52 flavor spots introduced at the Çanakkale Culture Road Festival
The city's rich culinary culture was explored during a gastronomy program featuring Michelin-starred chefs and experts.
As part of the gastronomy program held within the scope of the Çanakkale Culture Road Festival, 52 flavor spots reflecting the city's culinary culture were visited and local tastes were introduced.
Gastronomy Guests of the Festival
Michelin-starred chef Maksut Aşkar hosted the gastronomy program of the Çanakkale Culture Road Festival. The program also featured Michelin-starred chef Emre Şen, chef Celal Gürkan Yılmaz, gastronomy writer Müge Akgün, food culture historian Prof. Özge Samancı, and content creator Oğuz Yenihayat as guests.
Selected Flavor Spots
Leading names of the gastronomy world traced Çanakkale's seafood and local tastes. Standouting with a selection of flavor spots, 52 businesses showcased the city's rich culinary culture.
Expert Recommendations and Advice
Program host Maksut Aşkar advised those visiting Çanakkale for the first time to try all the flavors that come their way in season. Michelin-starred chef Emre Şen recommended baked cheese halva, pickled sardines, and Karabiga shrimp.
Notes from Local Businesses
Cevahir Restaurant operator Ömür Aykut recommended omaç soup, tumbi, keşkek, and cheese halva, while Ertuğrul Sürgit, operator of Yalova Restaurant serving since 1940, emphasized that the city is a migration cuisine.
Halva and Olive Oil Culture
Murat Güven, operation manager of Babalık Tekin Halvacısı, talked about the deep-rooted history of cheese halva, while olive oil expert Ayşenur Tokmak Beycan shared tips on how to understand good olive oil.