Kayseri tourism and gastronomy promotion

In mid-October 2026, efforts to promote Kayseri as a diverse tourism destination intensified through organized media tours and culinary festivals.

A two-day promotional tour organized by the Association of Tourism Writers and Journalists (TUYED), the Kayseri Metropolitan Municipality, and Kayseri Erciyes A.Ş. focused on showcasing the city’s four-season potential. The program highlighted Seljuk heritage, historical sites like Kayseri Castle, and the Erciyes Ski Center’s development into a year-round destination for high-altitude sports and nature activities.

Following this, the 4th Kayseri Gastronomy Days commenced on October 22 at the Recep Tayyip Erdoğan Millet Bahçesi and are scheduled to run through October 25. Organized by the Kayseri Metropolitan Municipality, the festival aims to promote the city’s culinary culture, support local tradespeople, and increase the visibility of geographically indicated local products.

A central highlight is the serving of one ton of ‘börek aşı’ (a traditional pastry soup) to visitors. The event features approximately 200 chefs, including renowned figures such as Somer Sivrioğlu and Mehmet Yalçınkaya, alongside cooking competitions for students and panels on branding and female entrepreneurship.

As the festival progresses, programming has expanded to include workshops for traditional dishes such as peskütan soup and Kayseri mantısı. Celebrity chef Mehmet Yalçınkaya noted during the event that the city’s culinary identity “extends far beyond its famous sucuk and pastırma,” highlighting the region's 6,000-year cultural history. The festivities have also included social activities such as firework displays to celebrate the local food culture.

Kayseri Metropolitan Municipality Mayor Dr. Memduh Büyükkılıç visited the event to observe culinary demonstrations and meet with citizens, noting that the festival serves to introduce local flavors and “strengthen community bonds through shared cultural experiences.”