Bayburt Gastronomy Festival showcases regional dishes and chef innovations

The second edition of the Bayburt Gastronomy Festival opened on 31 July at the Dede Korkut City Museum Garden, featuring the region’s traditional foods and modern chef interpretations. Organisers highlighted the goal of turning the event into an international showcase of Bayburt’s culinary heritage.

Renowned chefs such as Ayvaz Akbacak and Esra Tokelli demonstrated local recipes, preparing dishes like kavut soup, lor dolma, tel helva and other specialties. A cooking competition attracted 45 participants who were judged on soup, main‑course and dessert categories, with gold medals awarded to the top entries.

Bayburt Val Mustafa Eldivan praised the festival, saying, “Bayburt is a hidden gem in Turkey’s culinary map; we aim to make it a gastronomic city both nationally and abroad.” He also emphasized the nutritional value of kavut, noting its potential as a high‑protein product for wider promotion.

The two‑day program concluded with a performance by the Bayburt Music Choir, reinforcing the festival’s blend of food, culture and community engagement.