grilling it over a wood fire. (Adobe Stock Photo)

Winter sports and gastronomy: A perfect pairing

Erzurum has already been designated as the Tourism Capital of the Economic Cooperation Organization (ECO) countries. The city now aims to leverage this title by merging winter tourism with its rich culinary offerings.

“If we secure a place on the UNESCO list, tourists coming for skiing will also want to experience Erzurum’s unique cuisine. Likewise, food enthusiasts visiting for gastronomy will discover the city’s world-class winter sports facilities,” Sekmen explained. “When winter tourism and gastronomy complement each other, we expect a significant rise in visitor numbers.”

With its historical richness, breathtaking winter landscapes, and distinctive local flavors, Erzurum is positioning itself as a major global tourism and gastronomy hub.