Turkey promotes culinary heritage through regional atlas and international showcases

The ‘Turkey Flavor Atlas’ has been compiled to showcase the iconic and symbolic culinary products of all 81 provinces in Turkey. The list highlights regional specialties such as Kars and Ardahan’s Kaşar cheese, Artvin’s honey, Erzurum’s Cağ Kebab, and Gaziantep’s baklava, among many others, documenting the country's diverse gastronomic heritage.

In parallel efforts to promote Turkish cuisine internationally, culinary director Kasım Şentürk is preparing traditional Anatolian recipes for global platforms. Working with the Rixos hotel group, Şentürk is developing special menus for diplomats and state leaders attending events like the Antalya Diplomacy Forum and the upcoming COP31. His goal is to present the authentic textures of traditional flavors to international audiences in Russia, Europe, and the Middle East while maintaining a focus on sustainability and zero-waste practices.