Turkish chefs showcase Anatolian cuisine at NATO summit in Ankara

The 36th NATO Heads of State and Government Summit was held on 7‑8 July in Ankara, Turkey. At the Presidential Complex a gala dinner was served to about 300 leaders, including heads of state from the alliance.

Two Turkish chefs prepared the menu. Michelin‑listed Sinem Özler, one of three chefs, spent roughly eight months planning a fully Turkish and Anatolian selection – zeytinyağlı kabak çiçeği dolması, baklalı çanak enginar, Mardin‑style içli köfte, bonfile, grilled vegetables, almond‑flavored irmik helvası and baklava. She noted that all plates returned empty, a sign of success for a chef.

Two‑Michelin‑starred chef Fatih Tutak also curated dishes highlighting regional ingredients such as stone‑baked pide with Trabzon butter, sea bass with tarama, Urla artichokes, and milk baklava with pistachio foam. The dinner was praised by the attending delegations and underscored Turkey’s culinary heritage on the international stage.