Turkish cities on UNESCO’s City of Gastronomy list and their standout flavors

The UNESCO Cities of Gastronomy program celebrates cities with exceptional culinary traditions, recognizing their rich food heritage and commitment to sustainable gastronomy. As part of the broader Creative Cities Network, established in 2004, the initiative highlights cities excelling in seven creative fields: crafts and folk art, design, film, gastronomy, literature, music and media arts.

What it takes to become UNESCO City of Gastronomy

For a city to receive this prestigious title, it must meet several key criteria:

• A deep-rooted gastronomic heritage reflecting the region’s identity.
• A dynamic culinary community featuring traditional restaurants and renowned chefs.
• The use of indigenous ingredients in local cuisine.
• Traditional cooking techniques and knowledge preserved despite industrial advances.
• A vibrant culture of food markets and local food industries.
• A history of hosting gastronomic festivals, events, and competitions.
• A strong commitment to sustainability, environmental responsibility, and local product promotion.
• Public awareness initiatives on nutrition and biodiversity conservation.

Türkiye’s UNESCO Cities of Gastronomy

Türkiye boasts three cities that have earned the coveted title of UNESCO City of Gastronomy: Afyonkarahisar, Gaziantep and Hatay. Each city represents a unique culinary legacy, blending history, tradition and innovation.

Afyonkarahisar (designated in 2019)

Afyonkarahisar, renowned for its food production, is a treasure trove of Turkish delight, clotted cream, and bulgur-based dishes. The city’s cuisine carries influences from ancient civilizations such as the Hittites, Phrygians, Romans, Byzantines, and Ottomans. Must-try local delicacies include:

• Bulgur-based meals
• Afyon Kebab
• Nohut Coregi (Chickpea cookies)
• Lokum (Turkish Delight) and Ekmek Kadayifi (Bread pudding)

Gaziantep (designated in 2015)

A global gastronomic hotspot, Gaziantep is famed for its use of spices, pistachios, and innovative yet sustainable culinary practices. The city showcases its rich gastronomic heritage through dishes like:

• Beyran Soup (Lamb soup with rice)
• Yuvalama (Rice pilaf with meatballs)
• Ali Nazik Kebab (Eggplant, yogurt, and minced meat)
• Antep Baklava (Pistachio baklava)

Hatay (designated in 2019)

Hatay is celebrated for its diverse and flavorful cuisine, shaped by its history as a major spice trade hub. Additionally, the city has been at the forefront of empowering women and refugees in the food industry. Signature dishes from Hatay include:

• Kunefe (Cheese-filled dessert with shredded wheat)
• Tepsi Kebab (Kebab with minced meat and vegetables)
• Humus (Chickpea paste with tahini and olive oil)
• Kirecte Kabak Tatlisi (Pumpkin dessert cooked in lime)

Erzurum, one of Türkiye’s leading winter tourism destinations, recently 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.

Global benefits of a gastronomic title

Being part of the UNESCO Creative Cities Network brings multiple advantages to these cities:

• Cultural exchange: Member cities engage in knowledge-sharing, fostering a global gastronomic dialogue.
• Collaborative projects: Public and private sector partnerships drive innovation in food culture and sustainability.
• Sustainable urban development: Policies developed through the network promote sustainable food systems and urban planning.
• Education and research: Culinary education, innovation, and environmental responsibility are encouraged through research and exchange programs.

These prestigious titles allow Afyonkarahisar, Gaziantep, and Hatay to promote their culinary heritage on a global scale, strengthening their cultural and economic landscapes.

Türkiye’s rich gastronomic traditions continue to captivate the world, proving that its cities are not just culinary destinations but also pioneers in sustainable gastronomy.